There’s something magical about the way scallops can go from delicate and mild to richly indulgent with just a few simple ingredients. If you’ve ever felt a bit hesitant to cook scallops at home—maybe because they seem like a “fancy restaurant dish”—this Buttery Garlic Seared Scallops recipe is here to change that. It’s quick, surprisingly easy, and the flavors? Well, let’s just say they’ll make you feel like a pro in the kitchen (even if you’ve only ever made pasta out of a box before).

One of my favorite things about this recipe is how it brings together the beautiful, briny sweetness of sea scallops with a luscious butter-garlic sauce that practically melts in your mouth. Add a squeeze of lemon and a sprinkle of parsley, and you’re golden. Plus, you don’t need a ton of time—these seared scallops are done in under 10 minutes, which makes them perfect for both weeknight dinners and dinner parties alike.

My love affair with scallops (or, how I learned not to fear the sear)

I’ll never forget the first time I cooked scallops at home. My kitchen was filled with a cloud of smoke (a result of too much oil and an overheated pan—yikes!), and my scallops were rubbery little hockey pucks. But I was determined to master them, because, honestly, scallops are too delicious not to perfect.

After a few attempts (and, let’s be real, a couple of burnt pans), I figured out that the key to that perfect golden crust is a super-hot skillet and well-dried scallops. Once I nailed that, I was hooked. Now, anytime I want to feel like I’m eating at a fancy restaurant without actually putting on real pants, this recipe is my go-to. The best part? I’m not the only one who loves it—this dish has become a staple for impromptu dinner parties or even a cozy date night at home.

A quick dive into the origin of seared scallops

Scallops have been enjoyed for centuries, particularly in coastal regions where fresh seafood is abundant. In European cuisine, seared scallops often appear in French and Italian dishes, paired with ingredients like butter, garlic, and lemon (sound familiar?). Over time, the technique of searing scallops has spread across cuisines because of its simplicity and how it enhances the natural sweetness of the scallops. Today, whether you’re in a Michelin-starred restaurant or cooking up dinner in your kitchen, seared scallops remain a crowd-pleaser.

What’s in it: Ingredients you’ll love

Let’s break down the key players here:

Sea Scallops: The star of the show! These larger scallops are tender and sweet, and they’re the perfect size for searing. If you can’t find sea scallops, you could use bay scallops, but just be aware they’re much smaller and will cook faster.
Land O Lakes® Butter with Olive Oil & Sea Salt: I love this butter for its flavor—it’s rich, slightly salty, and has that hint of olive oil that adds an extra layer of depth to the sauce. If you don’t have this on hand, regular unsalted butter will work, but you may want to add a pinch of salt.
Garlic: Fresh, minced garlic is key here. It gives the sauce a punch of flavor without overwhelming the delicate scallops. If you’re out of fresh garlic, a pinch of garlic powder could work in a pinch, but fresh is always better.
Lemon: A squeeze of fresh lemon juice brightens up the dish and balances the richness of the butter. It also gives the scallops a lovely zing.
Parsley: This herb adds a pop of color and a fresh, slightly peppery flavor. If you don’t have parsley, you could use chives or even a little basil for a different twist.

Kitchen gear: What you need (and what you can totally skip)

To get that golden, caramelized sear on your scallops, you’ll want a sturdy skillet. I usually reach for my cast-iron pan—it holds heat beautifully and really helps create that crispy crust. If you don’t have cast iron, a stainless steel skillet works just as well. Non-stick pans are a bit trickier for searing, but if that’s all you’ve got, just make sure to get it nice and hot before adding the scallops. Oh, and don’t forget paper towels for drying your scallops—they need to be super dry to get that golden sear.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s dive into how to make these buttery garlic seared scallops. Here’s my method, with a few tips and tricks I’ve picked up along the way.

Prep the scallops: First things first, pat those scallops dry—this is crucial! Any moisture will prevent them from getting that beautiful sear. Season both sides with salt and pepper.
Sear the scallops: Heat your skillet over medium-high heat and add the olive oil. Once it’s shimmering (but not smoking), carefully add the scallops in a single layer. Don’t overcrowd the pan—if they’re too close together, they’ll steam instead of sear. Let them cook for 2 to 3 minutes on each side, resisting the urge to move them around. You want that golden crust to form! Once they’re done, remove them from the pan and set aside.Pro tip: If your scallops stick to the pan when you try to flip them, they’re not ready yet. Wait a little longer, and they should release naturally.
Make the sauce: In the same pan, add your butter and let it melt. Stir in the garlic and cook for about 30 seconds, just until it’s fragrant—don’t let it burn! Then, squeeze in the juice of half a lemon, stirring to combine.
Finish the dish: Add the scallops back to the pan, tossing them gently in the butter-garlic sauce. Sprinkle with chopped parsley and serve with extra lemon wedges on the side.

Make it your own: Variations and adaptations

One of the things I love most about this recipe is how easy it is to tweak depending on what you have on hand or who you’re cooking for.

Vegan/vegetarian: Okay, so you can’t really swap the scallops in this case, but if you love the idea of the buttery garlic sauce, you could totally use it with roasted mushrooms or tofu instead. Just follow the same steps for the sauce, and use your plant-based protein of choice.
Gluten-free: This recipe is naturally gluten-free, but if you’re serving it with pasta, make sure to grab a gluten-free option like rice noodles or chickpea pasta.
Low-carb: Skip the pasta and serve your scallops over a bed of sautéed spinach, zucchini noodles, or even cauliflower mash for a low-carb dinner that’s still indulgent.
Seasonal variations: In the spring, I love tossing in a handful of asparagus tips or peas for some added freshness. In the fall, roasted butternut squash on the side makes for a cozy, seasonal twist.

How to serve it: Presentation matters!

For a simple, elegant presentation, I love serving these scallops over a bed of pasta—angel hair or linguine are my favorites. The pasta soaks up all that buttery garlic goodness, making every bite irresistible. You could also serve them with crusty bread to mop up the sauce, or over a light salad for something a little more refreshing. Garnish with a few lemon wedges and a sprinkle of extra parsley for that final touch.

Drink pairings: What to sip alongside

When it comes to drink pairings, a crisp white wine like Sauvignon Blanc or Pinot Grigio is my go-to. The acidity of the wine cuts through the richness of the butter and complements the brininess of the scallops. If you’re more of a cocktail fan, a classic gin and tonic with a splash of lemon would also pair beautifully. Not drinking alcohol? Try sparkling water with a twist of lime for a refreshing, non-alcoholic option.

Storage and reheating tips

Scallops are best enjoyed fresh, but if you happen to have leftovers, store them in an airtight container in the fridge for up to two days. When reheating, be gentle—overcooked scallops can turn rubbery. I recommend warming them up slowly in a skillet over low heat, adding a little extra butter or broth to keep them moist.

Scaling the recipe for a crowd

This recipe serves about two people, but it’s super easy to scale up if you’re feeding a crowd. Just make sure you don’t overcrowd the pan when searing the scallops. If necessary, cook them in batches and keep the cooked scallops warm on a plate while you finish the rest. One thing to note—if you’re making a larger batch, you might need to double the butter sauce (because let’s be honest, there’s never enough sauce).

FAQ

1. How do I know when scallops are done?
Scallops are done when they’re opaque all the way through and have a golden-brown crust. They should feel firm but still have a little bit of give when pressed.

2. Can I use frozen scallops?
Yes! Just make sure to thaw them completely and pat them dry before cooking to get the best sear.

3. What if my scallops stick to the pan?
If your scallops are sticking, give them a little more time. They should release on their own once they’ve developed that golden crust.

4. Can I make this recipe with shrimp instead?
Absolutely! Just follow the same method, but reduce the cooking time since shrimp cook faster.

5. What can I serve with these scallops?
Pasta is always a great option, but these scallops would also be delicious with rice, a light salad, or roasted veggies.