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
Scale
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
- 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.
- Season Scallops: Pat the scallops dry thoroughly with paper towels. Season both sides evenly with sea salt and black pepper.
- Heat Skillet: Heat olive oil in a large cast iron skillet over medium-high heat until shimmering and hot.
- 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.
- Flip and Add Butter: Flip the scallops carefully. Immediately add spoonfuls of the prepared garlic herb butter around the scallops in the pan.
- 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.
- 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
