Seared scallops are a real treat! They are golden on the outside and soft on the inside, making them look fancy but super easy to cook. Just a little butter and seasoning brings out their sweet taste.
When I make scallops, I like to serve them with a squeeze of lemon. It adds a zesty kick! Plus, they take only minutes to cook, so it’s a perfect dish for impressing guests or treating yourself!
Key Ingredients & Substitutions
Scallops: Large sea scallops are the best choice for this recipe. If you’re on a budget, bay scallops work too but cook faster, so keep an eye on them!
Olive Oil: This adds a nice flavor and helps them sear perfectly. You could substitute with canola or avocado oil if you prefer a higher smoke point.
Butter: Unsalted butter is standard because it lets you control the saltiness. You can use salted butter, just adjust the salt in the rest of the recipe.
Garlic: Fresh garlic gives the best flavor. If you’re in a pinch, pre-minced garlic or garlic powder can work, but use less powder since it’s stronger.
Parsley: Fresh parsley brightens the dish. For a different twist, use fresh basil or cilantro if you like those flavors better.
Lemon: Lemon wedges are essential for a fresh finish. If you don’t have lemon, lime can be a great substitute too!
How Do You Get a Perfect Sear on Scallops?
Getting that beautiful golden crust on scallops is key. Here’s how to do it right:
- Make sure scallops are very dry. Pat them thoroughly with paper towels; moisture will prevent that nice sear.
- Heat your skillet over medium-high heat until it’s hot. The oil should shimmer but not smoke.
- Place the scallops in the pan with space between them. Don’t overcrowd; this ensures they sear instead of steam.
- Let them cook without moving them for a couple of minutes. When they’re ready to flip, they’ll release easily from the pan.
- When you flip, add the butter and garlic right away. Basting the scallops with the hot butter adds flavor and helps them cook through.
With these tips, you’ll serve up scallops that are perfectly seared every time! Enjoy your meal!
How to Make Seared Scallops with Garlic Butter and Parsley
Ingredients You’ll Need:
- 1 pound large sea scallops (about 12 scallops), patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and just about 5-7 minutes for cooking. You’ll be enjoying your delicious seared scallops in about 15-20 minutes total!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by laying your scallops on a plate or clean surface and pat them dry with paper towels. This step is super important as it helps them sear properly. Once they are dry, sprinkle salt and freshly ground black pepper evenly on both sides of each scallop for seasoning.
2. Heat the Skillet:
Take a large skillet and heat it over medium-high heat. Once it’s hot and shimmering (but not smoking), add the olive oil. You want to make sure it’s hot enough before adding the scallops to get that perfect sear.
3. Sear the Scallops:
Carefully place the seasoned scallops in the skillet, making sure there’s space between each one. Leave them alone for about 2-3 minutes. This allows a beautifully golden-brown crust to form on the bottom. Avoid moving them around; just let them do their thing!
4. Flip and Flavor:
Once the scallops are golden, it’s time to flip them! Turn them over and immediately add the unsalted butter and minced garlic to the pan. The melted butter will start to sizzle, which is great! Spoon some of that buttery goodness over the scallops while they cook for an additional 2 minutes, or until they look opaque in the center.
5. Finish Up:
After the scallops are cooked through, remove the pan from the heat. Sprinkle the freshly chopped parsley over the top for some color and flavor. It adds a nice freshness!
6. Serve:
Place the scallops on a serving plate and drizzle some of the garlic butter sauce from the pan over them. Serve with lemon wedges on the side for a zesty kick. Squeeze the lemon juice over the scallops just before eating to enhance those flavors!
This dish pairs beautifully with light sides like steamed vegetables, rice, or a fresh salad. Enjoy your perfectly seared scallops with bright, garlicky buttery goodness!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely before cooking. The best way to thaw is to place them in the refrigerator overnight. If you’re in a hurry, seal them in a plastic bag and submerge in cold water for about 30 minutes.
What Can I Substitute for Garlic?
If you’re not a fan of garlic or have an allergy, feel free to skip it! You can also use shallots or leeks for a milder onion flavor. Just finely chop and sauté them in the butter before adding the scallops.
How Do I Know When the Scallops Are Done Cooking?
Scallops are done when they are opaque throughout and have a firm but tender texture. They typically take about 2-3 minutes on each side. Avoid overcooking, as they can become tough and rubbery.
Can I Make This Recipe Ahead of Time?
This recipe is best served fresh, as scallops can lose their texture when reheated. However, you can prep the scallops and season them ahead of time, keeping them covered in the fridge until you’re ready to cook. Just cook them right before serving for the best flavor and texture!