Pan Seared Garlic Scallops (Printable Recipe)
Crispy outside, tender inside scallops in garlicky butter—done in 10 minutes for an elegant dinner.
# Ingredients You'll Need:
→ Scallops
01 -
16 large dry sea scallops, thawed if frozen (approximately 1 lb)
02 -
1 teaspoon sea salt
03 -
1/4 teaspoon freshly ground black pepper
04 -
1 tablespoon olive oil
→ Garlic Herb Butter
05 -
2 tablespoons salted butter, softened
06 -
1 tablespoon freshly squeezed lemon juice
07 -
2 cloves garlic, minced
08 -
1/2 tablespoon fresh thyme leaves
09 -
1/2 tablespoon chopped fresh parsley
# Steps to Follow:
01 -
In a small bowl, mash together softened butter, lemon juice, minced garlic, thyme, and parsley until combined.
02 -
Thoroughly pat scallops dry on all sides using paper towels. Season with sea salt and black pepper.
03 -
Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Add scallops in a single layer and sear without moving until a golden crust forms, about 1.5–2 minutes.
04 -
Flip scallops and add garlic herb butter to the pan in small dollops. Baste scallops with melted butter and cook for an additional 1.5–2 minutes until golden and opaque.
05 -
Transfer scallops from the pan to avoid overcooking. Drizzle with garlic butter and garnish with lemon wedges and extra herbs if desired.
# Extra Tips:
01 -
Dry scallops thoroughly before searing to ensure a crisp crust.
02 -
Avoid overcooking by checking for firmness with a slight give; internal temperature should reach 115°F.
03 -
Use a cast iron or stainless steel skillet to achieve the best sear.