Make perfectly seared scallops with a golden crust and tender center, served in a garlic butter sauce with lemon and white wine. This quick and easy seafood recipe is ideal for weeknight dinners or elegant special occasions.

Table of Contents

Ingredients

1 ½ lbs sea scallops*
Salt and black pepper, to taste
1 tablespoon butter
1/2 tablespoon olive oil
2 tablespoons butter (for sauce)
3–4 cloves garlic, minced
Juice from 1/2 lemon
1/4 cup white wine, chicken broth, or vegetable broth
Fresh parsley, chopped (optional, for garnish)

*Remove the small side muscle if still attached.

Instructions

Prepare the scallops: Pat the scallops completely dry with paper towels. Remove the small side muscle if needed. Season both sides with salt and pepper.
Sear the scallops: Heat a large skillet over high heat. Add the olive oil and 1 tablespoon butter. When hot, carefully add the scallops, spacing them apart. They should sizzle when they hit the pan. Cook undisturbed for 2 minutes, until a golden crust forms.
Flip and finish cooking: Reduce heat to medium-high. Gently flip the scallops and cook for 1–2 minutes more, until golden brown on the bottom and just opaque on the sides.
Check doneness: Scallops should be firm with slight bounce when pressed. Avoid overcooking, as they continue to cook after being removed from the pan.
Make garlic butter sauce: Remove scallops from the skillet and set aside. Add 2 tablespoons butter to the same pan, scraping up any browned bits. Stir in garlic, lemon juice, and white wine (or broth). Cook for 2 minutes until slightly reduced.
Serve: Spoon the sauce over the scallops and garnish with fresh parsley. Serve immediately.

Tips

Patting scallops very dry is key to a golden crust.
Use a stainless steel or cast-iron skillet for best searing.
Do not overcrowd the pan — work in batches if necessary.
Scallops should be seared quickly; overcooking makes them rubbery.

Variations and Substitutions

Sauce: Replace white wine with chicken or vegetable broth for an alcohol-free version.
Herbs: Add thyme, basil, or dill for a different flavor profile.
Butter Substitute: Use ghee or dairy-free butter for dietary needs.
Extra Flavor: Stir in a splash of cream for a richer sauce.

FAQs

How do I know if scallops are fresh?
They should smell mildly sweet and feel firm, not fishy or slimy.

Can I use frozen scallops?
Yes, thaw completely in the refrigerator and pat dry before cooking.

Why won’t my scallops sear?
They may be too wet or the pan not hot enough. Always dry thoroughly and preheat the skillet well.

Can I reheat scallops?
They’re best fresh, but you can gently reheat in a skillet over low heat for 1–2 minutes.

Serving Suggestions

Pair with risotto, pasta, or garlic mashed potatoes.
Serve alongside roasted asparagus, green beans, or a fresh salad.
Add on top of creamy corn purée or sautéed spinach for an elegant presentation.
Pair with white wine like Chardonnay or Sauvignon Blanc.

Why You’ll Love This Recipe

These pan-seared scallops are buttery, tender, and full of flavor with a golden crust and luscious garlic butter sauce. They’re quick to prepare, restaurant-quality, and perfect for weeknight dinners or special occasions.