Dinner
Seared Scallops with Garlic Butter and Basil
A hot skillet gives scallops their browned edges; a separate panful of garlic butter brings the finish. A little vinegar cuts through the richness just before serving.
- Servings
- 4
- Cuisine
- French-inspired
Bring it to the table
Brown the garlic before the scallops
Cook the sliced garlic gently in butter, then move it out of the skillet. Sear the scallops in oil so the garlic stays golden rather than burning while the seafood cooks.
At the table
Spoon the garlic butter over the scallops and add basil at the last moment. Serve with bread or a simple salad alongside.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 tbsp unsalted butter
- 6 cloves garlic — sliced
- 2 tsp sherry vinegar or red wine vinegar
- black pepper — freshly ground, to taste
- 1 lb dry sea scallops
- kosher salt — to taste
- 1 tbsp olive oil or vegetable oil — plus more as needed
- basil leaves — torn, for serving
A few useful notes.
Dry-packed scallops and a well-dried surface help the scallops sear. Leave space in the pan instead of crowding them.
Let the color and doneness guide you; smaller scallops may finish sooner than the step times suggest.
The cooking plan
How to make Seared Scallops with Garlic Butter and Basil.
Melt the butter in a large nonstick skillet over medium heat. Add the sliced garlic and swirl occasionally for about 5 minutes, lowering the heat if it colors too quickly. When the garlic is golden and the butter is lightly browned, scrape everything into a small bowl. Wipe out the skillet.
Pat the scallops thoroughly dry and season with salt. Warm the oil in the skillet over medium-high heat. Arrange the scallops with space between them; work in batches if necessary.
Leave the scallops in place until a golden crust forms underneath, about 5 minutes, moving the skillet gently if needed and adding a little more oil if it dries out. Flip and cook about 2 minutes more, until the flesh is firm, pearly and opaque throughout. Timing depends on their size; most seafood should reach 145°F.
Stir the vinegar into the reserved garlic butter. Taste and add salt and pepper as needed. Transfer the scallops to a platter, spoon over the garlic butter and finish with torn basil.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Seared Scallops with Garlic Butter and Basil
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Melt the butter in a large nonstick skillet over medium heat. Add the sliced garlic and swirl occasionally for about 5 minutes, lowering the heat if it colors too quickly. When the garlic is golden and the butter is lightly browned, scrape everything into a small bowl. Wipe out the skillet.
- Pat the scallops thoroughly dry and season with salt. Warm the oil in the skillet over medium-high heat. Arrange the scallops with space between them; work in batches if necessary.
- Leave the scallops in place until a golden crust forms underneath, about 5 minutes, moving the skillet gently if needed and adding a little more oil if it dries out. Flip and cook about 2 minutes more, until the flesh is firm, pearly and opaque throughout. Timing depends on their size; most seafood should reach 145°F.
- Stir the vinegar into the reserved garlic butter. Taste and add salt and pepper as needed. Transfer the scallops to a platter, spoon over the garlic butter and finish with torn basil.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why take the garlic butter out of the skillet?
It lets the scallops sear over higher heat while keeping the already-golden garlic from burning. Add the butter back as a finishing sauce.
When should I turn the scallops?
Wait until the first side is browned and releases from the pan. Finish cooking the second side until the flesh is firm and opaque throughout.
Keep the good food going
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