Pan Seared Scallops with Garlic Herb Butter Recipe

If you’ve ever wanted to impress with a dish that feels both luxurious and incredibly simple, then this Pan Seared Scallops with Garlic Herb Butter Recipe is about to become your new go-to. Picture perfectly caramelized scallops that boast a golden crust, paired with rich, melting garlic herb butter that brightens every bite with fresh herbs and a hint of zing from lemon juice. It’s an effortless recipe that elevates everyday ingredients into a dinner party favorite or a special weeknight treat that whispers elegance with every forkful.

Ingredients You’ll Need

This recipe shines because it keeps things straightforward yet hits all the right notes with fresh and pantry staples. Every ingredient plays a crucial role, whether it’s building the perfect sear, infusing the butter with vibrant flavors, or adding that silky finish that makes scallops irresistible.

• 16 large Sea scallops: Thawed if frozen, these are the star of the show—freshness is key for a sweet, tender bite.
• 1 tsp Sea salt: Enhances natural flavors without overwhelming the delicate scallop meat.
• 1/4 tsp Black pepper: Adds a gentle kick that balances the richness of the butter.
• 1 tbsp Olive oil: Perfect for a high-heat sear that produces a beautiful golden crust.
• 2 tbsp Salted butter: Softened for easy mixing with herbs and garlic to create a luscious finishing sauce.
• 1 tbsp Lemon juice: Provides a fresh tang that brightens the whole dish and cuts through the richness.
• 2 cloves Garlic: Minced finely to infuse the butter with that aromatic, savory punch.
• 1/2 tbsp Fresh thyme leaves: Offers a subtle earthy note that complements the seafood brilliantly.
• 1/2 tbsp Fresh parsley: Chopped for a vibrant, fresh finish both in the butter and as garnish.

How to Make Pan Seared Scallops with Garlic Herb Butter Recipe

Step 1: Prepare the Garlic Herb Butter

The magic starts by combining softened salted butter, fresh lemon juice, minced garlic, fresh thyme leaves, and chopped parsley in a small bowl. You’ll mash these together to create a fragrant, colorful herb butter. Don’t worry if the lemon juice doesn’t fully blend in—those bright acidity pockets will add delightful bursts of flavor later on.

Step 2: Season the Scallops

Using paper towels, pat your scallops dry thoroughly to ensure a beautiful sear. Moisture is the enemy of crust formation, so this step is crucial. Season both sides lightly and evenly with sea salt and black pepper to boost the natural sweetness of the scallops without overpowering them.

Step 3: Heat Your Pan

Place a large cast iron skillet over medium-high heat and add the olive oil. Wait until it starts shimmering but not smoking—this signals the right temperature to create that perfect, golden crust we’re after. Keep your garlic herb butter mixture close by—they’ll be meeting your scallops soon.

Step 4: Sear the Scallops

Arrange the scallops in a single layer in the hot skillet, making sure they do not touch or overcrowd the pan. Resist the urge to move them around. Let them sear undisturbed for about 2 to 3 minutes, allowing a gorgeous crust to develop on the bottom.

Step 5: Flip and Add Garlic Herb Butter

Turn the scallops over carefully using tongs or a spatula. Immediately add dollops of the garlic herb butter around the scallops in the pan. Continue searing for 2 to 3 more minutes, spooning the melting butter over the scallops periodically to baste them and deepen the flavor. This creates that irresistible garlicky, buttery glaze and cooks the scallops through while keeping them luxuriously tender.

How to Serve Pan Seared Scallops with Garlic Herb Butter Recipe

Garnishes

A sprinkle of fresh parsley or a few thyme leaves elevates the plate visually and aromatically, adding a fresh, herbaceous accent that marries beautifully with the buttery notes. A thin twist or zest of lemon will add a cheerful pop of color and additional brightness.

Side Dishes

This dish pairs incredibly well with light, complementary sides that don’t compete with the scallops. Consider serving these atop a bed of creamy risotto, alongside sautéed garlic spinach, or with a simple lemony quinoa salad for a well-rounded meal that balances buttery richness with fresh, crisp accents.

Creative Ways to Present

For a stunning presentation that wows guests, try plating your scallops on individual small plates garnished with a smear of herb butter and a drizzle of pan juices. Serving them perched delicately on a bed of grilled asparagus or atop a colorful roasted vegetable medley can add both texture and visual allure.

Make Ahead and Storage

Storing Leftovers

Leftover scallops can be refrigerated in an airtight container for up to 2 days. It’s best to store the scallops separately from the garlic herb butter so the flavors don’t become muted or soggy. When ready to eat, gently reheat to enjoy the dish fresh.

Freezing

Since scallops are delicate, freezing is not recommended once cooked for best texture, but if needed, freeze raw scallops in a single layer on a tray before transferring to a sealed freezer bag for up to 3 months. Thaw thoroughly in the refrigerator before cooking.

Reheating

To reheat cooked scallops without losing that signature sear, warm them gently in a skillet over low heat with a touch of butter or oil. Avoid the microwave for best texture, and reintroduce some fresh garlic herb butter after warming to revive the dish’s signature flavor profile.

FAQs

Can I use frozen scallops for this recipe?

Absolutely, but make sure to thaw them fully in the refrigerator beforehand and pat them dry thoroughly. This prevents excess moisture that can hinder the scallops from forming the perfect crust when searing.

What if I don’t have fresh herbs on hand?

Fresh herbs really elevate the garlic herb butter, but if you only have dried, you can use them—just reduce the quantity to about one-third and add them earlier to the butter so their flavors have time to bloom.

How do I know when scallops are perfectly cooked?

When seared properly, scallops will have a golden crust on each side and become opaque and slightly firm to the touch but still tender inside. Overcooking will make them tough and rubbery, so stick to about 2-3 minutes per side.

Can I make the garlic herb butter ahead of time?

Yes! The butter can be mixed and made several hours or even a day before cooking. Keep it refrigerated and brought to room temperature before adding it to the hot pan for basting.

What type of pan is best for searing scallops?

A heavy-bottomed skillet like cast iron is ideal because it holds heat well and helps develop that beautiful, even crust essential for this recipe. Non-stick pans tend not to brown scallops as nicely.

Final Thoughts

There’s something truly special about the simplicity and elegance of this Pan Seared Scallops with Garlic Herb Butter Recipe. It’s a dish that feels fancy but is surprisingly quick and easy to make at home. Whether it’s for a special occasion or a delightful weeknight dinner, these golden, buttery scallops will steal the spotlight and keep everyone asking for seconds. So grab your skillet, get those scallops ready, and dive into a wonderful sea of flavor that makes cooking a joy.

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