My Favorite Scallops Recipe
Let’s talk about my favorite quick seafood recipe. These buttery garlic seared scallops. They feel fancy but are so simple. The trick is a hot pan and dry scallops. I learned that the hard way years ago.
I once used wet scallops. Oh, what a mess! They steamed instead of seared. Now I always ask for dry scallops. It makes all the difference for a perfect sear. Do you have a seafood mistake that made you laugh later?
Why Dry Scallops Matter
You might see dry scallops vs wet scallops at the store. Dry ones are natural. Wet ones are soaked in water. They weigh more, so you pay for water. They also won’t get that lovely brown crust.
This matters because good food starts with good ingredients. Dry scallops sear beautifully. They taste sweet and clean. It’s the secret to the best scallop recipe. For more tips, see this full scallops recipe and cooking guide.
The Simple Magic of Garlic Butter Sauce
After the scallops are golden, we make the sauce. Garlic sizzles in the pan. Then in goes the cold butter. The smell is just amazing. It’s a rich garlic butter sauce that coats each bite.
*Fun fact*: Adding butter one chunk at a time helps it mix with the juices. This stops it from separating. A little lemon zest and parsley brighten it all up. It’s magic in a pan. You can use this same sauce for a garlic butter steak and scallops recipe too.
How to Cook Scallops Perfectly
Here’s the key for perfect seared scallops. Pat them very dry. Get your pan very hot. Listen for that gentle sizzle when they hit the oil. Don’t move them for two whole minutes. That patience gives you a golden crust.
This matters because cooking is about confidence. Trust the process. Let the pan do its work. Then you get tender inside, crispy outside. It’s an easy scallop recipe that feels special. Would you try this as a weeknight dinner or a fancy appetizer recipe?
Serving Your Beautiful Scallops
These garlic butter scallops are so versatile. Serve them alone as a stunning appetizer recipe. Or put them over pasta to make a meal. They cook so fast, perfect for a busy night.
I love them on a bed of simple lemon garlic pasta. The sauce from the pan mixes right in. So good! For a different twist, try a brown butter scallops recipe. What’s your favorite way to enjoy scallops?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Canola, safflower or grapeseed oil | 2 tablespoons | |
| Scallops | 1 pound | |
| Garlic, minced | 5 cloves | |
| Unsalted butter | 5 tablespoons | Cut into chunks |
| Salt | To taste | |
| Parsley, minced | 3 tablespoons | |
| Lemon | 1 | Zest and juice |
Instructions
Step 1: Get your pan nice and hot over high heat. Pat your scallops very dry with a paper towel. This is the secret for the best seared scallops. (Always use dry scallops vs wet scallops for a perfect sear.) Add the oil and swirl it around the pan.
Step 2: See a tiny wisp of smoke? Add your scallops recipe scallops. Toss them quickly in the oil. Then let them sit for two whole minutes. Don’t peek! This easy scallop recipe needs patience for that golden crust.
Step 3: Toss the pan to move them. Let them cook one more minute. Now sprinkle them with salt. Do you know why we salt now and not at the start? Share below!
Step 4: Add the minced garlic and toss. Lower the heat to medium-low. Add your butter, one chunk at a time. Swirl it until it melts into a gorgeous garlic butter sauce. I love this smell.
Step 5: Turn off the heat. Stir in the parsley, lemon zest, and juice. Your garlic butter scallops are done! Serve them right away. This quick seafood recipe always feels so fancy. Find more ideas in our full scallops recipe guide.
Creative Twists
Add crispy pancetta bits before the garlic for a salty, crunchy surprise.
Use orange zest and juice instead of lemon for a sweeter, sunny flavor.
Finish with a sprinkle of chili flakes for a little warm kick.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve these seared scallops over simple lemon garlic pasta. Or, place them on a creamy bed of mashed potatoes. For an appetizer recipe, just three scallops on a small plate look beautiful. Pair them with a garlic butter steak for a special surf-and-turf dinner. Which would you choose tonight?
Making Your Garlic Butter Scallops Last
This easy scallop recipe is best fresh. But you can save leftovers. Let them cool completely first. Then place them in a sealed container in the fridge. They will keep for two days. I remember my first time making seared scallops. I put them away while warm. The next day, they were a bit soggy. A lesson learned!
You can also freeze the cooked scallops. Freeze them on a tray first. Then move them to a freezer bag. This stops them from sticking together. To reheat, thaw them in the fridge. Then warm them gently in a pan. This keeps them tender. Batch cooking matters because life gets busy. Having a quick seafood recipe ready is a gift to your future self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Scallop Troubles
Even the best scallop recipe can have hiccups. First, scallops won’t brown. This means your pan wasn’t hot enough. Pat your scallops very dry with a towel first. Wet scallops steam instead of sear. I once added scallops to a cool pan. They just turned gray and rubbery. It was a sad day for my garlic butter sauce.
Second, they stick to the pan. Use enough oil and let them sear undisturbed. Don’t move them for two whole minutes. This builds a crust so they release easily. Third, the butter burns. Garlic cooks fast. Add it at the end, just before the butter. Then drop the heat to medium-low. Fixing these issues builds your cooking confidence. It also makes the flavor perfect every time. Which of these problems have you run into before?
Your Quick Questions, Answered
How do you pan sear scallops with butter and garlic?
First, pat your scallops very dry. Heat oil in a very hot pan. Sear scallops for two minutes without moving them. Flip and cook one more minute. Then add minced garlic and toss. Lower the heat. Add butter, one piece at a time, swirling the pan. This makes a rich garlic butter sauce. Finish with lemon juice and parsley for a bright finish.
What is the secret to perfectly seared scallops?
The big secret is dry scallops. Pat them with paper towels until no moisture remains. A hot pan is key too. You want to hear a sizzle when they hit the oil. Don’t crowd the pan. Give each scallop space. This ensures they sear instead of steam. Let them form a crust before you flip. This is the best way for golden seared scallops.
What is Gordon Ramsay’s recipe for scallops?
Chef Ramsay’s method is similar to this easy scallop recipe. He stresses a screaming hot pan. He also insists on dry scallops for the best sear. He seasons well with salt and pepper. He cooks them briefly to keep them tender. He often finishes with butter, lemon, and fresh herbs. His focus is on simple, high-quality ingredients cooked with precision.
Does garlic butter go with scallops?
Absolutely! Garlic butter is a classic pairing for scallops. The rich, savory butter complements the sweet, delicate scallop meat. The garlic adds a wonderful aroma and flavor. It’s a match made in heaven. This combo creates a luxurious garlic butter scallops dish. It feels fancy but is so simple to make. It’s my favorite quick seafood recipe for a special appetizer.
How do you pan fry scallops with garlic and butter?
Pan-frying is just like searing. Use a hot pan with oil to start. Cook the scallops until golden on each side. *Fun fact: Scallops cook very quickly, usually in under 5 minutes total.* Then add the garlic and cook for just 30 seconds so it doesn’t burn. Reduce the heat and add the butter, swirling to create a sauce. This method guarantees perfect garlic butter scallops every time.
What’s the secret to searing scallops perfectly?
The perfect sear needs dry scallops and high heat. Always choose dry scallops vs wet scallops from your fishmonger. Wet ones are treated and won’t brown well. Pat them dry again at home. Get your pan very hot before adding oil. Don’t move the scallops once they’re in the pan. Let a crust form. This is the true secret to the best scallop recipe. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these buttery garlic seared scallops. They always feel like a treat. Cooking should be joyful, not stressful. Remember, every good cook has a few flops. That’s how we learn. I’d love to hear about your cooking adventures. Tell me how your scallops turned out. Have you tried this recipe? Leave a comment below and share your story with me.
Happy cooking!
—Elowen Thorn
Buttery Garlic Seared Scallops
Description
Garlic Butter Scallops
Ingredients
Instructions
- Get a pan large enough to hold all the scallops hot, set over high heat. While it’s heating, pat the scallops dry with paper towels. Add the canola oil to the pan and swirl it around.
- When you see the slightest wisp of smoke coming up from the oil, toss in the scallops, moving the pan constantly — the goal is to toss the scallops in and coat them with the hot oil before they stick to the pan. This should just take a few seconds. Then let the scallops rest undisturbed for 2 minutes. Toss the pan to move the scallops around, then let them sear 1 minute. Salt them as they sear.
- Add the garlic and toss to combine. Drop the heat to medium-low and add the butter, one tablespoon at a time. Toss to coat after each tablespoon melts. When it’s all combined, turn off the heat, add the parsley, zest and lemon juice and serve.