Name: Garlic Butter Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb sea scallops, patted dry; Salt and pepper, to taste; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 4 garlic cloves, minced; 1 tablespoon lemon juice; 1 tablespoon chopped fresh parsley; Optional: lemon wedges, for serving

Golden, pan-seared scallops bathed in a rich garlic butter sauce are one of those dishes that feel indulgent without requiring hours in the kitchen. They’re crisp on the outside, tender in the center, and each bite bursts with savory, buttery goodness and just the right hint of citrus. Whether I’m cooking for myself on a weeknight or planning an elegant meal, this recipe never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb sea scallops, patted dry

Salt and pepper, to taste

1 tablespoon olive oil

3 tablespoons unsalted butter

4 garlic cloves, minced

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

Optional: lemon wedges, for serving

Directions

I start by thoroughly patting the scallops dry using paper towels. This is key to getting that beautiful golden sear. I season both sides with salt and pepper.

In a large skillet, I heat the olive oil over medium-high heat until shimmering.

I add the scallops to the skillet in a single layer without overcrowding. Letting them cook undisturbed for about 2–3 minutes per side gives them a crisp crust and ensures they release easily from the pan.

I remove the scallops and set them aside.

Lowering the heat to medium, I melt the butter in the same pan, then stir in the garlic. I let it cook for about 30 seconds, just until fragrant.

I add the lemon juice and parsley, stirring to combine and deglaze the pan slightly.

Then I return the scallops to the pan and spoon the garlic butter sauce over them until they’re well coated.

I serve them immediately, garnished with more parsley and fresh lemon wedges if I’m feeling fancy.

Servings and timing

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 4

Calories: Approximately 220 kcal per serving

Variations

Spicy kick: I sometimes add a pinch of red pepper flakes to the butter sauce for a little heat.

Herb switch-up: Instead of parsley, I’ve tried this with fresh chives or tarragon for a different flavor profile.

White wine twist: A splash of dry white wine added with the lemon juice adds depth to the sauce.

Creamy option: A touch of cream whisked into the garlic butter creates a luxurious, velvety finish.

Surf and turf: I’ve also served these scallops alongside steak for a homemade surf-and-turf dinner.

Storage/Reheating

I store leftover scallops in an airtight container in the fridge for up to 2 days. Reheating scallops can be tricky—I prefer gently warming them in a skillet over low heat with a bit of butter to avoid overcooking. Microwaving tends to make them rubbery, so I steer clear of that when I can.

FAQs

How do I get a perfect sear on scallops?

Patting the scallops completely dry is essential. I also make sure the skillet is hot and avoid overcrowding the pan, which helps them brown evenly.

Can I use frozen scallops?

Yes, I just make sure to thaw them fully in the fridge and pat them dry thoroughly before cooking. Excess moisture can prevent that golden crust.

What do I serve with garlic butter scallops?

I usually pair them with pasta, rice, or a simple salad. They also go really well with mashed potatoes or roasted vegetables.

Can I make this dish ahead of time?

Scallops are best fresh, so I usually make them right before serving. However, I’ve prepped the garlic butter sauce in advance to save time.

What’s the difference between sea scallops and bay scallops?

Sea scallops are larger and meatier, which is why I use them for searing. Bay scallops are smaller and better suited for soups or pastas.

Conclusion

This garlic butter scallops recipe is a staple in my kitchen for good reason. It’s quick, elegant, and always impresses—whether I’m cooking for guests or just treating myself. With minimal effort and maximum flavor, this dish proves that sometimes, simplicity is the ultimate luxury.

📖 Recipe: