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
Scale
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.
