Tasty Seared Scallops with Garlic Basil Butter

When it comes to seafood, scallops have a special place in my heart. There’s something wonderful about that perfect golden-brown crust and tender center that makes dinner feel extra special. But here’s the thing – cooking scallops used to make me nervous until I learned a few simple tricks. Now they’re my go-to when I want to make a restaurant-style meal at home without spending hours in the kitchen.

This garlic basil butter sauce is what takes these scallops from good to “can I lick the plate?” territory. I usually prep the sauce while the scallops come to room temperature, and the whole thing comes together in about 15 minutes. The best part? You only need one pan, which means less cleanup and more time to enjoy your meal.

If you’ve been afraid to cook scallops at home, don’t worry – I’ve got all the tips you need to get that perfect sear every time. Trust me, once you try these, you’ll wonder why you ever spent so much money ordering them at restaurants.

What Kind of Scallops Should I Use?

For the best seared scallops, you’ll want to look for “dry” or “chemical-free” sea scallops rather than “wet” scallops that have been treated with sodium tripolyphosphate. Dry scallops have a natural tan or pinkish color, while wet scallops appear unnaturally white and tend to release more liquid when cooking, making it harder to achieve that perfect golden crust. Size matters too – look for U-10 or U-15 scallops, which means you get 10-15 scallops per pound. Before cooking, make sure to remove the small side muscle (sometimes called the “foot”) if it’s still attached, and pat the scallops completely dry with paper towels to help achieve that restaurant-quality sear.

Options for Substitutions

While some ingredients in this recipe are essential, there are a few swaps you can make:

• Sea scallops: For the best results, stick with sea scallops – bay scallops are too small and won’t sear properly. If you absolutely can’t find sea scallops, thick-cut sea bass or halibut can work, though cooking times will need adjustment.
• Avocado oil: Any high-smoke-point oil works here – try grapeseed, canola, or light olive oil. Avoid regular olive oil as it can burn at high temperatures needed for searing.
• Basil: Fresh parsley or tarragon make good alternatives. If using dried herbs instead of fresh, reduce the amount to 1 tablespoon as dried herbs are more concentrated.
• Flour: The flour is optional for dusting. You can skip it entirely, or use cornstarch or rice flour if you’re gluten-free.
• Garlic: If fresh garlic isn’t available, you can use ½ teaspoon garlic powder, but add it to the butter after searing to prevent burning.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking scallops is achieving that perfect golden-brown crust while keeping the inside tender – this starts with thoroughly patting your scallops completely dry with paper towels, as any excess moisture will prevent proper searing. Another common mistake is moving the scallops too soon; once they hit the hot pan, resist the urge to peek or shift them for at least 2-3 minutes, allowing that beautiful crust to form. Temperature control is crucial – your pan should be smoking hot before adding the scallops, but be ready to lower the heat slightly once they’re in to prevent burning the garlic and butter. For the best texture, avoid overcooking – scallops only need about 3-4 minutes total cooking time, as they’ll continue cooking slightly even after you remove them from the heat. Remember to let your scallops rest for a minute before serving, which helps retain their juices and ensures the perfect texture.

What to Serve With Seared Scallops?

These buttery scallops pair wonderfully with a bed of creamy risotto or fluffy white rice to soak up all that delicious garlic butter sauce. For a lighter option, try serving them over angel hair pasta tossed with olive oil and fresh herbs, or alongside roasted asparagus and a squeeze of lemon. Since scallops cook so quickly, I like to prepare my sides first – think steamed green beans, sautéed spinach, or a simple arugula salad dressed with lemon vinaigrette. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc rounds out the meal perfectly!

Storage Instructions

Keep Fresh: Leftover scallops can be kept in an airtight container in the fridge for up to 2 days. Though honestly, scallops are best enjoyed fresh right after cooking – they tend to lose their perfect texture over time. If you do save them, keep the garlic basil butter sauce separate to maintain the best quality.

Make Ahead: While I don’t recommend cooking scallops ahead of time, you can prep some components in advance. Mix up your garlic butter and chop your basil earlier in the day, then store in the fridge. Just remember to bring the butter to room temperature before cooking.

Warm Up: If you need to warm up leftover scallops, do it gently! Heat them in a pan over low heat just until they’re warm – about 1-2 minutes per side. Microwaving isn’t recommended as it can make them tough and rubbery. Add a fresh splash of butter to keep them moist.

Preparation Time	10-15 minutes
Cooking Time	5-8 minutes
Total Time	15-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 85-90 g
• Fat: 40-45 g
• Carbohydrates: 5-10 g

Ingredients

• 12 large sea scallops, 1 ¼ to 1 ½ pounds
• 2 teaspoons plain flour, optional
• Salt and freshly ground black pepper
• 2 tablespoons avocado or vegetable oil
• 1 ½ tablespoons butter
• 2 cloves of garlic, minced
• 1 cup basil leaves
• 3 to 4 slices of lemon

Step 1: Prepare the Scallops

Start by patting the scallops dry with a paper towel to remove excess moisture.

Dust one side of the scallops lightly with flour, then season them with salt and pepper to taste.

This helps to create a beautiful crust as they cook.

Step 2: Sear the Scallops

Heat a wide skillet over medium-high heat and add oil to the pan.

Once the oil is hot and shimmery, carefully place the scallops in the pan with the seasoned side down.

Allow them to cook without moving them so they can brown properly, which typically takes about 2 minutes.

Step 3: Season the Other Side

While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.

This ensures both sides are seasoned and will cook evenly.

Step 4: Flip and Cook the Scallops

Flip the scallops over.

If any scallop sticks to the pan, give it a few more seconds, then try again, gently wiggling them from side to side to help release.

This patience helps maintain their beautiful crust.

Step 5: Add Butter and Garlic

Add the butter and garlic to the pan, swirling the butter around as it melts to avoid burning.

Let the scallops cook for another minute or two until they are cooked through and infused with the rich flavors of butter and garlic.

Step 6: Final Touches and Serve

Remove the pan from the heat and gently stir in the basil leaves and lemon slices to add freshness and brightness.

Serve the scallops immediately for the best flavor and texture.