Garlic Butter Sea Scallops (Print Version)

Seared sea scallops in garlic butter with parsley and lemon, delivering a quick, flavorful dish.

# What You'll Need:

→ Seafood

01 - 1 pound large sea scallops, cleaned and patted dry

→ Aromatics & Dairy

02 - 3 tablespoons unsalted butter
03 - 3 cloves garlic, finely minced
04 - 1 tablespoon olive oil

→ Fresh Herbs & Citrus

05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh lemon juice
07 - Lemon wedges, for serving

→ Seasonings

08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of red pepper flakes (optional)

# How-To Steps:

01 - Pat scallops thoroughly dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Warm olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering.
03 - Place scallops in a single layer without crowding. Sear untouched for 2 to 3 minutes until a golden crust forms.
04 - Flip scallops; add remaining 2 tablespoons butter and minced garlic to the pan. Sear for 1 to 2 minutes, spooning melted butter and garlic over scallops.
05 - Drizzle lemon juice over scallops, sprinkle red pepper flakes if desired, then remove pan from heat.
06 - Transfer scallops to a serving dish. Spoon garlic butter sauce on top, garnish with parsley, and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • They're ready in under 20 minutes, which means you can pull off something that tastes like you spent hours in the kitchen
  • That garlic butter sauce is pure magic—rich, luxurious, and it makes even simple sides shine
  • Scallops cook so quickly that you can't mess them up once you understand the technique
02 -
  • Scallops cook fast—and I mean fast. The difference between perfectly seared and rubbery is about 30 seconds, so don't walk away from the pan.
  • Patting them dry truly is the secret that separates good scallops from great ones. Moisture is the enemy of a beautiful crust.
  • Buy scallops from a good fish counter where you can see what you're getting. Frozen ones thawed properly work too, but fresh is always the move.
03 -
  • Buy scallops the day you're cooking them, or keep them in the coldest part of your fridge if you buy them ahead. They're at their best when fresh.
  • If your scallops have a side muscle (that little white tendon), pinch and pull it off before cooking—it's tough and doesn't belong.
  • Let your pan get properly hot before the scallops go in. A cold or lukewarm pan will give you steam instead of that prized golden crust.
  • The garlic butter sauce is the real star—don't rush the final basting step. Those few minutes of spooning butter over the scallops are what makes them taste like you've been cooking seafood your whole life.

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