Save I used to think scallops were too fancy for a weeknight, something you only ordered out. Then a fishmonger convinced me to try a pound, and I stood at my stove with a hot pan, butter sizzling, holding my breath through that first sear. The crust that formed was golden and perfect, the inside tender and sweet. I've made them dozens of times since, and they still feel like a small celebration.
The first time I made these for guests, I was nervous about timing, but the scallops were done before I had even finished plating the salad. My friend looked at her plate and said it looked like something from a bistro. I didnt tell her how easy it actually was, just smiled and poured the wine.
Ingredients
- Large sea scallops: Look for dry scallops, not the wet kind that release water and steam instead of sear. Pat them very dry before cooking.
- Unsalted butter: You need it twice, once for the sear and again for the sauce. Unsalted lets you control the seasoning.
- Olive oil: Keeps the butter from burning when the pan gets screaming hot.
- Garlic: Fresh cloves minced fine, added after the scallops come out so they stay sweet and fragrant, not bitter.
- Fresh parsley: Brightens everything and adds a pop of green that makes the plate look alive.
- Lemon zest and juice: The zest gives perfume, the juice cuts through the richness.
- Kosher salt and black pepper: Simple seasoning is all scallops need to shine.
Instructions
- Dry and Season the Scallops:
- Use paper towels to press every bit of moisture off the scallops, then season both sides with salt and pepper. A dry surface is the secret to that beautiful crust.
- Heat the Pan:
- Add 2 tablespoons butter and the olive oil to a large skillet over medium-high heat. Wait until the butter stops foaming and starts to shimmer.
- Sear the First Side:
- Lay the scallops in the pan with space between each one. Let them sit untouched for 2 to 3 minutes until a deep golden crust forms underneath.
- Flip and Finish:
- Turn each scallop gently and cook the second side for 1 to 2 minutes until just opaque. Transfer them to a plate and cover loosely with foil.
- Make the Garlic Butter:
- Lower the heat to medium and add 2 tablespoons butter. When it melts, stir in the garlic and cook for 30 seconds, just until it smells amazing.
- Add the Bright Stuff:
- Toss in the parsley, lemon zest, and lemon juice. Swirl the pan to bring it all together into a glossy sauce.
- Coat and Serve:
- Return the scallops to the pan and turn them gently in the garlic butter for about a minute. Serve right away with extra parsley and lemon wedges if you like.
Save One night I served these over a simple risotto, and my partner scraped the plate clean, soaking up every drop of garlic butter with the last grains of rice. That's when I realized scallops weren't just fancy, they were the kind of thing that made an ordinary Tuesday feel worth remembering.
What to Serve Alongside
I love spooning these over creamy risotto or tossing them with fresh pasta and a little of the garlic butter. Crusty bread works too, especially if you want to mop up the sauce. A crisp green salad with lemon vinaigrette balances the richness perfectly.
How to Pick Good Scallops
Ask your fishmonger for dry scallops, the ones that haven't been soaked in preservatives. They should smell clean and sweet, like the ocean, not fishy. If they look shiny and wet in the package, they'll steam instead of sear, and you'll end up frustrated.
Making It Your Own
Sometimes I add a pinch of red pepper flakes to the garlic butter for a little heat. Other times I swap the parsley for fresh basil or chives. You can also deglaze the pan with a splash of white wine before adding the butter, which makes the sauce even more luxurious.
- Try serving with roasted asparagus or sautéed spinach.
- A handful of cherry tomatoes tossed in at the end adds sweetness and color.
- Pair with a chilled Sauvignon Blanc or a light Chardonnay.
Save These scallops prove that you don't need complicated techniques or hours in the kitchen to make something that feels special. Just good ingredients, high heat, and a little bit of butter.
Recipe Questions & Answers
- → How do I achieve a perfect sear on scallops?
Pat scallops thoroughly dry to remove excess moisture before cooking. Use a hot skillet with butter and olive oil, and avoid overcrowding to develop a golden crust.
- → What is the purpose of the garlic butter sauce?
The garlic butter adds rich, aromatic flavor that complements the natural sweetness of the scallops, finished with fresh parsley and lemon for brightness.
- → Can I prepare scallops ahead of time?
For best results, sear scallops fresh. If needed, dry and season them ahead, but cook just before serving to preserve texture and flavor.
- → What sides pair well with this dish?
This dish pairs beautifully with risotto, pasta, or crusty bread to soak up the buttery garlic sauce.
- → How can I add heat to this scallop preparation?
Incorporate a pinch of red pepper flakes into the garlic butter during the final step for a gentle spicy kick.