Go Back

Garlic Butter Scallops Recipe - Restaurant Quality Pan Seared Perfection

Perfect pan-seared scallops with golden crust and rich garlic butter sauce. Restaurant-quality results in under 10 minutes with simple ingredients and proper technique.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1.5-2 lbs large sea scallops U-10 or U-12
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 4 tbsp unsalted butter cold
  • 4 cloves garlic minced
  • Juice of 1/2 lemon
  • 2 tbsp fresh parsley chopped

Method
 

  1. Remove side muscle from scallops and pat completely dry. Let sit on paper towels 10-15 minutes. Season with salt and pepper just before cooking.
  2. Heat large skillet over medium-high to high heat for 3-4 minutes. Add oil and heat until shimmering.
  3. Sear scallops without moving for 2-3 minutes until golden brown. Flip and cook 1-2 minutes more until just done.
  4. Remove scallops and reduce heat to medium-low. Add garlic and cook 30 seconds until fragrant.
  5. Add cold butter and swirl to melt. Add lemon juice and parsley, swirling to combine.
  6. Return scallops to pan and spoon sauce over. Serve immediately while hot.

Notes

Don't overcrowd the pan - cook in batches if needed. Scallops should sizzle aggressively when they hit the hot oil. Don't move them until they release naturally.

Tried this recipe?

Let us know how it was!