Seared Scallops with Garlic Herb Butter Recipe

If you’re on the hunt for a quick but totally impressive seafood dish, you’ve got to try my Seared Scallops with Garlic Herb Butter Recipe. It’s one of those meals that feels fancy but really comes together in a snap—perfect for weeknights or when you want to wow guests without sweating it out. I love sharing this recipe because the scallops get this perfect, golden crust while staying tender inside, and that garlic herb butter? Absolute magic. Stick with me, and I’ll walk you through every step to nail it like a pro.

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Ingredients & Why They Work

This Seared Scallops with Garlic Herb Butter Recipe brings together simple, quality ingredients that complement each other so well. Choosing fresh, large sea scallops is key—they cook quickly and soak up that buttery garlic goodness beautifully. Also, fresh herbs and lemon juice brighten up the rich butter for the perfect balance.

• Sea scallops: Look for dry-packed scallops without additives for the best sear and flavor.
• Sea salt: Enhances the natural sweetness of the scallops.
• Black pepper: Adds just a touch of subtle heat and depth.
• Olive oil: Helps achieve that golden crust without burning.
• Salted butter: Adds richness and helps carry the garlic and herbs.
• Lemon juice: Brightens the butter and cuts through the richness.
• Garlic: Fresh minced garlic infuses the butter with savory flavor.
• Fresh thyme and parsley: These herbs add fragrant earthiness and a fresh finish.

Tweak to Your Taste

I often change up this Seared Scallops with Garlic Herb Butter Recipe based on what herbs are fresh or what vibe I’m going for. It’s a flexible dish that’s forgiving and fun to experiment with, so don’t be shy to make it yours.

• Variation: One of my favorite twists is swapping thyme for rosemary or adding a pinch of smoked paprika to the butter for a smoky depth. It’s a game changer!
• Dietary modification: I’ve also made it dairy-free by using vegan butter—still delicious and creamy.
• Spicy kick: Adding a pinch of red pepper flakes to the butter creates a gentle heat that wakes up the taste buds beautifully.

Step-by-Step: How I Make Seared Scallops with Garlic Herb Butter Recipe

Step 1: Mix the Garlic Herb Butter

Start by mashing together softened salted butter, fresh lemon juice, minced garlic, thyme leaves, and chopped parsley in a small bowl. Don’t worry if the lemon juice doesn’t fully blend—it adds a nice little zing. Set this fragrant butter aside—you’ll be adding it to the pan later to coat the scallops with flavor.

Step 2: Prep the Scallops

Pat your scallops dry thoroughly with paper towels—this part is crucial! Wet scallops steam instead of sear, which means no crust. Season both sides evenly with a teaspoon of sea salt and a bit of black pepper. This simple seasoning brings out the scallops’ natural sweetness and preps them for the skillet.

Step 3: Sear the Scallops

Heat olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat until it starts shimmering. Don’t rush this—you want the pan hot enough to create that golden crust without sticking. Place scallops in a single layer with space between, and don’t move them for about 2-3 minutes. You’ll know it’s time to flip when they release easily and have a nice caramelized color underneath.

Step 4: Flip and Butter Bath

Flip your scallops gently, then immediately add dollops of the garlic herb butter to the pan around them. Let the scallops cook another 2-3 minutes, spooning the melting butter over them often. This basting seals in moisture and infuses every bite with those delicious herby, garlicky notes.

Step 5: Serve Immediately

Once the scallops are opaque and firm to the touch (but still juicy inside), remove them from the pan. I like to serve them right away, drizzling them with any remaining garlic herb butter from the skillet for extra flavor. This dish waits for no one!

How to Serve Seared Scallops with Garlic Herb Butter Recipe

Garnishes

I love to top the finished scallops with a sprinkle of fresh parsley or chives. Sometimes a tiny zest of lemon brightens things up perfectly. These simple garnishes add a pop of color and freshness that takes the dish from good to gorgeous.

Side Dishes

This recipe pairs beautifully with creamy risotto, garlic mashed potatoes, or a crisp green salad. I’ve also served it alongside roasted asparagus or buttery green beans for an easy, elegant dinner that feels balanced and satisfying.

Creative Ways to Present

For special occasions, I’ve plated the scallops on little mounds of herbed polenta and drizzled them with the garlic herb butter and a few microgreens. Fancy but uncomplicated—that always earns compliments!

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers in an airtight container and keep them refrigerated for 2-3 days max. Scallops taste best fresh, but this way you can enjoy the magic again without sacrificing too much flavor or texture.

Freezing

If you want to freeze, I recommend freezing uncooked scallops instead. Cooked scallops don’t always thaw with the best texture. But if you do freeze cooked leftovers, wrap tightly and consume within 3 months for best results.

Reheating

To reheat leftovers, I gently warm them in a hot skillet for a minute or so, just enough to heat through without overcooking. Avoid the microwave since it can make scallops rubbery fast.

FAQs

Final Thoughts

This Seared Scallops with Garlic Herb Butter Recipe holds a special place in my kitchen because it turns a handful of simple ingredients into something truly memorable every time. I love how approachable it is—you don’t need a ton of fancy skills, just good scallops and a little patience. Give it a try, and I promise you’ll be adding it to your dinner rotation as a go-to crowd-pleaser. Plus, it’s a warm, welcoming dish that’s just as perfect for a weeknight treat as for impressing friends. Happy cooking, friend!

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