Garlic butter pan-seared scallops are one of those dishes that look extremely fancy but are actually quick and simple to prepare at home. With a golden caramelized crust on the outside and a tender, buttery center, these scallops are perfect for a special dinner, a romantic date night, or an impressive appetizer for guests. The key is high heat, dry scallops, and a rich garlic butter sauce that you can make in just a few minutes.
What Makes These Scallops Special
Seared scallops are all about texture and flavor. When scallops are placed into a very hot pan with a little oil and butter, their natural sugars caramelize and form a deep golden crust. Inside, the meat stays sweet, delicate, and slightly translucent. A simple sauce made from garlic, lemon, and butter enhances their natural sweetness without overpowering it. Finished with fresh parsley, the dish looks restaurant-ready but uses everyday ingredients you probably already have.
Ingredients
For the scallops
- 450–500 g (1 lb) large sea scallops, patted very dry
- 1–2 tbsp vegetable oil (or other high-heat oil)
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
For the garlic butter sauce
- 3 tbsp unsalted butter
- 3 garlic cloves, finely minced
- Juice of ½ lemon
- 2 tbsp dry white wine or seafood stock (optional but recommended)
- 1–2 tbsp chopped fresh parsley
- Pinch of red pepper flakes (optional)
Step-by-Step Instructions
- Prepare the scallops
Place the scallops on a plate lined with paper towels and gently press another layer on top to remove excess moisture. This step is crucial: dry scallops sear, wet scallops steam. Season both sides lightly with salt and black pepper. - Heat the pan
Set a large heavy skillet (cast iron or stainless steel works best) over medium-high heat. Add the oil and let it get very hot, just until it begins to shimmer. You want the pan to be hot enough that the scallops sizzle the moment they touch the surface. - Sear the scallops
Carefully place the scallops in the pan in a single layer, leaving space between them so they sear instead of steam. Do not move them once they’re in the pan. Sear for about 2–3 minutes, until a deep golden-brown crust forms around the edges. - Flip and add butter
Flip each scallop using tongs. Add 2 tablespoons of butter to the pan. As it melts, tilt the pan slightly and spoon the foaming butter over the tops of the scallops. Cook another 1–2 minutes, just until the centers are barely opaque. Do not overcook; scallops turn rubbery quickly. Transfer the scallops to a warm plate and cover loosely with foil. - Make the garlic butter sauce
Turn the heat down to medium-low. In the same pan, add 3 tablespoons of butter. Once melted, add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant and lightly golden but not brown.
Pour in the white wine or seafood stock to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes to reduce slightly. Stir in the lemon juice, a pinch of salt, and red pepper flakes if using. - Finish the dish
Remove the pan from the heat and stir in the chopped parsley. Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Place the scallops back in the pan, or arrange them on serving plates and spoon the hot garlic butter sauce over the top.
Serving Suggestions
Serve the garlic butter pan-seared scallops immediately while they are hot and juicy. They pair beautifully with:
- Creamy mashed potatoes or risotto
- Buttered pasta or linguine with a squeeze of lemon
- Steamed asparagus, green beans, or sautéed spinach
- Crusty bread to soak up every drop of the sauce
For a light meal, serve them over a bed of mixed greens dressed with a simple lemon vinaigrette.
Tips for Perfect Scallops
- Dry them very well: Moisture is the enemy of a good sear. Take your time with the paper towels.
- Use a hot pan: If the pan is not hot enough, the scallops won’t caramelize and may stick.
- Don’t overcrowd: Cook in batches if necessary so each scallop has space around it.
- Watch the time: Scallops cook fast. As soon as they become opaque and springy to the touch, they are ready.
Storing and Reheating
Scallops are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat with a little extra butter or a splash of broth, just until warmed through. Avoid microwaving, which can make them tough.
This garlic butter pan-seared scallop recipe delivers a rich, elegant seafood dish with minimal effort and simple ingredients—perfect for impressing guests or treating yourself to a special homemade meal.