Treat yourself to an elegant yet incredibly simple dish with these perfectly pan-seared scallops. They’re golden-crusted on the outside, tender on the inside, and finished with a rich garlic butter sauce. This recipe is ideal for a special dinner, yet easy enough for a quick weeknight meal. Pair it with a fresh salad or a side of sautéed vegetables for a restaurant-quality meal at home!
Ingredients
- 2 tablespoons of oil suitable for high-heat cooking (like avocado oil, grapeseed oil, or organic canola oil)
- 1 pound of dry sea scallops, with the foot removed and thoroughly dried.
- 1/2 teaspoon coarse kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, room temperature
- 1 clove garlic, finely chopped
- Freshly chopped parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Scallops: Ensure the scallops are thoroughly dry by patting them with a paper towel. Remove the side muscle (the small flap on the scallop) if still attached.
- Heat the Oil: In a large skillet, heat the cooking oil over high heat until it just begins to shimmer.
- Sear the Scallops: Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear them undisturbed for about 2-3 minutes on the first side, until they develop a golden-brown crust.
- Flip and Butter: Gently flip the scallops and add the butter and garlic to the skillet. Continue cooking the scallops for another 1-2 minutes while basting them with the melted garlic butter. The scallops should feel firm to the touch but still tender inside.
- Serve: Transfer the scallops to a serving plate. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.
Conclusion
These pan-seared scallops with garlic butter offer a wonderful contrast between the crisp, golden exterior and the tender, melt-in-your-mouth interior. With minimal ingredients, this dish brings out the natural sweetness of the scallops, enhanced by the rich garlic butter and a touch of fresh lemon juice. Whether you’re planning a special dinner or just want a quick gourmet meal, these scallops are sure to impress!
Perfect Pan-Seared Scallops with Garlic Butter
This pan-seared scallops recipe delivers perfectlygolden-crusted scallops with a rich garlic butter sauce. It's a quick andelegant dish, perfect for special occasions or a simple, flavorful dinner.
- 2 tablespoons of oil suitable for high-heat cooking (like avocado oil, grapeseed oil, or organic canola oil)
- 1 pound of dry sea scallops (with the foot removed and thoroughly dried.)
- 1/2 teaspoon coarse kosher salt
- Freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter (room temperature)
- 1 clove garlic (finely chopped)
- Freshly chopped parsley (for garnish)
- Lemon wedges (for serving)
- Prepare the Scallops: Ensure the scallops are thoroughly dry by patting them with a paper towel. Remove the side muscle (the small flap on the scallop) if still attached.
- Heat the Oil: In a large skillet, heat the cooking oil over high heat until it just begins to shimmer.
- Sear the Scallops: Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear them undisturbed for about 2-3 minutes on the first side, until they develop a golden-brown crust.
- Flip and Butter: Gently flip the scallops and add the butter and garlic to the skillet. Continue cooking the scallops for another 1-2 minutes while basting them with the melted garlic butter. The scallops should feel firm to the touch but still tender inside.
- Serve: Transfer the scallops to a serving plate. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.