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Golden pan-seared scallops with parsley and lemon in buttery sauce on white plate – perfect gourmet seafood dish.

Pan-Seared Scallops

Ely Rechard
Juicy, buttery scallops with a golden crust. Fast, elegant, and pan-seared to perfection!
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Ingredients
  

  • 12 large dry-packed scallops
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 clove garlic minced
  • 2 sprigs thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • Optional: lemon wedges white wine, parsley

Instructions
 

  • 1. Pat scallops dry and season with salt and pepper.
  • 2. Heat oil in a skillet until shimmering.
  • 3. Place scallops flat-side down. Cook 2–3 mins.
  • 4. Flip, add butter, garlic, and thyme.
  • 5. Baste scallops in melted butter. Cook 1–2 mins more.
  • 6. Optional: remove scallops, deglaze with white wine, and drizzle sauce over.

Notes

Use dry scallops for the best sear.
Don’t overcrowd the pan.
Try adding orange zest or soy sauce for variations.