The Perfect Seared Scallops Recipe (with Garlic Butter)
Perfectly seared scallops bathed in a light garlic butter sauce with a hint of Creole seasoning. A quick, elegant dish that’s bursting with flavor. (1.5g Carbs per serving)
Equipment
- Large skillet (preferably cast iron)
- Tongs
- Small bowl
- Whisk
Ingredients
Scallops:
- 1 lb fresh sea scallops patted dry
- 1/2 tbsp olive oil
- 1/2 tbsp sesame oil optional, if you don't have it just double the olive oil amount
- Salt and pepper to taste
Garlic Butter Sauce:
- 3 tbsp unsalted butter divided
- 4 cloves garlic minced
- 2 tbsp white wine or vegetable stock
- 1/2 tsp Creole seasoning
- 1 tbsp fresh parsley chopped (optional, for garnish)
- Lemon wedges for a zesty finish
Instructions
- Prep Your Scallops: First things first, pat those scallops dry with a paper towel—you want them as dry as a punchline in a dad joke for that perfect sear. Season lightly with salt and pepper on both sides.
- Sear Time: Heat up that skillet over medium-high heat. When the olive oil and 1 tablespoon of butter are shimmering like your favorite lip gloss, carefully place the scallops down, flat-side first. Sear for 2-3 minutes without budging them—no peeking! Flip with tongs and cook the other side for another 2-3 minutes until both sides are beautifully golden brown. Remove and keep warm.
- The Sauce Party Begins: Turn the heat down to medium. Add the rest of the butter to the same skillet, and once melted, toss in your minced garlic. Stir it around for about 30 seconds—the aroma will make you feel like a chef in a rom-com montage.
- Deglaze and Spice It Up: Add the white wine or vegetable stock to the skillet, scraping up those golden goodies stuck to the bottom (that’s the flavor jackpot, aka the "brown bits"). Stir in the Creole seasoning and let the sauce bubble away for 1-2 minutes to thicken just slightly.
- Bring it All Together: Return the scallops to the skillet, spooning that buttery, garlicky magic over them. Warm it all through for about a minute—don’t overdo it, we’re aiming for tender perfection here.
- Finishing Touches: Sprinkle with fresh parsley and take a victory lap with a squeeze of fresh lemon over the top. Feeling fancy? Serve with crusty bread or a side of sautéed green beans to catch all that sauce.
Notes
Pro Tip: Don’t skip the pat-dry step, friend. Wet scallops + hot skillet just equals steaming, and we’re here for a sear, not a sauna.
If Creole seasoning isn’t living in your spice cabinet yet, pause—reflect on your choices, then mix up a quick blend with paprika, cayenne, garlic powder, onion powder, and thyme. Homemade crisis averted.
Don’t crowd the skillet! Give those scallops their moment to shine. Overloading the pan can keep them from browning properly, and we’re not settling for anything less than golden glory.
If Creole seasoning isn’t living in your spice cabinet yet, pause—reflect on your choices, then mix up a quick blend with paprika, cayenne, garlic powder, onion powder, and thyme. Homemade crisis averted.
Don’t crowd the skillet! Give those scallops their moment to shine. Overloading the pan can keep them from browning properly, and we’re not settling for anything less than golden glory.