Seared Scallops with Garlic Butter Sauce
Course: MainCuisine: Italian, SeafoodDifficulty: Easy4
servings10
minutes10
minutes319
kcal20
minutesIntroduction
These Seared Scallops with Garlic Butter Sauce are the perfect blend of elegance and simplicity — a restaurant-quality dish you can make in under 20 minutes.
Golden-brown scallops are pan-seared to perfection, then coated in a luscious garlic butter sauce infused with lemon juice, white wine, and a touch of parsley.
This dish is a seafood lover’s dream — light, buttery, and bursting with flavor. Serve it over pasta, risotto, or alongside a crisp green salad for an impressive yet effortless dinner.
Ingredients
- For the Scallops
1½ lbs (680 g) large sea scallops, patted dry
Salt and black pepper, to taste
2 tbsp olive oil
1 tbsp unsalted butter
- For the Garlic Butter Sauce
3 tbsp unsalted butter
3 cloves garlic, minced
¼ cup dry white wine (or chicken broth)
1 tbsp fresh lemon juice
¼ tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley
Lemon wedges, for serving
Directions
- Prepare the Scallops
Pat scallops dry with paper towels to remove moisture (this ensures a crisp, golden sear).
Season both sides with salt and black pepper. - Sear the Scallops
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Once the pan is hot and the butter begins to foam, add scallops in a single layer (don’t overcrowd the pan).
Sear for 2–3 minutes per side, until a deep golden crust forms.
Remove scallops from the pan and set aside on a plate. - Make the Garlic Butter Sauce
In the same skillet, reduce heat to medium. Add 3 tbsp butter and minced garlic.
Sauté for about 30 seconds until fragrant (don’t let the garlic brown).
Deglaze the pan with white wine, scraping up any brown bits from the bottom.
Stir in lemon juice and red pepper flakes, then simmer for 1–2 minutes until slightly thickened. - Combine & Serve
Return the seared scallops to the skillet. Spoon the sauce over them to coat evenly.
Sprinkle with fresh parsley and serve immediately with lemon wedges.
Tips for Perfect Seared Scallops
- Dry thoroughly: Moisture prevents browning — dry scallops are key to that perfect sear.
- High heat is essential: A hot pan ensures the scallops caramelize quickly without overcooking.
- Don’t overcrowd the pan: Work in batches if necessary to maintain heat.
- Use real butter for rich flavor — or brown the butter slightly for a nutty twist.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 28 g
- Fat: 18 g
- Carbohydrates: 6 g
- Saturated Fat: 9 g
- Cholesterol: 65 mg
- Sodium: 420 mg
- Sugar: 1 g
Serving Suggestions
- Over angel hair pasta tossed with olive oil and herbs.
- With a side of lemon risotto or garlic mashed potatoes.
- Alongside grilled asparagus or a fresh arugula salad.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat gently: Warm scallops over low heat with a bit of extra butter or sauce.
- Do not refreeze cooked scallops — they lose their delicate texture.
FAQs
Q: Can I use frozen scallops?
Yes! Just thaw completely and pat dry before cooking.
Q: What wine pairs best with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the buttery sauce beautifully.
Q: Can I make this without wine?
Absolutely — replace it with chicken broth and a splash of extra lemon juice.
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