Pan-Seared Scallops with Garlic Butter Sauce

Servings

2–3 servings

Ingredients

• 12 large sea scallops (cleaned, patted completely dry)

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 3 cloves garlic, finely minced

• 1 tablespoon fresh lemon juice

• Zest of ½ lemon (optional, but recommended)

• Salt, to taste

• Freshly ground black pepper, to taste

• ½ teaspoon paprika (optional, for color)

• 1 tablespoon fresh parsley, finely chopped

• Extra lemon wedges, for serving

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Instructions

1. Prepare the Scallops

• Remove the small side muscle from each scallop if still attached.

• Pat scallops very dry with paper towels (this is critical for a golden crust).

• Season both sides lightly with salt, pepper, and paprika.

2. Heat the Pan

• Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat.

• Add olive oil and allow it to heat until shimmering but not smoking.

3. Sear the Scallops

• Place scallops in the pan, flat side down, leaving space between each one.

• Do not move them for about 2–3 minutes until a deep golden crust forms.

• Flip and cook the other side for 1½–2 minutes until just opaque in the center.

• Transfer scallops to a warm plate or shells.

4. Make the Garlic Butter Sauce

• Reduce heat to medium.

• Add butter to the same pan and let it melt.

• Stir in garlic and cook for 30–45 seconds until fragrant (do not brown).

• Add lemon juice and zest, scraping up the flavorful browned bits from the pan.

5. Finish and Serve

• Return scallops briefly to the pan, spooning sauce over them for 20–30 seconds.

• Sprinkle with fresh parsley.

• Serve immediately in scallop shells or on a plate, drizzled generously with sauce and extra lemon on the side.

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Chef’s Tips

• Overcooking scallops will make them rubbery—remove them as soon as they turn opaque.

• If scallops release liquid instead of browning, the pan is not hot enough or they were not dry enough.

• This dish pairs well with crusty bread, mashed potatoes, or a light salad.