Buttery Garlic Seared Scallops Recipe

There’s something undeniably magical about perfectly seared scallops, isn’t there? Especially when they’re bathed in a rich, buttery garlic sauce with a pop of fresh lemon juice. It’s a simple recipe, but don’t let that fool you—this dish packs an incredible amount of flavor and feels like a restaurant-quality meal you can whip up in minutes. Whether you’re aiming to impress a guest or just treating yourself to something special, this scallop recipe delivers that “wow” factor every time.

For me, scallops always remind me of special occasions. One of my favorite memories is a celebratory dinner where the scallops were seared to perfection—crispy on the outside, tender and buttery on the inside. I’ve been chasing that flavor ever since and, honestly, this recipe hits the mark. Every time I make it, I’m transported back to that unforgettable meal, minus the hefty restaurant bill!

this RECIPE

🍋 My first attempt at scallops (spoiler: it wasn’t perfect!)

I still remember the first time I tried to cook scallops. I was overly eager and, honestly, a bit intimidated. I had read somewhere that they were easy to mess up, and boy, was that right! I didn’t dry them properly, so instead of that beautiful golden-brown sear, they just steamed in the pan, turning pale and rubbery. Not the finest culinary moment.

But after a few tries—and learning the importance of drying them thoroughly—I finally got it right. The satisfying sizzle when they hit the hot pan, the intoxicating aroma of garlic and butter swirling in the air… it was a total game-changer. Now, whenever I want to treat myself (or impress someone), seared scallops are my go-to. And guess what? They’re a lot easier than I originally thought, especially with a few handy tips that I’m happy to pass along!

Where scallops come from and why they’re so special

Scallops have been enjoyed for centuries, especially in coastal communities where fresh seafood is abundant. These tender mollusks are known for their slightly sweet, delicate flavor and their smooth, soft texture. Historically, scallops were often a treat reserved for special occasions because of their seasonality and the effort it took to harvest them.

Now, we can enjoy them more frequently, thanks to better fishing methods and availability. Still, they’re one of those seafood items that feel a little fancy, aren’t they? Over time, chefs have experimented with various cooking techniques, but nothing beats a simple sear with some butter and garlic, which really allows the scallop’s natural sweetness to shine.

Let’s talk ingredients: scallops, butter, and more

Each ingredient in this recipe has a key role in making sure your scallops turn out restaurant-worthy, and I have a few tips to share on how to get the best quality.

• Sea scallops: These are larger than bay scallops and perfect for searing. When shopping, look for dry-packed scallops (not stored in water or chemicals) for a better sear. If you can’t find them, bay scallops work, but they’ll cook much faster!
• Butter with olive oil & sea salt: I love using a combination butter like Land O Lakes® Butter with Olive Oil & Sea Salt for this recipe. It adds richness and a slight saltiness without being overpowering. If you don’t have this specific butter, regular butter with a drizzle of olive oil works, but you might need to add a pinch of sea salt.
• Garlic: Freshly minced garlic is always best, in my opinion. It adds a pungent aroma and depth to the sauce that just screams “comfort food.” Pre-minced garlic is fine in a pinch, but fresh really does make a difference.
• Lemon: The acidity from the lemon juice cuts through the richness of the butter, balancing out the flavors perfectly.
• Parsley: Fresh parsley adds a nice touch of color and a hint of freshness. If you’re not a fan, basil or cilantro could offer an interesting twist.

Kitchen gear: what you need (and what you can totally skip)

The great thing about this scallop recipe is that you don’t need any fancy tools. But a few key pieces of kitchen gear can make the difference between a so-so dinner and one that leaves you licking the plate.

• Cast iron or stainless steel skillet: For that perfect sear, nothing beats a cast iron skillet. It holds heat really well, giving the scallops that crisp, golden crust. If you don’t have cast iron, a stainless steel pan works just as well. Avoid nonstick pans here—they don’t get hot enough to sear properly.
• Tongs or a fish spatula: When flipping the scallops, you want to be gentle. A pair of tongs or a thin fish spatula makes it easier to flip them without breaking the sear.
• Citrus juicer: This one’s optional, but if you cook with lemons often, a handheld citrus juicer makes life so much easier! (And you’ll get every last drop of juice.)

Step-by-step: my foolproof method for searing scallops

Let’s get to the fun part: cooking! Follow along, and I promise you’ll have perfectly seared scallops in no time.

1. Dry the scallops: This step is crucial for getting that beautiful golden-brown sear. Pat them dry with paper towels—don’t skip this! If they’re too wet, they’ll steam instead of searing.
2. Season with salt and pepper: Pretty straightforward. Season both sides evenly. Sometimes I like to throw in a little paprika or cayenne for a tiny bit of heat.
3. Heat the pan: Get your skillet nice and hot over medium-high heat. Add the olive oil and wait until it’s shimmering—this means it’s ready for the scallops.
4. Sear the scallops: Lay the scallops in the pan, making sure they’re not crowded. You want a couple of inches between each one so they can cook evenly. Sear for 2 to 3 minutes per side, until they’re golden brown. Don’t touch them until it’s time to flip!
5. Make the garlic butter sauce: After removing the scallops, toss in the butter and minced garlic. Let it cook for about 30 seconds, just until fragrant. Then, squeeze in half a lemon’s juice to brighten things up.
6. Return scallops to the pan: Slide the scallops back into the skillet and give them a quick toss in the sauce. Sprinkle with parsley and voila—dinner is served!

Trying variations and adaptations

If you’re in the mood to mix things up, this recipe is super adaptable. Here are a few of my favorite tweaks:

• Gluten-free: Serve these scallops over a bed of gluten-free pasta or a light cauliflower mash for a naturally gluten-free dish.
• Keto-friendly: Skip the pasta and serve the scallops over sautéed spinach or zucchini noodles. The garlic butter sauce pairs beautifully with any low-carb veggie.
• Add some spice: If you love a kick, toss in some crushed red pepper flakes with the garlic for a spicy version. It balances nicely with the sweetness of the scallops.
• Herb swaps: Try basil or cilantro instead of parsley for a different flavor profile. Fresh dill is also lovely with seafood.

I’ve tried all of these variations, and each one brings a new dimension to the dish without straying too far from the original.

How to serve your scallops (and impress your guests)

Presentation matters! These scallops look stunning when served over a bed of pasta, like angel hair or linguine, with a little extra lemon zest on top. If you’re going for something lighter, try pairing them with a bright, crisp salad or a side of roasted asparagus. I love serving these family-style, right out of the skillet, with some extra lemon wedges on the side for squeezing.

To really wow your guests, garnish the scallops with a little extra chopped parsley and maybe even a sprinkle of flaky sea salt. Sometimes I’ll add a drizzle of good olive oil right before serving for a bit of extra richness.

beverage pairings that work wonders

If you’re looking for a beverage to complement these buttery scallops, here are a few refreshing options that work beautifully:

• Sparkling water with lemon: The citrusy bubbles are light, refreshing, and perfect for cleansing your palate between bites.
• Iced herbal tea: Something like a citrus-infused green tea or even a mint tea pairs well with the buttery richness.
• Cucumber lime mocktail: Mix cucumber slices with lime juice and a dash of simple syrup for a cool, refreshing mocktail that won’t overpower the dish.
• Ginger ale: Its subtle sweetness and spice offer a fun contrast to the savory, garlicky scallops.

Storing and reheating scallops without losing flavor

Scallops are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, I suggest using a low heat method—either in a pan over low heat or in the oven at 300°F for about 5-7 minutes. You don’t want to overcook them, as they can easily become rubbery. If you’re feeling adventurous, you can even chop up leftover scallops and toss them into a salad or a light pasta dish the next day!

Scaling the recipe: serving a crowd or just yourself

This recipe serves about four people, but it’s easy to scale up or down. If you’re cooking for two, just halve the ingredients. On the other hand, if you’re feeding a crowd, double everything, but be sure to sear the scallops in batches. Overcrowding the pan will prevent that perfect sear. And trust me, it’s worth taking the extra time to do it right.

Common issues (and how to avoid them!)

• Scallops turn out rubbery: This usually means they were overcooked. Stick to 2-3 minutes per side and resist the urge to cook them longer.
• No golden sear: Make sure your scallops are dry before searing, and your pan is hot enough. A medium-high heat is key!
• Garlic burns: Garlic can burn quickly, so keep an eye on it. It only needs about 30 seconds to become fragrant.

Give it a try and make it your own!

I hope this recipe inspires you to bring a little extra flair to your next dinner. Whether you’re a seafood lover or just looking to try something new, these buttery garlic seared scallops are sure to impress. And don’t be afraid to tweak the recipe to your liking—it’s all about experimenting and making it your own!

FAQs

1. Can I use frozen scallops?
Yes, but make sure to thaw them completely and pat them dry before cooking for the best sear.

2. How do I know when scallops are done?
They should be firm to the touch but still slightly soft in the center. They’ll also turn opaque.

3. Can I use regular butter instead of Land O Lakes®?
Absolutely! Just add a pinch of sea salt if your butter isn’t salted.

4. What pasta goes best with this dish?
Angel hair or linguine work beautifully because they don’t overpower the delicate scallops.

5. Can I make this dairy-free?
Yes! Use a dairy-free butter substitute and olive oil for searing.

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