How do I know when scallops are done?

A perfectly cooked scallop will feel firm but still springy to the touch. Both sides should be deeply golden with small cracks on the edge, and the inside opaque (not translucent). Don’t overcook—scallops only need a few minutes per side.

Can I use frozen scallops?

Fresh scallops yield the best sear and flavor. If you must use frozen, let them thaw completely overnight in the fridge and pat very dry before cooking, but the result won’t be quite as silky.

Do I need to remove the side muscle from scallops?

Yes! That little tough flap on the side (the "foot") should be pulled off before cooking. It’s edible but chewy and not pleasant to eat.

What if I don’t have shallots?

No problem! A small amount of finely minced onion or even a hint of green onion makes a fine substitute. The shallot just adds subtlety, but don’t let its absence stop you.

Pan Seared Garlic Butter Scallops Recipe

Sizzling, golden, melt-in-your-mouth scallops ready in under 15 minutes? Absolutely—this Pan Seared Garlic Butter Scallops recipe is a true weeknight game-changer. If you love restaurant-worthy seafood but don’t have hours to fuss around, you’ll adore how easily these scallops develop a crisp, buttery crust, all while staying tender and delicate inside. The luscious garlic butter sauce, brightened with a hint of citrus, transforms humble sea scallops into something genuinely special. Pair it with your favorite quick side, and you’ve got an elegant meal faster than you can order takeout.

Why You’ll Love This Recipe

Speedy and Effortless: From fridge to plate in about 10 minutes, no special skills required.
Mouthwatering Flavor: The sweet, briny scallops contrast perfectly against the richness of garlic butter and zesty citrus.
Minimal Ingredients, Maximum Impact: With just a handful of simple ingredients, expect serious flavor that feels sophisticated but comes together with zero hassle.
Perfect Texture Every Time: Searing brings that treasured golden crust, while the centers stay fork-tender and juicy—never rubbery.
Impressive, Yet Doable: Great for a romantic dinner, special celebrations, or just treating yourself on a Tuesday.

Ingredients You’ll Need

Here’s what you need for restaurant-quality scallops right at home—and a few tips for each ingredient:

Fresh Sea Scallops: The star! Use only fresh sea scallops for the best texture and sweetness. Bay or frozen scallops can turn out watery or chewy.
Kosher or Sea Salt: For seasoning; don’t be shy, it brings out the natural flavors.
Freshly Ground Black Pepper: Adds a hint of spice and complexity.
Unsalted Butter: For that classic, rich, silky taste. Unsalted lets you better control the seasoning.
Olive Oil: Prevents the butter from burning, while helping achieve the perfect sear.
Finely Minced Shallots: These add subtle sweetness and depth without overpowering the scallops.
Minced Garlic: Essential for savory, aromatic flavor. Adjust the amount if you love garlic.
Lemon or Lime Zest: Brings a punch of citrus aroma right at the end.
Freshly Squeezed Lemon or Lime Juice: A splash lifts and balances the buttery sauce.
Fresh Parsley or Herbs: For brightness and color—try tarragon, chives, basil, or mint for a fresh twist.

Tip: Blot scallops dry before searing. This is the secret to a caramelized crust!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Switch-Up: Use chives, tarragon, or even basil instead of parsley.
Citrus Change: Lime, orange, or even grapefruit zest can add a unique note.
Wine Finish: Deglaze the pan with a splash of white wine after searing for extra depth.
Spicy Kick: Add a tiny pinch of red pepper flakes with the garlic for gentle heat.
Creamy Touch: Swirl in a spoonful of cream after the garlic for a richer, silkier sauce.

How to Make Pan Seared Garlic Butter Scallops

Step 1: Prep the Scallops

Pat fresh sea scallops completely dry using paper towels. This is vital for a crisp, golden sear.

Season both sides generously with kosher salt and freshly ground black pepper.

Step 2: Heat the Pan

In a large, preferably nonstick or stainless steel skillet, melt butter and olive oil together over medium-high heat. Swirl the pan to combine and heat until the mixture starts to shimmer.

Step 3: Sear the Scallops

Place the scallops in the pan, leaving space between each one—don’t crowd! Sear, undisturbed, for 2 to 2½ minutes until you see a deep golden crust forming at the bottom edge.

Flip the scallops gently with tongs and let the other side sear for another 2 to 2½ minutes. Resist the urge to fiddle—let the heat do its job!

Step 4: Build the Sauce

While the scallops sear on the second side, scatter in the shallots. Let them sauté about 30 seconds.

Next, add the finely minced garlic. Sauté for another minute, just until fragrant, so it infuses the butter but doesn’t burn.

Step 5: Brighten and Serve

Remove the pan from heat. Sprinkle lemon or lime zest and squeeze fresh juice right over the scallops. Gently toss the scallops to coat in the sauce, spooning some over the top.

If desired, finish with a shower of chopped fresh parsley or your favorite herb. Serve immediately while hot and at their absolute best.

Pro Tips for Making the Recipe

Dry Scallops are Essential: Moisture is the enemy of a good sear. Pat scallops dry—don’t skip this step.
Don’t Overcrowd the Pan: This causes steaming instead of searing. If doubling the recipe, cook in batches.
High Heat, Short Time: Searing quickly over hot heat locks in moisture and flavor. Overcooking leads to rubbery scallops.
Use Fresh, Never Frozen: Frozen scallops tend to release water and don’t sear as cleanly.
Watch the Sear, Not the Clock: Look for an opaque white color and caramelized edges that just begin to break apart.

How to Serve

These scallops shine with very little accompaniment. For a quick restaurant-style dinner at home, here are some top pairing ideas:

Over a Bed of…

Creamy risotto (lemon-parsley or parmesan is especially nice!)
Garlic mashed potatoes or cauliflower puree
Lightly dressed greens, such as arugula or baby spinach

Alongside…

Steamed asparagus or green beans tossed with lemon
Blistered cherry tomatoes
Crusty artisan bread to mop up any extra sauce

Garnishes

Fresh lemon or lime wedges
Extra herbs for a fresh pop of color

Make Ahead and Storage

Storing Leftovers

Note: Scallops are far better enjoyed freshly cooked, but if you have leftovers…
Transfer cooled scallops to an airtight container and refrigerate for up to 2 days, though texture will soften.

Freezing

Not recommended. Freezing cooked scallops will compromise their delicate, moist texture.

Reheating

Gently reheat in a nonstick skillet over low heat with a splash of butter or lemon juice, just until warmed through. Avoid microwaving if possible—it tends to toughen the scallops.

FAQs

How do I know when scallops are done?

A perfectly cooked scallop will feel firm but still springy to the touch. Both sides should be deeply golden with small cracks on the edge, and the inside opaque (not translucent). Don’t overcook—scallops only need a few minutes per side.
Can I use frozen scallops?

Fresh scallops yield the best sear and flavor. If you must use frozen, let them thaw completely overnight in the fridge and pat very dry before cooking, but the result won’t be quite as silky.
Do I need to remove the side muscle from scallops?

Yes! That little tough flap on the side (the “foot”) should be pulled off before cooking. It’s edible but chewy and not pleasant to eat.
What if I don’t have shallots?

No problem! A small amount of finely minced onion or even a hint of green onion makes a fine substitute. The shallot just adds subtlety, but don’t let its absence stop you.

Final Thoughts

There’s nothing quite like the satisfaction of perfectly seared scallops: crisp and caramelized outside, luxurious and tender within, soaked in garlicky butter and bright citrus. Try this recipe even if you’re new to cooking scallops—it’s forgiving, fast, and seriously delicious. Experiment with herbs, sides, and citrus to make it truly your own. Don’t wait for a special occasion; let this spectacular dish brighten up your next busy weeknight!