GOLDEN SEARED SCALLOPS WITH WARM GARLIC BUTTER

GOLDEN SEARED SCALLOPS WITH WARM GARLIC BUTTER

Golden Seared Scallops With Warm Garlic Butter 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. It is infused with a rich garlic butter sauce, salt and black pepper, which 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 Golden Seared Scallops With Warm Garlic Butter are sure to impress, making them 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

SERVING SIZE

1

CUISINE

French, Mediterranean, American

PREPARATION/TECHNIQUES

Pan-Fry, Sauté

OCCASION/HOLIDAY

Anniversary, Date Night, Casual Dinner, Cocktail Party

SPECIAL CONSIDERATION/DIETARY CONCERNS

Wheat / Gluten-Free, Dairy Free, Keto, Paleo, Whole30

DISH TYPE

Seafood Main

INGREDIENTS

The following ingredients are required for the preparation of Golden Seared Scallops With Warm Garlic Butter:

• 90 grams | 3.17 ounces | 3 to 4 large scallops
• 5 grams | 0.09 ounces | ½ teaspoon butter
• 2 grams | 0.07 ounces | ½ teaspoon garlic, minced
• 5 grams | 0.02 ounces | ¼ teaspoon salt
• 5 grams | 0.02 ounces | ¼ teaspoon black pepper

FULL NUTRITIONAL INFORMATION

• Calories: 159 kilocalories
• Total Fat: 4.1 grams
• Saturated Fat: 1.6 grams
• Carbohydrates: 3.1 grams
• Protein: 26.1 grams
• Sodium: 496 milligrams
• Cholesterol: 38 milligrams
• Calcium: 10 milligrams
• Iron: 0.7 milligrams
• Potassium: 420 milligrams

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 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 to 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 to 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.

PREPARATION TIME

5 Minutes

COOKING TIME

4 Minutes

TIPS

Here are some helpful tips for the preparation of Golden Seared Scallops With Warm Garlic Butter:

• 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 refrigerator 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 to 2 minutes to avoid overcooking. Do not microwave because this can make the scallops rubbery.