Description
This Garlic Butter Scallops recipe features tender, juicy large scallops perfectly seared in olive oil and finished with a flavorful garlic butter sauce, fresh parsley, and a splash of lemon juice. Ready in just 11 minutes, it’s a quick and elegant seafood dish perfect for any occasion.
Ingredients
Scale
Seafood
- 1 lb fresh large scallops, side muscle removed
Seasonings and Oils
- Coarse salt, to taste
- Ground black pepper, to taste
- 1 tbsp olive oil
Sauce
- 4 tbsp butter or ghee (for Whole30 and paleo)
- 3 garlic cloves, minced
- 1 tsp freshly chopped parsley
- 2 tbsp lemon juice
Instructions
- Prepare Scallops: Remove the scallops from the refrigerator about 30 minutes to 1 hour before cooking to bring them to room temperature. Place them on a paper towel-lined cutting board and pat dry with paper towels to remove any moisture.
- Season: Season all sides of the scallops generously with coarse salt and ground black pepper. Set them aside while you heat the skillet.
- Heat Skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Using a cast iron skillet is recommended for the best sear.
- Sear Scallops: Add scallops to the skillet in a single layer without overcrowding. If necessary, cook in batches. Sear each scallop for 2-3 minutes per side until they develop a golden crust and are cooked through. Remove scallops from the skillet and set aside.
- Make Garlic Butter Sauce: In the same skillet, add 4 tablespoons of butter or ghee, minced garlic, freshly chopped parsley, and lemon juice. Sauté for 1-2 minutes until fragrant and the butter is melted.
- Combine and Serve: Return the scallops to the skillet and gently toss them in the garlic butter sauce to heat through. Serve immediately for the best flavor and texture.
Notes
- If scallops are frozen, thaw them in cold water before using.
- Ensure scallops are thoroughly dry before searing to achieve a nice crust.
- A cast iron skillet is highly recommended to get an excellent sear on the scallops.
- Scallops cook quickly, about 6 minutes total, so watch closely to avoid overcooking.
- To store: Best enjoyed fresh, but can be kept in an airtight container in the refrigerator for up to 2 days.
- To reheat: Gently warm scallops on the stovetop to preserve texture and flavor.
