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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
