Garlic Butter Scallops

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These Garlic Butter Scallops are an easy and delicious way to make perfectly seared scallops at home! Tender scallops are cooked until golden brown, then coated in a rich garlic butter sauce with fresh lemon juice and parsley. This quick stovetop scallops recipe takes just 10 minutes from start to finish, making it perfect when you want an impressive appetizer or main dish without spending much time in the kitchen.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Main Course

Cuisine: Not specified

Keyword: easy scallops recipe, garlic butter scallops, lemon garlic butter scallops, seared scallops

Cooking Method: Stovetop

Diet: Pescatarian

Servings:

Calories: 255kcal

Author: MelanieCooks.com

Ingredients

2 tbsp olive oil
1 1/4 pounds scallops
3 tbsp unsalted butter divided
1 1/2 tbsp garlic minced
1/4 tsp salt or to taste
1/4 tsp ground black pepper or to taste
1/4 cup dry white wine or broth
2 tbsp lemon juice
1/4 cup parsley chopped

Instructions

If using frozen scallops, thaw them in cold water. Remove the side muscle if it is still attached, then pat the scallops very dry with paper towels.
Heat the olive oil in a large skillet over medium-high heat until hot. Arrange the scallops in a single layer, working in batches if needed.
Season the scallops with salt and black pepper. Cook for 2 to 3 minutes on the first side until golden brown.
Flip the scallops and cook for about 2 more minutes, until lightly browned, crisp on the outside, and opaque inside. Transfer them to a plate.
Add 2 tablespoons of butter to the same skillet. Scrape up the browned bits from the bottom of the pan, then add the garlic and cook for about 1 minute.
Pour in the white wine or broth and simmer for about 2 minutes, or until the liquid has reduced by about half.
Stir in the remaining 1 tablespoon of butter and the lemon juice.
Remove the skillet from the heat. Return the scallops to the pan, gently coat them in the sauce, warm them through, and sprinkle with chopped parsley.

Notes

Pat the scallops thoroughly dry before cooking to help them develop a golden crust.
Avoid overcrowding the skillet so the scallops can brown properly.

Nutrition