Garlic Butter Scallops
Restaurant-quality scallops with a golden-brown crust and butter-tender inside, ready in just 10 minutes. These pan-seared scallops are topped with aromatic garlic herb butter for an elegant yet easy meal.
Ingredients
Scallops
- 16 large sea scallops approximately 1 lb, fresh or thawed, side muscle removed
- 1 tsp sea salt for seasoning
- 1/4 tsp black pepper freshly ground
- 1 tbsp olive oil or avocado oil
Garlic Herb Butter
- 2 tbsp salted butter softened
- 1 tbsp lemon juice freshly squeezed
- 2 cloves garlic minced finely
- 1/2 tbsp fresh thyme leaves only, stems removed
- 1/2 tbsp fresh parsley chopped, plus extra for garnish
Instructions
Make the Garlic Herb Butter
- In a small bowl, combine the softened butter, lemon juice, minced garlic, thyme leaves, and chopped parsley. Mash everything together with a fork until well combined. Set aside.
Prep the Scallops
- Remove any side muscles from the scallops (small tough tabs on one side).
- Pat each scallop completely dry with paper towels on both sides. This is crucial for getting a good sear.
- Season both sides of the scallops with salt and pepper just before cooking.
Sear the Scallops
- Heat a large cast iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering, about 1 minute.
- Carefully place the scallops in the hot pan in a single layer with space between each one. Do not move them. Let them sear undisturbed for 2-3 minutes until they develop a deep golden-brown crust and release naturally from the pan.
- Flip each scallop over and immediately add spoonfuls of the garlic herb butter around them in the pan.
- As the butter melts, tilt the pan and use a spoon to baste the scallops with the butter. Cook for another 2-3 minutes until the second side develops a golden crust and the scallops are opaque and firm but still slightly tender in the center (internal temperature should reach 115°F).
- Transfer the scallops to plates immediately to prevent overcooking. Spoon the garlic butter over each portion and garnish with extra fresh herbs and lemon wedges.
Notes
Dry vs. Wet Scallops: Always choose dry scallops (not treated with preservatives) for the best sear. They look slightly beige or ivory, while wet scallops are bright white.
Pan Choice: Cast iron or thick-bottomed stainless steel works best. Avoid nonstick pans as they don't get hot enough for proper caramelization.
Don't Overcrowd: Leave at least an inch between scallops. Cook in batches if needed to prevent steaming.
Storage: Store leftover scallops in an airtight container for up to 2-3 days. Reheat gently in a skillet over low heat for 1-2 minutes.