When you want something that feels fancy but takes almost no time, Garlic Butter Scallops are your new best friend. These scallops are perfectly seared — golden on the outside, tender on the inside — and bathed in a rich, buttery garlic sauce that’s downright irresistible.
The first time I made them, it was on a Friday night after a long week. I wanted something special without spending hours in the kitchen. I tossed a few scallops in a hot pan, added garlic and butter, and in less than 10 minutes, I had the kind of meal you’d expect from a fine dining restaurant. Since then, this has become my go-to for date nights and celebrations, right next to my French Onion Ground Beef and Cheesy Scalloped Potatoes.
Garlic Butter Scallops
Ingredients
Equipment
Method
- Pat scallops dry with paper towels. Moisture prevents that golden sear, so make sure they’re completely dry. Season both sides lightly with salt and pepper.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Once hot and shimmering, add scallops in a single layer (don’t crowd the pan). Sear undisturbed for 2–3 minutes per side until golden brown and crisp. Transfer to a plate and keep warm.
- In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic. Sauté for 30 seconds until fragrant. Stir in lemon juice and parsley.
- Return scallops to the skillet, spoon sauce over the top, and let them soak up the flavor for 30 seconds. Serve immediately.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Garlic Butter Scallops
This recipe is fast, foolproof, and full of flavor. The scallops are pan-seared until perfectly caramelized, then coated in a simple garlic butter sauce that you’ll want to spoon over everything. It’s an easy weeknight dinner that feels totally indulgent.
If you love quick, elegant dishes like my Creamy Parmesan Pasta Soup or Garten’s Cranberry Orange Bread, this recipe will fit right into your rotation of effortless favorites.
Ingredients You’ll Need
For the Scallops:
- 1 pound large sea scallops (about 12)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Garlic Butter Sauce:
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- Optional: a pinch of red pepper flakes for spice
If you love buttery seafood, you’ll also enjoy my Creamy Broccoli Potato Cheese Soup — it’s rich, comforting, and just as quick to make.
How to Make Garlic Butter Scallops
Step 1: Prep the Scallops
Pat scallops dry with paper towels. Moisture prevents that golden sear, so make sure they’re completely dry. Season both sides lightly with salt and pepper.
Step 2: Sear the Scallops
In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Once hot and shimmering, add scallops in a single layer (don’t crowd the pan). Sear undisturbed for 2–3 minutes per side until golden brown and crisp. Transfer to a plate and keep warm.
Step 3: Make the Garlic Butter Sauce
In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic. Sauté for 30 seconds until fragrant. Stir in lemon juice and parsley.
Step 4: Combine and Serve
Return scallops to the skillet, spoon sauce over the top, and let them soak up the flavor for 30 seconds. Serve immediately.
If you’ve ever made my Pasta Fagioli Soup, you know how much I love fast, flavor-packed recipes — and this one hits that same satisfying note.
Tips for Perfect Garlic Butter Scallops
- Dry thoroughly: Moisture is the enemy of a golden crust.
- Use a stainless-steel or cast-iron pan: Nonstick pans won’t brown scallops as well.
- Don’t move them too soon: Let them develop that golden crust before flipping.
- Deglaze the pan: A splash of white wine adds extra depth to the sauce.
These same simple cooking techniques make my Cheesy Ham and Potato Soup so rich and comforting — flavor comes from good searing and butter.
How to Store and Reheat
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Warm gently in a skillet with a small pat of butter. Avoid microwaving — it can overcook the scallops.
Like my Chicken Cordon Bleu Soup, this dish is best fresh but reheats well if handled gently.
What to Serve with Garlic Butter Scallops
| Pairing | Why It Works |
|---|---|
| Creamy Mashed Potatoes | Balances the buttery sauce perfectly |
| Garlic Parmesan Pasta | Soaks up every drop of flavor |
| Steamed Asparagus | Adds freshness and color |
| Crusty Bread | Perfect for mopping up sauce |
You can also serve these scallops alongside my Cheesy Broccoli Rice Casserole for a rich, complete meal.
Flavor Variations
- Lemon Herb Scallops: Add fresh basil or thyme to the butter sauce.
- Spicy Cajun Scallops: Sprinkle with Cajun seasoning before searing.
- Creamy Garlic Scallops: Stir in ¼ cup heavy cream to the sauce for extra richness.
- Garlic Butter Shrimp & Scallops: Combine both seafoods for a special dinner.
If you love flexible recipes like my Crack Chicken & Rice Soup, you’ll appreciate how easy it is to customize this one.
Frequently Asked Questions
1. What’s the best type of scallop to use?
Sea scallops are best — they’re larger and sear beautifully.
2. How do I know when scallops are done?
They should be opaque and firm to the touch but still tender — usually 2–3 minutes per side.
3. Can I use frozen scallops?
Yes — just thaw completely and pat dry before cooking.
4. Can I make them dairy-free?
Substitute olive oil or vegan butter for the sauce.
The Final Bite
These Garlic Butter Scallops are tender, golden, and absolutely bursting with flavor. They’re the kind of dish that looks impressive but takes almost no effort — perfect for a dinner party or a quiet night at home.
Serve them over pasta, rice, or a bed of creamy mashed potatoes for a restaurant-quality meal made in your own kitchen.
For another quick and cozy recipe, try my Creamy Cheesy Potato Soup — both are proof that comfort and elegance can go hand in hand.