Pan-Seared Scallops Garlic Butter (Printable)

Tender scallops seared golden with garlic butter and fresh parsley, offering an elegant, quick dish.

# Ingredient List:

→ Seafood

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

→ 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 Steps:

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

# Expert Advice:

01 -
  • It tastes like fine dining but takes less time than ordering takeout.
  • The garlic butter is so good you'll want to spoon it over everything on your plate.
  • Golden crust on the outside, buttery tender on the inside—no chewy disasters here.
  • It feels fancy enough for guests but easy enough for a random weeknight craving.
02 -
  • Wet scallops will never get a proper crust—look for dry-packed scallops at the seafood counter and ask if you're not sure.
  • Don't crowd the pan or the temperature drops and they steam instead of sear; cook in batches if you need to.
  • Scallops overcook in seconds, so pull them when they're just barely opaque—they'll finish cooking from residual heat.
  • If your garlic burns, start the butter step over; burnt garlic will ruin the whole dish.
03 -
  • Remove the small side muscle from each scallop if it's still attached—it's tough and chewy compared to the rest.
  • Let scallops sit at room temperature for 10 minutes before cooking so they sear evenly and don't cool the pan down.
  • Use a stainless steel or cast iron skillet for the best crust; nonstick won't get hot enough.
  • If the pan starts smoking before you add the scallops, pull it off the heat for a moment—you want high heat, not burnt butter.
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