- Pat scallops completely dry and remove the side muscle to ensure a proper sear and tender texture.
- Use high smoke point oil for searing; add butter and garlic only in the last minute to avoid burning.
- Do not crowd the pan and follow the no-touch rule for about 2 minutes per side to form a golden crust.
- Aim for slightly translucent centers; overcooking causes rubbery scallops and ruins texture.
- Customize flavors easily: Cajun for heat or Asian ginger-sesame for umami, swap ghee for Paleo options.
Did you know that sea scallops have dozens of bright blue eyes located along the edge of their shells? It is a fascinating fact for a creature that tastes so heavenly when seared to perfection. If you are looking for a luxurious yet quick weeknight meal, this garlic butter scallops recipe is your ultimate secret weapon. In less than ten minutes, you can transform a handful of ingredients into a festive dish that rivals any high-end steakhouse. I love this recipe because it doubles as a healthy comfort food option that feels light but tastes incredibly decadent. Let me show you how to master the art of the perfect sear and the richest butter sauce you have ever tasted.
Table of contents
Pre-Sear Checklist
Timing is everything when cooking seafood. Because garlic butter scallops cook so fast, you must have everything ready before the pan gets hot.
- Pat Them Dry: Use paper towels to squeeze every drop of moisture out of the scallops. Moisture is the enemy of a good sear.
- Remove the Side Muscle: Check the side of each scallop for a small, tough rectangular tag of tissue. Pinch it and pull it off.
- Mince the Garlic: Do not use the jarred stuff. Freshly minced garlic provides the aromatic punch this dish deserves.
- Chop the Herbs: Have your parsley chopped and lemon wedged. You will not have time to do this once the scallops are in the pan.
Garlic Butter Scallops Recipe Card
Garlic Butter Scallops Recipe
2
servings5
minutes5
minutes240
kcalThese garlic butter scallops are large, succulent sea scallops pan-seared until golden brown and basted in a rich, aromatic garlic herb butter.
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Ingredients
1.0 lb Large Sea Scallops (about 10-12)
2.0 tablespoons Avocado Oil
3.0 tablespoons Unsalted Butter
4.0 cloves Garlic (minced)
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
1.0 tablespoon Fresh Parsley (chopped)
1.0 tablespoon Lemon Juice
Directions
- First, ensure your scallops are completely dry by patting them firmly with paper towels. Season both sides with salt and pepper just before you are ready to cook.
- Heat the avocado oil in a large stainless steel or cast-iron skillet over high heat. Wait until the oil is shimmering and just starting to smoke.
- Place the scallops in the pan one by one. Make sure they are not touching.
- Sear the first side for exactly 2.0 minutes without moving them. You should see a deep golden-brown crust forming on the bottom edges.
- Flip the scallops over. They should release easily from the pan if the sear is sufficient.
- Immediately add the butter and minced garlic to the pan. As the butter melts and foams, it will pick up the garlic aroma.
- Tilt the pan slightly and use a spoon to continuously baste the scallops with the garlic butter for the final 60.0 to 90.0 seconds.
- Remove the pan from the heat. Squeeze the lemon juice over the top and sprinkle with fresh parsley.
- Serve the garlic butter scallops immediately while the centers are still tender and the crust is crisp.
Notes
- Cast Iron vs. Non-stick: Use cast iron or stainless steel for the best crust. Non-stick pans do not allow for the same level of caramelization.
- Frozen Scallops: If using frozen, thaw them completely in the fridge overnight. Drain them well before patting dry.
- Don’t Overcook: Scallops become rubbery if they cook for more than 4-5 minutes total.
Nutrition Facts
- Fat: 18g
- Sodium: 480mg
- Carbohydrates: 6g
- Protein: 16g
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Why These Scallops Win
The beauty of garlic butter scallops lies in the contrast of textures. You get a salty, caramelized crust on the outside and a buttery, melt-in-your-mouth center. Most home cooks struggle with “wet” scallops that steam instead of sear. This recipe focuses on the moisture-wicking technique that ensures a golden finish.
This dish is also remarkably adaptable to different dietary needs. If you are following a Paleo or Whole30 plan, simply swap the butter for high-quality ghee. For a gluten-free experience, ensure your spices are certified, as scallops are naturally gluten-free. To understand the nutritional profile of these mollusks, you can read about the health benefits of scallops. This garlic butter scallops method ensures you never have to deal with rubbery seafood again.
Chef Secrets for the Perfect Garlic Butter Scallops
I have cooked thousands of scallops in professional kitchens, and these are the rules I live by:
- High Smoke Point Oil: Use an oil like avocado or grapeseed for the initial sear. Butter burns too quickly at the high heat required for a crust.
- Don’t Crowd the Pan: If the scallops are touching, they will release steam and boil. Leave at least an inch of space between them.
- The “No-Touch” Rule: Once you place them in the pan, do not move them for at least 2.0 minutes. This allows the proteins to caramelize.
- Baste at the End: Add the butter and garlic only in the last minute of cooking. Tilt the pan and spoon the foaming fat over the scallops.
Flavor Variants to Keep Things Fresh
The Spicy Cajun Kick
Before searing, dust your scallops with a dry Cajun spice blend. The heat of the cayenne and paprika cuts through the richness of the butter perfectly. This version of garlic butter scallops is excellent served over creamy corn grits.
The Asian-Inspired Ginger Glaze
Substitute half the butter for sesame oil and add 1.0 teaspoon of freshly grated ginger and a splash of soy sauce to the pan. This creates a savory, umami-rich crust that pairs beautifully with steamed bok choy.
This dish is the perfect companion to my Creamy Shrimp Orzo. Another alternative that it tastes as good as this one is fishcakes and scallops stir.
Common Scallop Queries
The secret is high heat and dry surface area. If the scallop is wet, it will steam. If the pan isn’t hot enough, the middle will overcook before the outside turns brown.
Rubbery scallops are a result of overcooking. They only need about 2.0 minutes per side. Once they feel firm to the touch rather than squishy, they are done.
Yes! In fact, that is the goal. A perfectly cooked scallop should be opaque on the edges and just barely translucent in the very center for maximum tenderness.
A Final Bite of Luxury
I hope this garlic butter scallops guide gives you the confidence to bring the restaurant experience into your own kitchen. There is nothing quite like the satisfaction of achieving that perfect golden crust for the first time. It is a simple joy that proves great cooking is all about technique.
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