Garlic Butter Seared Scallops

Garlic Butter Seared Scallops

Excellent choice! Garlic Butter Seared Scallops are a restaurant-quality dish that is deceptively simple to make at home. The key is a screaming hot pan, dry scallops, and not being afraid to get a beautiful crust.

Here is a foolproof method for achieving perfectly seared, tender, and juicy scallops with a luxurious garlic butter sauce.

Perfect Garlic Butter Seared Scallops

This recipe comes together in under 10 minutes, making it perfect for a special weeknight dinner or an impressive appetizer.

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 2 as a main, 4 as an appetizer

Ingredients

· 1 lb (450g) fresh sea scallops (about 10-12 large scallops)
· 2 tablespoons high-smoke-point oil (avocado, grapeseed, or canola oil)
· 3 tablespoons unsalted butter, divided
· 3-4 cloves garlic, minced
· 2 tablespoons fresh lemon juice (from about ½ a lemon)
· 2 tablespoons fresh parsley, finely chopped
· Salt and freshly ground black pepper to taste
· Optional: A pinch of red pepper flakes for a little heat.

Instructions

Step 1: The CRUCIAL Prep (The “Dry” Scallop Secret)

1. If your scallops are frozen, thaw them completely in the refrigerator overnight.
2. Pat them DRY. This is the single most important step. Place the scallops on a stack of paper towels and pat them thoroughly dry on all sides. Any surface moisture will steam the scallops instead of searing them.
3. Remove the small, tough side muscle if it’s still attached (it looks like a little flap on the side). It’s edible but chewy.
4. Season both sides generously with salt and pepper.

Step 2: Get the Pan Screaming Hot

1. Place a large stainless steel or cast-iron skillet over medium-high heat. Let it get very hot—you should see wisps of smoke rising from the pan.
2. Add the high-smoke-point oil and swirl to coat the pan.

Step 3: Sear the Scallops

1. Carefully place the scallops in the hot pan, ensuring they are not touching each other. This ensures a good sear instead of steaming.
2. DO NOT TOUCH THEM. Let them cook undisturbed for 1.5 – 2 minutes. You will see a beautiful golden-brown crust creeping up the sides.
3. Using tongs, flip the scallops. They should release easily from the pan. If they stick, they need more time to sear.
4. Sear on the second side for another 1 – 1.5 minutes. For large scallops, you can “kiss” the flat sides on the pan for 10-15 seconds each to render any extra moisture. The scallops should feel firm but still slightly soft in the center (like the fleshy part of your palm when you press it).

Step 4: Create the Luxurious Garlic Butter Sauce

1. Reduce the heat to low. Push the scallops to one side of the pan or remove them to a plate temporarily.
2. Add 2 tablespoons of butter to the pan. It will foam up.
3. Immediately add the minced garlic (and optional red pepper flakes) and cook for 30-60 seconds until fragrant, swirling the pan constantly. Do not let the garlic burn.
4. Add the lemon juice and the remaining 1 tablespoon of butter. Swirl the pan until the butter melts and the sauce emulsifies slightly.
5. Stir in the fresh parsley.

Step 5: Serve Immediately

1. If you removed the scallops, return them to the pan and toss gently in the sauce to coat.
2. Plate the scallops and pour every last drop of the incredible garlic butter sauce over the top.

What to Serve With Garlic Butter Scallops

· Pasta or Risotto: Toss the scallops and sauce with linguine or creamy parmesan risotto.
· Mashed Potatoes: The sauce is divine poured over a bed of creamy mashed potatoes.
· Vegetables: Serve alongside roasted asparagus, sautéed spinach, or a fresh arugula salad.

Pro Tips for Perfect Scallops Every Time

· Buy “Dry-Packed” Scallops: If possible, ask your fishmonger for “dry-packed” scallops. “Wet-packed” scallops are treated with STP (sodium tripolyphosphate), which makes them absorb water and prevents a good sear. They also often have a soapy aftertaste.
· The Pan Must Be Hot: A hot pan is non-negotiable. If the pan isn’t hot enough, the scallops will release their liquid and boil instead of sear.
· Don’t Overcook: Scallops cook very quickly. Overcooking is the #1 mistake, which turns them rubbery and tough. They are done when they are just opaque in the center.
· The Butter Timing: Adding the butter and aromatics at the end prevents the milk solids in the butter from burning in the hot pan, ensuring a smooth, delicious sauce.

Enjoy your spectacular, restaurant-worthy mealj