Introduction

Pan seared scallops are a simple yet elegant dish that delivers tender, golden-brown seafood with minimal effort. Perfect for a quick dinner or impressive appetizer, these scallops bring bright flavors with a touch of garlic and lemon.

Nine round scallops are arranged in a black pan, each scallop showing a golden brown sear on the top surface with crispy edges. The scallops have a plump creamy white base with slight vertical ridges and some green herb sprigs scattered beneath and around them in the pan. There is a thin layer of glistening cooking oil creating reflections on the pan surface, enhancing the seared texture of the scallops. The pan sits on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh sea scallops
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 cloves fresh garlic, minced
1 tablespoon freshly squeezed lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Rinse the scallops under cold water and pat them dry thoroughly with paper towels.
Step 2: Season both sides generously with salt and pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat until shimmering.
Step 4: Add the scallops without overcrowding the pan; sear for 2-3 minutes until golden brown.
Step 5: Flip the scallops gently, add butter and garlic, basting with melted butter for another 2 minutes.
Step 6: Remove from heat, squeeze lemon juice over the scallops, and garnish with parsley before serving.

Tips & Variations

Make sure the scallops are completely dry before cooking to achieve a perfect sear.
Use fresh lemon juice for the best flavor, or add a splash of white wine instead for a subtle twist.
If fresh parsley isn’t available, try chopped chives or basil as an alternative garnish.

Storage

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a little butter to avoid overcooking and becoming rubbery.

How to Serve

Seven large seared scallops with a golden brown top layer showing caramelized grill marks sit in a layer of melted butter in a dark pan. The scallops have a thick white base with a slightly translucent texture under the browned top, and small green herb bits are sprinkled on the scallops and in the butter around them. The pan has a smooth black interior, contrasting with the scallops' warm color. The entire scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat dry before cooking to get the best sear and avoid excess moisture.

How do I know when scallops are cooked?

Scallops are cooked when they have a golden crust on each side and are opaque throughout, usually about 2-3 minutes per side depending on size.

Pan Seared Scallops with Garlic, Lemon, and Parsley Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This Pan Seared Scallops recipe delivers perfectly golden, tender scallops with a flavorful garlic butter sauce and a hint of fresh lemon. Ideal for an elegant yet simple seafood dish that comes together quickly on the stovetop.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 4 servings 1x
Category: Seafood
Method: Stovetop
Cuisine: American

Ingredients

Scale

Scallops

1 pound fresh sea scallops

Seasoning and Sauce

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 cloves fresh garlic, minced
1 tablespoon freshly squeezed lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the scallops: Rinse the scallops under cold water and pat them thoroughly dry with paper towels to ensure a good sear without steaming.
Season the scallops: Generously season both sides of the scallops with salt and pepper to flavor them evenly.
Heat the pan: Place a large skillet over medium-high heat and heat the olive oil until it shimmers to ensure a hot cooking surface.
Sear the scallops: Add the scallops to the skillet without overcrowding, allowing them to cook undisturbed for 2-3 minutes until the bottoms develop a golden-brown crust.
Flip and baste: Gently flip the scallops using tongs or a spatula, add the butter and minced garlic to the pan, and baste the scallops with the melted butter and garlic for another 2 minutes to infuse flavor and complete cooking.
Finish and serve: Remove the pan from heat, drizzle the scallops with freshly squeezed lemon juice, garnish with chopped parsley, and serve immediately for best taste and texture.

Notes

Make sure scallops are completely dry before cooking to achieve the best sear.
Do not overcrowd the pan to avoid steaming; cook in batches if necessary.
Fresh lemon juice brightens the dish and should be added just before serving.
Use unsalted butter to control the saltiness of the dish.
Serve immediately as scallops tend to overcook and become rubbery if left resting too long.

Keywords: pan seared scallops, garlic butter scallops, quick seafood recipe, easy scallop dinner