Mediterranean Buttery Garlic Seared Scallops
This dish captures the essence of simple, coastal Mediterranean cooking—fresh, high-quality ingredients brought together in minutes. The scallops are seared to a golden crust in olive oil and butter, then infused with garlic, lemon, and parsley for a light yet rich flavor. It’s elegant enough for dinner guests but quick enough for a weeknight treat. Pair it with a crisp salad, roasted vegetables, or a glass of chilled white wine for a perfectly balanced meal.
Time:
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Total Time: 18 minutes
Ingredients:
1 to 1¼ pounds sea scallops, side muscle removed
Salt and freshly ground black pepper, to taste
1 tbsp olive oil (or canola oil)
2 tbsp butter
3 cloves garlic, minced
1 tbsp fresh lemon juice, plus lemon wedges for serving
2 tbsp fresh parsley, chopped
Instructions:
Prepare the scallops:
Pat the scallops completely dry with paper towels. This is essential for a good sear. Season both sides generously with salt and pepper.
Heat the pan:
Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and let it get hot—almost shimmering, but not smoking.
Sear the scallops:
Add the scallops in a single layer, making sure they don’t touch. Sear for 1½ to 2 minutes per side without moving them until a deep golden crust forms. Flip and cook the other side for about 1½ minutes more, until opaque and just cooked through. Transfer to a plate and keep warm.
Make the buttery garlic sauce:
Reduce heat to medium. In the same pan, add the butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it brown. Add the lemon juice and swirl to combine.
Combine and serve:
Return the scallops briefly to the pan, spooning the garlic-butter sauce over them. Sprinkle with chopped parsley.
Serve hot:
Plate immediately with extra lemon wedges for squeezing over the top.
Tips & Variations
Buy the Right Scallops
Choose dry-packed sea scallops instead of “wet” or chemically treated ones. Dry scallops sear beautifully and taste pure, while wet scallops tend to steam and release excess liquid.
Pat Them Dry—Twice
Moisture is the enemy of a good sear. Before cooking, pat scallops thoroughly with paper towels, then let them sit on a fresh towel for a few minutes to absorb any remaining moisture.
Get the Pan Hot Enough
Use a heavy skillet (cast iron or stainless steel) and heat the oil until it’s shimmering. If the pan isn’t hot, the scallops will stick and won’t form that signature golden crust.
Don’t Crowd the Pan
Cook in batches if needed. Overcrowding lowers the pan temperature, causing steaming instead of searing.
Timing Is Key
Scallops cook fast—about 1½ to 2 minutes per side. Overcooking will make them rubbery. Look for an opaque center and a firm yet slightly springy texture.
Add Butter After the Sear
Start searing in oil (it handles high heat better), then add butter later for flavor and that glossy, golden finish.
Deglaze for Extra Flavor
After removing scallops, deglaze the pan with a splash of white wine or broth to lift up the caramelized bits. Stir this into your garlic-butter sauce for an added layer of flavor.
Finish with Brightness
A squeeze of fresh lemon juice and sprinkle of parsley balance the richness of butter and highlight the scallops’ sweetness.
Flavor Twists:
Mediterranean Herb Blend: Add chopped thyme, oregano, or dill with the parsley.
Garlic-Lemon Cream Sauce: Whisk a tablespoon of cream or Greek yogurt into the sauce for a velvety touch.
Citrus Kick: Add orange zest along with lemon juice for a subtle Mediterranean citrus twist.
Spicy Option: Sprinkle in a pinch of red pepper flakes when sautéing the garlic.
Serving Variations:
Serve over risotto, couscous, or lemon orzo for a more filling meal.
Pair with grilled vegetables, sautéed spinach, or roasted asparagus.
For a light lunch, serve the scallops over a Mediterranean salad with cherry tomatoes, olives, and feta.
Q&A
Q: How do I know when scallops are perfectly cooked?
They should be golden brown on the outside and just opaque in the center. When pressed gently, they should feel firm but spring back slightly. If they’re too firm or rubbery, they’ve overcooked.
Q: Can I use frozen scallops?
Yes. Just thaw them completely in the refrigerator and pat them dry before cooking. Any excess moisture will prevent them from searing properly.
Q: What’s the best pan to use?
A cast-iron or stainless-steel skillet is ideal. Nonstick pans can work but won’t give as good a crust.
Q: Can I make the garlic butter sauce ahead?
You can prepare the garlic-butter mixture a few hours in advance and rewarm it gently before serving. However, scallops should always be cooked fresh right before eating.
Q: How do I prevent scallops from sticking?
Make sure your pan and oil are hot before adding them. Don’t move them too soon—once the crust forms, they’ll naturally release from the pan.
Q: What can I serve with them?
These scallops go beautifully with Mediterranean sides like lemon risotto, roasted vegetables, or a simple arugula salad. A chilled white wine or sparkling water with lemon complements the flavors nicely.
Q: Can I add other flavors to the sauce?
Yes. A splash of white wine, a sprinkle of chili flakes, or a handful of chopped capers adds brightness and depth to the buttery sauce.
Nutrition
(Per Serving, Approx. 4 Servings)
Calories: 290
Protein: 25g
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Cholesterol: 75mg
Sodium: 420mg
Potassium: 500mg
(Values may vary depending on oil type and portion size.)
Conclusion
Mediterranean Buttery Garlic Seared Scallops are proof that the simplest dishes often taste the most luxurious. The golden crust, fragrant garlic, and silky butter sauce come together in minutes, creating a restaurant-quality meal at home. Each bite delivers a mix of sweetness from the scallops, richness from the butter, and freshness from lemon and herbs. Whether you serve them with a crisp salad, creamy risotto, or roasted veggies, this dish always feels like a little taste of the Mediterranean coast.