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Close-up of golden seared Garlic Butter Scallops cooking in a cast iron pan with fresh parsley and lemon wedges.
Reda

Garlic Butter Scallops

This elegant dish brings plump, perfectly seared scallops together with a rich, aromatic garlic butter sauce in under 20 minutes, making it ideal for a quick weeknight meal or a special occasion.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Main Course, Seafood
Cuisine: American, French-Inspired
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the Scallops
  • 1.5 lbs large sea scallops about 12-16 scallops, muscle removed
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp freshly ground black pepper plus more to taste
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter cold
For the Garlic Butter Sauce
  • 3 garlic cloves minced
  • 0.25 cup dry white wine or chicken broth
  • 2 tbsp unsalted butter cold
  • 1 tbsp freshly squeezed lemon juice
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet (cast iron or stainless steel preferred)
  • Tongs
  • Small Bowl
  • Paper towels

Method
 

Prep the Scallops
  1. Thoroughly pat the sea scallops dry with paper towels. This is crucial for a good sear! Remove the small, tough side muscle if it's still attached. Season both sides generously with kosher salt and freshly ground black pepper.
Sear the Scallops
  1. Heat a large skillet (cast iron or stainless steel works best) over medium-high heat for about 2-3 minutes until it's nice and hot. Add the olive oil, swirling to coat the bottom of the pan.
  2. Carefully place the scallops in the hot pan, making sure not to overcrowd; cook in batches if necessary to maintain pan temperature. Sear for 2-3 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.
  3. Flip the scallops. Immediately add 2 tablespoons of cold unsalted butter to the pan. Let it melt, then use a spoon to baste the melting butter over the scallops for another 1-2 minutes until they are opaque throughout and have a similar golden crust on the second side. Remove the scallops from the pan and set aside on a plate.
Make the Garlic Butter Sauce
  1. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in the dry white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
  2. Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of cold unsalted butter, one tablespoon at a time, until the sauce is glossy and slightly thickened. Stir in the fresh lemon juice and red pepper flakes (if using). Taste and adjust seasoning with salt and pepper as needed.
Combine and Serve
  1. Return the seared scallops to the pan with the garlic butter sauce. Gently toss to coat them evenly. Serve immediately, garnished with fresh chopped parsley.

Notes

1. **Pat Them Dry!** This is the single most important tip for perfectly seared scallops. Any moisture will steam instead of sear, preventing that gorgeous golden crust. Use plenty of paper towels and press firmly.
2. **Don't Overcrowd the Pan.** Giving the scallops enough space ensures the pan stays hot enough for a good sear. If your skillet isn't large enough, cook them in two batches.
3. **Quick Cooking is Key.** Scallops cook very, very fast. Overcooking them will result in a rubbery texture. Once they're opaque through the center, they're done!