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Garlic Butter Seared Scallops

This Garlic Butter Scallops recipe is only takes 10 minutes to make! Pan-seared scallops cooked in the most delicious garlicky butter sauce. If you’re wondering how to cook scallops, this is a great recipe to try.

Looking for more ways to cook scallops? Check out these creamy lemon butter scallops!

scallops in butter sauce with parsley and lemon slices

An Easy Seared Scallops Recipe

Searing scallops in garlic butter is one of the easiest restaurant-quality dinners that you can make at home, and they take just minutes to cook. When I’m short on time and want to make something quick my family will enjoy, this simple scallops recipe is one of my go-tos! These delicate shellfish are incredible when drenched in butter, garlic and a squeeze of fresh lemon juice.

scallops in butter sauce with parsley and lemon slices

Garlic Butter Seared Scallops

Katerina | Diethood
Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!
5 from 13 votes
Servings : 4 servings
Prep Time 5 mins
Cook Time 8 mins
Total Time 15 mins

Ingredients
  

  • 1 pound fresh bay or sea scallops, dry packed
  • salt and fresh ground pepper, to taste
  • 1/4 teaspoon sweet paprika
  • 4 tablespoons unsalted butter, divided
  • 4 to 5 garlic cloves, minced
  • 1/3 cup dry white wine, (for Keto, use chicken or vegetable broth)
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • lemon slices, for garnish

Instructions
 

  • Thoroughly pat dry the scallops with paper towels.
  • Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
  • Season scallops on all sides with salt, pepper, and paprika.
  • Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
  • Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
  • Cook scallops for 2 minutes, or until browned. Do not move them around.
  • Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
  • Remove scallops from pan and set aside.
  • Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
  • Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
  • Add wine and cook for 2 minutes.
  • Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
  • Return scallops to the pan and spoon sauce over scallops.
  • Garnish with parsley and lemon slices.
  • Serve.

Notes

WW FREESTYLE POINTS: 6
NET CARBS: 7g

Nutrition

Serving: 4 scallops | Calories: 208 kcal | Carbohydrates: 8 g | Protein: 14 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 57 mg | Sodium: 548 mg | Potassium: 307 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 580 IU | Vitamin C: 18 mg | Calcium: 25 mg | Iron: 1 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizers, Dinner, Side Dish
Cuisine: American
Keyword: how to cook scallops, keto dinner idea, low carb seafood recipes, seared scallops
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30 comments on “Garlic Butter Seared Scallops”

  1. Avatar photo
    Mimi Gattinella

    I’m just giving this a 5 star for her explanation of what type of scallops to purchase. I just left CA and yes you can get scallops on sale, but they are ALL the ones that were frozen w/ phosphates. I could NEVER get a sear on them and thought it was me…not the scallop. So THANK YOU!!!!

  2. They’re “Garlic Butter” Scallops … right? So you “recipe” for the garlic butter is “put the butter in the pan” ?

    You don’t infuse the garlic & butter together & then season it first?
    Is so … how would you prepare the garlic? sliced ? minced ? pulverized ?
    What would you DO to the garlic to help the butter accept the garlic?
    What would you add to the then infused butter? Any seasonings?
    Besides paprika which is THE WORST spice you could add to nearly any seafood that has white, delicate meat.
    I mean … any herbs or anything?
    Anything tricky … like say just a tiny dash of dry mustard or should I clarify my butter first? 🙄

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