Garlic Butter Seared Scallops

4.79 from 14 votes

Dec 26, 2019, Updated Mar 19, 2026

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These garlic butter scallops are ready in just 10 minutes! Perfectly seared and coated in a rich, garlicky butter sauce. If you’ve been wondering how to cook scallops, this is the recipe to try.

scallops in butter sauce with parsley and lemon slices

An Easy Seared Scallops Recipe

Seared scallops in garlic butter are one of the easiest restaurant-quality dinners you can make at home, and they cook in just minutes. When I’m short on time but still want something my family will love, this recipe is right up there with my lemon butter scallops. Tender scallops are tossed with butter, garlic, and a squeeze of fresh lemon juice.

What Are Scallops?

Scallops are a type of shellfish (like clams and oysters) with a tender, round center that turns sweet and slightly briny when cooked. In the U.S., you’ll find two types: bay scallops and sea scallops. Bay scallops are smaller and more tender, while sea scallops are larger and meatier.

scallops cooked in a skillet with garlic, butter, and lemon juice

Recipe Ingredients

Since this scallops recipe uses just a few ingredients, using fresh, high-quality ones makes all the difference.

Scallops: Use sea scallops for a meatier bite or bay scallops for smaller, sweeter ones. Frozen works, just thaw and pat very dry.
Seasonings: Salt, pepper, and paprika. Use smoked paprika for a deeper flavor.
Butter: Unsalted is best, so you can control the salt, but salted butter works, too.
Garlic: Fresh garlic adds the best flavor.
White wine: Substitute with chicken or vegetable broth for a no-alcohol option.
Fresh lemon juice: Use bottled lemon juice if needed.
Parsley: You can swap with dried parsley or use fresh basil.
Lemon slices: Optional for garnish.

What Kind of Scallops to Use

For the best seared scallops, choose dry-packed scallops. These are natural scallops that haven’t been treated and will sear beautifully.

Avoid wet scallops, which are treated with a solution to extend shelf life. They hold extra water, so instead of getting that golden crust, they release liquid and won’t sear properly.

How to Cook Scallops with Garlic Butter

Season: Pat the scallops dry, then season with salt, pepper, and paprika. Add a pinch of cayenne if you want a little heat.
Sear the scallops: Heat a large skillet over high heat and melt the butter until sizzling. Add scallops in a single layer, spaced apart. Cook for 2 minutes without moving, then flip and cook another 1½ to 2 minutes, until golden brown. Remove and set aside.
Make the garlic butter sauce: Add the remaining butter to the pan, then stir in garlic and cook for 1 minute. Pour in the wine and let it reduce slightly.
Finish and serve: Return the scallops to the pan, spoon the sauce over them, and finish with lemon juice and parsley. Serve immediately.

Recipe Tips

Pat them dry: Use paper towels to dry the scallops really well. This helps them get that golden sear instead of steaming.
Remove the side muscle: If you see a small, tough strip on the side, just pinch and pull it off. It’s chewy and doesn’t cook well.
Use high heat: Scallops need a very hot pan to sear properly. If the heat is too low, they’ll release liquid and won’t brown.
Don’t overcook: Scallops cook fast, just a few minutes per side. Overcooking will make them tough instead of tender.

Serving Suggestions

Pasta: Serve scallops over pasta like one-pot lemon pasta or creamy asparagus pasta. Just have the pasta ready before cooking the scallops because they cook fast!
Vegetable sides: Pair with simple sides like parmesan broccoli or roasted veggies for a full dinner.
Grains & alternatives: Try them over polenta cakes or creamy mashed cauliflower for something a little different.
Light options: Serve with a side of cloud bread for a lighter meal.

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4.79 from 14 votes