Pan Seared Scallops with Herb Butter Sauce
Elevate your seafood dining experience with these Pan Seared Scallops with Herb Butter Sauce—a luxurious yet surprisingly easy-to-make dish that’s perfect for a special occasion or an indulgent weeknight dinner. Featuring tender, golden-brown sea scallops seared to perfection and bathed in a rich, garlicky herb butter sauce with fragrant notes of parsley, thyme, white wine, and a splash of lemon juice, this recipe is a true showstopper. The creamy, velvety sauce balances bright citrus with savory flavors, making it an irresistible complement to the delicate sweetness of the scallops. Ready in just 25 minutes, this versatile dish pairs beautifully with fluffy rice, al dente pasta, or a crisp green salad, ensuring it becomes your go-to for both entertaining and effortless gourmet meals at home.
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Recipe Information
Ingredients
- 12 large pieces sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 cup white wine
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the scallops dry with paper towels to remove any excess moisture. This ensures a golden sear.
Season both sides of the scallops with salt and black pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Once the butter is melted and the skillet is hot, carefully place the scallops in the pan, making sure not to overcrowd them.
Sear the scallops for 2-3 minutes on each side until they develop a golden crust and are cooked through. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and 3 tablespoons of butter. Reduce the heat to medium.
Mince the garlic and add it to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn it.
Add the white wine and lemon juice, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Let the wine reduce by half, about 2 minutes.
Stir in the heavy cream, fresh parsley, and thyme leaves. Let the sauce simmer for 1-2 minutes until slightly thickened.
Return the scallops to the pan and spoon the herb butter sauce over them to coat.
Serve immediately, garnished with additional parsley if desired. Pair with your favorite side, such as rice, pasta, or a fresh salad.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.8 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
