Buttery Garlic Seared Scallops Recipe
There’s something magical about the combination of buttery garlic and perfectly seared scallops. This dish brings out the sweet, delicate flavors of the sea with a richness that makes it feel luxurious, yet the simplicity of the ingredients keeps it approachable. I still remember the first time I made this recipe; it was a Saturday evening, and I was trying to impress a few friends at an impromptu dinner gathering. I nervously plated these beautiful golden scallops, garnished them with parsley, and squeezed that last bit of lemon juice on top. As soon as everyone took their first bite, I could see their eyes light up—and that’s when I knew I had stumbled upon a keeper. If you’ve been wanting to try your hand at cooking scallops at home, this recipe is the perfect start.
How I fell in love with scallops (and you will too!)
I used to be intimidated by cooking seafood at home. Scallops especially felt like they belonged in a fancy restaurant, not on my own stovetop. But once I gave it a shot, I realized that scallops are surprisingly forgiving if you follow a few key tips (more on that in a bit!). I remember the first time I bought scallops from my local fish market. I was hesitant, but the fishmonger assured me that with a little butter and garlic, I’d be in for a treat. He wasn’t wrong. I went home, followed a basic recipe, and was blown away by the result. Since then, scallops have become my go-to for a special weeknight meal or a dinner party showstopper. Trust me, once you get the hang of it, you’ll be searing scallops like a pro in no time!
A quick dive into the history of scallops 🐚
Scallops have been a prized delicacy for centuries, particularly in coastal regions where fresh seafood reigns supreme. In ancient times, Greeks and Romans considered them symbols of love and fertility. Over time, their culinary use expanded from coastal Europe to Asia and the Americas. The way we prepare scallops has evolved, too. While some traditional recipes feature scallops baked in rich sauces, modern versions (like this one) focus more on letting the natural flavor of the scallop shine through. Today, searing is a popular method because it creates that beautiful golden crust on the outside while keeping the interior tender and juicy.
Let’s talk ingredients: what makes this recipe shine
Every ingredient in this dish serves a purpose, enhancing the delicate flavor of the scallops without overpowering them.
- Sea scallops: The star of the show! When shopping, look for “dry” sea scallops, which means they haven’t been soaked in water or chemicals. Dry scallops caramelize better and have a purer flavor. If you can’t find sea scallops, you can substitute with smaller bay scallops, though they’ll cook a bit faster.
- Olive oil: Used to sear the scallops at high heat. Olive oil has a slightly higher smoke point than butter, helping achieve that beautiful golden crust without burning.
- Land O Lakes® Butter with Olive Oil & Sea Salt: This butter adds richness and depth, plus the olive oil and sea salt in it bring a nice, balanced flavor. If you’re out of this specific butter, you can use regular butter and sprinkle in a little sea salt.
- Garlic: Just a couple of teaspoons are enough to infuse the butter with a savory aroma. Fresh garlic works best, but in a pinch, you can use pre-minced garlic from a jar.
- Lemon: A must for brightening up the dish! Lemon juice cuts through the richness of the butter and adds a zesty contrast. Don’t skip the extra wedges for serving.
- Parsley: This herb adds a fresh, vibrant pop of color and flavor at the end. If you don’t have parsley on hand, you can substitute with chives or even a sprinkle of green onions.
Kitchen gear: What you need (and what you can totally skip)
For this recipe, you don’t need any fancy equipment, just a few kitchen essentials:
- A large skillet: I recommend a cast iron or stainless steel skillet. Both hold heat well and give you that ideal sear. If you don’t have either, a non-stick skillet can work in a pinch, but you may not get quite the same caramelization.
- Tongs: Perfect for flipping the scallops without piercing them.
- Zester or juicer: Not essential, but if you have one, it’ll make juicing the lemon easier. Otherwise, just squeeze it with your hands.
- Paper towels: For patting the scallops dry—this is crucial for achieving that golden brown sear.
Step-by-step: My foolproof method for perfectly seared scallops
- Prep your scallops: First, pat the scallops dry with paper towels. I’ve made the mistake of skipping this step in the past, and my scallops ended up steaming rather than searing. Season them generously with salt and pepper on both sides.
- Sear them hot and fast: Heat your skillet over medium-high heat and add the olive oil. Once it’s shimmering, add the scallops. Make sure they’re not crowded in the pan, as this can cause them to steam instead of sear. Sear each side for 2-3 minutes. You’re looking for a golden-brown crust. When the scallops release easily from the pan, you know they’re ready to flip.
- Make the buttery garlic sauce: Remove the scallops and set them aside. Lower the heat and add your Land O Lakes® Butter with Olive Oil & Sea Salt to the pan. Once melted, add the minced garlic and let it cook for about 30 seconds, just until fragrant. Be careful not to burn it!
- Finish with lemon and parsley: Squeeze in the juice of half a lemon to deglaze the pan, scraping up any browned bits (that’s flavor!). Return the scallops to the skillet, spoon the garlic butter sauce over them, and sprinkle with chopped parsley.
Variations and adaptations: because flexibility is key
There are so many ways you can play around with this recipe:
- Gluten-free: This recipe is naturally gluten-free, but if you’re serving it over pasta, simply swap regular pasta for your favorite gluten-free option. I love it with gluten-free linguine.
- Vegan/vegetarian: If you’re catering to a vegetarian crowd, replace the scallops with thick slices of king oyster mushrooms. They have a similar texture when seared and soak up the garlic butter beautifully.
- Seasonal twists: In the summer, add fresh cherry tomatoes to the pan for a burst of sweetness. In the winter, you can toss in some wilted spinach or even serve the scallops over creamy mashed potatoes for a comforting twist.
- International flavors: Add a dash of soy sauce and a drizzle of sesame oil to the butter sauce for an Asian-inspired version. Or, if you want a Mediterranean flair, toss in some capers and a few olives.
How to serve: presentation matters!
I love serving these scallops over a bed of freshly cooked pasta—linguine or angel hair work beautifully. You can also serve them over risotto, or for a low-carb option, on top of cauliflower rice or a simple salad of mixed greens. For garnish, a few extra lemon wedges and a sprinkle of fresh parsley bring the whole dish together. If you’re feeling fancy, drizzle a little extra butter sauce on the plate for dipping bread or veggies.
Pair it with the perfect drink
For wine lovers, a crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully with these buttery scallops. If you’re not a wine drinker, try a light, citrusy cocktail like a lemon gin fizz, or even sparkling water with a lemon twist for a refreshing non-alcoholic option.
Storage and reheating tips
Scallops are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a skillet with a little butter over low heat. Just be careful not to overcook them, as they can become rubbery when reheated too aggressively.
Scaling the recipe
This recipe serves about 4, but you can easily adjust it to feed more or fewer people. If you’re cooking for a larger crowd, just make sure not to overcrowd the pan—sear the scallops in batches if needed. The key to scaling is keeping the scallops in a single layer for that perfect sear.
Common issues and how to avoid them
- Scallops won’t sear: If your scallops are steaming instead of searing, they’re probably too wet. Make sure to pat them completely dry before cooking.
- Scallops are rubbery: This usually happens when they’re overcooked. Stick to 2-3 minutes per side, and don’t walk away from the pan!
Give this recipe a try and make it your own!
Seared scallops might sound like a fancy restaurant dish, but with this easy method, you can whip them up in your own kitchen any night of the week. Whether you’re making this for a cozy weeknight dinner or hosting a dinner party, these buttery garlic scallops are sure to impress. Give them a try, and don’t be afraid to experiment with your own variations!
Frequently Asked Questions
- Can I use frozen scallops?
Yes, just make sure to thaw them completely and pat them dry before cooking. - What if I don’t have a cast iron skillet?
No worries! A stainless steel skillet works great, or even a non-stick pan in a pinch. - How do I know when scallops are done?
They should be opaque in the center and spring back slightly when touched. - Can I make this dairy-free?
Yes! Just replace the butter with a dairy-free alternative like Earth Balance. - Can I use bay scallops instead of sea scallops?
Absolutely, but keep in mind they’re smaller, so adjust the cooking time to about 1-2 minutes per side.
Buttery Garlic Seared Scallops Recipe
Learn how to make perfectly seared scallops with garlic, butter, and lemon in under 20 minutes! Ideal for a weeknight dinner or special occasion.
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
- 1 tbsp olive oil
- 1 lb. sea scallops
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt
- 2 tsp garlic, minced
- 1 medium lemon, juice half, slice remaining half
- 1 tbsp parsley, chopped
Instructions
- Prep your scallops: First, pat the scallops dry with paper towels. I’ve made the mistake of skipping this step in the past, and my scallops ended up steaming rather than searing. Season them generously with salt and pepper on both sides.
- Sear them hot and fast: Heat your skillet over medium-high heat and add the olive oil. Once it’s shimmering, add the scallops. Make sure they’re not crowded in the pan, as this can cause them to steam instead of sear. Sear each side for 2-3 minutes. You’re looking for a golden-brown crust. When the scallops release easily from the pan, you know they’re ready to flip.
- Make the buttery garlic sauce: Remove the scallops and set them aside. Lower the heat and add your Land O Lakes® Butter with Olive Oil & Sea Salt to the pan. Once melted, add the minced garlic and let it cook for about 30 seconds, just until fragrant. Be careful not to burn it!
- Finish with lemon and parsley: Squeeze in the juice of half a lemon to deglaze the pan, scraping up any browned bits (that’s flavor!). Return the scallops to the skillet, spoon the garlic butter sauce over them, and sprinkle with chopped parsley.
Notes
How to serve: presentation matters!
I love serving these scallops over a bed of freshly cooked pasta—linguine or angel hair work beautifully. You can also serve them over risotto, or for a low-carb option, on top of cauliflower rice or a simple salad of mixed greens. For garnish, a few extra lemon wedges and a sprinkle of fresh parsley bring the whole dish together. If you’re feeling fancy, drizzle a little extra butter sauce on the plate for dipping bread or veggies.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner