Seared Scallops with Garlic Butter

Seared scallops in a lemon garlic sauce with fresh parsley.

Seared Scallops with Garlic Butter

These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!

Course Main

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 206kcal

Author Sara Welch

Ingredients

1 1/4 pounds sea scallops preferably fresh dry packed scallops
1 tablespoon olive oil
salt and pepper to taste
3 tablespoons butter
1 teaspoon minced garlic
2 teaspoons lemon juice
2 teaspoon chopped fresh herbs plus more for garnish
lemon wedges for garnish

Instructions

Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.
Remove the scallops from the pan. Melt the butter in the pan.
Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.

Video

Notes

Make sure your scallops are in a single layer in the pan and not touching. You can work in batches if desired. If the scallops are too close together, they can steam instead of sear.
This dish is best when served immediately. If you have leftovers, you can store them in the fridge for up to 2 days. Reheat any leftovers on the stove over low heat until warmed through. You want to be careful not to overcook the scallops when you reheat them.

Nutrition