Cook and Scale
Pan-Seared Scallops in Garlic Butter Sauce
4 servings · 20 min total
Golden, caramelized scallops seared to perfection and finished in a silky garlic-white wine butter sauce — an elegant classic ready in minutes.
Ingredients
- 500 g scallop, patted dry
- 2 tbsp butter
- 1 tbsp olive oil
- 2 garlic, finely chopped
- 4 tbsp white wine
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, finely chopped
- salt to taste
- black pepper to taste
Contains: Milk, Molluscs, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season the scallops — Pat the scallops thoroughly dry with paper towels and season both sides with salt and black pepper.
- 2.
Heat the oil — Heat the olive oil in a heavy skillet over high heat until shimmering.
- 3.
Sear the first side — Add the scallops in a single layer without crowding and sear undisturbed until a deep golden crust forms.
- 4.
Flip and finish searing — Flip each scallop and sear the second side until just opaque in the center, then transfer to a plate.
- 5.
Cook the garlic butter — Lower the heat, melt the butter in the same skillet, then add the garlic and cook until fragrant.
- 6.
Deglaze with wine — Pour in the white wine and lemon juice, scraping up the browned bits, and simmer until slightly reduced.
- 7.
Spoon over sauce and serve — Stir in the parsley, spoon the sauce over the scallops, and serve immediately.