These crusted Pan Seared Scallops are basted in a fresh lemon garlic butter pan sauce. They're an easy yet impressive seafood dish, that takes minutes to make. Serve them for special dinners with your family, date night with your special someone or when entertaining friends.
Easy Seared Scallops Recipe
Seared scallops are a seafood dish that involves cooking scallops in butter and oil over high heat until they form a crust on each side. They're seasoned simply with salt and black pepper, but topped with a lemon infused garlic butter sauce for next level flavor.
How to Make the Best Seared Scallops Recipe
- Ingredients you'll need to make Seared Scallops: Two pounds large scallops side muscle removed, butter, olive oil, lemon juice, white wine, salt and black pepper, lemon zest, garlic, parsley and cooked angel hair pasta for serving.
- Kitchen tools you'll need: a large 12 inch skillet, measuring cups and spoons, large spoon for stirring, citrus juicer and zester, sharp knife and cutting board.
- Choose scallops are are large, firm and white in color. The scallops used in this recipe are around 2 ½ inch by ¾ inches thick.
- The amount of servings will depend on appetites of those you're serving and according to the weight of the scallops. If you need more servings, or have healthy appetites and need larger servings, this recipe is easily adaptable.
- If you have an aversion to cooking with wine, you could use seafood stock or chicken stock to make the sauce. White wine is best so I highly recommend that you go for the gold. Never use cooking wine always use a delicious white wine that you would enjoy drinking.
- The scallops in this recipe are simply seasoned with salt and black pepper. You can adjust the amount used to your personal taste. You can also sprinkle them with your favorite seafood seasoning.
- Take a moment to pat dry the scallops using paper towels so the surface will be dry. Doing so will ensure that you'll achieve that crusted exterior and brown them without steaming.
- Double check the scallops and remove the side muscle from the scallops as it can be chewy and tough.
- Sear the scallops in a single layer in a hot skillet in batches to avoid overcrowding the pan. You'll need to add more oil and possibly more butter to the pan between each batch.
- Pan seared scallops are best made and served. Just like most seafood items, it's not super friendly to being reheated.
- Should you choose to reheat, do so gently in a non stick skillet with the sauce over medium heat.
More Easy Seafood Recipes to Make
- Crispy Panko Fried Shrimp is delicious served with tarter sauce or cocktail sauce for dipping.
- Cozy up to a bowl of Clam Chowder any day of the week.
- This crispy Baked Flounder can be served as an entree or on toasted rolls for a yummy fish sandwich.
- A big bowl of homemade Jambalaya will cure what ails you!
- This recipe for Southern style Fried Catfish is the only one you'll ever need.
- Crawfish Etouffee will have you thinking you're dining in New Orleans at your own kitchen table.
- Scrumptious Maple Glazed Salmon is super simple to make.
- Grilled Trout from My Recipes.
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Helpful Kitchen Items:
Seared Scallops with Lemon Garlic Butter
- 18 large frozen or fresh sea scallops (around 2 pounds) thawed, pat dry
- 5 tablespoon unsalted butter divided
- 1 tablespoon olive oil additional as needed
- salt and black pepper to taste
- ½ cup white wine
- 4 large cloves garlic finely minced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoon fresh lemon juice adjust to taste
- 1 teaspoon lemon zest
- 3 tablespoon chopped fresh Italian parsley plus additional for garnishing
- cooked angel hair pasta for serving
- Pat dry scallops. Remove any small side muscle on under side.
- In a large skillet, melt together olive oil and 1 tablespoon butter over medium-high heat.
- Season scallops with salt and pepper to taste. Add to pan in a single layer. Cook in batches for 2 - 3 minutes per side, to prevent over crowding the pan. Sear until a crust forms, then flip. Adjust cooking time depending on size. Remove to a platter and keep warm. (Add additional oil to the skillet as needed)
- To make the sauce: Add remaining butter and garlic to pan. Cook for 1 minute or until garlic is fragrant.
- Whisk in wine, lemon juice and zest and crushed red pepper flakes. Continue to cook for 2 minutes to slightly reduce, scraping any brown bits from bottom of skillet.
- Add scallops back to skillet spooning sauce over each to coat.
- Serve immediately over angel hair pasta drizzled with sauce garnished with parsley and lemon wedges.