Restaurant-Quality in 10 Minutes
Achieve the Perfect Scallop Sear
Don’t be intimidated by scallops! This recipe for Pan Seared Scallops with Lemon Basil Garlic Butter will have you cooking restaurant-quality seafood in under 10 minutes. The secret lies in perfectly dry scallops and a screaming hot pan, yielding a beautiful golden-brown crust and a tender, sweet interior.
Paired with a bright, aromatic lemon basil garlic butter sauce, these scallops are elegant enough for a special occasion yet quick enough for a weeknight treat. They’re naturally gluten-free and low-carb, making them a healthy indulgence.
Ingredients
For the Scallops
- Large Sea Scallops (dry packed)1 lb
- Olive Oil (high smoke point)1 Tbsp
- Salt & Black PepperTo taste
Lemon Basil Garlic Butter
- Unsalted Butter3 Tbsp
- Minced Garlic2 Cloves
- Fresh Lemon Juice1 Tbsp
- Fresh Basil (chopped)2 Tbsp
Instructions
Prep Scallops: Pat scallops *very* dry with paper towels. Season generously with salt and pepper on both sides. This is crucial for a good sear.
Heat Pan: Heat olive oil in a heavy-bottomed skillet (cast iron or stainless steel) over high heat until just smoking. Add scallops in a single layer, ensuring not to overcrowd the pan.
Sear: Sear for 1.5-2 minutes per side until deeply golden brown and caramelized. They should release easily from the pan. Transfer scallops to a plate.
Make Sauce: Reduce heat to medium. Add butter and garlic to the same pan. Cook for 1 minute until fragrant. Stir in lemon juice and fresh basil. Pour sauce over scallops and serve immediately.
💡 Pro Tips for Perfect Scallops
Dry Scallops: Moisture is the enemy of a good sear! Pat them dry multiple times. Don’t overcrowd the pan to maintain high heat.
✨ Flavor Variations
Spicy: Add a pinch of red pepper flakes to the butter sauce.
Herby: Use fresh parsley or chives instead of basil, or a mix!
Perfect Pan-Seared Scallops
Remove the side muscle, pat scallops completely dry, and season just before cooking. Heat the pan until hot, add oil, and leave scallops undisturbed until a golden crust forms.
- Cook seafood to 145°F (63°C).
- Work in batches to prevent steaming.
- Add butter and garlic near the end.
- Refrigerate leftovers within 2 hours.
Scallops are best served immediately and reheated only briefly. Try another quick seafood dinner with cod piccata.
FAQ
Why did they stick? The pan may not be hot enough or the crust was not ready to release. Can I use frozen scallops? Yes; thaw and dry thoroughly.
Pan-Seared Scallops FAQ
Successful pan seared scallops require a dry surface, a hot pan, and enough space to prevent steaming.
What temperature should scallops reach?
Cook seafood to 145°F (63°C).
Why did scallops stick?
The pan may not have been hot enough or the crust was not ready to release.
