How to Make Restaurant-Quality Garlic Butter Scallops

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I’m not going to lie, I used to be scared of scallops.

But now, I absolutely love them.

When prepared correctly, scallops are sweet, and tender, and have a great flavour that pairs beautifully with rich garlic butter.

This guide will help you achieve that coveted golden-brown crust while maintaining a perfectly tender center.

Jump to Recipe
A close-up shot of perfectly seared garlic butter scallops on a white ceramic plate. The scallops are golden brown on the outside, with a tender, pearly white interior visible where one has been cut. Flecks of minced garlic and fresh parsley are scattered over the scallops, which glisten with a buttery sheen. A wedge of lemon rests beside the scallops, and a small ramekin of melted garlic butter is visible at the edge of the plate. The background is slightly blurred, suggesting a rustic wooden table, creating a warm and inviting atmosphere for this elegant seafood dish.

Step-by-Step Guide: Garlic Butter-Seared Scallops

Prepare the Scallops
Start by removing the tough side muscle from each scallop, if it’s still attached. Gently pat the scallops dry with paper towels to ensure they sear properly. Let the scallops rest at room temperature for about 10 minutes. Just before cooking, season both sides generously with kosher salt and freshly cracked black pepper.

Heat the Pan
Place a large stainless steel or cast-iron skillet on the stove over medium-high heat. Add 3 tablespoons of olive oil to the pan. Allow the oil to heat until it shimmers and a drop of water dances on the surface, indicating it’s hot enough for cooking.

Sear the Scallops
Carefully place the scallops in the hot skillet, starting at the 12 o’clock position and working your way around in a clockwise direction. Make sure to leave at least 1 inch of space between each scallop. Let them cook undisturbed for 2-3 minutes, or until the bottom is golden brown and crispy.

Flip the Scallops
Once the first side is golden and crispy, flip the scallops in the same order they were placed in the pan. Cook for an additional 2-3 minutes until the second side is golden and the scallops are cooked through.

Make the Garlic Butter Sauce
After removing the scallops from the pan, lower the heat to medium and add 5 tablespoons of unsalted butter to the same pan. Let the butter melt, then stir in the minced garlic and cook for about 30 seconds until fragrant. If you want extra flavor, add 1-2 tablespoons of white wine to deglaze the pan, scraping up any delicious browned bits from the bottom.

Coat the Scallops with Garlic Butter
Return the cooked scallops to the pan and spoon the garlic butter sauce over each one for about 30 seconds, ensuring they’re all coated in the flavorful sauce.

Serve and Garnish
Transfer the scallops to a serving plate, placing 4-5 scallops per plate. Drizzle extra garlic butter sauce over the top and garnish with fresh parsley, lemon wedges, and optional microgreens or baby arugula for a touch of freshness.

Enjoy!
Serve immediately while the scallops are still warm and enjoy this rich, flavorful dish!

A close-up shot of perfectly seared garlic butter scallops on a white ceramic plate. The scallops are golden brown on the outside, with a tender, pearly white interior visible where one has been cut. Flecks of minced garlic and fresh parsley are scattered over the scallops, which glisten with a buttery sheen. A wedge of lemon rests beside the scallops, and a small ramekin of melted garlic butter is visible at the edge of the plate. The background is slightly blurred, suggesting a rustic wooden table, creating a warm and inviting atmosphere for this elegant seafood dish.

Garlic Butter Seared Scallops

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4

Ingredients
  

For the Scallops:

  • 2 pounds fresh sea scallops 16-20 count size
  • Kosher salt and fresh black pepper to taste
  • 3 tablespoons extra virgin olive oil

For the Garlic Butter Sauce:

  • 5 tablespoons unsalted butter
  • 6-7 large garlic cloves minced (about 3 tablespoons)
  • 1-2 tablespoons white wine optional
  • 2 tablespoons fresh parsley chopped
  • Lemon wedges for garnish

Optional Garnish:

  • Microgreens or baby arugula

Instructions
 

  • Start by preparing the scallops. Remove the tough side muscle from each scallop if it is still attached, then pat the scallops very dry with paper towels. Let them sit at room temperature for about 10 minutes. Just before cooking, season both sides of the scallops generously with kosher salt and fresh cracked black pepper.
  • Next, heat a large stainless steel or cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil to the pan, and let it heat until it shimmers and a drop of water dances on the surface. Once the pan is ready, place the scallops in the skillet, starting at 12 o’clock and placing them clockwise. Be sure to leave at least 1 inch of space between each scallop. Do not move the scallops once they are in the pan. Allow them to cook for 2-3 minutes, or until the bottom is golden brown and crispy. Flip the scallops in the same order they were placed, and cook for another 2-3 minutes, or until the second side is golden and cooked through. Once done, transfer the scallops to a warm plate and set them aside.
  • To make the garlic butter sauce, reduce the heat to medium and add 5 tablespoons of unsalted butter to the pan. Once the butter has melted, stir in the minced garlic and cook for about 30 seconds until fragrant. If you’d like, add 1-2 tablespoons of white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan.
  • Return the scallops to the pan and spoon the garlic butter over each one for about 30 seconds to coat them in the sauce. Sprinkle the scallops with chopped fresh parsley for garnish.
  • To serve, divide the scallops among plates, placing 4-5 on each plate. Drizzle extra garlic butter sauce over each serving and garnish with lemon wedges and microgreens or baby arugula, if desired. Serve immediately and enjoy!

Pro Tips for Perfect Scallops

Selecting Scallops:

  • Choose “dry” scallops over “wet” scallops (no chemical additives)
  • Look for firm, slightly translucent flesh
  • Size matters – aim for U-10 to U-20 (number per pound)

Achieving the Perfect Sear:

  • Pat scallops dry multiple times
  • Don’t overcrowd the pan
  • Resist the urge to move them while searing
  • Look for golden brown color before flipping

Common Mistakes to Avoid:

  • Overcooking (scallops should be medium-rare)
  • Moving scallops too soon during searing
  • Using too little oil
  • Not having pan hot enough

Suggested Pairings

Side Dishes:

  • Angel hair pasta tossed in olive oil
  • Creamy risotto
  • Roasted asparagus
  • Crusty French bread for sauce-soaking

Wine Pairings:

  • Chablis
  • Sancerre
  • Unoaked Chardonnay
  • Pinot Grigio (my personal favourite)

Storage & Reheating

  • Best served immediately
  • If necessary, store in airtight container for up to 24 hours
  • Reheat gently in pan with butter over low heat
  • Note: Texture may change upon reheating

This elegant dish comes together quickly but requires attention to detail. When executed properly, these garlic butter scallops rival those served in fine dining establishments.

The key is using high-quality ingredients and practicing proper technique. Remember, the goal is to achieve a golden-brown crust while maintaining a tender, medium-rare center.