Herb Butter Scallops

Looking for a restaurant-quality seafood dish you can easily make at home? These Herb Butter Scallops are your answer. I’ve perfected this recipe to create perfectly seared scallops bathed in a luxurious herb-infused butter sauce that’s ready in just minutes. The combination of fresh herbs and golden-brown scallops creates an impressive dish that’s actually quite simple to prepare.

Ingredients

• 1 pound large sea scallops (about 12-15 pieces), patted very dry
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh rosemary, finely chopped
• 1/2 lemon, juiced
• Salt and freshly ground black pepper to taste

Instructions

1. Remove the small side muscle from each scallop if still attached. Pat the scallops extremely dry with paper towels – this is crucial for achieving a golden crust.
2. Season both sides of the scallops generously with salt and pepper.
3. Heat a large stainless steel or cast-iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter until the butter starts to foam.
4. Place scallops in the pan, leaving space between each one. Sear for 2-3 minutes on each side until golden brown and slightly firm to the touch.
5. Remove scallops to a plate and lower heat to medium-low.
6. Add remaining butter to the pan along with garlic, cooking for 30 seconds until fragrant.
7. Add herbs and lemon juice, stirring to combine. Return scallops to the pan and spoon the herb butter sauce over them.

Cook Time and Serving Size

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 as an appetizer, 2 as a main course

Recipe Notes

The key to perfect scallops lies in these crucial details:

• Ensure scallops are completely dry before cooking – moisture prevents proper searing
• Don’t move the scallops while they’re searing – this helps develop that golden crust
• Look for “dry” or “chemical-free” scallops at the store, as they sear better than “wet” scallops
• Your pan should be very hot before adding the scallops – you should hear a sizzle when they hit the surface
• If you can’t find fresh herbs, use dried ones at 1/3 the amount called for in the recipe
• Serve immediately while hot, as scallops can become rubbery if overcooked or reheated

Pair these Herb Butter Scallops with a light pasta, risotto, or simply some crusty bread to soak up the delicious sauce. They also make an elegant appetizer for special occasions or dinner parties.

Herb Butter Scallops

Restaurant-quality seafood dish with perfectly seared scallops in a luxurious herb-infused butter sauce.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings 4 servings (appetizer), 2 servings (main course)

Ingredients

  

• 1 pound large sea scallops about 12-15 pieces, patted very dry
• 3 tablespoons unsalted butter divided
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 tablespoon fresh parsley finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh rosemary finely chopped
• 1/2 lemon juiced
• Salt and freshly ground black pepper to taste

Instructions

 

• Remove the small side muscle from each scallop if still attached. Pat the scallops extremely dry with paper towels.
• Season both sides of the scallops generously with salt and pepper.
• Heat a large stainless steel or cast-iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter until the butter starts to foam.
• Place scallops in the pan, leaving space between each one. Sear for 2-3 minutes on each side until golden brown and slightly firm to the touch.
• Remove scallops to a plate and lower heat to medium-low.
• Add remaining butter to the pan along with garlic, cooking for 30 seconds until fragrant.
• Add herbs and lemon juice, stirring to combine. Return scallops to the pan and spoon the herb butter sauce over them.