Garlic Butter Scallops Recipe

Published on January 19th 2022 by Chigoziri Nwachuku.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up shot of Garlic Butter Scallops in a plate with lemon slices and garnish

Looking for an easy weeknight dinner option? Try these Garlic Butter Scallops. Tastes tender and savory on the inside and crispy, golden-brown on the outside. And they're served in a creamy garlic butter sauce. You'll get to feel like you're eating at a fine dining restaurant. Serve on a bed of noodles or zucchini noodles.

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Time & Serves

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Serves
4 persons

Ingredients

  • 1 1/4 pounds Sea Scallops

  • Salt and Chili Pepper to taste

  • 1 tablespoon Olive Oil

  • 3 tablespoons Unsalted Butter

  • 4 cloves Garlic, minced

  • 1 tablespoon Lemon Juice

  • Fresh herbs for garnish 

  • Lemon slices for garnish

Instructions

Pat dry the scallops with a paper towel.

Season scallops with salt and chili pepper.

To a large skillet over medium-high heat, add olive oil.

Once olive oil is hot, add scallops and fry for 2 to 3 minutes on one side. Then, flip over and fry for 2 to 3 more minutes before removing scallops.

Add butter to the skillet. Once hot, add garlic and sauté for 30 seconds.

Add lemon juice and scallops, spooning sauce on top. Garnish with fresh herbs and lemon slices. 

Chigoziri Nwachuku
Author:

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

More posts by Chigoziri Nwachuku

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Keywords
garlic butter scallops, lemon, pasta, how to pan-fry, how to make, recipe

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Chigoziri Nwachuku
Author:

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

More posts by Chigoziri Nwachuku