Description
A quick and delicious Pan Seared Scallops recipe featuring a flavorful garlic herb butter for a perfect golden crust and tender inside. Ideal for an elegant dinner or special occasion meal.
Ingredients
Scale
Scallops
- 16 large sea scallops (~1 lb, thawed if frozen)
- 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 may not fully incorporate, which is normal. Set this butter mixture aside while you prepare the scallops.
- Season Scallops. Pat the scallops dry thoroughly using paper towels to remove excess moisture. 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 the oil is shimmering and hot, which will help achieve a nice sear.
- Sear Scallops First Side. Place scallops in the skillet in a single layer, ensuring they do not touch. Let them sear undisturbed for 3 minutes until a golden crust forms on the bottom.
- Flip and Add Garlic Butter. Turn the scallops over gently, then immediately add the prepared garlic herb butter around the scallops in small pieces. Continue searing for another 3 minutes, occasionally basting the scallops with the melted butter to enhance flavor and moisture.
- Finish Cooking. Cook until the second side forms a crust and scallops are opaque and cooked through but still tender. Remove from heat and serve immediately with the melted garlic herb butter spooned over.
Notes
- Ensure scallops are dry before seasoning to get a perfect sear and golden crust.
- Use a hot cast iron skillet for the best result.
- Do not overcrowd the pan; cook scallops in batches if necessary.
- Store leftovers 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 texture may be affected; thaw completely before reheating.
- For a variation, try adding a pinch of red pepper flakes to the garlic herb butter for a subtle kick.
Nutrition
- Serving Size: 4 large scallops with garlic butter
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 85 mg
