Description
This Seared Scallops Recipe delivers perfectly golden, tender scallops with a flavorful garlic butter sauce. With a quick 25-minute preparation and cooking time, this dish is ideal for a sophisticated yet easy meal. The scallops are seared in a hot skillet to develop a caramelized crust while keeping the center tender and juicy, then topped with a zesty lemon garlic butter sauce infused with fresh parsley and a hint of red pepper flakes.
Ingredients
Scale
Scallops
- 1 1/2 pound large, dry sea scallops (about 24)
- 1/2 teaspoon coarse sea salt or kosher salt (freshly cracked)
- 1/2 teaspoon freshly cracked black pepper
- Sprinkle of paprika (optional)
- 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or light olive oil – do NOT use EVOO), divided
- 1 tablespoon unsalted butter, 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 pepper, to taste
- 1 tablespoon lemon juice (freshly squeezed is best)
- 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 will have this. Removing it ensures tenderness.
- Prep Scallops: Pat scallops very dry with paper towels on both sides. Season the top sides with half the salt and pepper, and sprinkle paprika if using.
- Heat the Pan: Place a large, heavy-bottom skillet (stainless steel or cast iron) over high heat. Once hot, add half of the oil and swirl to coat the pan. Heat until the oil ripples and nearly smokes.
- Sear the First Side: Place half of the scallops in the pan seasoned side down, spaced apart so they don’t touch. Sear for about 3 minutes until a golden-brown crust forms. While searing, season the top sides of the scallops with half the remaining salt, pepper, and optional paprika.
- Sear the Other Side: Use tongs to gently turn each scallop. Add half a tablespoon butter (2 pieces) to the pan. If scallops don’t release easily, allow additional cooking time. Cook for 1-2 minutes until just done—scallops should have a golden crust and a barely opaque center, tender but springy.
- Repeat Searing: Transfer cooked scallops to a shallow dish with any pan juices. Clean the pan and repeat the searing steps with the remaining scallops, oil, and butter pieces.
- Make Garlic Butter Sauce: Reduce heat to medium-low and add remaining butter to the cleaned pan. Once melted, add minced garlic, red pepper flakes, salt, and pepper. Sauté for about 30 seconds until fragrant, scraping up any browned bits.
- Finish Sauce: Stir in lemon juice and minced parsley. Adjust seasoning with more lemon juice, salt, or pepper as desired.
- Serve: Drizzle garlic butter sauce over the seared scallops immediately for best flavor and texture.
Notes
- Dry scallops (not wet or previously frozen scallops soaked in liquid) sear better and develop a superior crust.
- Patting scallops dry is critical to ensure proper searing and browning.
- Use oils with high smoke points for searing to prevent burning; avoid extra virgin olive oil for this step.
- Do not overcook scallops; they should remain tender and slightly translucent in the center to avoid toughness.
- Removing the side muscle improves texture and eating experience.
- Scraping brown bits during sauce preparation adds depth of flavor.
- The recipe can be doubled but sear in batches to avoid crowded pans.
- Serve immediately to enjoy scallops at optimal quality.
