Pan Seared Scallops with Garlic Herb Butter Recipe
This Pan Seared Scallops recipe delivers perfectly cooked sea scallops with a flavorful garlic butter sauce infused with fresh herbs and lemon juice. The scallops are pan-seared to create a golden crust while remaining tender inside, making for an elegant and quick seafood dish ideal for a weeknight dinner or special occasion.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Salt
Ingredients
Scallops
- 16 large sea scallops (thawed if frozen; approx. 1 lb)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Garlic Herb Butter
- 2 tbsp salted butter (softened)
- 1 tbsp lemon juice
- 2 cloves garlic (minced)
- 1/2 tbsp fresh thyme leaves
- 1/2 tbsp fresh parsley (chopped)
Instructions
- Prepare the Garlic Herb Butter: In a small bowl, combine the softened butter with lemon juice, minced garlic, thyme leaves, and chopped parsley. Mash together thoroughly, noting that lemon juice may not fully incorporate. Set aside.
- Season the Scallops: Using paper towels, pat the scallops dry to remove excess moisture. Season both sides evenly with sea salt and black pepper to enhance flavor and ensure proper searing.
- Heat the Pan: Place a large cast iron skillet on medium-high heat and add olive oil. Heat until the oil shimmers, indicating it is hot enough to sear the scallops effectively. Keep the prepared garlic herb butter nearby for quick access.
- First Sear: Arrange scallops in a single layer in the hot skillet, ensuring they do not touch to allow an even crust formation. Sear without moving them for 2 to 3 minutes until a golden brown crust forms on the bottom side.
- Flip and Butter Baste: Flip each scallop and immediately distribute the garlic herb butter in pieces around them in the pan. Continue searing for another 2 to 3 minutes while occasionally basting scallops with the melted butter to infuse flavor and cook evenly until they develop a crust on the other side and are cooked through.
Notes
- Make sure scallops are thoroughly dried before searing to achieve a proper crust.
- Do not overcrowd the pan to maintain heat and ensure scallops sear properly.
- Use a cast iron skillet or heavy-bottomed pan for the best heat retention and crust formation.
- Fresh herbs provide the best flavor but dried can be used in a pinch (reduce quantity by half).
- Serve immediately for best texture and flavor.
