Go Back Email Link
pan seared scallops with garlic butter sauce and herbs in skillet
Isaac blogger

Easy Garlic Butter Scallops

Tender pan-seared scallops finished in garlic butter and lemon for a quick, elegant seafood dish ready in minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories:
Ingredients Method Notes

Ingredients
  

  • Scallops
  • 1 lb sea scallops (dry-packed preferred)
  • Salt, to taste
  • Black pepper, to taste
  • Garlic Butter Sauce
  • 2 tbsp unsalted butter, divided
  • 3 garlic cloves, minced
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Dry Scallops
  4. Pat scallops completely dry with paper towels and remove side muscle. Season lightly with salt and pepper.
  5. Heat Pan
  6. Heat skillet over medium-high until hot.
  7. Sear
  8. Add 1 tablespoon butter. Place scallops in a single layer. Cook 2–3 minutes per side until deep golden and centers are opaque.
  9. Make Sauce
  10. Transfer scallops to plate. Reduce heat to low. Add remaining butter and garlic; cook about 30 seconds until fragrant. Stir in lemon juice.
  11. Finish
  12. Return scallops to pan and spoon sauce over them. Serve immediately.

Notes

- Pat scallops very dry before cooking to help achieve a proper golden sear.
- Preheat the skillet well and cook over medium-high heat for even browning.
- Leave space between scallops in the pan so they sear instead of steaming.
- Scallops cook quickly and are done when the centers turn opaque and lightly firm.
- Refrigerate leftovers in a covered container within 2 hours and use within 1 day.
- Reheat gently in a skillet over low heat until warmed through.