Garlic Butter Scallops

Garlic butter scallops are 1 pound of sea scallops seared in a hot skillet until golden brown, then tossed in a quick sauce of butter, garlic and lemon juice. The whole dish takes 20 minutes, 10 of prep and 10 of cooking, and serves 4. Each serving has about 24 grams of protein and 1 gram of carbohydrates.

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Scallops cook fast, so the work is in the sear. They need to be dry, the pan needs to be hot, and they should be left alone until each side has colored.

What You Need

The full amounts are in the recipe card at the bottom.

• Sea scallops (1 pound): buy good ones. Fresh scallops should be firm with a sweet, briny smell. Frozen scallops work too, as long as you thaw them completely.
• Unsalted butter (4 tablespoons): half for searing, half for the sauce.
• Garlic (4 cloves, minced): the main flavor of the sauce.
• Lemon juice (1 tablespoon, fresh): balances the butter.
• Parsley (1 teaspoon, fresh and chopped): a fresh finish and some color.
• Salt and pepper: the scallops are seasoned before they go in the pan.

Getting a Good Sear

Pat the scallops dry with a paper towel before anything else, because dry scallops form a golden crust. Melt 2 tablespoons of the butter in a large skillet over medium-high heat and wait until it is hot and bubbling. Season the scallops with salt and pepper and lay them in the pan in a single layer.

Do not crowd the pan. Too many scallops at once steam instead of sear, so cook in batches if you need to. A cast-iron skillet holds heat well, though a good non-stick pan also works.

Sear for about 2 to 3 minutes on each side, until the scallops are golden brown and opaque in the center. They should feel firm but slightly springy. Overcooked scallops turn rubbery, so watch the clock. Move them to a plate.

The Garlic Butter

In the same skillet, melt the remaining 2 tablespoons of butter and cook the garlic for about 1 minute, until fragrant. Do not let it burn. Stir in the lemon juice, return the scallops to the pan and toss them to coat. Garnish with parsley and serve.

Ways to Change Them

• Heat: add a pinch of red pepper flakes when you sauté the garlic.
• White wine: after the garlic, deglaze the pan with a splash of dry white wine for a richer sauce.
• Other herbs: thyme, dill or basil can replace the parsley.
• Other seafood: shrimp cook quickly and take up the garlic butter well. Lobster or crab also work.
• Without butter: ghee or olive oil can replace it, with a slightly different flavor.

What to Serve With Them

Zucchini noodles or cauliflower rice soak up the garlic butter. A green salad with a lemon vinaigrette cuts through the richness. Pair them with a dry white wine, or sparkling water with a squeeze of lemon. The scallops also work as an appetizer for guests.

Nutrition per Serving

One serving has about 220 calories, 12 grams of fat (7 grams saturated), 1 gram of carbohydrates, no fiber or sugar and 24 grams of protein.

FAQ

Which scallops are best?

Fresh sea scallops, firm and with a sweet, briny scent. If you only find frozen, thaw them completely and pat them dry before cooking.

Can I make it ahead?

The scallops are best fresh, but the garlic butter sauce can be made ahead and stored in the refrigerator. Reheat it, and cook the scallops just before serving.

When are the scallops done?

They are opaque in the center, golden brown outside, firm to the touch and a little springy.

Can I replace the butter?

Yes. Ghee or olive oil both work, and the flavor changes slightly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us