Garlic butter scallops might sound fancy, but they’re surprisingly easy to make—and even easier to devour. Picture this: golden-brown scallops seared to perfection, cloaked in a rich, garlicky butter sauce that begs to be mopped up with bread. This dish feels restaurant-worthy, but you can pull it off in less than 20 minutes in your own kitchen. Whether you’re cooking for a special night in or just want to treat yourself midweek, these scallops deliver flavor, elegance, and comfort in every bite.
Why You’ll Love This Garlic Butter Scallops Recipe
Garlic butter scallops are more than just a pretty plate—they’re a game-changer in your kitchen.
- Incredible Flavor: The garlic butter sauce brings out the natural sweetness of scallops.
- Quick to Make: This entire dish comes together in under 20 minutes.
- Beginner-Friendly: A few ingredients, simple steps—no stress, just deliciousness.
- Impressively Versatile: Serve as an appetizer or main, over pasta, rice, or on their own.
You don’t need culinary school to make garlic butter scallops—you just need this recipe.
Fun Facts About Garlic Butter Scallops
There’s more to garlic butter scallops than meets the taste buds. Here are some tasty tidbits:
- Scallops are bivalves, just like oysters and clams, with delicate meat that’s naturally sweet.
- Pan-searing scallops is a French technique called “poêler,” often used in fine dining.
- Butter and seafood is a classic combo in coastal cuisines around the world, from Italy to Japan.
- Garlic’s aroma helps mask strong seafood smells—great for those new to cooking shellfish.
Key Ingredients in Garlic Butter Scallops
- Scallops: The star of the show—tender, slightly sweet, and quick-cooking.
- Butter: Adds richness and helps brown the scallops beautifully.
- Garlic: Infuses the butter with bold, savory depth.
- Olive Oil: Helps prevent butter from burning and assists in searing.
- Lemon Juice: Brightens the flavors and balances the richness.
How to Make Garlic Butter Scallops: Step-by-Step Guide
- 1. Pat Dry for a Perfect Sear:
Before anything else, pat your scallops dry with paper towels. Moisture = steam, not sear. - 2. Preheat Your Pan:
Use a heavy skillet (like cast iron) and heat olive oil over medium-high. Wait until it’s shimmering hot. - 3. Sear the Scallops:
Place scallops in the pan, spacing them out. Don’t move them! Let them sear for 2 minutes until golden brown, then flip and cook another 1–2 minutes. Remove and set aside. - 4. Make the Garlic Butter:
Reduce heat to medium. Add butter and minced garlic. Stir constantly for 30 seconds—just until fragrant, not browned. - 5. Add a Splash of Lemon:
Stir in a squeeze of lemon juice. Taste and adjust salt or acidity if needed. - 6. Return the Scallops:
Slide scallops back into the pan. Spoon the garlic butter over them, letting them warm through for 1 minute. - 7. Plate and Garnish
Serve immediately with a sprinkle of fresh parsley, optional chili flakes, or more lemon.
Garlic Butter Scallops Tips and Twists
Here’s how to make your garlic butter scallops even better:
Cooking Tips:
- Use dry-packed scallops for better browning.
- Don’t overcrowd the pan—work in batches if needed.
- Press down gently with tongs for an even sear.
- Avoid overcooking—scallops should feel just springy.
- Let the butter foam slightly for flavor before adding garlic.
Recipe Twists:
- Add white wine for a light, sophisticated sauce.
- Toss in chopped fresh herbs like basil or chives.
- Sprinkle with parmesan for a savory finish.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store cooled scallops in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently in a skillet over low heat with extra butter or broth—avoid the microwave to prevent rubbery texture.
- Make-Ahead: You can prep garlic butter sauce in advance and reheat it just before cooking scallops.
Serving Suggestions for Garlic Butter Scallops
These scallops shine on their own but pair beautifully with simple sides:
- Buttery Mashed Potatoes or a smooth purée—perfect for soaking up that garlic butter.
- Creamy Pasta like fettuccine or linguine for a decadent seafood dinner.
- Simple Greens dressed with lemon vinaigrette for freshness.
- Crusty Bread to mop up the sauce.
- A chilled glass of white wine (like Pinot Grigio or Sauvignon Blanc).
Frequently Asked Questions
Can I use frozen scallops?
Yes! Just thaw them overnight in the fridge and pat them very dry before searing.
What kind of scallops should I buy?
Go for large sea scallops, dry-packed. Avoid “wet” scallops with additives.
Can I make this dairy-free?
Use plant-based butter and a bit of olive oil for richness.
Is this recipe gluten-free?
Yes—just ensure any sides (like pasta or bread) are gluten-free too.
Can I grill scallops instead?
Absolutely! Grill them on skewers and brush with garlic butter before serving.
Enjoy Your Garlic Butter Scallops
There’s something magical about garlic butter scallops. They’re elegant, quick, and incredibly rewarding. Whether you’re cooking for date night or just indulging yourself on a Tuesday, this dish transforms a handful of ingredients into something unforgettable. With golden sear, rich flavor, and simple steps, you’ll want to make them again and again. So go ahead—grab those scallops and let’s get cooking!
Explore More Recipes
If you’re into easy, flavor-packed dishes like these garlic butter scallops, you’ll love these too:
- Craving more seafood? Try our creamy Shrimp Carbonara for a rich pasta pairing.
- Looking for a perfect starter? Whip up some Easy Smoked Deviled Eggs—a smoky crowd-pleaser.
- Want a full coastal dinner? Serve your scallops with our Grilled Corn on the Cob and a Watermelon Feta Salad for a bright, summery spread.
- End the meal with something light and sweet like this Strawberry Icebox Pie.
Garlic Butter Scallops Recipe
Ingredients
- 1 lb sea scallops, patted dry
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
- 1 tbsp chopped parsley optional
- Lemon wedges, for serving
Instructions
- Pat scallops thoroughly dry with paper towels to ensure a golden sear.
- Heat olive oil in a large skillet over medium-high until shimmering.
- Season scallops with salt and pepper, then add to the hot skillet in a single layer.
- Sear without moving for 2–3 minutes until golden brown, then flip and cook another 1–2 minutes. Remove from pan and set aside.
- Reduce heat to medium and add butter. Once melted, stir in garlic and cook for 30 seconds.
- Add lemon juice and stir. Return scallops to the skillet and spoon butter over them.
- Cook for 1 more minute to warm through. Remove from heat.
- Sprinkle with parsley and serve with lemon wedges.