Description
This Garlic Butter Scallops recipe features tender, seared scallops cooked to golden perfection and bathed in a luscious garlic butter sauce with fresh parsley and lemon juice. Ready in just 11 minutes, it’s a quick and elegant dish perfect for any occasion.
Ingredients
Seafood
- 1 lb fresh large scallops (side muscle removed)
Seasoning
- Coarse salt, to taste
- Ground black pepper, to taste
Cooking
- 1 tbsp olive oil
- 4 tbsp butter (or ghee for Whole30 and paleo)
- 3 garlic cloves, minced
- 1 tsp freshly chopped parsley
- 2 tbsp lemon juice
Instructions
- Prepare the scallops: Remove the scallops from the refrigerator about 30 minutes to 1 hour before cooking to bring them to room temperature. This ensures even cooking.
- Dry the scallops: Place scallops on a paper towel-lined cutting board and pat them dry thoroughly using paper towels. Dry scallops sear better and develop a nice crust.
- Season: Season all sides of the scallops generously with coarse salt and ground black pepper. Set them aside for a moment.
- Heat the skillet: Warm olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Sear the scallops: Place the scallops in a single layer in the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Let them sear undisturbed for 2-3 minutes to develop a golden crust.
- Flip and cook: Turn the scallops over carefully and cook for another 2-3 minutes until they are golden and opaque through the center. Remove scallops from the skillet and set aside.
- Make garlic butter sauce: Reduce heat to medium and add butter, minced garlic, freshly chopped parsley, and lemon juice to the skillet. Sauté gently for 1-2 minutes to infuse the butter with garlic and herbs.
- Combine and serve: Return the scallops to the skillet and toss them briefly in the garlic butter to heat through and coat. Serve immediately while hot and juicy for the best flavor.
Notes
- Make sure scallops are dry before searing to get a perfect crust.
- Do not overcrowd the skillet; cook scallops in batches if necessary.
- Remove the side muscle from scallops prior to cooking for better texture.
- You can substitute butter with ghee to make the recipe Whole30 and paleo friendly.
- Serve immediately as scallops are best enjoyed fresh off the pan.
