Pan-Seared Scallops Garlic Butter (Print version)

Golden seared scallops bathed in garlic butter and fresh parsley, offering a delicate seafood experience.

# What you'll need:

→ Seafood

01 - 16 large sea scallops, cleaned and patted dry (1.1 lb)

→ For Searing

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste

→ Garlic Butter

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, finely minced
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 teaspoon lemon zest
10 - 1 tablespoon fresh lemon juice

→ Garnish (optional)

11 - Lemon wedges
12 - Extra chopped parsley

# Directions:

01 - Pat scallops thoroughly dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
02 - Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
03 - Place scallops in the pan spaced apart and cook undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Flip scallops and sear the other side for 1 to 2 minutes until opaque and cooked through. Remove scallops, place on a plate, and cover loosely with foil.
05 - Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds without browning.
06 - Stir in chopped parsley, lemon zest, and lemon juice, swirling the pan to combine the flavors.
07 - Return scallops to the skillet and coat them with the garlic butter sauce for 1 minute.
08 - Plate scallops immediately and garnish with additional parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • The sear creates a caramelized crust that tastes like the ocean met a warm skillet, sweet and briny at once.
  • Garlic butter with lemon zest turns simple scallops into something you'd order on a date night without the reservation wait.
  • It cooks so fast you can make it on a weeknight and still feel like you did something special.
02 -
  • Wet scallops release water when they hit the pan and steam instead of sear, ask your fishmonger for dry scallops or look for labels that say chemical free.
  • If you move the scallops too soon they'll tear and stick, wait until they release naturally with a gentle nudge from your tongs.
  • Garlic burns fast in hot butter, so lower the heat before you add it and keep stirring or it will taste bitter and ruin the sauce.
03 -
  • Use a stainless steel or cast iron skillet instead of nonstick if you can, it builds better fond and gives you a deeper crust.
  • Let the scallops come to room temperature for 10 minutes before searing so they cook evenly and don't cool down the pan.
  • Save any leftover garlic butter and toss it with pasta the next day, it's like finding a little gift in your fridge.
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