Pan-Seared Scallops Garlic Butter (Print Version)

Tender scallops seared golden, enhanced with fragrant garlic butter and fresh parsley.

# What You'll Need:

→ Seafood

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

→ 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

11 - Lemon wedges
12 - Extra chopped parsley

# How to Prepare:

01 - Pat scallops dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
02 - In a large skillet, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium-high heat until the mixture shimmers.
03 - Add scallops to the pan spaced apart; cook undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Flip scallops and cook for 1 to 2 minutes until opaque and just cooked through. Transfer scallops to a plate and cover loosely with foil.
05 - Reduce heat to medium, add 2 tablespoons unsalted butter to the pan, and when melted, sauté minced garlic for 30 seconds until fragrant without browning.
06 - Stir in fresh parsley, lemon zest, and lemon juice, swirling the pan to combine flavors evenly.
07 - Return scallops to the pan and gently spoon the garlic butter mixture over them for 1 minute to coat thoroughly.
08 - Plate scallops immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like restaurant luxury but takes less time than ordering delivery.
  • The garlic butter is so good youll want to spoon it over everything on your plate.
  • Scallops cook so fast theres no time to overthink it, just sear and serve.
02 -
  • Do not move the scallops once they hit the pan, or you will lose the crust.
  • Wet scallops will never brown properly, so always buy dry and always pat them thoroughly.
  • Garlic burns fast, so add it after the scallops are out and keep the heat gentle.
03 -
  • Let the scallops sit at room temperature for 10 minutes before cooking so they sear evenly.
  • Use a stainless steel or cast iron pan for the best crust, nonstick can work but won't get as golden.
  • If your pan isn't big enough, cook the scallops in two batches so they have room to breathe.
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