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Seared Scallops with Garlic Butter Sauce

Seared scallops with garlic butter sauce get a deeply golden crust in a hot skillet, then are finished with butter, garlic, lemon juice, and parsley. The centers stay tender while the bright, buttery sauce is spooned over the top.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the scallops
  • 1.5 lb sea scallops dry-packed, side muscles removed and patted very dry
  • 1 tsp salt kosher
  • 0.25 tsp pepper black
  • 2 tbsp oil neutral, divided
For the garlic butter sauce
  • 4 tbsp butter unsalted
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp parsley fresh, chopped

Equipment

  • 1 12-inch skillet

Method
 

Sear the scallops
  1. Pat the scallops very dry.
  2. Season them evenly with the salt and pepper.
  3. Heat a 12-inch skillet over medium-high heat until hot.
  4. Add 1 tablespoon of the oil and swirl to coat the skillet.
  5. Arrange half the scallops in the skillet without crowding and cook undisturbed for 2 to 3 minutes, until deeply golden.
  6. Turn the scallops and cook for 1 to 3 minutes, until golden and the thickest scallop reaches 145°F.
  7. Transfer the scallops to a plate.
  8. Add the remaining 1 tablespoon oil and repeat with the remaining scallops.
Make the garlic butter sauce
  1. Reduce the heat to medium-low.
  2. Add the butter and garlic to the skillet, and cook for about 30 seconds, stirring, until fragrant.
  3. Stir in the lemon juice and parsley.
  4. Spoon the sauce over the scallops and serve.

Notes

For the best sear, pat the scallops very dry before seasoning. Refrigerate leftovers for up to 2 days; freezing is not recommended because the scallops can lose their tender texture. For a dairy-free swap, use plant-based butter.