Why You’ll Love Garlic Butter Scallops Recipe
This recipe delivers tender, juicy scallops with a crisp, caramelized exterior and a buttery, garlicky finish. It’s incredibly fast to prepare, taking less than 20 minutes from start to finish. Whether served on their own, over pasta, or alongside a salad or veggies, these scallops make a luxurious yet approachable dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Sea scallops
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Salt
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Black pepper
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Olive oil
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Unsalted butter
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Garlic, minced
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Fresh parsley, chopped (optional, for garnish)
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Lemon wedges (optional, for serving)
Directions
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Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Once hot, add the scallops in a single layer, leaving space between each. Sear for 2–3 minutes per side without moving them, until a golden crust forms.
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Remove the scallops and set aside.
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Lower the heat to medium. Add butter and minced garlic to the skillet. Sauté for about 1 minute until fragrant.
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Return the scallops to the pan, spooning the garlic butter over them to coat. Cook for another 30 seconds.
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Remove from heat, garnish with chopped parsley and a squeeze of lemon juice, if desired. Serve immediately.
Servings and timing
This recipe serves 2–3 people and takes approximately 15–20 minutes from start to finish.
Variations
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Spicy kick: Add a pinch of red pepper flakes to the garlic butter.
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Herb twist: Use fresh thyme or rosemary in place of parsley.
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Citrus flavor: Add a splash of white wine and a bit more lemon juice for a brighter sauce.
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Creamy version: Stir in a splash of heavy cream at the end for a richer sauce.
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Surf and turf: Serve with steak for a classic combination.
Storage/Reheating
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a bit of butter or olive oil until just warmed through. Avoid microwaving, as this can overcook the scallops and make them rubbery.
FAQs
How do I know when scallops are done?
Scallops are done when they are opaque in the center and have a golden crust on the outside. Overcooking will make them tough.
Can I use frozen scallops?
Yes, just make sure to thaw them completely and pat them dry before cooking.
What’s the best pan to use for searing scallops?
A stainless steel or cast iron skillet works best for a good sear.
Why did my scallops come out rubbery?
They were likely overcooked or not dried well enough before searing.
Can I use salted butter instead of unsalted?
Yes, but adjust the added salt accordingly to avoid oversalting.
Do I need to remove the side muscle on scallops?
Yes, remove the small side muscle (it looks like a small tag) if it’s still attached. It can be tough when cooked.
What sides go well with garlic butter scallops?
Try pasta, risotto, mashed potatoes, or sautéed vegetables like asparagus or spinach.
Can I add wine to the sauce?
Absolutely. A splash of dry white wine can enhance the flavor of the garlic butter sauce.
How long can I marinate scallops?
It’s not necessary to marinate scallops. A simple seasoning right before cooking is best to maintain their texture.
Are scallops healthy?
Yes, they are high in protein, low in fat, and contain beneficial nutrients like vitamin B12 and omega-3 fatty acids.
Conclusion
Garlic Butter Scallops are the perfect combination of simplicity and indulgence. With minimal prep and maximum flavor, they’re a standout choice for both weeknight dinners and special occasions. Whether you’re a seafood lover or just trying scallops for the first time, this recipe delivers a restaurant-quality experience right at home.
Garlic Butter Scallops Recipe
Seared to golden perfection and bathed in a rich garlic butter sauce, these Garlic Butter Scallops are a quick, elegant, and restaurant-quality dish perfect for both special occasions and busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb sea scallops
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add scallops in a single layer, leaving space between each. Sear for 2–3 minutes per side without moving them, until a golden crust forms.
- Remove scallops and set aside.
- Lower the heat to medium. Add butter and minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Return scallops to the pan and spoon garlic butter over them. Cook for another 30 seconds.
- Remove from heat, garnish with chopped parsley and a squeeze of lemon juice if desired. Serve immediately.
Notes
- Ensure scallops are very dry before searing to achieve a golden crust.
- Use a stainless steel or cast iron skillet for best sear results.
- Avoid overcooking scallops to prevent a rubbery texture.
- Add a splash of dry white wine for extra depth of flavor.
- Scallops do not require marinating and are best cooked shortly after seasoning.
Nutrition
- Serving Size: 1/2 lb scallops
- Calories: 220
- Sugar: 0g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 50mg
