These seared scallops are quick to make and bursting with flavor! They’re golden on the outside and tender inside, making them a real treat for seafood lovers.
Cooking them takes just a few minutes, so they’re perfect for a fancy dinner or a cozy get-together. I love serving them with a squeeze of lemon—simple and oh-so-yummy!
Key Ingredients & Substitutions
Scallops: Use large sea scallops for the best texture. If they’re not available, bay scallops work too, but they cook faster. Ensure they are patted dry to get that nice sear.
Olive oil: This is great for sautéing, but feel free to substitute with avocado oil for a higher smoke point or a bit of butter for extra flavor.
Garlic and shallots: Both add a lovely aroma. If you’re in a pinch, you can use garlic powder or onion powder instead. Fresh is always best, though!
Butter: Unsalted butter gives you control over the seasoning, but if you use salted butter, just cut back on additional salt. For a dairy-free option, try using vegan butter or ghee.
Lemon juice: Fresh is best, but you can substitute with bottled lemon juice if you must. It adds brightness to the dish that’s hard to replicate!
How Do I Achieve a Perfect Sear on My Scallops?
Getting that golden-brown crust on scallops can be tricky! Here’s how to nail it every time:
- Make sure your scallops are completely dry—pat them with paper towels. This helps in getting a nice sear.
- Use a hot skillet! Heat olive oil until it ripples and shimmers before adding scallops. This is key to that crispy outside.
- Do not overcrowd the pan. If they touch, they won’t sear well. Cook in batches if needed.
- Leave them alone while cooking. Don’t flip them until at least 2-3 minutes have passed; this helps form that beautiful crust.
Following these tips will make your scallops turn out beautifully seared and delicious every time!
How to Make Seared Scallops with Garlic Butter and Herbs
Ingredients You’ll Need:
- 1 lb (about 10-12) large sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1 small shallot, finely chopped
- 1 small carrot, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped (optional)
- Juice of half a lemon (plus lemon wedges for serving)
- 2 tablespoons dry white wine or chicken broth (optional, for deglazing)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. It’s a quick dish that’s perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. This helps them sear nicely! Once they’re dry, season both sides with salt and black pepper to taste.
2. Heat the Oil:
In a large skillet, heat the olive oil over medium-high heat until it’s shimmering but not smoking. This is the perfect temperature for searing!
3. Sear the Scallops:
Carefully add the scallops to the pan, ensuring they’re spaced apart and not touching. Let them sear without moving them for about 2-3 minutes until they develop a beautiful golden crust.
4. Add Butter and Aromatics:
Once the scallops are golden, flip them over gently. Immediately add the butter, minced garlic, chopped shallots, and diced carrot to the pan. Cook for another 1.5-2 minutes, continually spooning the melted butter and aromatics over the scallops as they cook.
5. Deglaze the Pan (Optional):
If you want an extra burst of flavor, add the white wine or chicken broth to deglaze the pan. Scrape up any bits stuck to the bottom and let it reduce slightly while stirring the vegetables and scallops.
6. Finish with Fresh Ingredients:
Remove the skillet from heat and stir in the chopped parsley, chives, and lemon juice. This adds a fresh touch! Spoon the flavorful butter sauce over the scallops.
7. Plate and Garnish:
Carefully plate the scallops, and drizzle any remaining garlic butter and diced veggies over them. Garnish with extra fresh herbs and lemon wedges for a pop of color and zing.
8. Serve and Enjoy:
Serve the scallops immediately while they’re hot. The combination of the tender scallops and buttery sauce is absolutely delightful! Enjoy them with rice, mashed potatoes, or crusty bread to soak up that delicious sauce!
Now you have a gourmet dish that’s quick, easy, and oh-so-delicious! Enjoy your seared scallops!
Can I Use Frozen Scallops for This Recipe?
Yes, you can, but it’s best to thaw them completely before cooking. You can thaw frozen scallops in the refrigerator overnight or place them in a sealed bag and submerge in cold water for about 30 minutes. Just remember to pat them dry thoroughly before searing for the best results!
What Can I Serve with Seared Scallops?
Seared scallops pair beautifully with various sides! Consider serving them over creamy risotto, pasta, or alongside roasted vegetables. Crusty bread is also excellent for soaking up the garlic butter sauce!
How Do I Store Leftover Scallops?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat to prevent overcooking. You may want to add a little butter or broth to keep them moist while reheating.
Can I Use Different Herbs in This Recipe?
Absolutely! While parsley and chives are classic choices, feel free to experiment with other fresh herbs like thyme, dill, or basil for a different flavor profile. Just chop them finely before adding them to the dish.