Seared Scallops with Garlic Butter and Lemon Recipe
This recipe for seared scallops delivers perfectly caramelized, tender seafood in just nine minutes. Using a hot cast-iron skillet and a combination of butter, garlic, and optional Italian seasoning, these scallops develop a beautiful golden crust while remaining juicy inside. Garnished with fresh parsley and lemon wedges, this elegant dish is quick, simple, and ideal as a special appetizer or light entrée for seafood lovers.
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Total Time: 9 minutes
- Yield: 12-13 scallops, serves 12
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
Seafood
- 1 lb. fresh large scallops (approximately 12-13 pieces)
Seasonings
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning (optional)
- 1 teaspoon parsley, finely chopped
Cooking
- 2 tablespoons vegetable oil
- 1/4 cup butter
- 2 cloves garlic, crushed
Garnish
- 2 lemon wedges
Instructions
- Dry and Season Scallops: Pat the scallops dry thoroughly with a paper towel to ensure a perfect sear. Season them evenly with salt and black pepper on all sides.
- Heat Oil in Skillet: Place a cast-iron skillet on medium-high heat and add the vegetable oil. Heat the oil for about 3 minutes until it starts to sizzle and shimmer, indicating it’s hot enough for searing.
- Cook First Side: Using tongs, carefully place the scallops into the hot skillet one by one. They should sizzle immediately. Let them cook undisturbed for 2 minutes to develop a golden crust.
- Flip and Add Butter and Garlic: Turn the scallops over with tongs and add the butter and crushed garlic to the pan. If using, sprinkle the Italian seasoning over the scallops. Continue cooking for another 2 minutes, basting the scallops by spooning melted butter repeatedly over their tops.
- Serve: Transfer the scallops to a serving plate using tongs. Sprinkle finely chopped parsley on top and serve immediately with lemon wedges on the side for squeezing.
Notes
- Ensure scallops are very dry before cooking to get a proper sear and prevent steaming.
- Do not overcrowd the pan; cook in batches if necessary to maintain high heat.
- Basting with butter adds flavor and helps keep scallops moist and tender.
- The optional Italian seasoning adds an herbaceous note but can be omitted if preferred.
- Serve immediately for best texture and flavor.
