Description
Delicious pan-seared sea scallops cooked to perfection with a savory garlic herb butter sauce that enhances their natural sweetness and tender texture. This simple yet elegant dish is perfect for a quick dinner or special occasion.
Ingredients
Scale
Scallops
- 16 large Sea scallops (~1 lb, thawed if frozen)
- 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 softened butter, lemon juice, minced garlic, fresh thyme leaves, and chopped parsley. The lemon juice may not fully incorporate, which is normal. Set aside.
- Season Scallops: Pat the scallops dry thoroughly with paper towels to remove moisture. Season both sides evenly with sea salt and black pepper.
- Heat Skillet: Place a large cast iron skillet over medium-high heat and add olive oil. Heat until the oil is shimmering and hot, ready for searing.
- Sear Scallops First Side: Add scallops in a single layer without crowding or touching each other. Let them sear undisturbed for 3 minutes until a golden crust forms on the bottom.
- Flip and Add Butter: Carefully flip the scallops to the other side. Immediately add the prepared garlic herb butter in small pieces around the scallops in the pan.
- Sear Second Side and Baste: Continue to sear the scallops for another 3 minutes. Occasionally spoon the melted garlic butter over the scallops to baste and infuse flavor. Cook until a crust forms and scallops are opaque and cooked through.
Notes
- For the best crust, ensure scallops are patted very dry before cooking.
- Cook scallops just until opaque to keep them tender and juicy; overcooking makes them rubbery.
- Leftovers keep well in an airtight container in the fridge for 2-3 days.
- Reheat gently in a hot skillet for a short time to avoid overcooking.
- Cooked scallops can be frozen for up to 3 months but may lose some texture; thaw completely before reheating.
- Use fresh herbs for the garlic butter to maximize flavor.
Nutrition
- Serving Size: 4 large scallops with garlic butter
- Calories: 260 kcal
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 20 g
- Cholesterol: 85 mg
