Why Make This Recipe
Pan Seared Garlic Butter Scallops are a simple yet elegant dish that can impress anyone, whether it’s a special occasion or a casual dinner. The combination of scallops, garlic, and butter creates a rich flavor that highlights the natural sweetness of the scallops. Plus, this dish is quick to make, taking just about 10 minutes from start to finish, which makes it perfect for busy weeknights or last-minute guests.
How to Make Pan Seared Garlic Butter Scallops
Ingredients:
- Fresh sea scallops (dry-packed) – 1 pound (about 12 scallops)
- Unsalted butter – 3 tablespoons
- Fresh garlic cloves, minced – 3 cloves
- Olive oil – 1 tablespoon
- Fresh parsley, chopped – 2 tablespoons
- Salt – to taste
- Black pepper – to taste
- Fresh lemon juice – 1 tablespoon
Directions:
- Pat the scallops dry thoroughly with paper towels to ensure a perfect sear; moisture will create steam and prevent browning. Season both sides lightly with salt and black pepper.
- Heat a large skillet over medium-high heat. Add olive oil and allow it to shimmer but not smoke, setting the stage for a golden crust.
- Place scallops in the pan, leaving space between each to avoid crowding. Sear without moving for about 2-3 minutes on one side until deep golden brown. Flip and cook an additional 1-2 minutes until just opaque and firm to the touch.
- Push scallops to the side of the pan. Add unsalted butter and minced garlic to the center. Stir and cook for about 30 seconds until fragrant and the butter starts to brown slightly.
- Remove the pan from heat, spoon garlic butter over the scallops, and sprinkle with freshly chopped parsley and a squeeze of fresh lemon juice to balance richness with brightness.
How to Serve Pan Seared Garlic Butter Scallops
Serve the pan-seared scallops immediately for the best taste and texture. They pair well with a side of steamed vegetables, garlic bread, or a fresh salad. A light white wine also complements this dish nicely.
How to Store Pan Seared Garlic Butter Scallops
If you have any leftovers, store the scallops in an airtight container in the refrigerator. They will last for up to 2 days. To reheat, warm them gently in a skillet to maintain their texture.
Tips to Make Pan Seared Garlic Butter Scallops
- Ensure the scallops are dry before cooking to achieve a nice sear.
- Do not overcrowd the pan; cook in batches if necessary.
- Make sure the skillet is hot before adding the scallops for optimum browning.
- You can use a mix of herbs, such as thyme or chives, for different flavors.
Variation
For a twist, add a splash of white wine to the pan after removing the scallops. This will create a delicious sauce that can be drizzled over the scallops before serving.
FAQs
1. Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking.
2. What if I don’t have fresh garlic?
You can use garlic powder as a substitute, but fresh garlic gives the best flavor.
3. What can I serve with scallops?
They pair well with pasta, risotto, or a fresh green salad for a complete meal.
Pan Seared Garlic Butter Scallops
Ingredients
Main Ingredients
- 1 pound Fresh sea scallops (dry-packed) About 12 scallops
- 3 tablespoons Unsalted butter
- 3 cloves Fresh garlic cloves, minced
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped For garnish
- Salt To taste
- Black pepper To taste
- 1 tablespoon Fresh lemon juice For balancing richness
Instructions
Preparation
- Pat the scallops dry thoroughly with paper towels to ensure a perfect sear.
- Season both sides lightly with salt and black pepper.
Cooking
- Heat a large skillet over medium-high heat and add olive oil.
- Place scallops in the pan, ensuring space between them, and sear for about 2-3 minutes until deep golden brown.
- Flip the scallops and cook an additional 1-2 minutes until just opaque and firm to the touch.
- Push scallops to the side, add unsalted butter and minced garlic to the center of the pan.
- Stir and cook for about 30 seconds until fragrant and the butter starts to brown slightly.
- Remove from heat, spoon garlic butter over the scallops, sprinkle with parsley and lemon juice.