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Pan Seared Scallops

A quick and elegant dish featuring beautifully seared scallops in garlic butter, perfect for impressing guests or enjoying a cozy dinner at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the scallops
  • 1 pound dry sea scallops Ensure the foot is removed and they are patted dry for best results.
  • 2 tablespoons high-heat cooking oil Can use avocado oil, grape seed oil, or organic canola oil for the best sear.
  • 1/2 teaspoon coarse kosher salt Enhances flavor.
  • Freshly ground pepper to taste Adds a hint of spice.
For the sauce
  • 2 tablespoons unsalted butter Room temperature for a rich and velvety finish.
  • 1 clove garlic, finely chopped Imparts wonderful aroma and flavor.
For serving
  • Freshly chopped parsley For garnish and added freshness.
  • Lemon wedges Brightens the dish and balances the richness.

Method
 

Cooking the Scallops
  1. Heat oil in a heavy-bottomed skillet over high heat until the oil is shimmering.
  2. Pat the scallops dry again with a paper towel, then sprinkle all over with salt and pepper.
  3. Carefully lay the scallops flat-side-down into the hot oil. Sear undisturbed until the bottom is browned, about 2 to 4 minutes.
  4. Carefully flip the scallops using a thin slotted spatula. Let them cook on the second side until they are barely opaque, about 1 to 3 minutes.
  5. Remove scallops to a plate and cover with foil to keep warm while you prepare the sauce.
Making the Garlic Butter
  1. In the skillet, add the butter and let it melt. After it's melted, add the garlic and stir constantly for about a minute until it becomes fragrant.
Serving
  1. Pour the garlic butter over the scallops and serve immediately with parsley and lemon wedges.

Notes

Scallops are best enjoyed fresh for optimal texture and flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. For dairy-free, substitute butter with olive oil or vegan butter.