These tender Seared Scallops are perfectly caramelized and served in a luscious garlic lemon butter sauce. Ready in under 20 minutes, this easy, elegant recipe is perfect for any occasion.
10 EASY HEALTHY RECIPES EBOOK
Jump to:
- ❤️ Why You'll Love This Seared Scallops Recipe
- 🛒 Ingredients for Pan Seared Scallops
- 🔪 How to Make Seared Scallops
- 💡 Tips for Searing Scallops
- ☑️ Storage Instructions
- 🍴 What to Serve with Scallops
- 🔄 Substitutions and Additions
- Why are My Scallops Rubbery?
- Can I Use Bay Scallops Instead of Sea Scallops?
- Why is it Important to Dry Scallops Before Cooking?
- 🍽️ More Fish and Seafood Recipes
❤️ Why You'll Love This Seared Scallops Recipe
- Tender sea scallops
- Perfectly seared
- Sautéed in a garlic lemon butter sauce
- Made in under 20 minutes
- Serve with any Keto friendly side dish
If you’ve ever wanted to recreate restaurant-quality seafood at home, this Seared Scallops recipe is the one to try. Tender sea scallops are cooked to perfection with a golden brown crust, then bathed in a dreamy garlic lemon butter sauce. It’s a quick, delicious recipe that feels fancy but couldn’t be easier to make.
The secret to great scallops is all about the sear, and we’re breaking it down for you with this easy recipe. With just a few pantry staples and fresh scallops you’ll create a delicious dish that’s equal parts impressive and simple. Plus, it pairs beautifully with any side or salad you prefer.
Craving more fresh seafood dishes? Try my Drunken Mussels or Broiled Red Snapper with Mango Salsa for a delicious twist.
🛒 Ingredients for Pan Seared Scallops
- Sea scallops
- White wine (or vegetable broth)
- Butter
- Lemon
- Garlic
- Parsley
- Olive oil
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Seared Scallops
Rinse scallops under cold water and pat them dry using paper towels. Add the salt and ground black pepper to both sides.
Heat a skillet to medium high and add in the olive oil. Once hot, add in the scallops and allow them to get a good sear by keeping them undisturbed for 2-3 minutes (depending on their size), before gently flipping them over.
Sear on the other side, without moving them around, and as soon as you see they are almost opaque but not completely cooked through, remove them from the skillet.
In the same skillet, add in the garlic and sauté for 15 seconds, making sure not to brown them.
Deglaze the pan with the wine and allow the wine to reduce by half.
Add in the butter, lemon juice and the mostly cooked scallops.
Using a spoon, baste the tops of the scallops with the lemon butter mixture and once they are cooked through and completely opaque, turn off the heat and add in the fresh parsley. Baste the scallops again and serve.
💡 Tips for Searing Scallops
- Choose dry-packed scallops: Always try to find dry-packed (not wet-treated) scallops for better texture and sear.
- Look for fresh scallops: Fresh scallops should smell like the ocean, not fishy. If buying frozen, ensure they’re individually quick frozen (IQF).
- Thawing scallops: Defrost frozen scallops in the fridge overnight or under cold running water for a quicker option. Never thaw at room temperature on the counter.
- Avoid overcrowding: Cook scallops in batches if needed, ensuring there’s space between them for even browning.
- Oil your pan, not the scallops: Heat the oil in your pan until shimmering before adding the scallops.
- Storing raw scallops: Fresh scallops should be kept cold, covered with a damp paper towel in the fridge, and cooked within 1-2 days.
☑️ Storage Instructions
Fridge: Store leftover scallops with the buttery sauce in an airtight container for up to 2 days.
Freezer: Freezing cooked scallops isn’t recommended, as they may lose their texture when thawed.
🍴 What to Serve with Scallops
- Bread: You can never go wrong with a big slice of crusty bread. For a low-carb option, try this Braided Herb Bread.
- Salads: For a light meal, consider serving them with a simple green salad, cucumber salad, watermelon and feta salad, or a Caprese salad.
- Vegetables: Creamed spinach, air fryer asparagus, or a serving of these oven-roasted veggies are always a great choice
- Potatoes: For a heartier meal, serve them with these air fryer red potatoes, this German potato salad, or these home fries.
- Pasta: Toss them in with tender linguine for a wonderful meal.
🔄 Substitutions and Additions
- Herbs: Add fresh thyme or chives to the butter sauce for extra flavor.
- Citrus: Swap lemon juice for lime or orange juice for a twist.
- Cheesy topping: Finish with a sprinkle of Parmesan for a rich, salty touch.
- Spices: Add a pinch of paprika or cayenne for subtle heat.
- Vegetables: Toss spinach, asparagus, or zucchini into the pan while making the sauce.
- Bacon: Sear diced bacon first, then cook scallops in the rendered fat for a smoky flavor.
Why are My Scallops Rubbery?
This happens when scallops are overcooked. Watch closely and remove them from heat as soon as they turn opaque.
Can I Use Bay Scallops Instead of Sea Scallops?
Yes, but they’re smaller and cook faster, so you will need to adjust the searing time accordingly.
Can I Make the Sauce Without Wine?
Absolutely! Substitute vegetable broth for a non-alcoholic option that’s just as delicious.
Why is it Important to Dry Scallops Before Cooking?
Dry scallops ensure a proper sear. Moisture creates steam, which prevents that golden crust.
🍽️ More Fish and Seafood Recipes
- Air Fryer Pesto Salmon
- Lime Cilantro Shrimp Salad
- Sheet Pan Shrimp and Veggies
- Air Fryer Frozen Shrimp
- Smoked Salmon and Goat Cheese Crostini
- Smoked Salmon Frittata
Seared Scallops with Garlic Butter
Ingredients
- 2 pounds sea scallops
- ¼ cup white wine, or vegetable broth
- 3 tablespoons butter
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Rinse scallops under cold water and pat them dry using paper towels.
- Add the salt and ground black pepper to both sides.
- Heat a skillet to medium high and add in the olive oil.
- Once hot, add in the scallops and allow them to get a good sear by keeping them undisturbed for 2-3 minutes (depending on their size), before gently flipping them over.
- Sear on the other side, without moving them around, and as soon as you see they are almost opaque but not completely cooked through, remove them from the skillet.
- In the same skillet, add in the garlic and sauté for 15 seconds, making sure not to brown them. Deglaze the pan with the wine and allow the wine to reduce by half.
- Add in the butter, lemon juice and the mostly cooked scallops.
- Using a spoon, baste the tops of the scallops with the lemon butter mixture and once they are cooked through and completely opaque, turn off the heat and add in the fresh parsley. Baste the scallops again and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Vicki
What a great recipe for scallops. Thank you.
Nutritious Deliciousness
Thank you so much.