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Seared Scallops with Garlic Butter Recipe

ByCaroline
Jump to Recipe· 4.8 from 21 reviews

If you’re craving a dish that’s quick, indulgently buttery, and packed with flavor, you’re going to love this Seared Scallops with Garlic Butter Recipe. I’ve made these plenty of times, and every time they come out golden, tender, and downright elegant without a fuss or fancy ingredient list. Stick with me, and I’ll show you how to get that perfect sear and infuse incredible garlicky herb butter magic that makes these scallops absolutely unforgettable.

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Why This Recipe Works

  • Simple Ingredients: You only need a handful of fresh, quality ingredients that work harmoniously to elevate the natural sweetness of scallops.
  • Perfect Sear Technique: The method focuses on mastering that golden crust without overcooking, giving scallops a tender center and crisp edges.
  • Garlic Herb Butter Boost: This buttery blend brings acidity from lemon, savory herbs, and rich garlic, adding layers of flavor that make every bite memorable.
  • Quick & Easy: From start to finish, this recipe takes just about 10 minutes — perfect for busy weeknights or impressing guests without stress.
Seared Scallops with Garlic Butter, scallops recipe, easy seafood dinner, quick gourmet scallops, buttery seared scallops - The image shows six round, golden-brown seared scallops arranged on a black pan with a shiny, oily surface. Each scallop has a slightly crispy top with visible seasoning and small green herb leaves sprinkled on them. At the top right corner of the pan, there are three lemon slices with a bright yellow rind and juicy texture. Near the bottom center, fresh parsley leaves add a vibrant green color contrast to the golden scallops. The background beneath the pan is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic really starts with fresh scallops and that luscious garlic herb butter. Each ingredient is chosen not only for flavor but to help you nail that perfect balance between sear and tenderness. I always recommend picking the freshest scallops you can find – if frozen, thaw them gently in the fridge overnight to keep them juicy and firm.

Seared Scallops with Garlic Butter, scallops recipe, easy seafood dinner, quick gourmet scallops, buttery seared scallops - Flat lay of large fresh sea scallops with creamy white flesh and slight translucent edges, a small mound of coarse sea salt crystals, a few scattered black peppercorns, a small white ceramic bowl holding bright golden olive oil, a simple white ceramic bowl with softened pale yellow salted butter, a small white bowl containing vibrant yellow lemon juice, two whole uncracked brown garlic bulbs with papery skins intact, fresh thyme sprigs with tiny green leaves, fresh flat-leaf parsley bunch with bright green chopped leaves all arranged in perfect symmetrical balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Sea scallops: Their natural sweetness shines with proper searing; dry them well to get the best crust.
  • Sea salt: Brings subtle umami and enhances scallops’ natural flavor without overpowering.
  • Black pepper: Adds just that little kick to complement the buttery sauce.
  • Olive oil: Great for high-heat searing with a fruity undertone.
  • Salted butter: The base for the garlic butter, delivering richness and a bit of seasoning.
  • Lemon juice: Lifts the sauce with brightness and balances the richness.
  • Garlic: Minced fresh garlic provides that punch of aromatic warmth.
  • Fresh thyme: Earthy and slightly minty, deepens the flavor profile.
  • Fresh parsley: Adds a fresh, grassy note to lighten the butter sauce just right.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Seared Scallops with Garlic Butter Recipe is — you can easily tweak it based on what you have or your preferences. Don’t be shy about experimenting! The base technique stays the same, but the finishing touches can transform the dish to fit any vibe.

  • Variation: I sometimes add a pinch of red pepper flakes to the butter for a gentle heat that balances the richness beautifully.
  • Dietary swaps: For a dairy-free option, swap butter for coconut oil and skip the fresh herbs if needed, it still tastes amazing.
  • Seasonal changes: Try swapping parsley for fresh basil in summer or add a splash of white wine to the butter for a slightly elevated sauce.
  • Make it a meal: Toss in some sautéed spinach or serve over creamy risotto to round out the plate.

Step-by-Step: How I Make Seared Scallops with Garlic Butter Recipe

Step 1: Prep That Garlic Herb Butter

The very first thing I do is mash together the softened butter, lemon juice, minced garlic, thyme leaves, and chopped parsley in a small bowl. It doesn’t have to be perfectly smooth — some little lemon juice puddles are fine; they add bursts of brightness later. Then, set it aside nearby, so it’s ready to melt over the scallops when the time comes.

Step 2: Pat Dry and Season Your Scallops

Dry scallops are your secret weapon for a great sear. Grab some paper towels and gently pat each scallop until it’s no longer damp. Then season both sides with sea salt and black pepper. It might seem simple, but don’t skip this step — moisture is the enemy of crisp edges, and seasoning boosts flavor right from the start.

Step 3: Heat the Pan and Sear Like a Pro

Heat your cast iron skillet over medium-high heat and add the olive oil. Wait until it’s shimmering — this means the pan is hot enough to create that golden crust. Then add the scallops in a single layer, making sure they don’t touch (avoid overcrowding so they sear instead of steam). Let them cook, undisturbed, for about 2 to 3 minutes until you see a beautiful crust forming on the bottom.

Step 4: Flip and Add Garlic Herb Butter

Flip the scallops gently with tongs and immediately dot the pan with pieces of your garlic herb butter around the scallops. This butter melts quickly and you’ll want to start basting the scallops by spooning the melted butter over them occasionally. Cook for another 2 to 3 minutes until the crust forms on the second side and scallops feel firm but still tender inside (think: slightly springy when pressed).

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Tips from My Kitchen

  • No Crowding: Give each scallop enough space in the pan to ensure an even, beautiful sear instead of steaming.
  • Patience Pays Off: Resist the urge to move the scallops too soon — waiting is what builds that golden crust.
  • Butter Basting: Spoon the melted garlic butter over the scallops in the final minutes for maximum flavor and moistness.
  • Temperature Control: Medium-high heat is key; too hot burns butter, too low won’t sear.

How to Serve Seared Scallops with Garlic Butter Recipe

Seared Scallops with Garlic Butter, scallops recipe, easy seafood dinner, quick gourmet scallops, buttery seared scallops - The image shows a white plate full of golden brown seared scallops arranged in a scattered pattern, each scallop topped with chopped green herbs like parsley and thyme, and sprinkled with black pepper. The seared parts have a light crispy texture and a reddish-brown color, while the rest of the scallops are creamy white and smooth. There are a few sprigs of fresh green herbs placed around the scallops and two bright yellow lemon wedges on the right side of the plate, adding color contrast. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing these scallops with a sprinkle of fresh parsley and a twist of lemon zest for extra zing. Sometimes a few microgreens or edible flowers make the plate look fancy if I’m serving guests — but honestly, simple is stunning here.

Side Dishes

My absolute favorite sides are creamy risotto or buttery mashed potatoes, which soak up that luscious garlic butter. Lightly sautéed greens like spinach or asparagus are my go-to for a fresh, slightly bitter contrast. For something quicker, a crusty baguette for dipping can’t be beat.

Creative Ways to Present

I once plated these scallops on a bed of pea puree with a drizzle of balsamic glaze for a fancy dinner party — it looked stunning and tasted amazing. For date nights, plating them on individual small plates with delicate herb sprigs feels special. Presentation is all about what makes you smile!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (they don’t usually last long in my house), store them in an airtight container in the fridge for 2–3 days max. I usually keep the garlic butter separate or dab it on when reheating to maintain freshness.

Freezing

While fresh is definitely best, you can freeze cooked scallops for up to 3 months. Just know the texture might be a bit softer. Thaw them completely in the fridge before reheating to avoid uneven temperature and rubbery bites.

Reheating

I recommend reheating leftovers briefly in a hot skillet — just enough to warm through and refresh the garlic butter melt. Avoid microwaving as it can toughen the scallops quickly.

FAQs

  1. Can I use frozen scallops for this Seared Scallops with Garlic Butter Recipe?

    Absolutely! Just make sure to thaw them fully in the refrigerator overnight. Pat them dry thoroughly before cooking to ensure a crisp sear and avoid steaming.

  2. How do I know when scallops are perfectly cooked?

    When cooked right, scallops are opaque with a golden crust on each side and slightly springy to the touch. Overcooking makes them rubbery, so aim for about 2-3 minutes per side depending on their size.

  3. Can I prepare the garlic herb butter ahead of time?

    Yes! You can make the garlic butter a day ahead and keep it refrigerated. Just bring it to room temperature before adding it to the skillet for best melting and flavor.

  4. What if I don’t have fresh herbs?

    While fresh herbs add brightness, you can substitute dried thyme and parsley in smaller amounts. Add these with the scallops so they don’t burn in the butter.

  5. Is a cast iron skillet necessary for searing scallops?

    A cast iron skillet is ideal because it holds and distributes heat evenly, which helps create the perfect crust. However, a stainless steel pan works fine if you don’t have cast iron — just make sure it’s hot enough.

Final Thoughts

Honestly, this Seared Scallops with Garlic Butter Recipe is one of those dishes that just feels like a tiny celebration every time you make it. It’s quick, impressive, and packed with flavor that tastes way more complicated than it really is. Whether you’re cooking for yourself or for guests, these scallops bring that perfect balance of buttery richness, fresh herbs, and simple elegance that I’m excited for you to try. Trust me, once you get it down, you’ll be making this on repeat — and I’ll be here cheering you on every step of the way!

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Seared Scallops with Garlic Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 21 reviews
  • Author: Caroline
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
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Description

This Pan Seared Scallops recipe features perfectly cooked sea scallops with a golden crust, served with a flavorful garlic herb butter sauce. Quick and easy to prepare, it’s an elegant dish that highlights the natural sweetness of scallops enhanced by fresh herbs and lemon.

Ingredients

Scallops

  • 16 large Sea scallops (thawed if frozen; ~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 softened butter, lemon juice, minced garlic, fresh thyme leaves, and chopped parsley. The lemon juice might not fully incorporate, which is normal. Set aside.
  2. Season Scallops: Pat the scallops dry thoroughly with paper towels. Season both sides evenly with sea salt and black pepper.
  3. Heat Skillet: Heat olive oil in a large cast iron skillet over medium-high heat until shimmering and hot.
  4. Sear First Side: Place scallops in the skillet in a single layer without crowding or touching them. Let them sear undisturbed for 3 minutes until a golden crust forms on the bottom.
  5. Flip and Add Butter: Flip the scallops carefully. Immediately add spoonfuls of the prepared garlic herb butter around the scallops in the pan.
  6. Sear Second Side and Baste: Cook the scallops for 3 more minutes, basting them occasionally with the garlic butter, until the second side forms a crust and scallops are cooked through but still tender.
  7. Serve: Remove scallops from the skillet and serve warm with any remaining garlic butter drizzled on top.

Notes

  • Ensure scallops are very dry before searing to achieve the best golden crust.
  • Do not overcrowd the pan to avoid steaming instead of searing.
  • Use a cast iron skillet or heavy pan for even heat distribution.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
  • Reheat scallops briefly in a hot skillet to avoid overcooking.
  • Cooked scallops can be frozen for up to 3 months but thaw completely before reheating.
  • For variation, the garlic butter can be used as a sauce for other seafood or vegetables.

Nutrition

  • Serving Size: 4 scallops
  • Calories: 210 kcal
  • Sugar: 0.5 g
  • Sodium: 380 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.2 g
  • Protein: 20 g
  • Cholesterol: 95 mg

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