GARLIC BUTTER SEARED SCALLOPS
Garlic Butter Seared Scallops are a depraved yet incredibly simple dish that delivers restaurant-quality flavour with minimal effort. The scallops are perfectly seared in a hot pan, creating a golden crust while remaining tender and juicy on the inside. Infused with a rich garlic butter sauce, salt and black pepper, they offer a delicate balance of savoury and sweet, making them a perfect choice for a quick yet luxurious meal. This dish is naturally low in carbohydrates, high in protein and suitable for keto and paleo diets. Whether served as an appetiser, main course or alongside a fresh salad, these Seared Scallops are sure to impress. Ideal for a special dinner, date night or an elegant seafood meal, they are a fantastic option that requires just a handful of ingredients and a few minutes to prepare.
RECIPE CATEGORY
Dinner, Appetisers, Main Course
SERVING SIZE
1 Serving
CUISINE
French, Mediterranean, American
PREPARATION/TECHNIQUES
Pan-Fry, Sauté, Quick & Easy
OCCASION/HOLIDAY
Anniversary, Date Night, Casual Dinner, Fine Dining, Cocktail Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free, Dairy Free (if using ghee), Low Carb, Keto, Paleo, Whole30, High Protein
DISH TYPE
Seafood, Protein-Packed Meal, Gourmet Dish
INGREDIENTS
There are the following ingredients for Garlic Butter Seared Scallops:
- 3-4 Large Scallops
- ½ Teaspoon Butter
- ½ Teaspoon Garlic, Minced
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
FULL NUTRITIONAL INFORMATION
- Calories: 120 Kcal
- Protein: 16g
- Carbohydrates: 1g
- Sugars: 0g
- Fibre: 0g
- Fat: 5g
- Saturated Fat: 2g
- Omega-3 Fatty Acids:3g
- Cholesterol: 35mg
- Sodium: 300mg
PREPARATION
- Pat The Scallops Dry: Use a paper towel to dry the scallops thoroughly. Removing excess moisture ensures a good sear.
- Season The Scallops: Sprinkle salt and black pepper evenly on both sides of the scallops.
- Heat The Pan: Place a skillet over medium-high flame and add butter. Let it melt and become slightly golden but not burned.
- Sear The Scallops: Carefully place the scallops in the pan, making sure they are not crowded. Sear for 1.5–2 minutes on one side without moving them.
- Flip The Scallops: Use tongs to flip each scallop gently. Add minced garlic to the pan and cook for another 1.5–2 minutes until the scallops develop a golden crust.
- Baste With Butter: Spoon the garlic butter over the scallops while cooking for extra flavour.
- Serve Immediately: Remove from the pan and serve hot. Garnish with fresh parsley or a squeeze of lemon juice if desired.
PREP TIME
5 Minutes
COOKING TIME
4 Minutes
TIPS
- Scallop Selection: Use fresh, dry-packed scallops for the best texture. Avoid wet-packed scallops, as they contain added moisture and won’t sear well.
- Proper Searing: Do not overcrowd the pan, as this will cause steaming instead of searing.
- Golden Crust: Let the scallops cook undisturbed for at least 1.5–2 minutes on each side to form a beautiful crust.
- Alternative Cooking Fat: If you prefer a richer taste, use ghee or avocado oil instead of butter.
- Garlic Timing: Add minced garlic towards the end of cooking to prevent it from burning.
VARIATIONS
- Herb Butter: Mix in fresh thyme, parsley or chives with the butter for added flavour.
- Citrus Twist: Add a splash of lemon juice or zest before serving for a bright, fresh taste.
- Spicy Kick: Sprinkle red pepper flakes or drizzle with a little bit of sriracha for heat.
- Wine Reduction: Deglaze the pan with a splash of white wine for an extra layer of flavour.
- Creamy Sauce: Serve with a light garlic cream sauce or over a bed of puréed cauliflower.
PREPPING AND STORAGE
- Refrigeration: Store cooked scallops in an airtight container in the fridge for up to 2 days.
- Freezing: It’s best to freeze raw scallops instead of cooked ones. Raw scallops can be stored in an airtight container for up to 2 months.
- Reheating: Warm in a pan over medium flame for 1-2 minutes to avoid overcooking. Do not microwave, as this can make the scallops rubbery.