When it comes to effortless elegance, Pan-Seared Garlic Butter Scallops steal the show! These golden, buttery bites are not only incredibly delicious but also shockingly easy to make. In just under 15 minutes, you’ll have restaurant-quality scallops with a perfectly crispy crust and a rich, garlicky butter sauce that melts in your mouth.
The secret? A hot pan, the right technique, and a little patience. First, you’ll want to dry your scallops thoroughly—this helps create that irresistible golden sear. Then, with a quick sear in sizzling olive oil, you’ll lock in their natural sweetness. But wait, it gets even better! Once flipped, a swirl of butter, fresh garlic, and a hint of lemon transforms them into pure magic.
Whether you’re planning a special dinner or just craving something gourmet on a weeknight, these garlic butter scallops deliver big flavor with minimal effort. Serve them over pasta, alongside roasted veggies, or with crusty bread to soak up every drop of that heavenly sauce. Get ready to impress—this recipe is a keeper!
Recipe Yield: 2 servings
INGREDIENTS
1 lb large sea scallops (10-12), patted completely dry
2 ½ tbsp unsalted butter, divided
3 cloves garlic, minced
1 tbsp olive oil
¾ tsp kosher salt
½ tsp black pepper
¼ tsp smoked or sweet paprika
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Extra lemon wedges, for serving
¼ tsp red pepper flakes (optional, for heat)
1 tbsp white wine (optional, adds depth)
INSTRUCTIONS
1. Prep the scallops: Pat the scallops thoroughly dry with paper towels—this is key for a perfect golden crust. Season both sides with salt, black pepper, and paprika.
2. Sear the scallops: Heat olive oil and 1 tbsp butter in a large stainless steel or cast-iron skillet over medium-high heat. Once hot, place scallops in a single layer (don’t overcrowd). Sear undisturbed for 2-3 minutes, until a deep golden crust forms.
3. Flip and add butter: Flip the scallops, then immediately add the remaining 1½ tbsp butter, minced garlic, and red pepper flakes (if using). If using white wine, pour it in now. Tilt the pan slightly and spoon the butter over the scallops as they finish cooking, about 1-2 more minutes, or until the internal temperature reaches 130–140°F for fully cooked scallops.
4. Finish with lemon & parsley: Remove from heat and drizzle with fresh lemon juice. Sprinkle with chopped parsley and serve immediately with extra lemon wedges.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Pat Dry for a Perfect Sear! Excess moisture prevents browning—dry scallops = crispy golden crust.
- Use a Hot Pan & Don’t Overcrowd: A cast iron or stainless steel pan works best for achieving an even sear.
- Timing is Everything: Overcooked scallops turn rubbery—cook only 2-3 minutes per side for the perfect texture!
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