Here’s a simple but restaurant-worthy recipe for Scallops with Garlic Butter Sauce — rich, golden, and ready in under 15 minutes.
Scallops with Garlic Butter Sauce
Ingredients (Serves 2–3)
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1 lb (450g) large sea scallops, patted completely dry
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Salt & freshly ground black pepper
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2 tbsp olive oil
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3 tbsp unsalted butter, divided
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3–4 cloves garlic, minced
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1 tbsp lemon juice (freshly squeezed)
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2 tbsp fresh parsley, finely chopped
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Optional: pinch of red pepper flakes for a little heat
Instructions
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Prep the scallops
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Make sure scallops are dry (pat with paper towels). This helps them sear instead of steam.
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Season both sides lightly with salt and pepper.
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Sear the scallops
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Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
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Once the butter starts to foam, add scallops in a single layer (don’t overcrowd).
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Sear 2–3 minutes per side until golden brown. Do not move them while cooking so they form a crust.
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Transfer to a plate and keep warm.
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Make the garlic butter sauce
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In the same skillet, lower heat to medium.
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Add remaining butter and garlic. Sauté 30–45 seconds until fragrant (don’t let it burn).
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Stir in lemon juice, parsley, and optional red pepper flakes.
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Combine & serve
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Return scallops to the skillet, spoon sauce over them, and heat through for 30 seconds.
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Serve immediately — great with crusty bread, pasta, or over creamy mashed potatoes.
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Chef’s Tip:
If your scallops are wet-packed, soak them briefly in cold water with a splash of lemon juice, then pat very dry — this helps with browning.
