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

Description

Pan Seared Garlic Butter Scallops are an easy and elegant seafood dish, ready in under 15 minutes. Sweet, tender sea scallops get a golden sear and are finished in a simple but flavorful sauce of butter, garlic, shallots, lemon, and herbs. Perfect for a special dinner or a quick weeknight treat.

Ingredients

Scale

Main Ingredients

1 pound fresh sea scallops (about 10 to 12 scallops)
Kosher salt or sea salt, to taste
Freshly ground black pepper, to taste

For Searing

2 tablespoons unsalted butter
2 tablespoons olive oil

For Finishing Sauce

2 tablespoons finely minced shallots
2 to 3 cloves garlic, finely minced
1 to 2 teaspoons lemon or lime zest
2 tablespoons freshly squeezed lemon or lime juice
Fresh parsley, minced, for garnish (optional; or other herbs like tarragon, chives, basil, or mint)

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Instructions

Prep the Scallops – Thoroughly blot the scallops dry with paper towels to remove excess moisture. This crucial step helps them sear evenly and develop a better crust.
Season – Evenly season both sides of the scallops with kosher salt and freshly ground black pepper.
Heat Skillet – Place a large skillet on medium-high heat. Add the butter and olive oil, swirling the pan as the butter melts so the fat evenly coats the bottom.
Add Scallops – Once the butter is melted and the pan is hot, place the scallops in the skillet, ensuring they are not touching and have space between each to prevent steaming.
Pan Sear – Cook the scallops without disturbing them for about 2 to 2 1/2 minutes per side, or until a deep golden brown crust forms. Resist the urge to check or move them often, as this will prevent a good sear.
Add Aromatics – While the scallops are searing on the second side, add the shallots and sauté for about 30 seconds, then add the garlic and sauté for another minute, just until fragrant.
Finish with Citrus – Remove the skillet from the heat. Sprinkle the zest and squeeze the lemon or lime juice over the scallops. Gently toss or spoon the sauce to coat the scallops evenly.
Serve – Garnish with fresh parsley or your choice of herbs. Serve immediately for best flavor and texture.

Notes

Use only fresh sea scallops for best results; avoid bay or frozen scallops for optimal texture and flavor.
Do not overcrowd the skillet as scallops will steam rather than sear.
Scallops are done when both top and bottom are golden brown, the flesh is opaque, edges show slight cracks, and they are firm but not hard.
Do not overcook; scallops should be fork-tender and break apart easily.
Best served fresh. Leftovers can be stored airtight in the fridge for up to 3 days, but texture will be best when freshly made.

Nutrition

Serving Size: 1/2 recipe (about 5-6 scallops)
Calories: 330
Sugar: 1g
Sodium: 500mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 29g
Cholesterol: 60mg