can i use frozen scallops?

Yes! Just be sure they’re fully thawed and very well dried before cooking. See notes below about proper thawing and drying.

how do i know when scallops are done?

They should be golden on the outside and just opaque in the center. Overcooked scallops turn rubbery.

can i make these ahead of time?

Scallops are best right off the stove. If needed, you can prep everything in advance and cook them just before serving.

Seared Scallops with Lemon Garlic Butter

Description

This seared scallops recipe is quick, elegant, and easy to make at home. Perfectly golden, tossed with a lemon garlic butter, and always so delicious!

Ingredients

Scale

1 1/2 pounds large sea scallops, thawed
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, pressed or minced
2 tablespoons fresh lemon juice, plus lemon wedges for serving
pinch of crushed red pepper flakes
optional garnish: chopped fresh parsley or chives

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Instructions

Prep the scallops. If your scallops have a small, tough side muscle attached, gently pull it off and discard. Pat the scallops very, very dry with paper towels. Let them rest uncovered on fresh paper towels for 5–10 minutes to air-dry. Season both sides evenly with the fine sea salt and black pepper right before cooking.
Heat the pan. Place a large skillet over high heat and let it preheat for 2–3 minutes. Add the olive oil and heat until shimmering and fluid (just shy of smoking).
Sear the scallops. Add the scallops in a single layer, making sure they are not touching. (Do this in two batches if needed.) Cook undisturbed for 1½–2 minutes, until a deep golden crust forms on the bottom and the scallops release easily from the pan. Flip and cook for 30–45 seconds, just until the sides turn opaque. Transfer quickly to a plate.
Finish with garlic butter. Reduce the heat to medium-low. Add the butter to the skillet, along with a pinch of salt and pepper, and let it melt. Add the garlic and crushed red pepper flakes and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Remove the pan from heat and stir in the lemon juice.
Return the scallops briefly. Add the scallops back to the pan and gently toss for 10–15 seconds, just to coat them in the garlic butter. Do not cook longer.
6. Serve. Transfer to a serving plate, spoon the pan sauce over the scallops, and finish with a sprinkle of fresh herbs. Serve immediately with lemon wedges and enjoy!