Garlic Butter Scallops

by 30MinuteMeals
Prep: 5m
Cook: 10m
seafood
Garlic Butter Scallops - Image

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Ingredients
Servings:4
1 1/2lbsea scallops
2tbspunsalted butter
1tbspolive oil
4garlic cloves
1/4cupdry white wine
2tbsplemon juice
2tbspfresh parsley
1/2tspsalt
1/4tspblack pepper
Nutrition Facts

Per serving

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Instructions
  1. 1

    Pat dry and season

    Pat the scallops completely dry with paper towels — this is the most important step. Any moisture on the surface will steam instead of sear and you'll never get that golden crust. Season both sides with salt and pepper.

  1. 2

    Sear the scallops

    Heat olive oil in a large skillet (cast iron or stainless, not nonstick) over high heat until just smoking. Add scallops in a single layer, leaving space between them. Don't move them. Sear 2 minutes until a deep golden crust forms, then flip and sear the other side 1–2 minutes. Transfer to a plate.

  2. 3

    Make the garlic butter sauce

    Reduce heat to medium. Add butter to the same pan. Once melted, add minced garlic and cook 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits. Simmer 1–2 minutes until slightly reduced.

  3. 4

    Finish and serve

    Return scallops to the pan and spoon the sauce over them. Scatter chopped parsley on top. Serve immediately over pasta, rice, or crusty bread to catch the sauce.

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Garlic Butter Scallops

Created by: 30MinuteMeals

Prep Time: 5m
Cook Time: 10m
Servings: 4

Ingredients

  • 1 1/2 lb sea scallops
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 garlic cloves
  • 1/4 cup dry white wine
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Pat dry and seasonPat the scallops completely dry with paper towels — this is the most important step. Any moisture on the surface will steam instead of sear and you'll never get that golden crust. Season both sides with salt and pepper.
  2. Sear the scallopsHeat olive oil in a large skillet (cast iron or stainless, not nonstick) over high heat until just smoking. Add scallops in a single layer, leaving space between them. Don't move them. Sear 2 minutes until a deep golden crust forms, then flip and sear the other side 1–2 minutes. Transfer to a plate.
  3. Make the garlic butter sauceReduce heat to medium. Add butter to the same pan. Once melted, add minced garlic and cook 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits. Simmer 1–2 minutes until slightly reduced.
  4. Finish and serveReturn scallops to the pan and spoon the sauce over them. Scatter chopped parsley on top. Serve immediately over pasta, rice, or crusty bread to catch the sauce.

Notes & Tips

The dry surface is non-negotiable. Spend 60 seconds on it and you'll get a restaurant-quality sear at home. Use a cast iron or stainless pan — nonstick doesn't get hot enough and will leave you with pale, rubbery scallops. High heat, no crowding, no fussing with them once they hit the pan. They're done when they release easily from the surface. If you don't have white wine, chicken broth works fine.