Pan-Seared Scallops with Lemon Garlic Herb Butter
Seared Scallops
Golden, buttery sea scallops seared to perfection. An elegant guest-worthy dish ready in under 15 minutes.
Nutrition (per serving)
When you want to impress your guests without spending all night in the kitchen, pan-seared scallops are your secret weapon. There is something truly magical about the contrast between a salty, caramelized golden crust and the buttery, tender center of a perfectly cooked sea scallop. It’s a sophisticated dish that feels like a luxury, yet it takes less time to prepare than a standard salad.
The trick to getting that restaurant-quality sear is all about high heat and dry scallops. By basting them in a simple infusion of garlic, fresh parsley, and a bright squeeze of lemon at the very end, you create a rich pan sauce that elevates the natural sweetness of the seafood. Serve these immediately while they are piping hot for the ultimate gourmet experience.
Ingredients
- Large sea scallops:1 lb
- Unsalted butter:3 tbsp
- Olive oil:1 tbsp
- Garlic, minced:2 cloves
- Fresh lemon juice:1 tbsp
- Fresh parsley, chopped:1 tbsp
- Kosher salt:½ tsp
- Black pepper:¼ tsp
Instructions
-
Remove the side muscle from the scallops if still attached. Pat the scallops very dry with paper towels on both sides.
-
Season the scallops generously with salt and pepper right before cooking.
-
Heat the olive oil in a large stainless steel or cast iron skillet over high heat until it just begins to smoke.
-
Add the scallops to the pan in a single layer, making sure they don't touch. Sear undisturbed for 2 minutes until a deep golden crust forms.
-
Flip the scallops. Immediately add the butter and minced garlic to the pan.
-
As the butter melts and foams, tilt the pan and use a spoon to repeatedly baste the scallops with the garlic butter for about 1-2 minutes.
-
Remove the pan from heat. Stir in the lemon juice and fresh parsley.
-
Transfer the scallops to a warmed serving plate and drizzle the remaining pan butter over the top.
Tips & Notes
- Always pat your scallops bone-dry; any moisture on the surface will cause them to steam instead of sear.
- Use a high-smoke point oil like avocado or light olive oil for the initial sear, then add butter for flavor at the end.
- Don't crowd the pan—if necessary, sear them in two batches to maintain the high temperature.
