Garlic Butter Scallops (Printable version)
Sea scallops cooked in garlic butter, enhanced with fresh parsley and a splash of lemon juice.
# Ingredient List:
→ Seafood
01 - 1 lb large sea scallops, cleaned and patted dry
→ Aromatics & Dairy
02 - 3 tbsp unsalted butter
03 - 3 cloves garlic, finely minced
04 - 1 tbsp olive oil
→ Fresh Herbs & Citrus
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh lemon juice
07 - Lemon wedges, for serving
→ Seasonings
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
10 - Pinch of red pepper flakes (optional)
# How to Make It:
01 - Pat the scallops thoroughly dry using paper towels. Season evenly with kosher salt and black pepper on both sides.
02 - Warm olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter foams and the oil is shimmering.
03 - Place scallops in a single layer without crowding. Cook undisturbed for 2 to 3 minutes until a golden crust forms on the bottom.
04 - Turn scallops over and add remaining 2 tablespoons butter and minced garlic to the pan. Cook for 1 to 2 minutes, spooning the melted butter and garlic over scallops as they cook.
05 - Drizzle fresh lemon juice over the scallops, sprinkle with optional red pepper flakes, then remove from heat promptly.
06 - Transfer scallops to a serving dish. Spoon garlic butter sauce over them, garnish with chopped parsley, and serve immediately with lemon wedges.
# Expert Suggestions:
01 -
- Ready in under 20 minutes, yet tastes like restaurant-quality elegance on a weeknight
- The garlic butter sauce is so silky and luxurious, you'll find yourself spooning it over everything on your plate
- Scallops are naturally tender and cook so quickly—this is proof that simple ingredients done right beat complicated recipes every time
02 -
- The difference between a perfectly seared scallop and a rubbery one is literally 30 seconds of cooking time. Once you flip them, watch closely. They go from perfect to overdone faster than you'd expect.
- Scallops release water as they cook. If your pan starts pooling with liquid, that's the scallop's natural moisture—it means the heat wasn't high enough or the pan was too crowded. This prevents browning, so spacing matters.
- Room temperature scallops cook more evenly than cold ones. Pull them from the refrigerator 5 minutes before cooking if you have the time.
03 -
- Buy your scallops from a fishmonger you trust or a high-quality grocery store seafood counter. Ask if they've been treated with sodium tripolyphosphate (STP)—if they have, they'll absorb water and won't sear properly. The best scallops are dry-packed and never treated.
- If you accidentally overcook your scallops by a minute, they're still edible but the texture changes. The key is respecting their quick cooking time. Set a timer if it helps you stay present and focused during those crucial minutes.