A quick sear of tender scallops in a silky garlic butter sauce that livens up weeknights without fuss.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 12 mins | 22 mins | 2 |
Intro
This dish turns a simple handful of ingredients into a glossy, restaurant-worthy plate. It’s quick, pantry-friendly, and designed for weeknights when you want something special but not complicated. Silky butter, bright lemon, and a kiss of white wine lift the sea-sweet scallops with minimal effort.
The Best Core Ingredient for This Recipe
Fresh vs Frozen
- Fresh scallops usually deliver the best texture and brine-free sweetness, but frozen ones can be a good budget-friendly stand-in. If using frozen, thaw fully and pat dry for a crisp sear.
Dry-packed vs Wet-packed
- Dry-packed scallops sear better and stay drier in the pan; wet-packed may release more moisture and steam instead of browning.
Size: Large vs Medium
- Large (16–20 count per pound) gives a dramatic, caramelized crust with a tender center; medium (21–30 per pound) cooks faster and is more forgiving on timing.
Other Ingredients (and Helpful Swaps)
- Sea scallops: The star of the dish; if buying frozen, thaw completely and pat dry before cooking.
- Swap tip: If you must substitute, use large shrimp in the same weight and follow the same searing steps.
- Garlic
- Swap tip: Use 1 teaspoon garlic paste or 1 extra clove minced if you’re short on time.
- Butter
- Swap tip: Ghee or a high-quality olive oil can stand in for part of the butter for a dairy-free or lighter finish.
- Lemon
- Swap tip: Lime juice works, but lemon keeps the classic brightness; zest adds extra lift.
- White wine (optional)
- Swap tip: Replace with 1/4 cup chicken stock or water; simmer until reduced if you skip wine.
- Parsley
- Swap tip: Chives or tarragon provide a fresh herb note if parsley isn’t on hand.
Ingredients
- Seafood
- Sea scallops, large – 1 lb (450 g)
- Sauce
- Olive oil – 1 tbsp (15 ml)
- Unsalted butter – 3 tbsp (42 g)
- Garlic – 4 cloves, minced (12 g)
- White wine – 1/4 cup (60 ml) (optional)
- Lemon juice – 1 tbsp (15 ml)
- Salt – 3/4 tsp kosher salt, to taste (approx. 3–4 g)
- Black pepper – 1/4 tsp (1 g)
- Finish
- Fresh parsley – 2 tbsp (8 g)
- Lemon zest – 1 tsp (2 g)
Directions
- Pat scallops dry and season — Thoroughly pat dry with paper towels; season lightly with salt and a touch of pepper.
- Sear scallops to a golden crust — Heat a heavy skillet over medium-high; add the olive oil, then the scallops in a single layer. Sear 2–3 minutes until the edges are set and the underside is deep golden; flip and sear 1–2 minutes more. Remove to a plate.
- Make the garlic butter sauce — In the same pan, reduce heat to medium and melt the butter with a splash of oil. Add minced garlic and cook 1–2 minutes until fragrant, not browned.
- Deglaze and reduce the sauce — If using, pour in white wine and simmer until reduced by half, 2–3 minutes. Stir in lemon juice and a pinch of salt and pepper.
- Finish and rewarm the scallops — Return the scallops to the pan; toss to coat in the glossy sauce for 1 minute. Remove from heat, sprinkle parsley, and finish with lemon zest if desired. Serve immediately.
How to Store Leftovers
- Refrigerate leftovers within 2 hours; best within 1–3 days.
- Reheat gently in a skillet over low heat for 3–5 minutes, adding a splash of water or stock if the sauce has thickened or separated. Avoid overcooking, or the scallops will become rubbery.
- Sauce can be frozen separately for longer storage; freezing the sauce (without the scallops) is fine.
What to Serve With Garlic Butter Scallops
- Steamed or sautéed asparagus, crisp-tender and bright with a quick lemon squeeze.
- Lemon-parsley rice or cauliflower rice for a light, fluffy base.
- A simple arugula salad with citrus vinaigrette to balance the richness.
Variations & Tips
- Spicy kick: Add 1/4 tsp red pepper flakes to the sauce for a subtle heat.
- Creamier finish: Stir in 1–2 tbsp heavy cream at the end for a velvety glaze.
- Gluten-free: Naturally gluten-free as written; if using wine, opt for a gluten-free variety.
- Canned-swap: If wine isn’t available, substitute with 1/4 cup chicken stock and simmer a bit longer to reduce.
- Herbs: Swap parsley for chives or tarragon for a different herbal note.
Enjoy Your Garlic Butter Scallops
You’ve got a quick, elegant plate that shines with minimal fuss. Enjoy the tender scallops cloaked in silky garlic butter, and celebrate a pantry-friendly, irresistibly satisfying meal tonight with Garlic Butter Scallops.