Garlic Butter Seared Scallops Recipe

If you’re craving something elegant yet surprisingly quick to whip up, you’re going to absolutely love this Garlic Butter Seared Scallops Recipe. I first made these for a last-minute dinner with friends and wow, everyone was blown away by how tender and flavorful those scallops were — all thanks to a simple garlic butter that elevates everything. Stick with me, and I’ll walk you through exactly how to get that perfect sear, the buttery garlic hit, and those fresh herbs that make this dish sing.

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Ingredients & Why They Work

This Garlic Butter Seared Scallops Recipe is all about highlighting the natural sweetness of the scallops while layering in complementary flavors from thyme, parsley, and zesty lemon. I always recommend using fresh scallops when possible, and fresh herbs really make a noticeable difference here. Let’s dive into why each ingredient is a star on its own.

• Sea scallops: Look for large, dry-packed scallops if you can—their texture sears beautifully without extra liquid.
• Sea salt: Enhances natural seafood flavor without overpowering.
• Black pepper: Just a touch for subtle warmth, so you don’t mask the scallops’ sweetness.
• Olive oil: Helps achieve that crispy golden crust and stands up to high heat without burning.
• Salted butter: Using salted butter adds that perfect savory richness that complements the garlic and herbs.
• Lemon juice: Adds bright acidity that cuts through the richness and keeps the dish fresh.
• Garlic: Minced fresh for punchy flavor that melts into the butter.
• Fresh thyme and parsley: These herbs lend earthiness and a pop of green freshness, rounding out the flavor profile.

Tweak to Your Taste

One of the fun things about this Garlic Butter Seared Scallops Recipe is how easy it is to make it your own. I frequently swap in different herbs or add a touch of heat, depending on the mood. Don’t be afraid to experiment—you’ll find your favorite combo in no time.

• Variation: I love adding a sprinkle of chili flakes for a subtle kick—it pairs so well with the richness of the butter.
• Herbs swap: Sometimes I use basil or tarragon instead of thyme and parsley for a different herbal twist.
• Make it dairy-free: Use vegan butter or olive oil with additional herbs to keep it just as tasty.
• Seasonal tweaks: In summer, a zest of fresh orange instead of lemon is really refreshing.

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

Step 1: Prep the Garlic Herb Butter

Start by mashing together softened butter, fresh minced garlic, lemon juice, thyme leaves, and chopped parsley in a small bowl. The lemon juice won’t completely blend in, but that’s totally fine—it adds brightness when melted in the pan later. Set this aside for later use.

Step 2: Dry and Season Your Scallops

Pat your scallops completely dry with paper towels—this is absolutely crucial for a great sear. Wet scallops will steam instead of getting that golden crust. Then season both sides generously with sea salt and a dash of black pepper. Trust me, don’t skip drying!

Step 3: Heat Your Pan and Oil

Use a large cast iron skillet if possible and heat the olive oil on medium-high until it’s shimmering but not smoking. The pan needs to be hot enough to sear but not so hot that the butter burns immediately. I like to preheat and then test by flicking in a drop of water—if it sizzles, you’re ready.

Step 4: Sear the Scallops Without Disturbing

Place the scallops into the pan in a single layer with a bit of space between them—don’t overcrowd or they won’t sear right. Leave them undisturbed for 2-3 minutes. Patience here pays off: you want a gorgeous golden crust to form before flipping. You’ll know they’re ready when they release easily from the pan.

Step 5: Flip and Add Garlic Butter

Flip the scallops carefully, then immediately scatter the garlic herb butter in chunks around them in the pan. Let the scallops cook on the second side for another 2-3 minutes, occasionally spooning melted butter over them—this basting keeps them juicy and pumps in that garlicky flavor. Cook until the scallops are opaque and firm to the touch but still tender inside.

How to Serve Garlic Butter Seared Scallops Recipe

Garnishes

I usually sprinkle a little extra fresh parsley on top just before serving to give that burst of color and fresh herb flavor. A thin slice of lemon on the side brightens each bite and looks beautiful too. Sometimes I add a sprinkle of flaky sea salt for that satisfying crunch contrast.

Side Dishes

This dish pairs perfectly with a creamy risotto or buttery mashed potatoes for a more indulgent meal. For something lighter, I love pairing with a crisp green salad or honey-glazed roasted carrots. A simple buttered asparagus is another go-to—keeps it classy and fresh.

Creative Ways to Present

For special occasions, I like plating the scallops atop a nest of sautéed spinach or a swirl of cauliflower puree, then drizzling the garlic butter sauce over the top. It feels fancy but is actually quite simple. You can also serve them on toasted baguette slices like crostini for elegant appetizers.

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftover scallops in an airtight container in the fridge and eating them within 2-3 days for best taste and texture. They stay oddly firm but don’t keep for very long—best fresh!

Freezing

While freezing cooked scallops isn’t my first choice because they lose some texture, you can freeze them for up to 3 months. Make sure to cool completely and freeze in a single layer before transferring to a freezer-safe bag. Thaw overnight in the fridge before reheating.

Reheating

To reheat, brief use of a hot skillet is best—you want to warm them quickly without cooking further, as they can toughen up fast. A quick 30-second whip around each side usually does the trick.

FAQs

Final Thoughts

Making this Garlic Butter Seared Scallops Recipe always feels like a little moment of magic in my kitchen. It’s quick, packed with flavor, and a real showstopper. I hope you try it soon and enjoy that rich garlic butter and perfectly seared crust as much as I do. It’s one of those special recipes I turn to when I want to impress without fuss—just honest, delicious food you can feel good serving. Happy cooking, friend!

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