Pan Seared Scallops with Garlic Herb Butter Recipe

Introduction

Pan seared scallops are a simple yet elegant dish that highlights their sweet, tender flavor. With a golden crust and a rich garlic butter sauce, these scallops are perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 16 large sea scallops (thawed in the fridge if frozen; ~1 lb)
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp salted butter (softened)
• 1 tbsp lemon juice
• 2 cloves garlic (minced)
• 1/2 tbsp fresh thyme (leaves)
• 1/2 tbsp fresh parsley (chopped)

Instructions

1. Step 1: In a small bowl, mash together the softened butter, lemon juice, minced garlic, thyme leaves, and chopped parsley. It’s okay if the lemon juice does not fully incorporate. Set this garlic herb butter aside.
2. Step 2: Pat the scallops dry thoroughly with paper towels to ensure a good sear. Season both sides evenly with sea salt and black pepper.
3. Step 3: Heat the olive oil in a large cast iron skillet over medium-high heat until it shimmers. Keep the garlic herb butter within reach for when you flip the scallops.
4. Step 4: Place the scallops in the hot skillet in a single layer, making sure they do not touch. Let them sear without moving for 2–3 minutes until a golden crust forms on the bottom.
5. Step 5: Flip the scallops gently and immediately add the garlic herb butter in small pieces around them in the pan. Continue searing for another 2–3 minutes, occasionally spooning the melted butter over the scallops until they have a crust on both sides and are cooked through.

Tips & Variations

• Make sure the scallops are completely dry before cooking to achieve the perfect crust.
• Use a heavy-bottomed skillet like cast iron for even heat and better searing.
• Try substituting fresh tarragon for thyme for a slightly different herbal note.
• Add a pinch of smoked paprika to the seasoning for a subtle smoky flavor.

Storage

Store leftover cooked scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a little butter to prevent drying out. Avoid microwaving as it can make scallops rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when scallops are cooked?

Scallops are done when they develop a golden crust on each side and feel firm but still slightly springy in the center. Overcooked scallops become tough and rubbery.

Can I use frozen scallops for this recipe?

Yes, just make sure to thaw them completely in the fridge and pat them dry before cooking for the best sear and texture.

Pan Seared Scallops with Garlic Herb Butter Recipe

---

★★★★★

4.8 from 131 reviews

• Author: lilan
• Total Time: 16 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Pan Seared Scallops recipe features succulent sea scallops perfectly cooked to develop a golden crust on each side, then finished with a rich garlic butter infused with fresh herbs and lemon juice. Quick and simple, this dish is elegant and full of flavor, ideal for a sophisticated weeknight dinner or special occasion.

---

Ingredients

Scale 1x2x3x

Scallops

• 16 large Sea scallops (thawed if frozen; approximately 1 lb)
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Garlic Herb Butter

• 2 tbsp Salted butter (softened)
• 1 tbsp Lemon juice
• 2 cloves Garlic (minced)
• 1/2 tbsp Fresh thyme leaves
• 1/2 tbsp Fresh parsley (chopped)

---

Instructions

1. Prepare Garlic Herb Butter: In a small bowl, mash together the softened butter, lemon juice, minced garlic, thyme leaves, and chopped parsley. The lemon juice might not fully incorporate, but that’s okay. Set this mixture aside to use later.
2. Dry and Season Scallops: Using paper towels, pat the scallops thoroughly dry to ensure a good sear. Season both sides of the scallops evenly with sea salt and black pepper.
3. Heat Skillet: Place a large cast iron skillet over medium-high heat and add the olive oil. Heat until the oil shimmers, indicating it’s hot and ready for searing. Keep your prepared garlic herb butter nearby for easy access.
4. Sear First Side: Add the scallops to the skillet in a single layer, making sure they do not touch. Let them sear undisturbed for 2-3 minutes until a golden crust forms on the bottom.
5. Flip and Add Butter: Carefully flip the scallops over and immediately add the garlic herb butter in small pieces around the scallops in the pan. Continue searing for another 2-3 minutes, occasionally basting the scallops with the melted butter, until the other side is golden and the scallops are cooked through.

Notes

• Make sure the scallops are completely dry before searing to get a perfect crust.
• Do not overcrowd the pan; sear scallops in batches if necessary.
• Use a cast iron skillet for even heat and best searing results.
• The cooking time may vary slightly depending on the size of the scallops; they are done when opaque and firm to the touch.
• Fresh herbs add brightness but can be substituted with dried herbs if needed, though fresh is preferred.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Seafood
• Method: Frying
• Cuisine: American

Keywords: pan seared scallops, garlic butter scallops, easy seafood recipe, scallops with herbs, quick dinner seafood