If you’re a seafood lover looking for a dish that feels elegant yet comes together in no time, let me introduce you to my absolute favorite: the Pan Seared Scallops with Garlic Herb Butter Recipe. This dish offers those perfectly caramelized scallops with a buttery, garlicky herb sauce that dances on your taste buds. The simplicity of the ingredients belies the incredible depth of flavor, making it a dinner party showstopper or a special treat for yourself after a long day.
Ingredients You’ll Need
Gathering a handful of fresh, high-quality ingredients is all you need to create magic here. Each element plays a crucial role—whether it’s the fresh scallops for that tender bite, the garlic herb butter for luscious richness, or a splash of lemon juice to brighten everything up.
- 14-16 large sea scallops (thawed, 1.25 pounds): Look for dry-packed scallops for the best sear and natural sweetness.
- Salt (to taste): Enhances the natural flavors of the scallops.
- Pepper (to taste): Adds a subtle kick without overpowering the dish.
- 1 tablespoon olive oil: The perfect medium for achieving that golden sear.
- 3 tablespoons salted butter (softened): Brings creamy richness and carries all the garlic and herbs.
- 1.5 tablespoon lemon juice: Adds fresh acidity to balance the buttery goodness.
- 2 cloves garlic (minced): Infuses the dish with warming, aromatic depth.
- 1/2 tablespoon fresh parsley (chopped): Offers a burst of color and fresh herbal brightness.
How to Make Pan Seared Scallops with Garlic Herb Butter Recipe
Step 1: Prepare the Scallops
Start by patting the scallops dry with a paper towel to remove excess moisture—this step is key for achieving that perfect crust. Then, generously season both sides with salt and pepper to bring out their delicate flavor.
Step 2: Make the Garlic Herb Butter
In a small bowl, mash together the softened butter, fresh lemon juice, minced garlic, and chopped parsley until well combined. This savory butter is going to elevate your scallops to the next level, so don’t skip this step!
Step 3: Heat the Pan
Warm 1 tablespoon of olive oil in a large skillet over medium-high heat until it’s shimmering hot. The heat is crucial here—you want a really hot pan to develop that irresistible golden crust on the scallops.
Step 4: Sear the Scallops
Place the scallops carefully into the pan in a single layer, making sure they don’t touch one another. Cook for 2-3 minutes without moving them so a golden crust forms on the bottom. Flip the scallops over, then immediately spoon the garlic herb butter around them. Continue cooking and basting for another 2-3 minutes until the scallops develop a crust on the other side and become opaque in the center.
Step 5: Remove and Serve
Once cooked perfectly, transfer the scallops to a warm plate. Resist the urge to crowd the pan as this will steam the scallops instead of sear them properly. Your garlic herb butter pan sauce will be waiting to drizzle over every bite.
How to Serve Pan Seared Scallops with Garlic Herb Butter Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or a twist of lemon zest adds a fresh, colorful pop that enhances the dish’s bright flavors and invites everyone to dig in.
Side Dishes
This dish pairs beautifully with light sides like fluffy rice, al dente pasta, or steamed vegetables, letting the scallops remain the shining star on the plate without competing flavors.
Creative Ways to Present
Try serving the scallops atop a bed of creamy risotto or alongside a vibrant salad with a light vinaigrette for an eye-catching meal perfect for any occasion. For special gatherings, arrange the scallops on a platter with a drizzle of garlic herb butter and microgreens for restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place the scallops in an airtight container and refrigerate within two hours of cooking. They will keep well for up to 2 days without losing too much flavor or texture.
Freezing
Freezing cooked scallops is not ideal as it tends to change their delicate texture. It’s best to cook and eat fresh, but if you must freeze, wrap them tightly to prevent freezer burn and use within one month.
Reheating
Reheat gently in a skillet over medium-low heat with a small pat of butter to warm through without overcooking. Avoid microwaving as it can make scallops rubbery and tough.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat them dry to avoid excess moisture, which prevents a proper sear.
What wine pairs well with Pan Seared Scallops with Garlic Herb Butter Recipe?
A crisp white wine like Sauvignon Blanc or Chardonnay complements the buttery, lemony notes beautifully.
Is it necessary to use salted butter?
Salted butter adds seasoning, but you can use unsalted butter and adjust the salt accordingly during seasoning.
How do I know when scallops are cooked?
They should develop a golden crust on each side and become opaque in the center but still tender and juicy.
Can I prepare the garlic herb butter ahead of time?
Absolutely! Making the garlic herb butter ahead can save time and let the flavors meld even more deliciously.
Final Thoughts
There’s nothing quite as satisfying as serving up a plate of perfectly cooked scallops bathed in a luscious garlic herb butter sauce. This Pan Seared Scallops with Garlic Herb Butter Recipe is proof that simple ingredients and straightforward steps can create an impressive dish you’ll want to make again and again. I promise, once you try it, scallops will become your new go-to for those special meals or everyday indulgences.
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Pan Seared Scallops with Garlic Herb Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This pan seared scallops recipe delivers tender, succulent scallops with a golden crust, enhanced by a flavorful garlic herb butter sauce. Perfectly cooked in just minutes, these scallops make an elegant and delicious meal that pairs beautifully with rice, pasta, or steamed vegetables.
Ingredients
Scallops
- 14–16 large sea scallops (thawed, about 1.25 pounds)
- Salt (to taste)
- Pepper (to taste)
- 1 tablespoon olive oil
Garlic Herb Butter
- 3 tablespoons salted butter (softened)
- 1.5 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1/2 tablespoon fresh parsley (chopped)
Instructions
- Prepare the scallops: Use a paper towel to thoroughly pat the scallops dry, which helps achieve a perfect sear. Season both sides evenly with salt and pepper to enhance their natural flavor.
- Make the garlic herb butter: In a small bowl, combine the softened butter, lemon juice, minced garlic, and chopped parsley. Mash them together until well mixed and set aside to let the flavors meld.
- Heat the pan: Place a large skillet or pan over medium-high heat and add the olive oil. Heat until the oil is hot and shimmering, ready to sear the scallops.
- Sear the scallops: Add the scallops to the pan in a single layer, ensuring they don’t touch. If you need to, cook in batches to avoid overcrowding. Cook without moving them for 2-3 minutes until a golden brown crust forms on the bottom.
- Flip and baste: Carefully flip the scallops over. Immediately add the garlic herb butter around the scallops in the pan. Spoon the melting butter over the scallops as they cook for another 2-3 minutes until the second side is crusted and the scallops are cooked through but still tender.
- Serve: Remove the scallops from the skillet and transfer to a serving plate. Serve them immediately over rice, pasta, or alongside steamed vegetables for a delightful meal.
Notes
- Make sure scallops are completely dry before searing to get the best crust.
- Do not overcrowd the pan; cook scallops in batches to avoid steaming them.
- Use fresh lemon juice for best flavor in the garlic herb butter.
- The scallops cook quickly, so watch carefully to avoid overcooking which can make them rubbery.
- Pair with light sides like steamed asparagus, risotto, or a simple salad.
