Pan Seared Garlic Scallops

This pan seared scallops recipe is my go-to when I want something quick and elegant. The scallops develop a perfect golden crust while staying tender and buttery inside, all wrapped in a simple garlic herb butter that brings everything together. It’s the kind of dish that feels restaurant-worthy but is doable even on a weeknight. I make it often when we’re craving seafood without the fuss.

I first tried this during a quiet evening at home, hoping to recreate a restaurant-style dinner. Now it’s my favorite way to elevate an ordinary night.

Ingredients

• Scallops: Fresh sea scallops offer sweetness and tenderness when cooked right. Choose dry scallops for the best sear and avoid those preserved in brine
• Sea salt: Brings out the natural flavor of the scallops without overpowering them
• Black pepper: Adds subtle heat and depth to balance the butter and herbs
• Olive oil: Provides the high smoke point needed to get that golden crust on the scallops
• Salted butter: Gives richness and flavor while helping build a silky sauce. Softened butter blends easily with herbs
• Lemon juice: Adds brightness that cuts through the butter. Always choose freshly squeezed for best flavor
• Garlic: Fresh minced garlic infuses the butter and scallops with warmth. Avoid dried or powdered if possible
• Fresh thyme: Brings earthiness that pairs beautifully with seafood
• Fresh parsley: Finishes the dish with freshness and color. Look for vibrant green leaves for the best result

Step-by-Step Instructions

Make the Garlic Herb Butter:

Mash softened butter with lemon juice garlic thyme and parsley in a small bowl until well combined. The lemon may not fully mix in but it will melt beautifully when heated

Dry and Season the Scallops:

Use paper towels to press and pat scallops dry on all sides. This is key for searing. Season each with sea salt and pepper right before cooking

Sear the Scallops:

Heat olive oil in a cast iron skillet over medium high heat until shimmering. Place scallops in a single layer and do not move them. Let them cook for about two minutes until the underside forms a deep golden crust

Add the Garlic Butter:

Flip each scallop gently and drop spoonfuls of garlic herb butter around the pan. As it melts spoon it over the scallops to baste them. Cook another two minutes until opaque and just firm

Serve Immediately:

Transfer scallops out of the hot pan quickly to avoid overcooking. Drizzle with melted butter and serve with lemon wedges and fresh herbs

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I absolutely love using fresh thyme in this recipe. Its woodsy flavor works wonders with the rich garlic butter. Once during a family dinner my dad asked if I had used something secret because the flavor was so good. It was just the thyme doing its job.

Storage Tips

Scallops taste best fresh but you can store leftovers in an airtight container in the fridge for up to one day. Reheat gently in a skillet with a splash of broth or butter to avoid drying them out

Ingredient Substitutions

If you don’t have fresh herbs you can leave them out for a simpler garlic butter. Unsalted butter works too just add a small pinch of salt. For oil avocado oil is a good substitute for olive

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Serving Suggestions

Serve over mashed cauliflower or steamed greens to soak up the garlic butter. Roasted asparagus or crispy brussels sprouts make great sides. If you like contrast a citrusy arugula salad pairs well

Cultural Context

Pan searing is a classic method in many coastal cuisines especially French and Mediterranean. It preserves the delicate texture of scallops while enhancing flavor through caramelization. Garlic butter is a timeless match in seafood traditions

Frequently Asked Questions About Recipes

→ How do I get a golden crust on scallops?

Dry scallops thoroughly with paper towels and use a hot cast iron skillet. Avoid moving them until a crust forms.

→ What kind of scallops should I use?

Use dry sea scallops for best texture and flavor. Avoid wet scallops, which release too much moisture during searing.

→ Can I make these ahead of time?

Scallops are best served fresh, but you can prep the garlic herb butter in advance to save time.

→ What skillet is best for searing scallops?

A cast iron skillet delivers the best sear, but a heavy-bottomed stainless steel pan also works well.

→ How do I know when scallops are done?

They should feel firm but still slightly soft inside. Overcooking will make them rubbery. A meat thermometer should read 115°F internally.

→ What sides go well with seared scallops?

Try roasted vegetables, cauliflower mash, arugula salad, or zoodles to soak up the garlic butter sauce.