10 Minute Garlic Butter Scallops Recipe

These Garlic Butter Scallops are tender, juicy, and packed with delicious flavor in every bite! The scallops are quickly seared on the stovetop until golden brown, then coated in a rich lemon garlic butter sauce with fresh parsley. Ready in just 10 minutes, this easy scallop recipe is perfect for a quick dinner or an impressive appetizer when you want something special without a lot of work.

Why You’ll Love Garlic Butter Scallops

• Quick and easy to make – These garlic butter scallops are ready in just 10 minutes from start to finish. The simple stovetop cooking method makes them perfect for a fast meal. You only need one skillet to cook the scallops and make the sauce. It is an easy recipe that delivers impressive results without a lot of work.
• Perfectly golden and tender – Searing the scallops over medium-high heat gives them a beautiful golden-brown exterior. Inside, they stay tender, juicy, and delicious. The contrast between the browned outside and soft center makes every bite satisfying. Patting the scallops dry before cooking helps them develop that flavorful crust.
• Loaded with garlic butter flavor – The sauce combines melted butter and fresh garlic for a rich and savory taste. Browned bits from the scallops are scraped into the sauce for even more flavor. A splash of lemon juice adds brightness and balances the buttery richness. Fresh parsley finishes the dish with a burst of color and flavor.
• Simple ingredients make a special meal – You do not need a long list of ingredients to make these scallops taste amazing. Olive oil, butter, garlic, lemon juice, and parsley transform the scallops into a flavorful dish. White wine or broth adds extra flavor to the buttery pan sauce. It is an easy way to turn a few basic ingredients into an impressive appetizer or main course.
• Easy to cook in one skillet – The scallops and garlic butter sauce are prepared in the same pan. Cooking everything together means the flavorful browned bits from the scallops become part of the sauce. The scallops are returned to the skillet at the end so they can be gently coated in all that lemon garlic butter. This simple cooking method also keeps cleanup easy.

Ingredients For Garlic Butter Scallops

• Scallops – The star of the recipe. They cook quickly in the skillet and become golden brown on the outside while staying tender and juicy inside.
• Olive oil – Used to sear the scallops over medium-high heat and help them develop a beautiful golden crust.
• Unsalted butter – Creates the rich, buttery sauce. It is added in two stages for plenty of buttery flavor.
• Garlic – Fresh minced garlic gives the sauce its delicious savory garlic flavor.
• Salt – Seasons the scallops and enhances their natural flavor.
• Ground black pepper – Adds a simple touch of seasoning to the scallops before they are seared.
• Dry white wine or broth – Deglazes the skillet and combines with the browned bits to create a flavorful sauce.
• Lemon juice – Adds a bright, tangy flavor that balances the richness of the garlic butter sauce.
• Fresh parsley – Chopped parsley is sprinkled over the finished scallops for fresh flavor and color.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

How To Make Garlic Butter Scallops

• If your scallops are frozen, thaw them in cold water first. Remove any side muscles that are still attached, then use paper towels to dry the scallops very well.
• Heat the olive oil in a large skillet over medium-high heat. Place the scallops in the hot pan in a single layer, leaving enough space between them so they can brown.
• Sprinkle the scallops with salt and black pepper. Let them cook undisturbed for 2 to 3 minutes, until the bottoms develop a golden crust.
• Turn the scallops over and cook for about 2 more minutes. Once they are lightly browned and opaque, move them to a plate.
• Add 2 tablespoons of butter to the same skillet. Scrape up the browned pieces from the bottom of the pan, then stir in the minced garlic and cook for about 1 minute.
• Pour in the white wine or broth. Let the liquid simmer for about 2 minutes, until it has reduced by roughly half.
• Mix in the remaining tablespoon of butter and the lemon juice to finish the sauce.
• Take the skillet off the heat and return the scallops to the pan. Gently coat them with the garlic butter sauce, let them warm through, and finish with chopped parsley.

Serving Suggestions

• Serve these garlic butter scallops over warm fluffy rice so it can soak up the flavorful lemon garlic butter sauce.
• Spoon the scallops over pasta for an easy and satisfying main dish.
• Pair them with cheesy garlic bread to enjoy every bit of the buttery sauce.
• Serve the scallops with steamed broccoli or boiled cauliflower for a simple vegetable side.
• For a lighter option, serve them over zucchini noodles.

Tips For Success

• Dry the scallops very well before cooking – Moisture on the outside of the scallops can make it harder for them to develop a golden crust. After thawing them, pat them thoroughly with paper towels before adding them to the skillet. This helps the scallops sear instead of steaming.
• Remove the side muscle if needed – Check each scallop before cooking and remove the small side muscle if it is still attached. This only takes a moment and helps prepare the scallops for cooking.
• Make sure the skillet is hot – Heat the olive oil over medium-high heat before adding the scallops. The oil should be hot so the scallops begin searing as soon as they touch the pan. This is what helps create that beautiful golden-brown exterior.
• Do not overcrowd the pan – Arrange the scallops in a single layer with some room between them. If your skillet is not large enough to hold all the scallops comfortably, cook them in batches. Giving them enough space helps them brown properly.
• Let the first side develop a crust – Cook the scallops for 2 to 3 minutes on the first side before flipping them. You are looking for a nice golden crust underneath. Once browned, turn them over and cook for about 2 minutes on the other side.
• Watch the cooking time carefully – Scallops cook very quickly. They should be lightly browned on the outside and opaque inside when finished. Once they reach that point, transfer them to a plate while you prepare the sauce.
• Keep the browned bits in the skillet – After removing the scallops, add the butter directly to the same pan and scrape up the browned pieces from the bottom. These flavorful bits become part of the garlic butter sauce.
• Do not cook the garlic too long – After adding the minced garlic to the melted butter, cook it for about 1 minute, just until fragrant. The garlic adds plenty of flavor without needing a long cooking time.
• Let the wine or broth reduce – Simmer the liquid for about 2 minutes, or until it has reduced by roughly half. This concentrates the sauce before you stir in the remaining butter and lemon juice.
• Add the scallops back at the very end – Once the sauce is finished, remove the skillet from the heat before returning the scallops. Gently coat them in the lemon garlic butter sauce and warm them through slightly. This keeps the scallops from spending too much additional time in the hot pan.

Variations And Substitutions

• Use broth instead of white wine – The recipe works with either dry white wine or broth. If you prefer not to cook with wine, broth is an easy substitute. Use the same amount and let it simmer until reduced by about half before adding the remaining butter and lemon juice.
• Try a different citrus flavor – Lemon juice gives the sauce its bright, fresh flavor, but lime juice can also be used for a slightly different tangy taste. Orange juice is another option if you want a sweeter citrus note. Each choice changes the flavor of the sauce while still pairing well with the garlic and butter.
• Add fresh herbs – Parsley is used to finish the scallops, but fresh thyme or rosemary can also be added for extra flavor. Use only a small amount so the herbs do not overpower the scallops. These herbs add another layer of flavor to the buttery garlic sauce.
• Add smoked paprika – A small amount of smoked paprika can give the scallops a subtle smoky flavor. Sprinkle it in lightly so it complements rather than overwhelms the garlic butter sauce.
• Adjust the garlic – The recipe calls for 4 to 5 large garlic cloves or 1 1/2 tablespoons of minced garlic. You can use the option that is most convenient for you while still getting plenty of garlic flavor in the sauce.
• Adjust the seasoning to taste – Salt and black pepper can be increased or decreased depending on your preference. Season the scallops before cooking, then adjust carefully if needed.
• Cook in batches when necessary – This is not an ingredient substitution, but it is an easy adjustment if your skillet is smaller. Instead of crowding all the scallops into the pan, divide them into batches. This gives each scallop enough room to develop a golden crust.
• Use different serving options – These scallops can be served with rice, pasta, garlic bread, steamed vegetables, cauliflower, broccoli, or zucchini noodles. Choose the option that best fits the meal you are making. Rice and pasta are especially useful for soaking up the lemon garlic butter sauce, while vegetables or zucchini noodles offer a lighter way to serve the scallops.

Storage And Reheating

• Storage – The original recipe does not provide specific instructions for storing leftover Garlic Butter Scallops.
• Reheating – When warming the scallops in the recipe, they are added back to the finished sauce only briefly so they can warm through without additional cooking.
• Best texture – Avoid keeping the scallops in the hot pan longer than necessary, since the recipe emphasizes cooking them quickly and only warming them slightly at the end.

Frequently Asked Questions

How do I know when scallops are cooked through?

Scallops are done when they are golden on the outside and opaque inside. Cook them for 2 to 3 minutes on the first side and about 2 minutes on the second.

How do I prepare scallops before cooking?

Thaw frozen scallops in cold water. Remove the side muscle if attached, then pat the scallops very dry with paper towels.

How should I defrost frozen scallops?

Thaw frozen scallops in cold water. Once thawed, dry them thoroughly before cooking.

Why should I pat scallops dry before cooking?

Drying the scallops helps them develop a golden-brown crust. Extra moisture can prevent them from searing properly.

Can I use broth instead of white wine?

Yes. Use 1/4 cup of broth instead of dry white wine and simmer it until reduced by about half.

Why shouldn’t I overcrowd the skillet?

Leaving space between the scallops helps them brown properly. Cook them in batches if your skillet is too small.

How long do scallops take to cook?

Scallops cook very quickly. They need about 2 to 3 minutes on the first side and about 2 minutes on the second.

How do I make the garlic butter sauce?

Melt butter in the skillet, add garlic, then pour in the wine or broth. Let it reduce before stirring in more butter and lemon juice.

When should I add the scallops back to the sauce?

Return the scallops after the sauce is finished and the skillet is off the heat. Warm them briefly and coat them in the sauce.

What can I serve with Garlic Butter Scallops?

Serve them with rice, pasta, garlic bread, steamed vegetables, broccoli, cauliflower, or zucchini noodles.

Other Easy Scallop Recipes

• Bacon Wrapped Scallops
• Pan Seared Bay Scallops
• Scallop and Green Pea Stir Fry
• Scallop Stir Fry with Bok Choy
• Air Fryer Sea Scallops
• Instant Pot Frozen Mixed Seafood

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