Ingredients
For the scallops
- 500g (1 lb) large sea scallops
- Salt and black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
For the garlic butter sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- Pinch chili flakes (optional)
For serving
- Lemon wedges
- Extra herbs
🦪 Choose the right scallops
This step is everything.
Use large sea scallops, not small bay scallops.
Look for:
- dry scallops (not soaked in chemicals)
- firm texture
- no strong fish smell
Dry scallops sear beautifully and form that golden crust.
Wet scallops release water and steam instead of browning.
If frozen, thaw fully and pat dry.
🧻 Dry them very well
Moisture is the enemy of searing.
Use paper towels to pat scallops completely dry.
Very dry.
Like desert dry 😄
This ensures you get that restaurant-style crust.
🧂 Season simply
Sprinkle both sides with salt and pepper.
Don’t over-season.
Scallops already have natural sweetness.
Simple flavors work best.
🔥 Heat the pan properly
Use a heavy skillet (cast iron or stainless steel).
Heat it first for 2–3 minutes.
Then add oil and butter.
Pan must be HOT before scallops go in.
If the pan isn’t hot enough, they won’t brown.
You should hear a strong sizzle when they touch the pan.
That sound = perfect sear.
🦪 Sear without moving
Place scallops flat side down.
Don’t overcrowd the pan.
Leave space between each.
Now the hardest part:
Don’t touch them.
Don’t move them.
Don’t flip early.
Let them cook 2–3 minutes untouched.
This forms the golden crust.
🔄 Flip once only
Once the bottom is deep golden brown, flip gently.
Cook another 1–2 minutes.
Scallops cook FAST.
Overcooked scallops become rubbery.
Perfect scallops feel slightly soft in the center.
Think medium-rare steak texture.
Remove immediately.
🧄 Make the garlic butter sauce
In the same pan (don’t wash — flavor stays), add butter.
Add garlic and cook 30 seconds until fragrant.
Don’t burn the garlic.
Add lemon juice, parsley, and chili flakes.
Stir.
The sauce becomes rich, buttery, and aromatic.
Pour this sauce over scallops.
Boom. Flavor explosion.
🍋 Finish with lemon
Squeeze fresh lemon right before serving.
It balances the butter and brightens everything.
Never skip lemon.
It makes scallops taste fresh and light.
😍 Texture and taste
Perfect scallops should be:
- crispy golden outside
- soft and juicy inside
- slightly sweet
- buttery
- fresh lemony
- melt-in-your-mouth tender
Each bite feels rich but not heavy.
That contrast is what makes them special.
🍽 Serving ideas
Scallops pair beautifully with:
Mashed potatoes
Rice
Pasta
Creamy risotto
Garlic bread
Roasted vegetables
Fresh salad
Or serve alone as appetizer.
Fancy restaurant vibes at home.
⏱ Cooking time matters
Remember:
Too short = raw
Too long = rubber
Ideal total cooking time: 3–5 minutes max.
Seafood cooks very quickly.
When in doubt, remove earlier.
Residual heat keeps cooking.
❄️ Storage tips
Best eaten fresh.
But if needed:
Fridge: 1 day max
Reheat gently
Avoid microwaving too long or they get tough.
Honestly, make only what you’ll eat.
They’re too good fresh.
🔥 Variations
You can easily change flavors:
Add white wine to sauce
Add cream for creamy sauce
Add parmesan
Use lime instead of lemon
Add Cajun seasoning
Add honey garlic glaze
Add pesto drizzle
So many options.
⭐ Pro tips for perfect scallops
Dry thoroughly
Use high heat
Don’t overcrowd
Don’t move while searing
Flip only once
Cook short time
Finish with lemon
These tips guarantee golden crust every time.
❤️ Final thoughts
Garlic butter seared scallops are one of those dishes that feel luxurious but take almost no effort. Just a few ingredients and minutes of cooking give you something that tastes like fine dining.
Golden crust, buttery sauce, fresh herbs, and that sweet seafood flavor… it’s seriously addictive.