Golden-brown edges, tender centers, swimming in garlic butter — these Garlic Butter Scallops are restaurant-fancy in 15 minutes flat. A screaming-hot sear gives them that perfect crust while the inside stays sweet and delicate.
Ingredients
- 1.5 lbs large sea scallops, patted very dry
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp butter
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Prep: Pat scallops completely dry (this is the secret to a good sear). Season with salt and pepper.
- Sear: Heat olive oil in a large skillet over high heat until shimmering. Sear scallops 2 minutes per side without moving them, until deeply golden. Transfer to a plate.
- Garlic butter: Reduce heat to medium. Melt butter, add garlic, and cook 30 seconds until fragrant. Stir in lemon juice.
- Serve: Return scallops to the pan, toss in the garlic butter, sprinkle with parsley, and serve immediately.
Pro tip: If the scallops release water, your pan wasn’t hot enough — dry them well and don’t crowd the pan; sear in batches if needed.
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Estimated nutrition per serving: 250 calories, 20g protein, 4g carbs, 16g fat.
