Seared Scallops in Butter Garlic Sauce

Seared Scallops in Butter Garlic Sauce

Tender, perfectly seared scallops deserve an elegant sauce, and this buttery garlic cream delivers exactly that. This restaurant-quality dish comes together in just 15 minutes, making it perfect for a special dinner at home without spending hours in the kitchen.

Ingredients

• 1 pound large scallops, patted dry
• 4 tablespoons butter, divided
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• Pinch of red pepper flakes

Instructions

1. Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming.
3. Add scallops in a single layer and sear for 2 to 3 minutes per side until golden brown. Remove and set aside on a plate.
4. In the same skillet, melt the remaining 2 tablespoons of butter and add minced garlic, cooking for 30 seconds until fragrant.
5. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
6. Stir in the heavy cream and red pepper flakes, simmering for 1 to 2 minutes until slightly thickened.
7. Return the scallops to the skillet and gently toss to coat with the sauce, cooking for 30 seconds more.
8. Divide among serving plates and garnish with fresh parsley.

Practical Tips

Dry your scallops thoroughly: Moisture is the enemy of a good sear. Use paper towels to pat them completely dry before seasoning, which helps create that beautiful golden crust.

Do not overcook the scallops: They cook very quickly and become rubbery if left in the pan too long. Two to three minutes per side is the sweet spot for large scallops.

Use a hot skillet: Make sure your pan is properly heated before adding the scallops. This ensures they sear quickly and develop a flavorful crust rather than steaming.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the scallops further. This dish is best enjoyed fresh, but refrigerated portions work well in pasta dishes or salads.

Frequently Asked Questions

Can I use frozen scallops? Yes, but thaw them completely and pat them very dry before cooking. Frozen scallops often contain added moisture, so extra drying time is important for proper searing.

What can I serve with this dish? Pair these scallops with pasta, risotto, roasted vegetables, or a simple green salad. The buttery sauce is perfect for soaking into pasta or crusty bread.

Can I substitute the heavy cream? You can use half-and-half for a lighter version, though the sauce will be less rich. Avoid low-fat options as they may not achieve the desired consistency.