Pan-Seared Scallops with Garlic

Name: Pan-Seared Scallops with Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 sea scallops; 3 tablespoons unsalted butter; 2 cloves garlic, minced; Salt and pepper, to taste; Chopped parsley, for garnish; Lemon wedges, for serving

Highlighted under: Nourish & Refresh Recipes

When I first tried making pan-seared scallops, I was amazed by how simple yet elegant they are. The caramelized exterior combined with a tender center transforms any meal into a special occasion. I love how versatile they are, pairing beautifully with lemon butter sauce or simply garnished with fresh herbs. This dish has quickly become a favorite in my home, and I’m excited to share my recipe that brings out the best in these delightful seafood gems.

Created by

Emily

Last updated on 2026-01-22T19:21:28.590Z

Every time I make pan-seared scallops, I’m reminded of my last seaside vacation. The taste of fresh seafood always encourages me to replicate those flavors at home. One evening, I decided to experiment with a garlic butter sauce that takes minutes to prepare and highlights the scallops' natural sweetness beautifully. The result was nothing short of spectacular!

To ensure the perfect sear, I learned that starting with dry scallops is key. This prevents steaming and guarantees that beautiful golden crust. I also found that cooking them in batches prevents overcrowding in the pan, maintaining that incredible texture. It’s a little trick that elevates the dish immensely!

You'll Love This Recipe Because
The scallops develop a delightful golden crust while staying tender inside.
Garlic butter enhances the natural sweetness of the scallops.
It's an impressive dish that can be prepared quickly for any occasion.

Choosing the Right Scallops

When selecting scallops, look for those that are labeled as 'dry-packed' rather than 'wet-packed'. Dry scallops have not been treated with preservatives and will give you a better sear with a firmer texture. Fresh scallops should have a slightly sweet, briny aroma and should be translucent. Be cautious of scallops that have an off-putting smell or are overly slimy, as these are indicators of spoilage.

Make sure to purchase scallops that are similarly sized to ensure even cooking. If you find smaller scallops at the market, feel free to adjust the cooking time; they will likely require only 1-2 minutes per side to achieve that perfect golden crust.

Tips for Searing

Preheating your skillet adequately is key to developing that coveted golden crust. For best results, allow the butter to heat until it’s fully melted and begins to foam slightly—this indicates it's hot enough for searing. You can test the heat by carefully placing one scallop in the pan; if it sizzles vigorously, it’s time to add the rest.

Avoid the temptation to flip the scallops too soon; letting them sear undisturbed for 2-3 minutes allows the natural sugars to caramelize beautifully. If they stick to the pan, they likely need more time before flipping. A nice sear should release them easily.

Ingredients

Gather the following ingredients to prepare your pan-seared scallops:

Ingredients

8 sea scallops
3 tablespoons unsalted butter
2 cloves garlic, minced
Salt and pepper, to taste
Chopped parsley, for garnish
Lemon wedges, for serving

Make sure to use fresh scallops for the best flavor and texture!

Instructions

Follow these steps to make the perfect pan-seared scallops:

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat 2 tablespoons of butter over medium-high heat until melted and hot.

Sear the Scallops

Add the scallops to the skillet, being careful not to overcrowd them. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.

Make the Garlic Butter Sauce

In the same skillet, lower the heat to medium and add the remaining tablespoon of butter and minced garlic. Sauté for 1-2 minutes until fragrant.

Combine and Serve

Return the scallops to the skillet, gently coating them in the garlic butter. Serve immediately, garnished with chopped parsley and lemon wedges.

Enjoy your deliciously seared scallops while they're hot!

Pro Tips

For the best results, ensure your scallops are completely dry before cooking. This helps achieve that beautiful browning effect.

Storage and Reheating

If you have leftover scallops, store them in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently to avoid overcooking. A quick sauté in a pan over medium heat for a minute on each side should suffice—aim for just heating through rather than cooking them further.

You may also freeze cooked scallops for up to 2 months. Thaw them in the fridge overnight before reheating, and be cautious not to reheat them on high heat as this can lead to a rubbery texture.

Serving Suggestions

For an elegant presentation, consider serving the scallops on a bed of creamy risotto or alongside a fresh arugula salad drizzled with a light vinaigrette. The freshness of the salad and the creaminess of the risotto beautifully complement the rich flavor of the scallops.

You can also add citrus elements by incorporating segments of grapefruit or orange on the plate. This not only adds a pop of color but also balances the rich garlic butter sauce with a refreshing tartness.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before searing.

→ What can I serve with pan-seared scallops?

They pair wonderfully with pasta, risotto, or a simple green salad.

→ How do I know when scallops are cooked?

Scallops should be opaque in the center and firm to the touch when properly cooked.

→ Can I substitute the butter?

You can use olive oil or a vegan butter alternative, but the flavor will differ slightly.