Pan Seared Scallops

Why You’ll Love This Recipe

These Pan Seared Scallops are a restaurant-quality dish that you can easily make at home. The crisp, golden crust on the scallops contrasts beautifully with their tender interior, and the garlic butter sauce takes the flavor to the next level. It’s a perfectly balanced dish that pairs well with everything from pasta to a fresh salad. Whether you’re hosting a dinner party or enjoying a special meal, these scallops are sure to impress.

Ingredients

1 pound sea scallops
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
3 tablespoons butter
1 clove garlic, minced
⅓ cup chicken broth (or non-alcoholic substitute)
Lemon wedges, for serving
Chopped fresh parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Scallops: Thaw scallops if frozen and pat them dry with a paper towel. Season with salt and pepper.

2. Sear Scallops: Heat olive oil in a nonstick skillet over high heat. Once the oil is smoking, add scallops and cook for 2–3 minutes until golden brown.

3. Flip and Cook: Flip the scallops and cook for an additional 1–2 minutes, or until firm and browned. Be careful not to overcook.

4. Remove and Rest: Remove the scallops from the skillet and place them on a plate to rest.

5. Make the Sauce: Reduce heat to medium and wipe the skillet clean with a paper towel. Add butter and garlic, cooking for 30 seconds until fragrant.

6. Add Chicken Broth: Pour in the chicken broth (or a non-alcoholic substitute) and cook for 2 minutes until reduced by half.

7. Return Scallops: Add the scallops back to the pan and spoon the sauce over the top.

8. Serve: Garnish with lemon wedges and fresh parsley. Serve immediately.

Servings and Timing

• Yield: 4 servings

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the garlic butter sauce for a bit of heat.

• Herb Infusion: Add a sprig of thyme or rosemary to the butter as it melts for a fragrant twist.

• Lemon Butter Sauce: Replace the chicken broth with more lemon juice for a tangy butter sauce.

• Vegetarian Option: Serve the garlic butter sauce over roasted vegetables like asparagus or broccoli for a light, vegetarian dish.

Storage/Reheating

Scallops are best served fresh, as they can become rubbery when reheated. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, warm gently in a skillet over low heat to avoid overcooking.

FAQs

Can I use frozen scallops?

Yes, just be sure to thaw them completely and pat dry before cooking to ensure a crisp sear.

How do I know when scallops are cooked?

Scallops should be opaque in the center, slightly firm, and tender. Overcooking will cause them to become tough and rubbery.

What can I use instead of chicken broth?

You can substitute with vegetable broth, seafood stock, or even water with a splash of lemon juice.

Can I use a different type of oil?

Olive oil is ideal for this recipe, but you can substitute with vegetable or grapeseed oil.

What can I serve these with?

Pan seared scallops pair well with pasta, risotto, steamed vegetables, or a light salad.

How can I make sure the scallops are golden brown?

Make sure the oil is hot before adding the scallops and avoid moving them in the pan until they have developed a golden crust.

Can I make these in advance?

Scallops are best served immediately after cooking for the best texture, but the garlic butter sauce can be made ahead and reheated.

What other flavors can I add to the sauce?

Try adding a teaspoon of Dijon mustard or a splash of cream for a creamy garlic butter sauce.

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw and pat them dry thoroughly before cooking to ensure they sear well.

Are these scallops suitable for a low-carb diet?

Yes, scallops are a great low-carb option, and this recipe is also gluten-free.

Conclusion

Pan Seared Scallops with Garlic Butter Sauce are an elegant yet simple dish that’s sure to impress. Perfectly seared, tender scallops are elevated by a rich, flavorful sauce, making it a perfect option for special occasions or a gourmet dinner at home. Quick and easy to prepare, this dish delivers high-end flavor in no time at all.

Pan Seared Scallops

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Seared
• Cuisine: American

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Description

Pan Seared Scallops are golden-brown, crispy, and tender on the inside, topped with a savory garlic butter sauce that adds depth and richness. A luxurious yet simple dish perfect for any special occasion.

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Ingredients

1 pound sea scallops

½ teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon olive oil

3 tablespoons butter

1 clove garlic, minced

⅓ cup chicken broth (or non-alcoholic substitute)

Lemon wedges, for serving

Chopped fresh parsley, for garnish

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Instructions

1. Thaw scallops if frozen and pat them dry with a paper towel. Season with salt and pepper.
2. Heat olive oil in a nonstick skillet over high heat. Once the oil is smoking, add scallops and cook for 2–3 minutes until golden brown.
3. Flip the scallops and cook for another 1–2 minutes, or until firm and browned. Be careful not to overcook.
4. Remove the scallops from the skillet and place them on a plate to rest.
5. Reduce heat to medium and wipe the skillet clean with a paper towel. Add butter and garlic, cooking for 30 seconds until fragrant.
6. Pour in the chicken broth (or non-alcoholic substitute) and cook for 2 minutes until reduced by half.
7. Return the scallops to the pan and spoon the sauce over the top.
8. Garnish with lemon wedges and fresh parsley. Serve immediately.

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Notes

Add a pinch of red pepper flakes to the garlic butter sauce for a spicy kick.

Infuse the butter with thyme or rosemary for a fragrant twist.

For a tangy sauce, replace chicken broth with more lemon juice.

For a vegetarian dish, serve the garlic butter sauce over roasted vegetables like asparagus or broccoli.

Scallops are best served fresh, but leftovers can be stored in the refrigerator for up to 1 day.

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Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 1g
• Sodium: 550mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 21g
• Cholesterol: 55mg