Here’s a simple yet elegant recipe for Pan-Seared Scallops—crisp and golden on the outside, tender and buttery on the inside. It’s restaurant-quality but quick and easy enough for a weeknight dinner.
🐚 Pan-Seared Scallops with Garlic Butter
🕒 Ready in: 20 minutes
🍽️ Serves: 2–4
🛒 Ingredients:
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1 lb (450g) sea scallops (about 12 large)
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Salt & pepper
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1–2 tbsp olive oil or neutral oil (like grapeseed)
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2 tbsp butter
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2 cloves garlic, minced
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Juice of ½ a lemon
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Optional: chopped parsley or chives for garnish
🔪 Instructions:
1. Prep the Scallops:
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Pat scallops very dry with paper towels—this is crucial for a golden sear.
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Remove the small side muscle if still attached.
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Season both sides with salt and pepper.
2. Sear:
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Heat oil in a large skillet (cast iron or stainless steel works best) over medium-high heat until shimmering.
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Add scallops, spacing them apart. Don’t crowd the pan.
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Sear undisturbed for about 2 minutes, or until a golden crust forms.
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Flip and cook the other side for another 1.5–2 minutes, until just opaque and springy to the touch.
3. Make Garlic Butter:
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Reduce heat to medium-low.
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Add butter and garlic to the pan. Spoon the melted garlic butter over the scallops for 30 seconds.
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Squeeze lemon juice over everything.
4. Serve Immediately:
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Plate scallops with a drizzle of the pan sauce.
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Garnish with fresh parsley or chives if desired.
🍽️ Serving Suggestions:
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Serve over:
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Risotto
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Creamy mashed potatoes
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Pasta with light lemon butter sauce
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Garlic sautéed spinach or asparagus
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✅ Tips:
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Dry scallops = great sear. Moisture is the enemy of browning.
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Use high heat and don’t move the scallops too soon.
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If using frozen scallops, thaw completely and pat dry.
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Don’t overcook—they go rubbery fast. Remove from heat as soon as they’re opaque and slightly firm.