Garlic Butter Pan-Seared Sea Scallop Scampi Recipe

Name: Garlic Butter Pan-Seared Sea Scallop Scampi Recipe (15-Minute)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 600 g Jumbo dry-packed sea scallops (side muscles removed); 60 g Unsalted butter (divided); 15 ml Extra virgin olive oil; 5 cloves Garlic cloves, finely minced; 80 ml Dry white wine (Pinot Grigio or Sauvignon Blanc); 30 ml Freshly squeezed lemon juice; 2 g + 3g Red pepper flakes & fine sea salt; 15 g Fresh Italian parsley, finely chopped

Jump to Recipe Step-by-Step

If you crave a seafood dinner that feels like dining along the coast, this Garlic Butter Pan-Seared Sea Scallop Scampi Recipe (15-Minute) delivers every single time. Featuring jumbo dry-packed sea scallops, unsalted butter and garlic , finely, it locks in tender juiciness and bright herb aromatics in under 15 min with virtually effortless cleanup.

Ingredients

4 servings

1.3 lbs (approx 12-14 jumbo scallops) Jumbo dry-packed sea scallops (side muscles removed)
4 tbsp Unsalted butter (divided)
1 tbsp Extra virgin olive oil
5 cloves Garlic cloves, finely minced
1/3 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
2 tbsp Freshly squeezed lemon juice
1/4 tsp flakes, 1/2 tsp salt Red pepper flakes & fine sea salt
2 tbsp Fresh Italian parsley, finely chopped

Step-by-Step Instructions

Remove tough side muscle from each scallop. Press thoroughly dry between paper towels for **3 minutes**. Season tops with sea salt.

Heat olive oil and 1 tbsp butter in a stainless steel skillet over high heat until smoking. Add scallops in a single layer; **sear undisturbed for 2 minutes** until a deep golden crust forms.

Flip scallops; **cook for 1.5 minutes** more. Transfer scallops to a warm plate.

In the same pan, sauté garlic for 30 seconds. Deglaze with white wine and lemon juice; simmer for **2 minutes** until reduced by half. Swirl in remaining 3 tbsp cold butter and parsley. Pour over scallops and serve.

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Chef Amara’s Kitchen Secrets & Pro Tips

Do not crowd the skillet when searing; give scallops at least 1 inch of breathing room so steam can escape freely.
Swirl cold butter into the white wine sauce off the heat for an emulsified, restaurant-glossy finish.

1. Pat Surfaces Completely Dry: Always pat seafood dry with clean paper towels before it hits the skillet. Surface moisture creates steam; dry protein sears instantly into a golden, flavorful crust. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Do not crowd the skillet when searing; give scallops at least 1 inch of breathing room so steam can escape freely.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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Why Did My Garlic Butter Pan-Seared Sea Scallop Scampi Recipe (15-Minute) Stick to the Skillet?: Seafood sticks when the pan is not hot enough or if attempted to flip too quickly. Allow the fillet to sear undisturbed over medium-high heat; as the crust caramelizes, it will naturally release cleanly from the metal.
How to Avoid Rubberiness?: Seafood cooks in mere minutes. Remove fish or shellfish from direct heat the moment flesh turns opaque—residual carryover heat on the warm platter finishes cooking without toughening.

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Storage, Freezing & Reheating Guidelines

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Store cooked seafood in a shallow airtight glass container in the coldest part of the refrigerator for up to 2 days. Reheat gently in a lightly oiled covered skillet over medium-low heat for 3–4 minutes. Avoid high-power microwaving to prevent rubbery texture.

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Frequently Asked Questions

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Q: Can I make this with frozen fish fillets? A: Yes, but ensure fillets are thawed completely in the refrigerator overnight and thoroughly dried with paper towels before cooking.

Q: What white wine pairs best with this dish? A: A crisp, high-acid white wine such as Sauvignon Blanc, Pinot Grigio, or dry Chardonnay pairs divinely with the seafood flavors.

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Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 4)

320 Calories

6g Carbs 2% DV

28g Protein 56% DV

18g Fat 23% DV

0g Fiber 0% DV

490mg Sodium 21% DV

Carbs 8% Protein 38% Fat 54%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Seafood
Dietary High-Protein, Keto, Gluten-Free
Total Time 15 min
Yield 4 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

View Full Culinary Bio →

Garlic Butter Pan-Seared Sea Scallop Scampi Recipe (15-Minute)

Ingredients

Step-by-Step Instructions

Pat Scallops Dry

Sear Scallops

Flip & Baste