Description
This Pan Seared Scallops recipe features perfectly cooked sea scallops with a golden crust, enhanced by a flavorful garlic herb butter made with lemon juice, garlic, thyme, and parsley. A quick and elegant dish that’s ready in just 10 minutes, ideal for a sophisticated appetizer or main course.
Ingredients
Scale
Scallops
- 16 large Sea scallops (thawed in the fridge if frozen; ~1 lb)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
Garlic Herb Butter
- 2 tbsp Salted butter (softened)
- 1 tbsp Lemon juice
- 2 cloves Garlic (minced)
- 1/2 tbsp Fresh thyme leaves
- 1/2 tbsp Fresh parsley (chopped)
Instructions
- Prepare Garlic Herb Butter: In a small bowl, mash together the softened butter, lemon juice, minced garlic, fresh thyme leaves, and chopped parsley. It’s normal if the lemon juice does not fully incorporate. Set aside for later use.
- Season Scallops: Pat the scallops dry thoroughly using paper towels to ensure a good sear. Season both sides evenly with sea salt and black pepper.
- Heat Pan: Place a large cast iron skillet over medium-high heat and add the olive oil. Heat until the oil is shimmering and hot, indicating it is ready for cooking.
- Sear First Side: Add the scallops to the skillet in a single layer, making sure they are not touching each other. Let them sear undisturbed for 3 minutes, allowing a golden crust to form on the bottom.
- Flip and Add Butter: Carefully flip each scallop to the other side. Immediately add the garlic herb butter in small pieces around the scallops in the pan.
- Sear Second Side and Baste: Continue cooking the scallops for another 3 minutes while occasionally spooning the melting garlic herb butter over them to baste. This helps to infuse flavor and keep them moist.
- Finish and Serve: Once both sides have a golden crust and the scallops are cooked through (opaque in the center), remove from heat. Serve immediately with the garlic butter spooned over the top.
Notes
- To get a perfect golden crust, ensure scallops are very dry before seasoning and do not overcrowd the pan.
- Use a heavy-bottomed skillet like cast iron for even heat distribution.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheat scallops briefly in a hot skillet to avoid overcooking and rubbery texture.
- Cooked scallops can be frozen for up to 3 months but the texture may change; thaw completely before reheating.
Nutrition
- Serving Size: 4 large scallops
- Calories: 220 kcal
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 20 g
- Cholesterol: 85 mg
