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Pan-Seared Scallops with Garlic Butter

Pan Seared Scallops (With Garlic Butter)

Learn how to sear scallops in just 10 minutes! My easy pan seared scallops recipe has perfect golden crust and garlic butter sauce.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people

Equipment

  • Large cast iron skillet
  • paper towels
  • Small bowl
  • Spatula
  • tongs
  • cutting board
  • Chef's knife

Ingredients
  

  • ═══ FOR THE GARLIC HERB BUTTER ═══
  • 2 tablespoon Salted butter ((softened))
  • 1 tablespoon Lemon juice
  • 2 cloves Garlic ((minced))
  • ½ tablespoon Fresh thyme ((leaves))
  • ½ tablespoon Fresh parsley ((chopped))
  • ═══ FOR THE SCALLOPS ═══
  • 16 large Sea scallops ((thawed in the fridge if frozen; ~1 lb))
  • 1 teaspoon Sea salt
  • ¼ teaspoon Black pepper
  • 1 tablespoon Olive oil

Instructions
 

  • In a small bowl, mash together the softened butter, lemon juice, minced garlic, fresh thyme leaves, and fresh parsley. The lemon juice may not fully incorporate, but that's fine. Set the garlic herb butter aside.
  • Pat the scallops dry thoroughly with paper towels. Season both sides evenly with sea salt and black pepper.
  • Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Keep the prepared garlic herb butter nearby.
  • Place the scallops in the skillet in a single layer, ensuring they do not touch. Sear without moving for 2-3 minutes until a golden crust forms on the bottom.
  • Flip the scallops and immediately add the garlic herb butter in pieces around the scallops. Continue searing for 2-3 more minutes, basting the scallops with the melted butter occasionally, until a crust forms on the other side and scallops are cooked through.

Notes

  • Tip 1: For a better crust, ensure scallops are very dry before searing; use fresh paper towels to remove excess moisture.
  • Tip 2: Store leftover cooked scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.
  • Tip 3: Substitute fresh thyme with ½ teaspoon dried thyme if fresh is unavailable, and use salted butter for best flavor.
  • Tip 4: Save time by making the garlic herb butter ahead and refrigerating it; soften at room temperature before use.
  • Tip 5: Pair these scallops with a crisp white wine like Sauvignon Blanc or a light pasta dish for a complete meal.