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Pan-Seared Scallops with Garlic Butter

Savor the elegance of Pan-Seared Scallops cooked to perfection in garlic-infused butter, creating a delightful main dish that impresses with its crispy exterior and tender, juicy interior.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound scallops (fresh and preferably dry-packed) Make sure scallops are properly thawed and dried thoroughly.
  • 4 tablespoons unsalted butter Use for a halal version.
  • 3 cloves garlic (minced)
  • to taste salt
  • to taste black pepper
  • fresh parsley (chopped, for garnish)
  • lemon wedges (to serve)

Method
 

Preparation
  1. Start by patting the scallops dry with paper towels. This step is crucial for ensuring a proper sear. Season both sides with salt and black pepper.
  2. Place a non-stick or cast-iron skillet on medium-high heat and allow it to heat up.
Cooking
  1. Add 2 tablespoons of unsalted butter to the hot pan and let it melt until bubbling, but not browned.
  2. Carefully place the scallops in the pan, ensuring they are not overcrowded. Let them cook for about 2-3 minutes without moving them.
  3. Once the sides are golden, gently flip the scallops, and add the minced garlic and the remaining butter. Spoon the garlic butter over the scallops as they cook for an additional 2-3 minutes.
  4. The scallops are done when they are opaque and firm to the touch. Be careful not to overcook them!
  5. Transfer the scallops onto a plate, drizzle them with the leftover garlic butter, and garnish with chopped parsley. Serve with lemon wedges for an extra zing.

Notes

For a dairy-free option, try using ghee or coconut oil instead of butter. Ensure scallops are at room temperature for even cooking, and avoid overcrowding the pan to prevent steaming.