Seared Scallops with Garlic Butter Recipe

BySarah
Jump to Recipe· 4.6 from 3 reviews

If you’re looking for a dish that’s quick, elegant, and bursting with flavor, you’re in for a treat with my Seared Scallops with Garlic Butter Recipe. This recipe hits that perfect balance of crispy on the outside, tender and juicy on the inside scallops, all bathed in a luscious garlic butter sauce that’ll make your tastebuds do a happy dance. Whether it’s a special occasion or just a weeknight dinner you want to feel fancy about, this recipe is my go-to—and I’m excited to share all my tips to help you nail it perfectly every time.

💛

Why This Recipe Works

  • Simple Ingredients: A handful of fresh, quality ingredients lets the scallops shine through without overcomplicating things.
  • Perfect Sear Technique: The key to a golden crust that’s crispy but not burnt is explained step-by-step, so you get it right on your first try.
  • Garlic Butter Magic: The garlic herb butter adds a rich, aromatic layer that elevates the scallops from good to unforgettable.
  • Quick & Easy: From prep to plate in about 10 minutes—fancy doesn’t have to mean fussy!
Seared Scallops with Garlic Butter, scallops recipe, quick seafood dinner, elegant seafood dish, easy scallops the perfect seared scallops with garlic butter - The image shows six round, golden-brown seared scallops arranged on a black pan with a shiny, oily surface. Each scallop has a slightly crispy top with visible seasoning and small green herb leaves sprinkled on them. At the top right corner of the pan, there are three lemon slices with a bright yellow rind and juicy texture. Near the bottom center, fresh parsley leaves add a vibrant green color contrast to the golden scallops. The background beneath the pan is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each component in the Seared Scallops with Garlic Butter Recipe is chosen to complement and enhance the scallops’ sweetness and delicate texture. Sourcing fresh scallops and quality herbs is where you’ll start to set yourself up for success in this dish.

Seared Scallops with Garlic Butter, scallops recipe, quick seafood dinner, elegant seafood dish, easy scallops the perfect seared scallops with garlic butter - Flat lay of large fresh sea scallops with creamy white flesh and slight translucent edges, a small mound of coarse sea salt crystals, a few scattered black peppercorns, a small white ceramic bowl holding bright golden olive oil, a simple white ceramic bowl with softened pale yellow salted butter, a small white bowl containing vibrant yellow lemon juice, two whole uncracked brown garlic bulbs with papery skins intact, fresh thyme sprigs with tiny green leaves, fresh flat-leaf parsley bunch with bright green chopped leaves all arranged in perfect symmetrical balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Sea scallops: These are king here—you want large dry-packed scallops for the best sear and texture. Avoid “wet” scallops pre-soaked in preservatives if possible.
  • Sea salt: I prefer sea salt for its clean flavor and flaky texture; it helps bring out the natural sweetness of the scallops.
  • Black pepper: Freshly cracked adds a subtle heat without overpowering the dish.
  • Olive oil: Use a good quality extra virgin olive oil for that fruity richness that plays beautifully with the butter.
  • Butter (salted): The base of the garlic herb butter, brings creaminess and depth.
  • Lemon juice: Brightens everything up and cuts through the richness for balance.
  • Garlic: Fresh minced garlic is essential to get that bold, savory aroma that pairs perfectly with the scallops.
  • Fresh thyme: Adds an earthy herbal note that’s subtle but impactful.
  • Fresh parsley: A pop of green freshness that finishes the dish nicely.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Seared Scallops with Garlic Butter Recipe just as is, but depending on what you have on hand or your mood, a few tweaks can make it your own. Feel empowered to personalize the herbs or even add a bit of heat!

  • Variation: Whenever I want a bit of a kick, I toss in some red pepper flakes to the garlic butter—adds a gentle warmth that’s lovely with the buttery scallops.
  • Dairy-Free: Swap out the butter for a vegan margarine or olive oil-based garlic sauce to suit dietary needs.
  • Herbal Twist: Rosemary or tarragon can be swapped for thyme and parsley to try new herb profiles.

Step-by-Step: How I Make Seared Scallops with Garlic Butter Recipe

Step 1: Prepare the Garlic Herb Butter

Start by mashing together your softened butter, fresh lemon juice, minced garlic, thyme leaves, and chopped parsley in a small bowl. It doesn’t have to be perfectly smooth (the lemon juice never fully blends for me, and that’s just fine!). Set this aromatic butter aside—it’s the flavor powerhouse for the finish.

Step 2: Dry and Season the Scallops

This step is crucial—pat your scallops super dry with paper towels before seasoning with sea salt and black pepper. Moisture is the enemy of a great sear, so take your time here. The drier they are, the better that golden, crispy crust you’re after.

Step 3: Heat the Pan and Sear

Heat your olive oil in a cast iron skillet over medium-high until it’s shimmering. This means it’s hot but not smoking. Place the scallops gently in a single layer without crowding or touching. Resist the urge to move them around—let them cook for about 2-3 minutes undisturbed to develop that beautiful crust.

Step 4: Flip and Add Garlic Butter

Flip the scallops carefully with tongs, and immediately add the garlic herb butter in small pieces around them in the pan. Let them sear for another 2-3 minutes, occasionally scooping up the melted butter with a spoon to baste the scallops. You’ll notice a rich aroma and a gorgeous, caramelized finish.

💡

Pro Tips for Making Seared Scallops with Garlic Butter Recipe

  • Dry Scallops Are Key: Always pat your scallops thoroughly dry to avoid steaming and get a crisp sear.
  • Don’t Crowd the Pan: Give each scallop enough space so they cook evenly and form that desirable crust—overcrowding causes steaming.
  • Use a Cast Iron Skillet: It holds heat beautifully and ensures even searing; trust me, it makes a difference.
  • Mind Your Heat: Medium-high heat is perfect—too hot and the butter burns, too low and you miss out on that crust.

How to Serve Seared Scallops with Garlic Butter Recipe

Seared Scallops with Garlic Butter, scallops recipe, quick seafood dinner, elegant seafood dish, easy scallops the perfect seared scallops with garlic butter - The image shows a white plate full of golden brown seared scallops arranged in a scattered pattern, each scallop topped with chopped green herbs like parsley and thyme, and sprinkled with black pepper. The seared parts have a light crispy texture and a reddish-brown color, while the rest of the scallops are creamy white and smooth. There are a few sprigs of fresh green herbs placed around the scallops and two bright yellow lemon wedges on the right side of the plate, adding color contrast. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle a little extra fresh parsley on top for that vibrant pop of green and brightness. A thin twist of lemon zest goes a long way to add freshness right before serving—plus, it looks stunning on the plate!

Side Dishes

This dish pairs wonderfully with a simple arugula salad tossed with lemon vinaigrette or some buttery parmesan risotto if you’re feeling indulgent. I also love serving it with roasted asparagus or garlic mashed potatoes when I want comfort food vibes with a gourmet twist.

Creative Ways to Present

For a dinner party, I like plating 4 scallops per person over a smear of the garlic herb butter, garnished with microgreens and a drizzle of balsamic reduction for contrast. It’s elegant but super approachable—guests always think I spent way longer in the kitchen than I actually did!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge and eat within 2-3 days. The flavors hold up well, but you want to enjoy them before the scallops start to get rubbery.

Freezing

I don’t usually freeze the cooked scallops because they tend to lose a bit of their tender texture after thawing. However, if you must, wrap tightly and freeze for up to 3 months, then thaw overnight in the fridge before reheating gently.

Reheating

The best way to reheat is briefly in a hot skillet—just long enough to warm through without overcooking. Avoid the microwave if you want to preserve that perfect seared exterior and creamy center.

FAQs

  1. Can I use frozen scallops for this Seared Scallops with Garlic Butter Recipe?

    Absolutely! Just make sure to thaw them fully in the refrigerator and pat them very dry before cooking. This helps achieve that perfect sear without steaming the scallops.

  2. How do I tell when scallops are cooked?

    When seared correctly, scallops develop a golden crust and become firm but still springy to the touch. They cook quickly — usually 2-3 minutes per side. Overcooking makes them rubbery, so keep an eye on the clock and texture.

  3. Can I make the garlic butter ahead of time?

    Yes, you can! Prepare the garlic herb butter a day in advance and keep it covered in the fridge. Just bring it to room temperature before adding it to the pan for the best melting and flavor release.

  4. What’s the best pan to use for searing scallops?

    I highly recommend a cast iron skillet because it retains heat evenly, ensuring a perfect crust. If you don’t have one, a heavy stainless steel pan works too—just make sure it gets hot enough before adding the scallops.

Final Thoughts

This Seared Scallops with Garlic Butter Recipe is one of those dishes I’ve come back to time and time again because it’s quick, impressive, and just downright delicious. There’s something so satisfying about getting that golden crust on the scallops paired with the warm, flavorful garlic butter that feels like an instant upgrade to any meal. If you give this recipe a try, I’d bet you’ll be reaching for it whenever you want to treat yourself or wow guests without the fuss. Happy cooking, friend!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seared Scallops with Garlic Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 3 reviews
  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

This Pan Seared Scallops recipe features large sea scallops perfectly seared to form a golden crust, paired with a fragrant garlic herb butter made from salted butter, lemon juice, fresh garlic, and herbs. It’s a quick and elegant dish perfect for a sophisticated dinner or special occasion.

Ingredients

Scallops

  • 16 large Sea scallops (~1 lb, thawed if frozen)
  • 1 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1 tbsp Olive oil

Garlic Herb Butter

  • 2 tbsp Salted butter (softened)
  • 1 tbsp Lemon juice
  • 2 cloves Garlic (minced)
  • 1/2 tbsp Fresh thyme leaves
  • 1/2 tbsp Fresh parsley (chopped)

Instructions

  1. Prepare Garlic Herb Butter: In a small bowl, mash together the softened butter, lemon juice, minced garlic, fresh thyme leaves, and chopped parsley. It’s normal if the lemon juice doesn’t fully blend. Set this mixture aside to use later.
  2. Season Scallops: Pat the scallops dry thoroughly using paper towels to ensure they sear properly. Season both sides evenly with sea salt and black pepper.
  3. Heat Skillet: Place a large cast iron skillet over medium-high heat and add the olive oil. Heat until the oil is shimmering but not smoking.
  4. Sear First Side: Add the scallops to the hot skillet in a single layer, making sure they do not touch each other. Let them sear undisturbed for 3 minutes to develop a golden crust on the bottom.
  5. Sear Second Side and Add Butter: Flip the scallops carefully, then immediately add dollops of the prepared garlic herb butter around them in the pan. Continue searing for another 3 minutes, occasionally spooning the melting butter over the scallops as they cook through and develop a crust on this side.

Notes

  • For a perfect golden crust, ensure scallops are very dry before seasoning and searing.
  • Use a cast iron skillet or heavy-bottomed pan for even, high heat cooking.
  • Leftovers store best in an airtight container in the refrigerator for 2-3 days.
  • Reheat scallops briefly and gently in a hot skillet to avoid overcooking.
  • The texture changes after freezing, but cooked scallops can be frozen up to 3 months; thaw completely before reheating.
  • This garlic herb butter can also be used as a sauce for other seafood or vegetables.

Nutrition

  • Serving Size: 1 serving (4 large scallops with garlic butter)
  • Calories: 220 kcal
  • Sugar: 0.5 g
  • Sodium: 350 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.2 g
  • Protein: 18 g
  • Cholesterol: 60 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star