1. Prepare the Scallops

Start by preparing the scallops. If your scallops are still in their shells, carefully remove them from the shell and discard any tough side muscles. Make sure to pat the scallops dry with paper towels, as moisture on the surface will prevent them from searing properly. Dry scallops are essential for achieving that perfect golden-brown crust.

Once the scallops are dry, season them with salt and freshly ground black pepper on both sides. Be sure not to over-season, as the garlic butter sauce will add additional flavor.

2. Heat the Pan

For perfect seared scallops, it’s important to use a heavy-bottomed skillet, preferably a cast-iron or stainless steel pan. Heat the skillet over medium-high heat for about 2-3 minutes. You want the pan to be hot before adding the scallops so that they sear properly and develop a crispy exterior.

Once the pan is hot, add the olive oil and let it heat up for about 1 minute. The oil should shimmer but not smoke.

3. Sear the Scallops

Carefully place the seasoned scallops in the hot pan, making sure they don’t touch each other. Overcrowding the pan can cause the scallops to steam instead of sear, so it’s important to leave some space between them. Cook the scallops in batches if necessary.

Let the scallops cook undisturbed for 2-3 minutes on the first side. You’ll know it’s time to flip them when they easily release from the pan and have a beautiful golden-brown crust. Use tongs or a spatula to carefully flip the scallops.

Cook the scallops on the second side for an additional 1-2 minutes, or until they are opaque and have a slightly firm texture. The inside should remain tender and moist, so avoid overcooking. Keep in mind that scallops cook very quickly, and the key is to remove them from the pan just as they reach the perfect doneness.

4. Prepare the Garlic Butter Sauce

While the scallops are searing, it’s time to prepare the garlic butter sauce. In a small saucepan, melt the butter over medium heat. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes, until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can turn bitter.

If you’re using white wine, add it to the pan at this point and allow it to simmer for 1-2 minutes to cook off the alcohol and concentrate the flavors. Then, stir in the fresh lemon juice, and season with salt and freshly ground black pepper to taste.

If you’d like to add a bit more freshness, stir in some chopped parsley at the end of the cooking process.

5. Serve the Scallops

Once the scallops are perfectly seared, transfer them to a serving platter. Drizzle the warm garlic butter sauce over the top of the scallops, ensuring each one is coated with the delicious sauce. Garnish with additional fresh parsley for color and a burst of freshness.

For an extra touch of flavor, squeeze a little fresh lemon juice over the scallops right before serving. This adds a bright, zesty contrast to the richness of the garlic butter sauce.

6. Serve and Enjoy

Your Seared Scallops with Garlic Butter are now ready to be enjoyed! This dish is perfect when served with a side of steamed vegetables, a light salad, or some garlic bread to soak up the extra sauce.