Garlic Butter Scallops Recipe (2024)

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These simple Buttery Garlic Seared Scallops are pan-seared and seasoned to perfection. Serve by themselves or over freshly cooked pasta for an elegant, yet quick meal.

I love to pair this delicious dish with my Parmesan Roasted Asparagus, Honey Roasted Carrots or Sautéed Zucchini.

Garlic Butter Scallops Recipe (1)Garlic Butter Scallops Recipe (2)I’m partnering with Land O’Lakes again to share this incredible garlic butter Scallops recipe featuring their Butter with Olive Oil & Sea Salt.

Seafood is always a super quick protein to prepare, and these gorgeous scallops are no different.

Buttery Garlic Seared Scallops

I’m using wild-caught sea scallops so they are nice and large in size. Bay scallops are going to be quite a bit smaller, and better reserved for stews and casseroles. Sea scallops make a great main dish because they’re nice and plump.

Ingredients Needed For Seared Scallops

Here’s a basic list of the ingredients you’ll need to make these buttery garlic scallops. As always, you can find the full list of ingredients in the printable recipe card below.

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This recipe is so simple, yet packs so much flavor!

The easy-to-use Land O Lakes® Butter with Olive Oil & Sea Salt is always within reach in my fridge. We use this tasty, 3 ingredient butter spread on the daily. My favorite part about Land O’Lakes is they’re a dairy cooperative, using milk from hard-working farmer-owners. It translates into quality dairy products you can taste.

How To Make Garlic Butter Scallops

Pull out that heavy-bottomed skillet, cause we’re searing these sea scallops to give them a nice golden crust and tender, juicy insides.

  • PAT DRY WITH PAPER TOWELS Give the scallops a nice pat with paper towels to remove any excess moisture, then season both sides with salt and pepper.
  • SEAR IN HOT SKILLET Sear the scallops in olive oil over medium-high heat until they’re browned on each side (about 2 to 3 minutes).
  • MAKE BUTTERY GARLIC MIXTURE Remove the scallops from the pan. To the pan, quickly add in that creamy Land O Lakes® Butter with Olive Oil & Sea Salt. Let it melt and add in the garlic and lemon, then stir until fragrant.
  • RETURN SCALLOPS Add the scallops back to the pan, coat with the buttery garlic mixture and garnish with freshly chopped parsley

PRO TIP:Scallops are like little sponges and will soak up as much water or liquids as they can. Do NOT rinse your scallops in water to clean them. They will soak up too much water and then release it all in your pan… and you’ll end up with sad scallops.

Such a beautiful, yet quick and easy seafood recipe to make!

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What Type Of Pan Is Best For Searing?

When it comes down to it, everyone should have a good heavy-duty skillet (either cast iron or stainless steel) in their kitchen.

You wont get a good sear with a non-stick pan, but if that’s all you have… make sure to crank up the heat as high as you can to get that good sear on the scallops.

What To Serve With Sea Scallops?

These plump and perfectly cooked sea scallops are fantastic over a nice angel hair pasta. Here are some other great ways to serve them…

  • Garlic Parmesan Rice
  • Easy Garlic Herb Rice Pilaf
  • Fluffy Mashed Potatoes
  • The Best Steaks

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Can I Cook Scallops Ahead Of Time?

Since scallops are a lot like shrimp and lobster, where they cook so fast and can be tough or rubbery if over cooked, I’m going to advise against cooking ahead of time.

Not to worry, these Garlic Butter Scallops are ready in just 15 minutes, which is usually less time than it takes to boil a pot of pasta.

How Do I Know When They’re Cooked?

Scallops should be cooked to an internal temperature of about 125 to 130 degrees F.

If you gently poke the top of the scallop it should be slightly firm to the touch, but still have some give to it.

Why Are My Scallops Rubbery?

Scallops can go from juicy and succulent to rubbery and chewy in a matter of minutes. This usually happens when you’ve overcooked your scallops.

Make sure you use paper towels to get as much moisture out of the scallops before searing to ensure a quick sear and even cook time.

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Enjoy your scallops right away after cooking for maximum flavor and texture.

I know you’re going to love these as much as we do!

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4.85 from 13 votes

Buttery Garlic Seared Scallops

This quick and easy Buttery Garlic Seared Scallops recipe is succulent and delicious. Serve over pasta for a fantastic meal.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Dinner

Cuisine: American

Servings: 4 people

Calories: 195 kcal

Author: Shawn

Ingredients

US Customary - Metric

Instructions

  • Pat the scallops dry with paper towels and season both sides with salt and pepper.

  • Heat a large, cast iron or stainless steel skillet over medium-high heat and add olive oil. Sear scallops for 2 to 3 minutes per side, until browned and scallops are cooked through. Remove scallops from pan to a plate.

  • Add Land O Lakes® Butter with Olive Oil & Sea Salt to skillet and let melt. Stir in garlic and cook until fragrant, about 30 seconds. Squeeze in the juice of half the lemon, then add the scallops back to the pan and top with parsley.

  • Serve over cooked pasta with extra lemon wedges. Enjoy!

Video

Nutrition

Calories: 195kcal | Carbohydrates: 7g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 812mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 16mg | Calcium: 21mg | Iron: 1mg

Keywords: angel hair pasta, Butter, Garlic, Lemon, scallops

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Garlic Butter Scallops Recipe (2024)

FAQs

What is the secret to cooking scallops? ›

Do not crowd the pan; work in batches if needed. Cook the scallops for 2 minutes, then flip. Cook the scallops undisturbed for 2 minutes. If the scallop doesn't release easily from the pan, let it cook for another few seconds until it does.

Is it better to cook scallops in oil or butter? ›

Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes. Don't use olive oil to sear your scallops! I recommend butter as the best option, but you can also use vegetable, canola, or grapeseed oil.

Why do you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Should scallops be soaked before cooking? ›

Gently rinse scallops under cold water for a few seconds to remove any sand or grit. Never soak scallops since they will absorb the water! Some recipes suggest cutting large scallops in half to present them in a fan-shape but never cut scallops along the grain.

What is the most popular way to cook scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Should I salt scallops before searing? ›

Thankfully, we have you covered: Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

How many scallops per person? ›

If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized. Appetizer portions would be half of that. Sea scallops, or diver scallops, are the large variety while bay scallops are the smallest.

Should you flour scallops before cooking? ›

Some cooks will toss their scallops in a light dusting of flour or cornstarch before cooking. This is simply to add a little bit more crustiness to the exterior. It is not a necessary step, but some prefer to do this. You could try a few scallops dredged in a light coating and leave a few alone to see which you prefer.

What happens if you don't rinse scallops? ›

There's no need to clean scallops before cooking them

If you're someone who doesn't want to take the time to clean their shellfish before eating it, we don't blame you — and we also suggest you choose scallops over other types of shellfish.

How long should I soak scallops in milk? ›

Select a bowl or dish that is large enough to hold all of the scallops and deep enough that they can all be covered with milk. After rinsing, place the scallops in the bowl or dish and pour enough milk over them to cover completely. Cover the bowl, and place it in the refrigerator. Allow them to soak for one hour.

Are scallops healthy? ›

Scallops are widely considered one of the healthiest seafoods. Made up of 80% protein and sporting a low fat content, they can help you feel fuller longer and are rich in vitamins and minerals. They are also a great source of antioxidants.

Should scallops be at room temp before cooking? ›

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Do you flip scallops when cooking? ›

The scallops should make a sizzling noise when you put them in the pan. Cook the scallops for 2 minutes, making sure not to move them or touch them at all. Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.

Why did my scallops turn out rubbery? ›

A surefire sign that your scallops are undercooked is the color. They tend to look milky white in hue if you haven't successfully seared them off. Another sign is that they are difficult to cut through (via Answer Pantry). Overcooking scallops makes them difficult to eat, becoming rubbery and difficult to chew.

What do you soak scallops in before cooking? ›

Here's Why. Scallops make for a delightfully indulgent meal that's actually pretty easy to make in your home kitchen. Fantastic served seared, scallops only need a few minutes in a hot skillet to develop an impressive crust.

What happens if you don't rinse scallops before cooking? ›

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

Why salt scallops before cooking? ›

Seasoning – Lightly season your dried scallops immediately before cooking them. A sprinkle of sea salt salt or kosher salt will help draw out any extra moisture lending them to a perfect sear.

How to cook scallops Martha Stewart? ›

Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed.

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