Seared Scallops with Garlic Butter & Herb Oil
Golden-seared diver scallops with a silky garlic-butter sauce and a vibrant herb oil for drizzling. Restaurant-quality in 15 minutes, no fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 6 count large sea scallops (U10 or U12), patted very dry
- 4 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp fresh parsley or chives, chopped
- 3 tbsp extra virgin olive oil
- ½ whole lemon
- 1 pinch fleur de sel or sea salt flakes
Instructions
- 1
Heat 2 tbsp butter in a 12-inch skillet over medium-high until foaming stops and it smells nutty, about 90 seconds.
- 2
Season scallops generously with salt and pepper. Sear 90 seconds per side without moving—edges should turn golden, centers still tender.
- 3
Transfer scallops to a plate. Reduce heat to medium, add remaining 2 tbsp butter and garlic to the pan.
- 4
Cook garlic 30 seconds until fragrant. Whisk in parsley and remove from heat.
- 5
Whisk olive oil and a squeeze of lemon juice in a small bowl to make the herb oil.
- 6
Plate scallops, drizzle with garlic butter and herb oil, finish with fleur de sel and lemon wedge.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- small mixing bowl
- whisk
- paper towels
- cutting board
- sharp knife
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