Garlic Butter Pan Seared Scallops

Name: Garlic Butter Pan Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 2 tablespoons butter; 2 tablespoons olive oil; 4 cloves garlic, minced; Salt and pepper to taste; Chopped fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely love cooking scallops, and this garlic butter version is a favorite of mine. The delicate sweetness of the scallops combined with savory garlic and rich butter creates a dish that feels indulgent yet accessible. In just a short time, you can create a restaurant-quality meal that impresses. I often serve these scallops over a bed of creamy risotto or alongside sautéed vegetables to balance the flavors beautifully. This dish not only brings joy to my taste buds but also brightens up my dinner table.

Created by

Natalie Warren

Last updated on 2026-01-20T03:10:14.310Z

I remember the first time I made garlic butter pan-seared scallops for my friends. The aroma that filled the kitchen was incredible, drawing everyone in. I chose fresh scallops for their sweetness, which pairs beautifully with the garlic-infused butter. It’s an easy technique that, when done correctly, yields perfectly seared scallops with a beautifully crisp exterior and tender inside.

One tip I learned over the years is to ensure your pan is hot enough before adding the scallops; this is the key to achieving that golden crust. I recommend testing the heat by placing a drop of water in the pan—if it sizzles, you’re good to go!

        Why You Will Love This Recipe
        Savory garlic flavor enhances the natural sweetness of the scallops
Quick cooking time makes it perfect for weeknight dinners or special occasions
Impress your guests with a dish that looks and tastes gourmet

      

Understanding Scallops

Scallops are prized for their sweet, delicate flavor and tender texture, but achieving the perfect sear can be tricky. When selecting scallops, look for dry scallops, which are often labeled as 'dry-packed.' These scallops are not treated with preservatives and have a naturally sweeter taste. Fresh scallops should have a slightly sweet aroma, resembling the ocean. Avoid any that smell overly fishy; freshness is essential for this dish's success.

A common mistake when cooking scallops is overcrowding the pan. When searing, ensure each scallop has enough space to make contact with the skillet without overlapping. This allows for that coveted golden crust to form, as steam is released instead of moisture being trapped. If you’re making a larger batch, consider searing scallops in two or three batches to maintain consistency in texture and flavor.

Basting for Flavor

Basting the scallops with garlic butter is a crucial step in enhancing their flavor. As the butter melts, it will turn a beautiful golden color; this is the time to swirl it around the scallops. Not only does this add richness, but the garlic also infuses its flavor directly into the scallops. Cook the garlic just until fragrant, about 30 seconds, to avoid any bitterness from overcooking.

While basting adds an incredible depth of flavor, be careful not to introduce too much heat while doing so. If the pan gets too hot, the butter may brown too quickly or even burn. Keep the heat at medium after introducing the butter and garlic; this ensures a gentle cook and allows the scallops to absorb the buttery goodness without losing their delicate texture.

Serving Suggestions

When it comes to serving pan-seared scallops, consider pairing them with a creamy risotto or light sautéed vegetables to complement their sweetness. If you choose risotto, I recommend a lemon-infused version to add brightness to the dish. Alternatively, a light, crisp salad with a lemon vinaigrette can also make for a refreshing contrast to the richness of the scallops.

For a more elevated presentation, try plating the scallops atop a puree, such as cauliflower or sweet pea, adding a splash of color and a gourmet touch. Garnishing with freshly chopped parsley not only enhances the visual appeal but also adds a pop of freshness that ties the entire dish together beautifully.

Ingredients

Gather the following ingredients for this delectable dish:

Ingredients

8 large sea scallops
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
Salt and pepper to taste
Chopped fresh parsley for garnish

Once you've gathered all the ingredients, you’re ready to start cooking!

Instructions

Follow these steps to cook perfect garlic butter pan-seared scallops:

Pat the Scallops Dry

Using paper towels, pat the scallops dry to remove excess moisture. This helps achieve a nice sear.

Heat the Pan

In a skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Scallops

Add the scallops to the pan, ensuring they are spaced apart. Sear for about 2-3 minutes on each side until golden brown.

Add Garlic and Butter

Reduce the heat to medium. Add butter and garlic to the pan, swirling the pan to melt the butter and baste the scallops for an additional minute.

Season and Serve

Season with salt and pepper, garnish with fresh parsley, and serve immediately.

Enjoy your delicious garlic butter pan-seared scallops!

Pro Tips

For the best results, use fresh scallops and don’t overcrowd the pan to ensure even cooking.

Storage and Make-Ahead Tips

If you find yourself with leftover cooked scallops, store them in an airtight container in the refrigerator for up to two days. However, it's best to enjoy them fresh, as their texture may change upon reheating. To keep them from becoming rubbery, gently reheat them on low heat in a skillet with a splash of broth or wine, just until warmed through.

While raw scallops should be cooked immediately for the best flavor, if you plan ahead, you can prepare the garlic butter in advance and store it in the fridge for a couple of days. Just remember to warm it gently before basting your scallops to ensure a flavorful finish when cooking.

Variations and Adaptations

This garlic butter scallop recipe can be easily adapted with various herbs and spices. For a Mediterranean twist, add fresh thyme or rosemary to the butter as it melts. Alternatively, a dash of red pepper flakes can introduce a subtle heat that balances the dish perfectly without overpowering the scallops' natural sweetness.

If you're looking for a lighter version, consider substituting half of the butter with extra virgin olive oil for a healthier fat option. The flavor will still be rich, and the scallops will retain their delicious quality without compromising on taste. This adaptation works particularly well if you're serving them with a side of greens or a refreshing salad.

Troubleshooting Common Issues

If your scallops are sticking to the pan, it’s likely because they weren’t dry enough or the pan wasn’t hot enough before adding them. Always ensure the skillet is fully heated before introducing scallops and pat them dry to prevent moisture from creating a barrier. This will help you achieve that beautiful golden crust everyone loves.

In case the scallops become overcooked, they may turn rubbery and lose their tender texture. Keep a close eye on them as they cook; they typically require only 2-3 minutes per side. Once they turn opaque and firm to the touch, they’re done. If you’re uncertain, err on the side of undercooking slightly, as residual heat will continue to cook them even after removing them from the skillet.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

→ What can I serve with scallops?

They pair beautifully with risotto, pasta, or simply served with a side of sautéed vegetables.

→ How do I know when scallops are cooked?

Scallops should be opaque and slightly firm to the touch when cooked. Overcooking them can make them rubbery.

→ Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative such as olive oil or a vegan butter spread.