Garlic Butter Sea Scallops

I still remember the first time I made scallops at home and realized I didn't need to wait for a special dinner out to enjoy restaurant-quality seafood. That moment of watching them develop that perfect golden crust in the pan felt like unlocking a secret. Now, whenever I want to impress without the stress, these garlic butter scallops are my go-to move.

I'll never forget the evening unexpected guests arrived and I pulled open my freezer to find a bag of scallops. Thirty minutes later, everyone was gathered around the table talking about how elegant the meal was, and I was just grinning knowing how simple it had been. That's when I truly understood the power of this recipe.

Ingredients

• 1 lb (450 g) large sea scallops, cleaned and patted dry: Look for scallops that are roughly the same size so they cook evenly. The drying step is non-negotiable—it's what gives you that gorgeous crust instead of steam.
• 3 tbsp unsalted butter: Use real butter here; it's worth it. The butter creates that silky sauce that makes this dish sing.
• 3 cloves garlic, finely minced: Fresh garlic makes all the difference. Mince it fine so it distributes into the butter beautifully and doesn't burn.
• 1 tbsp olive oil: This keeps the butter from burning at the high heat needed for a good sear.
• 2 tbsp fresh parsley, finely chopped: Fresh is key. It adds brightness that dried parsley just can't match.
• 1 tbsp fresh lemon juice: Squeeze it fresh. Bottled lemon juice tastes flat in comparison.
• Lemon wedges, for serving: Let guests adjust the brightness to their taste.
• 1/2 tsp kosher salt: Don't skip seasoning the scallops directly—it makes a real difference in the final flavor.
• 1/4 tsp freshly ground black pepper: Freshly ground pepper has so much more character than pre-ground.
• Pinch of red pepper flakes (optional): This is my secret touch for a little heat that rounds out the richness.

Instructions

Get Everything Ready:

Take your scallops out and pat them completely dry with paper towels. This step is everything—wet scallops won't sear, they'll steam. While you're doing that, mince your garlic and chop your parsley. Have your lemon juice ready. Having everything prepped means you can move quickly once the pan is hot, and scallops wait for no one.

Heat Your Pan to Perfect:

Pour the olive oil and 1 tablespoon of butter into your large skillet and set it over medium-high heat. You want it hot and shimmering—almost smoking. This is when you know you're ready. It should smell nutty and golden, not burnt.

The Part Where Magic Happens:

Lay your scallops in a single layer in the hot pan. Don't overcrowd—they need breathing room or they'll steam instead of sear. Leave them completely alone for 2 to 3 minutes. Resist the urge to move them. You're looking for a deep golden crust on the bottom. That crust is where all the flavor lives.

Flip and Finish:

Turn each scallop carefully and immediately add the remaining 2 tablespoons of butter and all your minced garlic to the pan. For the next 1 to 2 minutes, tilt the pan and spoon that melting, garlic-infused butter over the tops of the scallops. This is the moment that feels fancy—you're basting them like you know exactly what you're doing. The butter foams, the garlic turns golden, and the smell is intoxicating.

The Final Touch:

Squeeze the fresh lemon juice over everything, sprinkle that pinch of red pepper flakes if you're using it, and take the pan off heat. Move quickly now because you don't want to overcook them. They'll keep cooking slightly from residual heat.

Plate and Serve:

Transfer the scallops to a serving plate immediately. Spoon that golden garlic butter sauce over the top, scatter the fresh parsley over everything, and place lemon wedges on the side. Serve right away while the scallops are still warm and the butter is still flowing.

Bookmark

There's something about sitting down to a plate of perfectly seared scallops that feels like a small celebration, even on a regular Tuesday. The richness of the garlic butter, the tenderness of the scallops, the brightness of the lemon—it all comes together as comfort and elegance at the same time. This dish has become my answer to feeling like I cooked something special without the stress.

Serving Ideas That Clicked

The beauty of this dish is how it pairs with almost anything. I've served these scallops over angel hair pasta where the garlic butter sauce clings perfectly to each strand. I've put them on crusty bread for an open-faced moment. I've served them alongside a light green salad when I wanted something fresh and elegant. The scallops shine no matter the accompaniment, but the right pairing makes the whole meal feel intentional and thoughtful.

When You're Missing Something

Life happens and sometimes you don't have exactly what the recipe calls for. If you're out of butter, olive oil works—it won't have quite the same richness, but it'll still be delicious. No fresh parsley? Chives or fresh dill bring a different brightness that still works. If you can't find large scallops, medium ones will cook a touch faster, so watch them carefully. For a dairy-free version, use your favorite vegan butter or just stick with olive oil and add a pinch more salt to compensate for the savory depth you're missing.

The Wine Pairing That Makes It All Better

I learned early that the right wine makes this meal feel complete. A crisp Sauvignon Blanc cuts through the richness of the butter while letting the delicate sweetness of the scallops shine. Pinot Grigio works beautifully too—it's lighter but still has enough body to stand up to what's on the plate. Sometimes I pour a glass for cooking the scallops, and honestly, that little bit of wine in the pan adds a complexity that guests always ask about. These aren't complicated pairings, but they're thoughtful ones.

• Chill your white wine beforehand—it tastes better and feels more special
• If wine isn't your thing, a cold sparkling water with lemon is refreshing and lets the scallops take center stage
• Pair with crusty bread to soak up every last drop of that sauce

Bookmark

These garlic butter scallops are proof that you don't need hours in the kitchen or a long ingredient list to create something restaurant-worthy. It's about respecting good ingredients and knowing a few techniques that make all the difference. Make this once and you'll find yourself reaching for it again and again.

Recipe FAQs

→ How do I ensure scallops develop a good sear?

Pat scallops dry and heat the skillet until hot before adding them to avoid steaming. Do not overcrowd the pan and avoid moving them until a golden crust forms.

→ Can I substitute butter for a dairy-free option?

Yes, vegan butter or extra olive oil works well to maintain richness without dairy.

→ What is the purpose of adding lemon juice at the end?

Lemon juice brightens the dish, balancing the richness of the garlic butter and enhancing fresh flavors.

→ Which herbs complement this dish best?

Fresh parsley is used here for a touch of earthiness and vibrancy, but you could also experiment with chives or tarragon.

→ How can I tell when scallops are perfectly cooked?

Cook scallops until they develop a golden crust and turn opaque throughout, which usually takes 2-3 minutes per side depending on size.