Butter seared scallops are an elegant and surprisingly simple dish that’s perfect for a special occasion or a weeknight treat. The delicate sweetness of fresh scallops, caramelized to perfection in golden butter, is a flavor experience that’s hard to beat. Mastering butter seared scallops will immediately elevate your home cooking! I remember the first time I had scallops like these; a small seaside restaurant, the salt air thick in the breeze, each bite a revelation. Now, I’m excited to share that experience with you.
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Why You Will Love This butter seared scallops Recipe
This butter seared scallops recipe is more than just delicious; it’s a culinary hug. It comes together in under 30 minutes, making it perfect for those busy weeknights when you crave something special. The combination of sweet scallops, rich butter, and fragrant sage is simply irresistible. It feels fancy but is so easy. There’s something incredibly satisfying about achieving restaurant quality results in your own kitchen with such little effort. Plus, the simple preparation really allows the natural flavor of the scallops to shine.
This recipe has become a staple in my kitchen because it is impressive enough for guests, yet comforting enough for my family. I love serving it as a starter, or paired with some simply cooked pasta for a light but satisfying meal. If you’re looking for other quick seafood recipes, check out these Seared Tuna Lettuce Wraps for another easy and flavorful option. The secret is quality ingredients.
Ingredients Needed for This butter seared scallops Recipe
- Scallops: 1 pound, dry packed, patted completely dry
- Butter: 4 tablespoons, unsalted
- Fresh Sage: 1 tablespoon, chopped
- Olive Oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Lemon: 1, juiced
- Salt: To taste
- Black Pepper: To taste
- Optional Garnish: Fresh parsley, chopped
How to Make This butter seared scallops Recipe
- Pat the scallops completely dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and pepper.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until butter is melted and sizzling, watch closely as to prevent burning.
- Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Work in batches if necessary.
- Sear the scallops for 2 to 3 minutes per side, or until golden brown and cooked through. Avoid moving them around while searing to ensure a good crust.
- Remove the scallops from the skillet and set aside.
- Add the remaining 2 tablespoons of butter and minced garlic to the skillet. Cook for about 30 seconds, until fragrant.
- Stir in the chopped fresh sage and lemon juice. Simmer for another 30 seconds.
- Return the scallops to the skillet and toss to coat with the butter sage sauce.
- Serve immediately, garnished with fresh parsley, if desired.
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How to Serve This butter seared scallops Recipe
Serve these golden brown butter seared scallops immediately for the best flavor and texture. They pair beautifully with a variety of sides. Consider serving them over creamy risotto, alongside a fresh green salad, or with roasted vegetables. For a more substantial meal, you could top a bed of pasta with the scallops and butter sage sauce. They also make a fantastic appetizer! Elevate your meal even further by serving these alongside Steak Shrimp Garlic Butter for a truly decadent surf and turf experience.
How to Store This butter seared scallops Recipe
If you have leftover butter seared scallops, store them in an airtight container in the refrigerator. They will keep for up to 2 days. Freezing cooked scallops is not recommended, as it can affect their texture. Reheat gently in a skillet over medium low heat, or in the microwave, until warmed through. Be careful not to overcook them, as they can become rubbery. Add a splash of water or broth to keep them moist while reheating.
Tips to Make This butter seared scallops Recipe
- Dry Scallops are Key: Ensure your scallops are very dry before searing to achieve the best caramelization.
- Don’t Overcrowd the Pan: Overcrowding the pan will steam the scallops instead of searing them. Cook in batches if necessary.
- High Heat is Essential: Use medium high heat to get a good sear without overcooking the inside of the scallops.
- Don’t Overcook: Scallops cook very quickly. Be careful not to overcook them, or they will become tough and rubbery.
- Fresh Sage is Best: Fresh sage adds a wonderful aroma and flavor to the dish.
Helpful Notes for This butter seared scallops Recipe
Scallops are a delicate seafood item, so buy them from a reputable source to ensure freshness. Dry packed scallops are preferred. These have not been treated with preservatives like sodium tripolyphosphate, which can cause them to release too much water and make searing difficult. Sea scallops are larger and more flavorful than bay scallops, making them perfect for searing. Using a heavy bottomed skillet, like cast iron, will help distribute heat evenly and create a better sear.
Variation of This butter seared scallops Recipe
- Spicy: Add a pinch of red pepper flakes to the butter sage sauce for a touch of heat.
- Wine Sauce: Deglaze the pan with a splash of dry white wine after cooking the garlic for an extra layer of flavor.
- Maple Glaze: Drizzle a little maple syrup over the scallops for a sweet and savory twist.
- Citrus Burst: Add the zest of a lemon or orange to the butter sage sauce for a bright, citrusy flavor. For another delicious variation, try topping a Garlic Butter Lobster Tail with the butter seared scallops for an extra decadent meal.
What is the key to perfectly seared butter scallops?
The key to perfectly seared scallops is ensuring they are completely dry before cooking and using a very hot pan. Pat them dry with paper towels to remove excess moisture and sear them in clarified butter or a high smoke point oil with butter for flavor.
How do you know when butter seared scallops are done?
Scallops are done when they are opaque throughout and have a golden-brown crust on the top and bottom. Avoid overcooking them, as they can become rubbery. A good indicator is when the internal temperature reaches 130-135°F.
What side dishes pair well with butter seared scallops?
Butter seared scallops pair well with a variety of side dishes, such as risotto, pasta, roasted vegetables like asparagus or Brussels sprouts, or even a simple salad. A light and bright sauce, such as lemon butter or white wine sauce, can also complement the dish.
Can I use frozen scallops for butter searing?
Yes, you can use frozen scallops, but it’s crucial to thaw them completely and pat them extremely dry before searing. Thaw them in the refrigerator overnight for best results. Drying them thoroughly helps achieve a good sear.
Conclusion
This butter seared scallops recipe is a delightful culinary adventure that’s within reach for every home cook. From the symphony of flavors to the ease of preparation, it’s a dish that will consistently impress. I encourage you to try this butter seared scallops recipe and experience the magic for yourself. Let me know in the comments how they turn out!
Butter Seared Scallops: The Easiest Sage Recipe EVER!
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Tender scallops seared to golden perfection in butter and flavored with fresh sage, garlic, and lemon. This butter seared scallops recipe is quick, easy, and incredibly delicious!
Ingredients
- 1 pound dry packed sea scallops
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Pat the scallops completely dry with paper towels and season generously with salt and pepper.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan.
- Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the scallops from the skillet and set aside.
- Add the remaining 2 tablespoons of butter and minced garlic to the skillet. Cook for about 30 seconds, until fragrant.
- Stir in the chopped fresh sage and lemon juice. Simmer for another 30 seconds.
- Return the scallops to the skillet and toss to coat with the butter sage sauce.
- Serve immediately, garnished with fresh parsley, if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: scallops, butter seared scallops, seafood recipe, quick dinner, sage scallops recipe