Description
A simple and elegant Pan Seared Scallops recipe featuring large sea scallops cooked to a golden crust and served with a flavorful garlic herb butter sauce combining lemon, garlic, thyme, and parsley.
Ingredients
Scale
Scallops
- 16 large Sea scallops (~1 lb, thawed if frozen)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
Garlic Herb Butter
- 2 tbsp Salted butter (softened)
- 1 tbsp Lemon juice
- 2 cloves Garlic (minced)
- 1/2 tbsp Fresh thyme leaves
- 1/2 tbsp Fresh parsley (chopped)
Instructions
- Prepare Garlic Herb Butter: In a small bowl, mash together the softened butter, lemon juice, minced garlic, fresh thyme leaves, and chopped parsley. It’s okay if the lemon juice doesn’t fully incorporate. Set this mixture aside for later use.
- Season Scallops: Pat the scallops dry thoroughly with paper towels to ensure a good sear. Season both sides evenly with sea salt and black pepper.
- Heat Skillet: Heat olive oil in a large cast iron skillet over medium-high heat until it is shimmering and hot but not smoking. Have the garlic herb butter ready nearby for quick access.
- Sear First Side: Place the scallops in the skillet in a single layer without crowding or touching. Let them sear undisturbed for 3 minutes to develop a nice golden crust on the bottom.
- Flip and Add Butter: Flip the scallops carefully with tongs. Immediately add the garlic herb butter in small pieces around the scallops in the pan. Sear the second side for another 3 minutes while occasionally spooning the melted butter over the scallops to baste and infuse flavor.
- Finish and Serve: Once both sides have a golden crust and scallops are opaque and cooked through but still tender, remove from heat. Serve promptly with the garlic butter sauce spooned over the top or on the side.
Notes
- For a perfect golden crust, ensure scallops are completely dry before seasoning and avoid overcrowding the pan.
- Leftover scallops store best in an airtight container in the refrigerator for up to 2-3 days.
- Reheat scallops briefly in a hot skillet to avoid overcooking and maintain tenderness.
- You can freeze cooked scallops for up to 3 months, but note the texture changes; thaw completely before reheating.
- Use fresh herbs for the best flavor in the garlic herb butter, but dried can be substituted if necessary (reduce quantity accordingly).
Nutrition
- Serving Size: 4 large scallops
- Calories: 250 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 20 g
- Cholesterol: 85 mg
