Easy Pan-Seared Scallops with Garlic Butter Sauce
Perfectly golden-brown scallops with a rich, aromatic garlic butter sauce come together in under 20 minutes for an elegant, restaurant-quality main course that's surprisingly simple to make at home.
Ingredients
Ingredients
- 12 large sea scallops about 1 lb, patted very dry
- 2 tbsp olive oil divided
- 3 tbsp unsalted butter divided
- 4 cloves garlic minced
- 1 tbsp fresh lemon juice about 1/2 lemon
- 1 tbsp fresh parsley chopped, for garnish
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Best served fresh. Leftovers can be refrigerated for up to 1 day but scallops may become rubbery. Reheat gently in a covered skillet with a splash of water. Make-Ahead Tip: Prepare the garlic butter sauce ahead of time and reheat before serving. Variations: Add a pinch of red pepper flakes for heat, or substitute chicken broth for half the butter for a lighter sauce. Serving Suggestions: Serve over angel hair pasta, risotto, or with roasted asparagus and crusty bread to soak up the sauce.