Garlic Butter Scallops - An Easy Seared Scallops Recipe! (2024)

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By: KaterinaPosted: Dec 26, 2019Updated: Mar 14, 2022

4.79 from 14 votes

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This Garlic Butter Scallops recipe is only takes 10 minutes to make! Pan-seared scallops cooked in the most delicious garlicky butter sauce. If you’re wondering how to cook scallops, this is a great recipe to try.

Looking for more ways to cook scallops? Check out these creamy lemon butter scallops!

An Easy Seared Scallops Recipe

Searing scallops in garlic butter is one of the easiest restaurant-quality dinners that you can make at home, and they take just minutes to cook.When I’m short on time and want to make something quick my family will enjoy, this simple scallops recipe is one of my go-tos! These delicate shellfish are incredible when drenched in butter, garlic and a squeeze of fresh lemon juice.

What Are Scallops?

Scallops are a bivalve mollusk, which means their muscle is surrounded by two shells just like oysters and clams. People usually eat the white part of their interior flesh, which is round and tender when cooked. It is sweet with a touch of salty brine flavor.

There are two kinds of scallops available in the US: bay scallops and sea scallops. Bay scallops are smaller and more tender compared to sea scallops, which are larger and as big as two inches. The names come from where each kind of scallop lives in nature – a bay vs the sea.

What Kind of Scallops to Use

There are two kinds of scallops you can find in the market: wet or dry. I recommend buying dry packed scallops, which means natural scallops that have NOT been treated with phosphates.

“Wet” scallops are treated in a solution called sodium tripolyphosphate to extend shelf life. But, in turn, this makes the scallops absorb more water, and when you cook them, they shrivel up and release a lot of liquid, which makes it almost impossible for them to get that seared golden crust.

Garlic Butter Scallops - An Easy Seared Scallops Recipe! (4)

How to Cook Scallops with Garlic Butter

Season scallops with salt, pepper, and paprika. You can also add some cayenne pepper for a bit of heat.
Set a large sauté pan over high heat. Melt the butter until it sizzles.
Add the scallops to the pan in one layer, one-inch apart, and cook for 2 minutes. You may have to do this in batches if your skillet isn’t big enough to fit all the scallops at once. Scallopsneed space to allow them to cook evenly and let the heat circulate around them.
Turn the scallops over. Continue to cook for 1 1/2 to 2 minutes, or just until browned on the other side. DO NOT overcook.
Remove scallops from pan and set aside.
Make the garlic butter. Add more butter to the pan and stir in garlic; cook for a minute, stirring frequently.
Stir in wine and cook until reduced.
Serve. Return scallops to the pan; spoon sauce over the scallops, squeeze some lemon juice, garnish with parsley, and serve.

Once the scallops are done cooking, serve immediately. If serving them with pasta, make sure to cook the pasta before you cook the scallops. They pair nicely with creamy or fresh pasta recipes, like this one-pot lemon pasta or this creamy asparagus pasta.

Tips for Success

Scallops are very easy to cook but there are a couple of tricks that will result in perfectly prepared scallops:

Before you start, please pat dry the scallops with paper towels. Then, remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
Scallops need to be seared over very high heat. If the heat isn’t high enough, the scallops will take too long to brown and you will end up with dry, rubbery, and overcooked scallops.
Do NOT overcook! It is easy to overcook scallops because they only need a few minutes to be done. Don’t let this happen or you’ll end up with rubbery instead of tender scallops.

Garlic Butter Scallops - An Easy Seared Scallops Recipe! (5)

Serving Suggestions

In addition to the pasta recipes suggested above, scallops are also really good with just a side of this Parmesan Broccoli or served over Polenta Cakes. I also enjoy serving them over a bed of creamy mashed cauliflower with a side of keto cloud bread.

How to Store and Reheat Leftovers

Ideally, Scallops should be cooked and eaten within one day. However, if you have leftovers, store them in an airtight container and keep refrigerated for 2 days, max.

More Seafood Recipes to Try

Lemon Herb Garlic Butter Shrimp
Creamy Lemon Shrimp Pasta
Salmon Patties
Honey Garlic Sauce Salmon

ENJOY!

Garlic Butter Seared Scallops

Katerina | Diethood

Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!

4.79 from 14 votes

Rate this Recipe!

Servings : 4 servings

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 15 minutes mins

Ingredients

▢ 1 pound fresh bay or sea scallops, dry packed
▢ salt and fresh ground pepper, to taste
▢ 1/4 teaspoon sweet paprika
▢ 4 tablespoons unsalted butter, divided
▢ 4 to 5 garlic cloves, minced
▢ 1/3 cup dry white wine, (for Keto, use chicken or vegetable broth)
▢ 1 tablespoon lemon juice
▢ 2 tablespoons chopped fresh parsley
▢ lemon slices, for garnish

Instructions

Thoroughly pat dry the scallops with paper towels.
Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
Season scallops on all sides with salt, pepper, and paprika.
Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
Cook scallops for 2 minutes, or until browned. Do not move them around.
Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
Remove scallops from pan and set aside.
Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
Add wine and cook for 2 minutes.
Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
Return scallops to the pan and spoon sauce over scallops.
Garnish with parsley and lemon slices.
Serve.

Notes

NET CARBS: 7g

Nutrition

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizers, Dinner, Side Dish

Cuisine: American

Keyword: how to cook scallops, keto dinner idea, low carb seafood recipes, seared scallops

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FAQs

Is it better to cook scallops in butter or oil? ›

For the perfect sear, get the pan nice and hot. I prefer using oil to sear the scallops and butter to finish, which adds great flavor.

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Why do you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

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What is the best oil for searing scallops? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Tell Me More ›

Should I flour scallops before searing? ›

Some cooks will toss their scallops in a light dusting of flour or cornstarch before cooking. This is simply to add a little bit more crustiness to the exterior. It is not a necessary step, but some prefer to do this. You could try a few scallops dredged in a light coating and leave a few alone to see which you prefer.

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How to pan sear scallops perfectly? ›

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.

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How to tell if scallops are done? ›

Scallops are done when they are opaque in the center and golden brown on the outside. They should be firm but buttery, not at all difficult to cut or chew through (via The Kitchn). Scallops only take a few minutes to sear, meaning that they can become overcooked very quickly.

Do I rinse scallops before cooking? ›

Never thaw scallops at room temperature. Rinse and pat dry. Rinse the scallops, then pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly.

Learn More Now ›

Do scallops need to be room temperature before cooking? ›

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Read On ›

Do scallops need to be washed? ›

Unlike other bivalves, the sea scallops you buy at the store are actually just the adductor muscle that opens and closes the shell. They're almost always sold shucked, so you don't have to deal with scrubbing shells or removing grit as you would for clams or mussels.

Keep Reading ›

How many scallops per person to eat? ›

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

Are scallops better grilled or sauteed? ›

Generally, the best way to cook scallops is searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy. The result is a crisp, golden brown exterior with a delicate balance of savory, tender scallops inside.