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, sea scallops are sweet, and tender, and possess a delicate oceanic 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.

Shopping List

From the Seafood Counter:

• 2 pounds fresh sea scallops (16-20 count size)
  • Look for “dry” or “chemical-free” scallops
  • They should be slightly transparent and pale pink or ivory, never pure white
  • Avoid scallops with excessive liquid or a fishy smell

From the Produce Section:

• 1 whole head of garlic (to get 6-7 large cloves)
• 2 fresh lemons
• 1 bunch fresh Italian parsley
• Microgreens or baby arugula (optional, for garnish)

From the Dairy Section:

• 1 package (8 oz) unsalted butter (you’ll need 5 tablespoons)

From Your Pantry (Check Before Shopping):

• Extra virgin olive oil
• Kosher salt
• Fresh black pepper
• White wine (optional, for deglazing)

Essential Equipment

• Large stainless steel or cast-iron skillet (12-inch minimum)
• Paper towels
• Tongs or fish spatula
• Instant-read thermometer (optional)
• Heavy-duty plate for resting

Detailed Instructions

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Total Time: 25-27 minutes

Serves: 4 people

Preparation Phase

1. Prepare Your Scallops (15 minutes before cooking):
   • Remove small side muscle (tough rectangular piece) if still attached
   • Pat VERY dry with paper towels (this is crucial for proper searing)
   • Let sit at room temperature for 10 minutes
   • Season both sides with kosher salt and fresh cracked pepper just before cooking
2. Prep Your Ingredients:
   • Mince 6-7 large garlic cloves (about 3 tablespoons)
   • Chop fresh parsley
   • Cut lemons into wedges
   • Have butter measured and ready
   • Have a warm plate ready for finished scallops

Cooking Phase

1. Heat Your Pan (2-3 minutes):
   • Place large skillet over medium-high heat
   • Add 3 tablespoons olive oil
   • Pan is ready when oil shimmers and moves freely
   • Test with a drop of water – it should dance and evaporate immediately
2. Sear the Scallops (4-6 minutes total):
   • Place scallops clockwise around pan, starting at 12 o’clock
   • Leave at least 1 inch between each scallop
   • DO NOT move them once placed
   • Sear 2-3 minutes until golden brown on bottom
   • Flip in same order you placed them
   • Cook additional 2-3 minutes until second side is golden
3. Make the Garlic Butter Sauce (2 minutes):
   • Remove scallops to warm plate
   • Reduce heat to medium
   • Add 5 tablespoons butter to pan
   • Once butter melts, add minced garlic
   • Stir constantly for 30 seconds until fragrant
   • Optional: Add splash of white wine to deglaze
4. Final Steps (1 minute):
   • Return scallops to pan
   • Spoon garlic butter over each scallop
   • Add chopped parsley
   • Cook 30 seconds more

Plating & Serving

1. Immediate Plating:
   • Divide scallops among warmed plates (4-5 per person)
   • Spoon extra garlic butter sauce over each portion
   • Garnish with:
     • Fresh parsley
     • Lemon wedges
     • Optional microgreens or baby arugula

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.