Garlic Butter Herb Scallops are pan seared and have the best buttery garlic herb sauce. This is a quick and simple meal that tastes straight from a restaurant!
If you looking for another amazing scallop recipe, be sure to check out these Pan Seared Scallops with a Lemon Caper Sauce!
Garlic Butter Herb Scallops
If you’ve never tried scallops then you are in for a treat! Fish, seafood, turkey, and chicken have been a huge part of my diet lately and when I wanted something just as healthy to switch things up, I added in scallops.
They are often described as similar to crab or lobster, but more firm. Their flavor tends to be sweet and delicate, but it’s the texture that really makes them interesting and enticing. When cooked correctly, they are soft and chewy but not rubbery or tough. This recipe is packed with flavor and you will LOVE how they taste!
Are sea scallops good for you?
Scallops are 80 percent protein and a good source of magnesium and potassium. They are a delicious and healthy entree but once you add in the butter and garlic, they have so much flavor!
How to Make Garlic Butter Herb Scallops
These scallops are quick and easy to make!
- Add Scallops to Brine: In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
- Drain and Pat: Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
- Cook: In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
- Sauté with butter: Add the butter, garlic, and fresh herbs. Sauté for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.
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In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
Add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.
Calories: 190kcalCarbohydrates: 5gProtein: 14gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 50mgSodium: 10002mgPotassium: 256mgFiber: 0.4gSugar: 0.1gVitamin A: 302IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.