Roasted Scallops with Garlic
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes like you've spent hours in the kitchen. Scallops are naturally high in protein and low in fat, making them a nutritious choice that feels indulgent. The beauty of this recipe lies in its simplicity: butter, garlic, fresh herbs, and a squeeze of lemon juice transform tender scallops into something restaurant quality. Everything goes into one pan, so cleanup is minimal and the flavors meld beautifully while they roast. Whether you're cooking for yourself or impressing guests, this dish delivers elegance without the stress.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry with paper towels)
- 6 tablespoonsbutter(divided)
- 8garlic cloves(minced, divided)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonfreshly ground black pepper
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme(chopped)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Remove the side muscle from each scallop and pat them thoroughly dry using paper towels; dry scallops are essential for achieving a golden crust.
Tip: Moisture is the enemy of browning, so don't skip the drying step.
- 2
Preheat your oven to 400°F and place a large cast-iron or heavy-bottomed skillet in the oven to heat for 5 minutes.
Tip: A preheated pan ensures immediate caramelization when scallops hit the surface.
- 3
While the pan heats, melt 2 tablespoons of butter in a small saucepan over low heat, add 6 minced garlic cloves, and cook gently for 2-3 minutes until fragrant but not browned.
Tip: Low heat prevents the garlic from burning and turning bitter.
- 4
Carefully remove the hot skillet from the oven and add the olive oil, swirling to coat evenly.
Tip: Work quickly to maintain the pan's heat.
- 5
Season the scallops on both sides with salt and pepper, then arrange them in a single layer in the hot skillet without crowding.
Tip: Space them at least half an inch apart for proper browning.
- 6
Roast for 4-5 minutes until the bottoms develop a golden-brown crust, then carefully flip and roast for another 3-4 minutes on the other side until opaque throughout.
Tip: Scallops cook quickly; avoid overcooking or they'll become rubbery.
- 7
Remove the skillet from the oven and immediately drizzle the garlic-butter mixture over the scallops, then add the remaining 4 tablespoons of cold butter and the fresh lemon juice.
Tip: The residual heat will melt the butter into a luxurious sauce.
- 8
Toss the scallops gently to coat with the sauce, then sprinkle with fresh parsley, thyme, and red pepper flakes just before serving.
Tip: Fresh herbs added at the end preserve their bright flavor and color.
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