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
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
- 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.
- 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.
- 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.
- 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.
- 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
