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Garlicky, buttery, and perfectly seared scallops take less than 10 minutes to prep and cook. It's the easiest fancy, restaurant-grade meal to make at home. | aheadofthyme.com

Buttery Seared Scallops


  • Author: Sam | Ahead of Thyme
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Total Time: 9 minutes
  • Yield: 12-13 scallops 1x
  • Diet: Gluten Free

Description

Garlicky, buttery, and perfectly seared scallops take less than 10 minutes to prep and cook. It's the easiest fancy, restaurant-grade meal to make at home.


Scale

Ingredients

  • 1 lb. fresh large scallops (approximately 12-13 pieces)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup butter
  • 2 cloves garlic, crushed
  • 1 teaspoon Italian seasoning (optional)
  • 1 teaspoon parsley, finely chopped
  • 2 lemon wedges

Instructions

  1. Pat the scallops dry with a paper towel (the scallops need to be very dry to get that perfect sear). Season with salt and pepper.
  2. Add oil in a cast-iron skillet and heat over medium-high heat for 3 minutes, until the oil starts to sizzle and shimmer. To get those beautiful brown sear marks, make sure the scallops are very dry and the oil is sizzling hot.
  3. Once the pan is hot, use tongs to place the scallops one by one into the skillet. The scallops should sizzle as soon as they hit the pan. Cook the scallops for 2 minutes. DO NOT move around or turn the scallops during cooking.
  4. Turn the scallops over with tongs and add butter and garlic to the pan. Sprinkle Italian seasoning on top (optional). Cook the scallops for another 2 minutes and baste the scallops with butter by repeatedly pouring the melted butter over on top of the scallops.
  5. Transfer the scallops onto a plate with tongs and sprinkle chopped parsley on top. Serve with lemon wedges on the side.

Notes

Equipment used: You will also need a cast-iron skillet and tongs for flipping the scallops over.

Make sure the scallops are dry. Be sure to pat dry the scallops very well. The key to getting those perfect sear marks is that the scallops have to be super dry.

The oil has to be sizzling hot. This is the other key to getting that perfect sear. The oil has to be sizzling hot before you add in the scallops.

How to store cooked scallops. It's best to consume scallops freshly seared. If you have leftovers to store, wrap the seared scallops tightly in aluminum foil or place in an airtight container and store in the refrigerator for up to 3 days. 

  • Category: Seafood
  • Method: Pan Fry
  • Cuisine: American

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