These simple Buttery Garlic Seared Scallops are pan-seared and seasoned to perfection. Serve by themselves or over freshly cooked pasta for an elegant, yet quick meal.
Seafood is always a super quick protein to prepare, and these gorgeous scallops are no different.
Buttery Garlic Seared Scallops
I’m using wild-caught sea scallops so they are nice and large in size. Bay scallops are going to be quite a bit smaller, and better reserved for stews and casseroles. Sea scallops make a great main dish because they’re nice and plump.
Ingredients Needed For Seared Scallops
Here’s a basic list of the ingredients you’ll need to make these buttery garlic scallops. As always, you can find the full list of ingredients in the printable recipe card below.
- Sea Scallops – make sure to pat dry with paper towels
- Land O Lakes® Butter with Olive Oil & Sea Salt
- Lemon Juice
This recipe is so simple, yet packs so much flavor!
The easy-to-use Land O Lakes® Butter with Olive Oil & Sea Salt is always within reach in my fridge. We use this tasty, 3 ingredient butter spread on the daily. My favorite part about Land O’Lakes is they’re a dairy cooperative, using milk from hard-working farmer-owners. It translates into quality dairy products you can taste.
How To Make Garlic Butter Scallops
Pull out that heavy-bottomed skillet, cause we’re searing these sea scallops to give them a nice golden crust and tender, juicy insides.
- PAT DRY WITH PAPER TOWELS Give the scallops a nice pat with paper towels to remove any excess moisture, then season both sides with salt and pepper.
- SEAR IN HOT SKILLET Sear the scallops in olive oil over medium-high heat until they’re browned on each side (about 2 to 3 minutes).
- MAKE BUTTERY GARLIC MIXTURE Remove the scallops from the pan. To the pan, quickly add in that creamy Land O Lakes® Butter with Olive Oil & Sea Salt. Let it melt and add in the garlic and lemon, then stir until fragrant.
- RETURN SCALLOPS Add the scallops back to the pan, coat with the buttery garlic mixture and garnish with freshly chopped parsley
PRO TIP: Scallops are like little sponges and will soak up as much water or liquids as they can. Do NOT rinse your scallops in water to clean them. They will soak up too much water and then release it all in your pan… and you’ll end up with sad scallops.
Such a beautiful, yet quick and easy seafood recipe to make!
What Type Of Pan Is Best For Searing?
When it comes down to it, everyone should have a good heavy-duty skillet (either cast iron or stainless steel) in their kitchen.
You wont get a good sear with a non-stick pan, but if that’s all you have… make sure to crank up the heat as high as you can to get that good sear on the scallops.
What To Serve With Sea Scallops?
These plump and perfectly cooked sea scallops are fantastic over a nice angel hair pasta. Here are some other great ways to serve them…
Can I Cook Scallops Ahead Of Time?
Since scallops are a lot like shrimp and lobster, where they cook so fast and can be tough or rubbery if over cooked, I’m going to advise against cooking ahead of time.
Not to worry, these Garlic Butter Scallops are ready in just 15 minutes, which is usually less time than it takes to boil a pot of pasta.
How Do I Know When They’re Cooked?
Scallops should be cooked to an internal temperature of about 125 to 130 degrees F.
If you gently poke the top of the scallop it should be slightly firm to the touch, but still have some give to it.
Why Are My Scallops Rubbery?
Scallops can go from juicy and succulent to rubbery and chewy in a matter of minutes. This usually happens when you’ve overcooked your scallops.
Make sure you use paper towels to get as much moisture out of the scallops before searing to ensure a quick sear and even cook time.
Enjoy your scallops right away after cooking for maximum flavor and texture.
I know you’re going to love these as much as we do!
Buttery Garlic Seared Scallops
- 1 tbsp olive oil
- 1 lb. sea scallops
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt
- 2 tsp garlic, minced
- 1 medium lemon, juice half, slice remaining half
- 1 tbsp parsley, chopped
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat a large, cast iron or stainless steel skillet over medium-high heat and add olive oil. Sear scallops for 2 to 3 minutes per side, until browned and scallops are cooked through. Remove scallops from pan to a plate.
- Add Land O Lakes® Butter with Olive Oil & Sea Salt to skillet and let melt. Stir in garlic and cook until fragrant, about 30 seconds. Squeeze in the juice of half the lemon, then add the scallops back to the pan and top with parsley.
- Serve over cooked pasta with extra lemon wedges. Enjoy!
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