Pan-Seared Scallops with Garlic Butter Sauce
"Indulge in this quick and elegant dish featuring perfectly seared sea scallops, achieving a beautiful golden crust, then bathed in a rich, aromatic garlic butter sauce. A simple yet sophisticated meal ready in minutes."
Ingredients
All Steps
- 1
Carefully pat the scallops very dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Mince the garlic cloves finely.
- 3
Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add the unsalted butter and let it melt until it starts to foam and turns lightly golden brown, indicating it's hot enough for searing.
- 4
Carefully place the seasoned scallops into the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1.5 to 2 minutes per side, until a beautiful golden-brown crust forms.
- 5
Remove the seared scallops from the skillet and set them aside on a plate. Reduce the heat to low.
- 6
Add the minced garlic to the same skillet. Sauté for about 30 seconds to 1 minute, stirring constantly, until the garlic is fragrant but not browned.
- 7
Return the seared scallops to the skillet with the garlic butter. Gently spoon the garlic butter sauce over the scallops for about 30 seconds to coat them well.
- 8
Serve the scallops immediately, drizzled with the remaining garlic butter sauce from the pan.