Description
This Pan Seared Scallops recipe features perfectly cooked sea scallops with a golden crust, enhanced by a flavorful garlic herb butter sauce made with fresh thyme, parsley, and lemon juice. Ready in just 10 minutes, this dish is an elegant and easy main course perfect for seafood lovers.
Ingredients
Scale
Scallops
- 16 large Sea scallops (thawed in the fridge if frozen; ~1 lb)
- 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
- Make garlic herb butter: In a small bowl, mash together the softened butter, lemon juice, minced garlic, fresh thyme leaves, and chopped parsley. The lemon juice may not fully incorporate, which is normal. Set the butter mixture aside.
- Prepare scallops: Pat the scallops dry thoroughly with paper towels to ensure they sear properly. Season both sides with sea salt and black pepper evenly.
- Heat skillet: Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering hot. Have the garlic herb butter ready nearby for quick access.
- Sear scallops first side: Place scallops in a single layer in the skillet without crowding or touching. Let them sear undisturbed for 3 minutes until a golden crust forms on the bottom.
- Flip scallops and add butter: Flip each scallop carefully and immediately add pieces of the garlic herb butter around them in the pan. Cook for another 3 minutes, basting the scallops occasionally with the melted garlic butter to develop a crust on the other side and cook through.
- Serve: Remove scallops from the pan and serve immediately, spooning some of the garlic herb butter over the top for extra flavor.
Notes
- Patting scallops dry is key to getting a good sear and golden crust.
- Do not overcrowd the pan; cook scallops in batches if necessary to maintain high heat.
- The garlic butter may separate slightly due to lemon juice — this is normal and will not affect flavor.
- Store leftovers in an airtight container refrigerated up to 2-3 days; reheat briefly in a hot skillet to avoid overcooking.
- Freezing cooked scallops changes their texture, but they can be frozen for up to 3 months; thaw completely before reheating.
- Use a cast iron skillet or heavy-bottomed pan for best heat retention and searing results.
Nutrition
- Serving Size: 4 large scallops
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 85 mg
