Description
This seared scallops recipe delivers perfectly golden, tender scallops with a delicious garlic butter sauce. Expertly pan-seared to create a caramelized crust while keeping the center soft and juicy, this dish is enhanced by a zesty, flavorful sauce made from fresh garlic, lemon, red pepper flakes, and parsley. Ready in just 25 minutes, it’s an elegant yet easy-to-make seafood entree that serves 4.
Ingredients
Scale
Scallops
- 1 1/2 pounds large, dry sea scallops (about 24)
- 1/2 teaspoon coarse sea salt or kosher salt (divided)
- 1/2 teaspoon freshly cracked black pepper (divided)
- Sprinkle of paprika (optional, divided)
- 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or light olive oil – DO NOT EVOO), divided
- 4 pieces unsalted butter (1 tablespoon total, chopped into 4 pieces)
Garlic Butter Sauce
- 3 tablespoons unsalted butter (chopped into 3 pieces)
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon fresh flat-leaf parsley, minced
Instructions
- Remove Side Muscle: Pinch the small, tough flap on the side of each scallop and gently pull it off. Not all scallops have this; removing it ensures a tender bite.
- Prep Scallops: Pat scallops very dry on both sides with paper towels to ensure a good sear. Season the top sides with half of the salt, pepper, and optional paprika.
- Heat the Pan: Place a large, heavy-bottom skillet (preferably stainless steel or cast iron) over high heat. Add oil when the pan is very hot and swirl to coat. Heat until the oil ripples and almost smokes.
- Sear the First Side: Place half of the scallops seasoned side down, spacing them so they do not touch. Let them sear undisturbed for about 3 minutes until a golden-brown crust forms. While cooking, season the top sides with the remaining salt, pepper, and paprika.
- Sear the Other Side: Gently flip each scallop using tongs and add two pieces of butter (about 1/2 tablespoon). Cook for 1-2 more minutes until just opaque in the center and golden on the outside. Scallops should be firm yet springy. Remove to a dish along with juices.
- Repeat Searing: Clean the pan and repeat steps 3-5 for the second batch of scallops.
- Make Garlic Butter Sauce: Reduce heat to medium-low and melt the remaining 3 pieces of butter in the pan. Add minced garlic, red pepper flakes, salt, and pepper; sauté for about 30 seconds until fragrant while scraping up brown bits from the skillet.
- Finish Sauce: Stir in lemon juice and parsley. Adjust seasoning with more lemon, salt, or pepper as desired.
- Serve: Drizzle the garlic butter sauce over the seared scallops and serve immediately for best flavor and texture.
Notes
- Use dry scallops for best searing results; wet scallops won’t brown properly.
- Pat scallops dry thoroughly to avoid steaming instead of searing.
- Do not overcrowd the pan; cook scallops in batches for even searing.
- Butter is added late to the cooking to avoid burning and to add richness with a nutty flavor.
- Undercook scallops slightly, as they will continue to cook from residual heat on the plate.
- Use a heavy skillet like cast iron or stainless steel to ensure proper searing temperature.
- Fresh lemon juice brightens the garlic butter sauce and balances richness.
