These seared scallops are a treat! They’re quick to cook and have a lovely golden crust. Just the right balance of crispy outside and tender inside makes them a favorite.
Honestly, cooking scallops feels fancy but is super easy! I love serving them with a squeeze of lemon and some fresh herbs for a pop of flavor. Dinner guests will be impressed! 😄
Key Ingredients & Substitutions
Scallops: Large sea scallops are the best for this recipe as they sear beautifully. If you can only find smaller bay scallops, you can still use them, but adjust the cooking time as they will cook faster.
Butter: I prefer unsalted butter to control the salt in the dish. If you’re dairy-free, opt for a vegan butter or olive oil instead. Just remember it won’t have that creamy texture.
Garlic and Shallots: Fresh garlic brings a punch of flavor. You can use garlic powder in a pinch, though fresh is much better. If you don’t have shallots, a bit of onion can work, but the flavor will be stronger.
Herbs: Fresh chives and parsley add a nice touch. If you don’t have them, use dried herbs sparingly, or try basil or cilantro for a different flavor.
How Can I Ensure My Scallops Have a Perfect Sear?
Searing scallops perfectly can be tricky, but it’s all about the preparation and heat control. Start with patted-dry scallops to avoid steam.
- Heat your skillet well with oil. It should shimmer but not smoke; that’s when it’s ready.
- Place the scallops without crowding them in the pan. Let them sear on one side for 2-3 minutes. Resist the urge to move them!
- When you flip them, they should be a lovely golden color. Cook for another 1-2 minutes until they are just cooked through.
Remember, scallops cook quickly, so keep an eye on them! Enjoy your dish and impress your friends and family with those tasty seared scallops!
Seared Scallops with Garlic Herb Butter Sauce
Ingredients You’ll Need:
- 12 large sea scallops, patted dry
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 garlic cloves, finely minced
- 1 small shallot, finely diced
- 1 small red chili, finely diced (optional for heat)
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Time Needed:
This recipe will take approximately 15-20 minutes from start to finish! You’ll need about 5-10 minutes for preparation and another 10-15 minutes for cooking, making it a quick yet impressive meal.
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by thoroughly patting your scallops dry with paper towels. This step is important because it helps to get that beautiful sear. Once they are dry, season both sides generously with salt and freshly ground black pepper.
2. Heat the Skillet:
In a large skillet, heat the olive oil over medium-high heat until it’s shimmering but not smoking. This shows that the pan is hot enough for the scallops to sear properly.
3. Sear the Scallops:
Gently place the scallops in the skillet in a single layer, making sure not to overcrowd the pan. If you have more scallops than can fit comfortably, cook them in batches. Allow the scallops to sear without moving them for about 2-3 minutes until they develop a nice golden-brown crust.
4. Flip the Scallops:
Carefully flip the scallops and cook for an additional 1-2 minutes on the other side, or until just cooked through. Remove them from the pan and place them on a warm plate to keep them cozy while you prepare the sauce.
5. Make the Garlic Herb Butter Sauce:
Reduce the heat to medium and add 3 tablespoons of butter to the same skillet. Once the butter is melted, add the minced garlic, diced shallots, and red chili (if using). Sauté for about 1-2 minutes, or until the garlic and shallots become fragrant and translucent.
6. Finish with Herbs and Lemon:
Stir in the chopped chives and parsley, then squeeze the juice of half a lemon into the mixture. Give it a good stir to combine all those lovely flavors together!
7. Serve it Up:
Now, spoon the delicious garlic herb butter sauce over the seared scallops on your warm plate. Feel free to garnish with extra herbs if you like for that fancy touch!
Enjoy these tender scallops with a beautifully caramelized crust and a bright, buttery sauce that perfectly complements their delicate sweetness!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops, but it’s important to thaw them first. Place them in the fridge overnight or quickly thaw them by sealing in a plastic bag and submerging in cold water. Make sure they are thoroughly patted dry before cooking to achieve that lovely sear.
What Can I Substitute for Shallots?
If you don’t have shallots on hand, you can use a small amount of finely chopped onions instead. They will give a stronger flavor, so use about half the amount, or try using green onions for a milder taste.
How Do I Store Leftover Scallops?
Store any leftover seared scallops in an airtight container in the fridge for up to 2 days. To reheat, warm them gently on the stove or in the microwave, but be careful not to overcook, as scallops can become rubbery when reheated.
What Goes Well with Seared Scallops?
These scallops pair wonderfully with creamy risotto, roasted vegetables, or a fresh salad. For an elegant touch, serve them over a bed of pasta with a drizzle of the garlic herb butter sauce!
