Seared Scallops with Herb Butter Sauce
Elevate your dinner table with this elegant recipe for Seared Scallops with Herb Butter Sauce, where tender sea scallops are transformed into a gourmet delight. Perfectly seared to achieve a golden, caramelized crust, these scallops are paired with a luscious sauce featuring unsalted butter, garlic, fresh parsley, thyme, and a splash of white wine. A hint of lemon juice adds brightness, while fragrant herbs create a flavor-packed finish. This quick and easy dish comes together in just 20 minutes, making it ideal for both special occasions and weeknight indulgence. Serve these buttery, herb-infused scallops alongside a creamy risotto, crusty bread, or a crisp green salad for a truly memorable meal. Keywords: seared scallops, herb butter sauce, easy seafood recipe, quick gourmet dinner, elegant scallop recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup white wine
Instructions
Pat the scallops dry with paper towels and season with half of the salt and black pepper evenly on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the scallops in the skillet, leaving space between each one. Sear for 2-3 minutes without moving them, until a golden crust forms on the bottom.
Flip the scallops and cook for another 2 minutes, or until the second side is golden and the scallops are opaque in the center. Remove from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Mince the garlic and add it to the skillet, cooking for 30 seconds until fragrant.
Deglaze the skillet with the white wine, scraping any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
Lower the heat to low and stir in the butter, one tablespoon at a time, until melted and emulsified into the sauce.
Add the lemon juice, chopped parsley, thyme leaves, and the remaining salt and pepper. Stir to combine.
Return the scallops to the skillet and spoon the herb butter sauce over them to warm through, about 1 minute.
Serve immediately, garnished with extra parsley if desired, alongside a fresh salad or risotto.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4780 mg | 208% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1342 mg | 29% | |
*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.
