Romantic Garlic Butter Scallops

Name: Romantic Garlic Butter Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; Chopped parsley for garnish

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I absolutely adore cooking scallops, especially when it comes to impressing someone special. The combination of succulent scallops with rich garlic butter creates an aroma that fills the kitchen and sets the perfect mood for a romantic dinner. In just a matter of minutes, I can elevate a simple meal into something unforgettable. The key is to not overcook the scallops, as they should remain tender and juicy. I love serving them alongside a light salad or a glass of white wine to complete the experience.

Created by

Ione Rutherford

Last updated on 2026-01-11T18:08:38.323Z

I remember the first time I made these Garlic Butter Scallops; it was for my partner's birthday. The thrill of flipping those delicate morsels in the pan, hearing that satisfying sizzle, was exhilarating. I was nervous but excited to create something special, and when the dish was served, the smiles on our faces were priceless.

One of my favorite tips is to make sure the scallops are dry before hitting the pan. This ensures a beautiful golden crust and prevents them from steaming. Timing is key; just 2-3 minutes per side is all you need for perfection!

Why You'll Love This Recipe
Irresistibly rich garlic butter sauce adds depth of flavor
Quick cooking time makes it ideal for last-minute romantic dinners
Elegant presentation that's sure to impress your guest

The Art of Searing Scallops

Searing scallops is all about precision. Start with a dry surface to prevent steaming instead of searing. Pat them with paper towels to absorb excess moisture and season generously with salt and pepper. When placing scallops in the pan, ensure they have enough space to promote even browning. If they touch, they will release moisture, leading to soggy, less flavorful scallops. Sear until you achieve a rich, golden crust, which typically takes about 2-3 minutes on each side.

Using a cast-iron skillet is ideal for searing, as it retains heat exceptionally well and provides a great sear. However, a non-stick skillet can also be effective if carefully managed. If you notice them beginning to stick to the pan, they may still need a bit more time to develop a crust—patience is key here. Once flipped, the scallops should easily release without tearing.

Perfecting the Garlic Butter Sauce

The garlic butter sauce is what elevates these scallops from ordinary to extraordinary. Use fresh garlic for the best flavor; I recommend crushing rather than mincing for a more robust aromatics experience. Add the garlic later in the cooking process to prevent it from burning, which can yield a bitter taste. The butter should be used liberally, as it not only helps in basting but also adds a luxurious richness that complements the scallops beautifully.

For a twist, consider adding a splash of white wine or lemon juice to the pan alongside the garlic and butter. This can enhance the depth of flavor and provide a lovely acidity that balances the richness of the butter. Just be sure to allow it to cook down for a minute, allowing the alcohol to evaporate and leaving behind the essence without any bitterness.

Ingredients

For the Scallops

8 large sea scallops
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season with salt and pepper on both sides.

Heat the Pan

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until shimmering.

Sear the Scallops

Carefully add the scallops to the skillet, making sure they do not touch. Sear for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes.

Add Garlic Butter

In the last minute of cooking, add the minced garlic and remaining butter to the pan. Baste the scallops with the melted butter and garlic.

Garnish and Serve

Remove the scallops from the pan, sprinkle with chopped parsley, and serve immediately.

Pro Tips

To add a touch of acidity, drizzle some lemon juice over the scallops just before serving. This brightens the dish and complements the richness beautifully.

Serving Suggestions

Pair your garlic butter scallops with a light arugula salad dressed in a simple vinaigrette. This won't overwhelm the palate and brings a refreshing contrast to the rich scallops. For something heartier, consider serving them over a bed of creamy risotto or with a side of garlic mashed potatoes, which will complement the flavors wonderfully.

A chilled glass of Sauvignon Blanc or a light Pinot Grigio would beautifully accompany this dish. The crisp acidity of the wine enhances the scallops’ delicate flavors and cuts through the richness of the garlic butter.

Make-Ahead Tips

While scallops are best cooked fresh, if you're planning for a special dinner, you can prepare the garlic butter sauce ahead of time. Store it in the refrigerator and gently reheat before the scallops are ready to be cooked. Just ensure you melt the butter and heat the garlic without burning it when you’re ready to serve.

If you need to scale the recipe, simply increase the timing accordingly. For every four additional scallops, add an extra tablespoon of butter and garlic while maintaining the same cooking technique. Remember that you'll need a larger skillet or possibly a second pan to ensure even cooking.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What wine pairs well with scallops?

A crisp white wine like Sauvignon Blanc or a light Chardonnay enhances the flavors of scallops perfectly.

→ How do I know when scallops are cooked?

Scallops are cooked when they are opaque and firm to the touch. They should not be rubbery.

→ Can I add vegetables to this dish?

Absolutely! Asparagus or spinach would pair nicely and can be sautéed in the same pan.