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Garlic Butter Scallops Recipe

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4.1 from 10 reviews

This Garlic Butter Scallops recipe delivers tender, perfectly seared scallops bathed in a rich, garlicky butter sauce brightened with fresh lemon and parsley. Ready in just 25 minutes, this elegant yet simple dish is ideal for a quick weeknight dinner or a special occasion.

Ingredients

Seafood

  • 1 pound scallops

Oils and Fats

  • 2 tablespoons canola oil (or safflower or grapeseed oil)
  • 5 tablespoons unsalted butter, cut into chunks

Produce and Herbs

  • 5 cloves garlic, minced
  • 3 tablespoons minced parsley
  • Zest and juice of 1 lemon

Seasoning

  • Salt

Instructions

  1. Prepare the Pan and Scallops: Choose a pan large enough to hold all the scallops in a single layer and heat it over high heat. While the pan heats, pat the scallops dry thoroughly with paper towels to ensure a good sear.
  2. Heat the Oil: Add the canola oil to the hot pan and swirl it to coat the surface evenly. Wait until just a slight wisp of smoke appears from the oil, indicating it is hot enough for searing.
  3. Sear the Scallops: Toss the scallops into the pan quickly, moving the pan constantly so the scallops are coated in the hot oil and don’t stick. Let the scallops rest undisturbed for 2 minutes to form a golden crust.
  4. Flip and Season: Gently toss or turn the scallops to sear the other side for 1 minute. Sprinkle salt over the scallops while they sear to enhance flavor.
  5. Add Garlic and Butter: Add the minced garlic and toss the scallops to mix. Reduce the heat to medium-low and add the butter in tablespoon increments, tossing after each addition so the scallops get coated in the melted garlic butter sauce.
  6. Finish and Serve: Once all the butter is melted and combined with the scallops, turn off the heat. Stir in the minced parsley, lemon zest, and lemon juice to brighten the dish. Serve immediately.

Notes

  • Patting the scallops dry is crucial to achieving a perfect sear and preventing steaming.
  • Use a large enough pan to avoid overcrowding; overcrowded scallops will steam instead of sear.
  • The choice of oil with a high smoke point (canola, safflower, or grapeseed) helps achieve a good sear without burning.
  • Adjust butter quantity if you prefer a lighter sauce.
  • Serve scallops immediately after cooking for the best texture and flavor.

Find it online: https://cookedbysarah.com/garlic-butter-scallops-recipe/