Pan-Seared Scallops Garlic Butter (Printable)

Golden-brown scallops seared and coated with garlic butter and parsley sauce, ready in under 20 minutes.

# What You'll Need:

→ Seafood

01 - 16 large sea scallops, cleaned and patted dry (about 1.1 lbs)

→ For Searing

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste

→ Garlic Butter

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, finely minced
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 teaspoon lemon zest
10 - 1 tablespoon fresh lemon juice

→ Garnish (optional)

11 - Lemon wedges
12 - Extra chopped parsley

# How to Make It:

01 - Pat scallops completely dry with paper towels; season both sides with kosher salt and freshly ground black pepper.
02 - Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
03 - Place scallops in the pan spaced apart; sear undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Flip scallops and sear the other side for 1 to 2 minutes until opaque and cooked through. Transfer scallops to a plate and cover loosely with foil.
05 - Reduce heat to medium. Add 2 tablespoons unsalted butter to the skillet. Once melted, add finely minced garlic and sauté for 30 seconds until fragrant without browning.
06 - Incorporate fresh parsley, lemon zest, and lemon juice into the garlic butter; swirl to combine evenly.
07 - Return scallops to the skillet and coat them in the garlic butter sauce for 1 minute.
08 - Serve immediately, garnished with extra parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It looks like you spent hours, but you'll be plating in under 20 minutes.
  • That golden crust and buttery garlic sauce make every bite feel like a celebration.
  • You only need one pan, so cleanup is almost as easy as cooking.
  • It works just as well for a quiet Tuesday dinner as it does for impressing guests.
02 -
  • Wet scallops are often treated with chemicals that make them absorb water, they won't sear properly no matter how hot your pan is.
  • If you move the scallops around before they're ready, they'll stick and tear, let them tell you when it's time to flip.
  • Garlic burns fast, so keep the heat moderate and watch it closely once it hits the butter.
03 -
  • Remove the small side muscle from each scallop before cooking, it's chewy and doesn't belong on the plate.
  • A stainless steel or cast iron pan gives you the best crust, nonstick works but won't caramelize as deeply.
  • Let scallops come to room temperature for 10 minutes before searing, cold scallops drop the pan temperature and steam instead of sear.
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