Garlic Butter Seared Scallops Recipe

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Seared scallops in a rich garlic butter sauce are a perfect indulgence, balancing a golden, crispy crust with a tender, sweet interior. Paired with a creamy garlic butter sauce infused with fresh herbs and a touch of white wine, this dish is sure to impress. It’s surprisingly simple to prepare and perfect for both special occasions and a luxurious weeknight dinner.

Ingredients:

For the Scallops:

1 lb fresh large sea scallops
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter

For the Garlic Butter Sauce:

3 tbsp unsalted butter
3 garlic cloves, minced
1/4 cup dry white wine (optional, for flavor)
1/2 cup heavy cream
1 tbsp lemon juice
1 tsp Dijon mustard (optional, for extra depth)
1/4 tsp red pepper flakes (optional, for a hint of spice)
1 tbsp chopped parsley (plus extra for garnish)

Preparation Time:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Instructions:

Step 1: Prepare the Scallops

Pat the scallops dry with paper towels to remove any excess moisture. This step is crucial for achieving a golden, crispy sear.
Season both sides of the scallops with salt and pepper.

Step 2: Sear the Scallops

Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Once the butter has melted and the skillet is hot, carefully place the scallops in a single layer. Avoid overcrowding the pan to ensure the scallops sear properly (you can do this in batches if needed).
Cook for 2–3 minutes on each side, or until a golden crust forms. Do not move the scallops while searing, as this helps to achieve an even, crispy brown.
Remove the scallops from the skillet and set aside on a plate.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium and add the remaining 3 tbsp butter and minced garlic. Sauté for about 30 seconds, or until fragrant.
If using white wine, add it to the skillet and cook for 1–2 minutes, allowing it to reduce slightly and cook off the alcohol.
Stir in heavy cream, lemon juice, Dijon mustard (if using), and red pepper flakes (for a little heat). Simmer for 2–3 minutes, or until the sauce thickens slightly.
Stir in chopped parsley and adjust seasoning with salt and pepper to taste.

Step 4: Combine and Serve

Return the seared scallops to the skillet, spooning the garlic butter sauce over them.
Heat for another 1–2 minutes to warm the scallops through without overcooking them.
Serve immediately, garnished with extra parsley and a side of your choice.

Serving Suggestions:

Sides: Serve with garlic mashed potatoes, steamed asparagus, or a light salad for a balanced meal.
Carbs: Pair with crusty bread or creamy risotto to soak up the rich sauce.
Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Chardonnay, complements the scallops beautifully.

Tips for Perfectly Seared Scallops:

Use Dry Scallops: If possible, opt for dry scallops (untreated with preservatives) as they caramelize better and result in a perfect sear.
Preheat the Pan: Ensure the skillet is hot before adding the scallops. A hot pan is essential for achieving that golden crust.
Do Not Overcrowd the Pan: If you have many scallops, sear them in batches to avoid steaming. Overcrowding the pan will prevent the scallops from browning properly.
Timing is Key: Scallops cook quickly, usually in just 2-3 minutes per side. Overcooking will make them rubbery and tough.

Nutritional Information (Per Serving):

Calories: 320 kcal
Protein: 23 g
Fat: 24 g
Carbohydrates: 2 g
Fiber: 0 g
Sodium: 490 mg

Why You’ll Love This Recipe:

Rich Flavors: The garlic butter sauce is creamy and flavorful, with the right balance of savory, tangy, and a slight kick of heat.
Quick & Easy: With just 20 minutes of prep and cooking time, you can enjoy a luxurious, restaurant-quality dish at home.
Elegant & Impressive: Scallops are an elegant and indulgent treat that’s perfect for special occasions or a romantic dinner.
Versatile: The scallops and sauce pair beautifully with many side dishes, making this recipe adaptable for different tastes and occasions.

Frequently Asked Questions (Q/A):

Q1: Can I use frozen scallops for this recipe?

A: Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture. Frozen scallops may not sear as perfectly as fresh ones but will still work well in this recipe.

Q2: Can I make the garlic butter sauce without white wine?

A: Absolutely! The white wine adds flavor and depth to the sauce, but if you prefer not to use it, you can simply omit it or substitute it with chicken broth for a similar savory base.

Q3: What other herbs can I use in the garlic butter sauce?

A: Fresh herbs like thyme, basil, or tarragon can work well in the sauce. Feel free to experiment with your favorite herbs for a unique flavor profile.

Q4: How can I tell when the scallops are perfectly cooked?

A: Scallops cook very quickly. They should be opaque throughout, with a slightly firm texture. The center should still be tender, not raw or overcooked. The best way to check is by gently pressing on them; they should feel firm but spring back.

Q5: Can I serve these garlic butter scallops with pasta?

A: Yes, these scallops pair wonderfully with linguine, fettuccine, or any pasta you prefer. Toss the pasta in the garlic butter sauce for an indulgent seafood pasta dish.

Conclusion:

This Garlic Butter Seared Scallops recipe is the perfect way to treat yourself or impress guests with minimal effort. The combination of perfectly seared scallops and rich garlic butter sauce makes for a luxurious meal that’s sure to be a hit. Whether served over pasta, with crusty bread, or paired with your favorite sides, this dish is a true indulgence that’s simple enough to enjoy anytime.