Pan-seared scallops with garlic butter sauce feature tender scallops seared to golden perfection and coated in a fragrant garlic butter sauce in just 15 minutes.
Easy Made Pan-seared Scallops with Garlic Butter Sauce
Description
Pan-seared scallops with garlic butter sauce feature tender scallops seared to golden perfection and coated in a fragrant garlic butter sauce in just 15 minutes.
Ingredients
Instructions
PREPARE THE SCALLOPS
Rinse the sea scallops under cold running water and pat them completely dry with paper towels. Check each scallop for the tough muscle (the side muscle), which feels firm and rubbery. If present, gently pull it off with your fingers. Place the cleaned scallops on a plate and season both sides generously with salt and pepper. Let them rest at room temperature for about 5 minutes to ensure even cooking.
Tip: Patting scallops dry is crucial for achieving a golden, crispy sear. Any moisture will prevent the scallops from caramelizing properly.
HEAT THE PAN
Place a large skillet (preferably cast-iron) over medium-high heat and let it heat up for 2-3 minutes. Add the olive oil to the skillet and swirl it around to coat the surface evenly. Wait until the oil shimmers but does not smoke - this indicates it is hot enough for searing.
Tip: A hot skillet ensures a proper sear and prevents the scallops from sticking to the pan.
SEAR THE SCALLOPS
Carefully place the scallops in the skillet, flat side down, leaving space between each one to avoid steaming. Do not move them once they are in the pan. Sear for 2-3 minutes or until the bottom is a deep golden brown. Flip each scallop using tongs and cook for 2 minutes on the other side. Once the scallops are opaque and firm, remove them from the skillet and set them aside on a plate.
Tip: Avoid overcrowding the pan; sear the scallops in batches if necessary to maintain a high temperature for even browning.
MAKE THE GARLIC BUTTER SAUCE
Reduce the heat to medium and add the butter to the skillet. Let it melt completely, then add the minced garlic. Stir continuously for 1-2 minutes, ensuring the garlic becomes fragrant but does not burn. If the skillet is too hot, briefly remove it to avoid scorching the butter.
Tip: Stirring constantly prevents the garlic from sticking to the pan and burning, which could give the sauce a bitter flavor.
COAT THE SCALLOPS
Return the scallops to the skillet and gently spoon the garlic butter sauce over them. Allow them to sit in the sauce for 1-2 minutes to absorb the flavors. Sprinkle the chopped parsley over the top for added freshness and color.
Tip: Serve immediately to preserve the scallops' delicate texture and the rich, buttery flavor of the sauce.
SERVE THE SCALLOPS
Transfer the scallops to a serving platter or individual plates, spooning any remaining garlic butter sauce over the top. Garnish with additional parsley if desired. Serve with lemon wedges on the side for a fresh, citrusy finish.
Tip: Pair the scallops with crusty bread, rice, or a light salad to complement the rich garlic butter sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 16g25%
- Cholesterol 80mg27%
- Sodium 360mg15%
- Total Carbohydrate 2g1%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
cast-iron skillet, tongs, garlic press
THERE ARE MANY DISHES YOU WILL ALSO LIKE TO TASTE:
