Pan Roasted Scallops In Butter Recipe

Dry and season scallops

Pat scallops very dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Place scallops on a plate and sprinkle evenly with kosher salt and freshly ground black pepper; let sit at room temperature for 5–10 minutes while you prepare the pan.

Heat pan and sear scallops

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and heat until shimmering but not smoking (about 1–2 minutes). Add half of the butter (2 tbs) to the pan and let it melt and foam. Carefully add scallops to the pan spaced at least 1/2 inch apart so they sear instead of steaming. Do not move them once placed.

Sear scallops on the first side without moving for 1 3/4–2 minutes, until a deep golden-brown crust forms. Flip scallops using tongs or a fish spatula and sear the second side for 1–1 1/2 minutes until opaque through the middle (total cook time about 3–3 1/2 minutes depending on size).

Baste with butter and aromatics

Reduce heat to medium. Add the remaining 2 tbs butter, minced garlic, and thyme sprigs to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the scallops with the foaming butter for 30–45 seconds to impart flavor and finish cooking. Spoon some of the garlic butter over the scallops but avoid burning the garlic (if garlic begins to brown quickly, remove pan from direct heat for a moment).

After basting, remove scallops to a warm plate and tent loosely with foil to rest for 2 minutes. Discard thyme sprigs.

Make quick lemon butter

With pan still warm but off the heat, add lemon zest and lemon juice to the remaining butter-garlic pan sauce and swirl to combine. Taste and if needed add a pinch of salt and a grind of black pepper. Return briefly to very low heat for 10–15 seconds if needed to emulsify, then remove from heat.

Plate scallops over microgreens or baby arugula if using. Spoon the lemon butter sauce over the scallops. Sprinkle chopped parsley on top and serve immediately with extra lemon wedges on the side.