Easy Seared Scallops in Ready in just 10 minutes

These perfectly seared scallops feature a golden crust and tender interior, bathed in a vibrant lemon-garlic butter sauce. Ready in just 10 minutes, this restaurant-quality dish is ideal for date nights, special occasions, or quick gourmet meals.

Why You’ll Love This Recipe

✔ Foolproof searing technique for caramelized perfection
✔ Bright, balanced sauce that enhances without overpowering
✔ Minimal ingredients, maximum flavor
✔ Elegant presentation with minimal effort

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Ingredient Notes Seared Scallops

The Star

• 6 large sea scallops (look for “dry-packed” for best searing)

The Flavor Builders

• 2 tbsp unsalted butter (divided for searing & sauce)
• 1 garlic clove, minced (or ½ tsp garlic paste)
• Juice of ½ lemon (~1 tbsp)
• 1 tbsp fresh parsley, chopped

Essentials

• Kosher salt & black pepper (freshly ground preferred)
• Lemon wedges (for serving)

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Step-by-Step Instructions | Seared Scallops

1️⃣ Prep the Scallops (Key Step!)

• Pat dry thoroughly with paper towels (moisture is the enemy of searing).
• Season lightly on both sides with salt and pepper.

2️⃣ Sear to Golden Perfection

1. Heat 1 tbsp butter in a stainless steel or cast iron skillet over medium-high until foaming.
2. Add scallops, leaving space between them.
3. Cook undisturbed 1.5-2 minutes until a deep golden crust forms.
4. Flip carefully and cook 1 minute more. Transfer to a plate.

Pro Tip: For extra crust, press scallops gently with a spatula for 10 seconds after placing in pan.

3️⃣ Create the Sauce

1. Reduce heat to medium.
2. Add remaining 1 tbsp butter and garlic. Sauté 30 seconds until fragrant but not browned.
3. Off heat, stir in lemon juice (it will bubble vigorously).

4️⃣ Finish & Serve

• Return scallops to pan, spooning sauce over them.
• Sprinkle with parsley and serve immediately with lemon wedges.

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Expert Tips Seared Scallops

🔥 Pan Choice Matters:

• Use a heavy-bottomed skillet for even heat.
• Avoid non-stick – you want those browned bits for flavor!

🔪 Doneness Guide:

1. Perfectly cooked: Opaque center with slight translucency.
2. Overcooked: Rubbery texture (stop at 2 mins/side max!).

🍋 Sauce Variations:

• Add 1 tsp capers for briny depth.
• Swap parsley for fresh thyme or chives.

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Serving Suggestions

🍽 Pair With:

1. Crispy risotto cakes
2. Sautéed asparagus
3. Crusty bread to mop up sauce

🎯 Presentation Pro Tip:
Arrange scallops in a circle with sauce pooled in the center. Garnish with microgreens for upscale appeal.

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FAQ

Can I use frozen scallops?

✅ Yes! Thaw overnight in fridge, then pat extra dry.

Why won’t my scallops brown?

▸ Pan wasn’t hot enough
▸ Scallops were wet
▸ Crowded the pan

How to store leftovers?

Best eaten fresh, but refrigerated scallops can be gently reheated in butter within 1 day.

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Nutrition (Per Serving)

• Calories: 210
• Protein: 14g
• Carbs: 4g

Chef’s Note: For next-level flavor, brown the butter lightly before adding garlic!

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Tag your creations #ScallopMaster! Want the pan-seared salmon version of this sauce? 😊

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