Seared Scallops with Garlic Butter
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
202 kcal
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Course
Main Course
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Cuisine
American
Seared Scallops with Garlic Butter
Description
Seared Scallops with Garlic Butter showcases carefully cooked sea scallops that are first seasoned and seared in hot olive oil until they achieve a caramelized golden crust. The cooking process takes just a few minutes on each side, ensuring the scallops remain tender and slightly firm inside without overcooking. After resting, the pan is refreshed, and a quick garlic butter sauce is prepared with minced garlic, butter, and white wine reduced to concentrate the flavors. Returning the scallops to the pan allows them to absorb the sauce's aroma.
The resulting dish balances the sweetness and delicate texture of scallops with the savory richness of butter and garlic, while white wine adds a subtle acidity and depth. Fresh parsley sprinkles and lemon wedges brighten the plate, offering optional citrus acidity. The straightforward preparation highlights the scallops themselves, making this recipe a focused seafood entrée or starter.
Careful attention to scallop size and doneness is important. Smaller scallops cook closer to three minutes total, while larger ones may need up to six. The scallops should be just opaque with a slightly firm texture yet tender throughout, ensuring the best eating experience.
Ingredients
- 1 pound sea scallops
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 clove garlic minced
- ⅓ cup white wine
- lemon for serving, wedges
- parsley for garnish, chopped, fresh
Instructions
- Thaw scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
- Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook 2-3 minutes or until golden brown.
- Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.
- Remove from heat and place on a plate to rest.
- Reduce heat to medium and wipe-out skillet with a paper towel.
- Add butter and garlic to the pan and cook just until fragrant, about 30 seconds.
- Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
- Garnish with lemon wedges & parsley, serve immediately.
Notes
- Ensure scallops are dry and the oil is hot to achieve a proper golden crust without sticking.
- Do not move the scallops during searing to allow even browning.
- Cooking time varies with scallop size; smaller scallops need about 3 minutes total, larger ones up to 6 minutes.
- Check doneness by looking for an opaque center with a tender yet slightly firm texture, avoiding overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202 | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 50mg | 17% |
| Sodium | 811mg | 34% |
| Potassium | 247mg | 5% |
| Sugar | 1g | 2% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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