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Crispy Garlic Butter Pan-Seared Scallops

crispy garlic butter pan-seared scallops - featured image
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A quick and easy recipe featuring fresh sea scallops seared to a golden crust and finished with a garlic butter and lemon wine sauce, perfect for an elegant yet simple dinner.

Ingredients

Scale
  • 1 pound fresh sea scallops, dry-packed if possible
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • Juice of half a lemon
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Rinse scallops under cold water and pat them dry thoroughly with paper towels. Remove the small side muscle if still attached. Season both sides lightly with salt and freshly ground black pepper.
  2. Place a heavy-bottomed skillet or cast iron pan over medium-high heat and add the olive oil. Heat until shimmering but not smoking, about 2 minutes.
  3. Add the scallops to the pan spaced apart. Do not move them for about 2 minutes to allow a golden crust to form. Flip carefully and cook the other side for 1.5 to 2 minutes until golden brown outside and slightly translucent inside.
  4. While scallops cook, melt butter in a small saucepan over medium heat. Add minced garlic and cook gently until fragrant, about 1 minute. Do not let garlic brown or burn. Remove from heat.
  5. In the same pan used for scallops (wipe excess fat if needed), pour in white wine and lemon juice. Bring to a simmer over medium heat, scraping up browned bits. Reduce by half, about 3 to 4 minutes, until slightly syrupy. Remove from heat and whisk in 1 tablespoon butter.
  6. Arrange scallops on plates, drizzle with garlic butter and lemon wine sauce, and sprinkle with fresh parsley. Serve immediately.

Notes

Pat scallops dry thoroughly to ensure a crispy sear. Avoid overcrowding the pan to maintain high heat and prevent steaming. Use a good quality dry white wine for best flavor. Garlic should be cooked gently to avoid bitterness. The lemon wine sauce can be made ahead and reheated gently.

Nutrition

Keywords: scallops, garlic butter scallops, pan-seared scallops, quick dinner, seafood recipe, lemon wine sauce

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