Description
This Seared Scallops recipe features tender, large sea scallops perfectly pan-seared to a golden brown crust with a luscious garlic butter sauce. Ready in just 25 minutes, this elegant seafood dish is simple to make yet impressively delicious, perfect for a quick weeknight dinner or special occasion. The scallops are seasoned, cooked in high heat oil with butter for richness, and finished with a bright lemon and parsley garlic butter sauce that enhances their natural sweetness.
Ingredients
Scale
Scallops
- 1 1/2 pound large, dry sea scallops (about 24)
- 1/2 teaspoon coarse sea salt or kosher salt (freshly cracked preferred)
- 1/2 teaspoon freshly cracked black pepper
- Sprinkle of paprika (optional)
- 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or LIGHT olive oil – DO NOT EVOO), divided
- 1 tablespoon unsalted butter, chopped into 4 pieces
Garlic Butter Sauce
- 3 tablespoons unsalted butter, chopped into 3 pieces
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon lemon juice (freshly squeezed preferred)
- 1 tablespoon fresh flat-leaf parsley, minced
Instructions
- Remove Side Muscle: Pinch the small, tough flap on the side of each scallop and gently pull it away to remove. Not all scallops have this; removing it ensures tenderness.
- Prep Scallops: Pat scallops very dry on both sides with paper towels. Season the top sides with half the salt and pepper, then sprinkle with paprika if using.
- Heat Pan: Heat a large heavy-bottom skillet (stainless steel or cast iron) over high heat. Once hot, add half the oil and swirl to coat. Heat until rippling and nearly smoking.
- Sear First Side: Place half the scallops in the pan, seasoned side down, spaced apart so they don’t touch. Sear until golden brown, about 3 minutes. While searing, season the top sides with half of the remaining salt and pepper and optional paprika.
- Sear Second Side: Using tongs, gently turn each scallop and add 1/2 tablespoon butter (2 pieces). If scallops stick, continue to cook until they release easily. Cook 1-2 minutes more, until scallops have a golden crust and are just opaque on the sides. They should feel slightly firm but springy, not mushy or tough.
- Repeat: Transfer scallops to a plate with juices. Clean the pan, add remaining oil, and repeat the searing process with the second batch of scallops.
- Prepare Garlic Butter Sauce: Reduce heat to medium-low and add the butter to the pan. Once melted, add minced garlic, red pepper flakes, salt, and pepper. Sauté about 30 seconds until fragrant, scraping up any browned bits from the pan bottom.
- Finish Sauce: Stir in lemon juice and parsley. Taste and adjust seasoning with more lemon, salt, or pepper as desired.
- Serve: Drizzle the garlic butter sauce over the seared scallops and serve immediately for best flavor and texture.
Notes
- Patting scallops very dry is key to achieving a perfect sear and crust.
- Use a high smoke point oil like avocado or grapeseed to prevent burning at high heat.
- Do not overcook scallops – they cook quickly and become rubbery if toughened.
- Removing the side muscle improves texture but some scallops may not have one.
- The garlic butter sauce can be adjusted with more lemon or herbs according to taste.
- Serve immediately to enjoy scallops at their best texture and flavor.
