If you’ve ever craved a restaurant-quality seafood dish that tastes fancy but is surprisingly simple to make, I have just the thing: the Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe. These scallops come out perfectly golden, tender, and infused with the refreshing brightness of lemon and the earthy aroma of fresh herbs. It’s a recipe that feels like a special treat yet comes together quickly, ideal for impressing guests or just elevating a weeknight dinner. Once you try this recipe, it might just become your new go-to for seafood night.
Ingredients You’ll Need
This recipe calls for just a handful of ingredients, each carefully chosen to bring out the best in the scallops. They are simple yet essential, balancing rich, savory flavors with fresh citrus and aromatic herbs to create a harmonious dish that delights every sense.
- 1 pound large sea scallops: Look for dry-packed scallops for the best searing results and that beautiful caramelized crust.
- 1 teaspoon kosher salt: Enhances the natural sweetness of the scallops without overpowering them.
- ¼ teaspoon freshly ground black pepper: Adds just a touch of gentle heat and depth.
- 3 tablespoons olive oil: Provides a high smoke point and fruity flavor to sear the scallops perfectly.
- 2 tablespoons unsalted butter: Adds richness and helps carry the flavors of garlic and herbs.
- 2 cloves garlic (smashed and peeled): Offers a mellow, aromatic note that infuses the butter as the scallops cook.
- 1 sprig fresh rosemary (about 4 inches): Brings an earthy, pine-like fragrance complementing the seafood beautifully.
- 6 sprigs fresh thyme: Delicate and fragrant, thyme works perfectly alongside rosemary and garlic.
- ½ lemon (juiced): Adds a bright, zesty finish to balance the richness of the butter and scallops.
How to Make Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe
Step 1: Prep Your Scallops
Start by carefully patting the scallops dry with paper towels on both sides—this step is crucial for getting that gorgeous sear and avoiding steaming in the pan. If you spot the small adductor muscle still attached, gently pull it off to ensure an even cook and better texture.
Step 2: Season the Scallops
Sprinkle the kosher salt and freshly ground black pepper evenly over your scallops. These simple seasonings allow the natural sweetness of the scallops to shine while enhancing their flavor in just the right way.
Step 3: Heat the Pan and Add Oil
Use a large, heavy-bottomed skillet—preferably cast iron for even heat retention—and heat it over medium heat. Add the olive oil and wait for it to shimmer and release a fragrant aroma. This is your signal to add the scallops. If the scallops do not start sizzling immediately when they hit the pan, remove them and wait a little longer for the pan to reach the correct heat.
Step 4: Sear the Scallops
Place scallops flat side down, careful not to crowd the pan. Cook for 3 minutes without moving them; this creates a deep golden crust. If they don’t release easily after 3 minutes, give them another minute—patience is key for that perfect sear!
Step 5: Flip and Finish with Butter and Herbs
Turn the scallops gently and reduce the heat to low. Add butter, garlic, rosemary, thyme, and lemon juice to the pan. Spoon the melted butter and herb mixture over the scallops continuously for about 2 minutes. This bastes the scallops with all those beautiful flavors and keeps them moist and tender.
Step 6: Serve Immediately
Once done, remove the scallops from heat and transfer them onto plates promptly. These seared beauties are best enjoyed fresh while still warm and juicy.
How to Serve Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or a thin twist of lemon zest adds a lovely pop of color and fresh flavor that complements the herbs in the dish without overwhelming the scallops. Finish with a few extra drops of lemon juice for that bright kick just before serving.
Side Dishes
Seared scallops pair wonderfully with a variety of sides. Light, fluffy risotto or creamy mashed potatoes soak up the flavorful pan sauce beautifully. For a fresh twist, serve alongside roasted asparagus or a vibrant arugula salad dressed in a lemon vinaigrette—both bring a delightful freshness that balances the rich scallops perfectly.
Creative Ways to Present
Serve these scallops over a bed of sautéed spinach or a cauliflower puree for a stunning presentation. For dinner parties, utilize small plates or even large spoons to offer scallops as elegant appetizers. Drizzling a touch of herb-infused oil around the plate adds a gourmet flair that will impress every guest at your table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place scallops in an airtight container and refrigerate them promptly. They are best eaten within 24 hours for optimal texture and freshness. Keep the scallops separate from any sides or sauces to avoid sogginess.
Freezing
Because scallops are delicate, freezing cooked scallops isn’t ideal as they can become rubbery when thawed. It’s better to freeze them raw if you want to keep scallops for longer periods, but once cooked using the Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe, enjoy them fresh.
Reheating
Reheat leftovers gently in a skillet over low heat with a splash of butter or olive oil. Avoid microwaving, which can toughen scallops. Low and slow heat keeps them succulent without overcooking.
FAQs
Can I use frozen scallops for this recipe?
Fresh, dry-packed scallops are preferred for the Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe because frozen scallops often release water, which can inhibit a good sear. If using frozen, thaw them thoroughly and pat extremely dry.
How do I get a perfect sear on scallops?
The key is a very hot pan and dried scallops. Avoid overcrowding the pan, and do not move the scallops during the initial sear to develop that irresistible golden crust.
Can I substitute the herbs in the recipe?
Rosemary and thyme provide a classic flavor combo for this recipe, but if you prefer, you could experiment with tarragon, basil, or parsley to create a different aromatic profile.
What’s the best way to serve leftover scallops?
Leftover scallops can be chopped and tossed in a salad, stirred into a light pasta dish, or included in a seafood chowder to enjoy their delicate flavor in new ways.
Is this recipe gluten-free?
Absolutely! This Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities.
Final Thoughts
This Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe is one of those magical dishes that feels fancy but is totally accessible to anyone willing to give it a try. The combination of simple ingredients working together to create something truly special is why I adore sharing this recipe. So grab some fresh scallops, follow these steps, and prepare to wow yourself and everyone you serve—it’s a seafood experience you won’t forget!
Print
Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Seafood
- Method: Stovetop
- Cuisine: American
Description
A simple yet elegant recipe for perfectly seared sea scallops with a flavorful garlic-herb butter sauce. This quick stovetop dish results in scallops with a golden crust and tender interior, enhanced with fresh rosemary, thyme, and a hint of lemon.
Ingredients
Seafood
- 1 pound large sea scallops (about 15 scallops)
Seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Cooking
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 2 cloves garlic (smashed and peeled)
- 1 sprig fresh rosemary (about 4 inches)
- 6 sprigs fresh thyme
- ½ lemon (juiced)
Instructions
- Prepare the scallops: Spread the scallops out on a paper towel and pat them dry on both sides. Remove the adductor muscle (the little rectangular piece) from each scallop if still attached by gently pulling it off with your fingers.
- Season: Sprinkle the kosher salt and freshly ground black pepper evenly over the scallops to enhance their natural flavor.
- Heat the pan: Place a large heavy-bottomed skillet, preferably cast iron, over medium heat. Add the olive oil. Wait until the oil is hot and fragrant before proceeding to the next step.
- Sear the scallops: Add the scallops to the skillet, placing them on one of their flat sides. They should sizzle immediately; if not, remove the scallops and let the pan heat more. Cook the scallops without moving them for 3 minutes until they develop a deep golden brown crust and release easily from the pan.
- Flip and baste: Flip the scallops carefully. Lower the heat to low and add the butter, smashed garlic cloves, rosemary, thyme, and lemon juice to the pan. Cook the scallops for an additional 2 minutes while continuously spooning the melted butter and herbs over them (basting) to infuse flavor and keep them moist.
- Serve: Remove the scallops from the pan immediately to avoid overcooking and serve them hot, paired with your favorite side dishes.
Notes
- Patting the scallops dry is essential for a good sear.
- Removing the adductor muscle prevents a chewy texture.
- Use fresh herbs for the best flavor.
- Do not overcrowd the pan to ensure even searing.
- Serve immediately for optimal taste and texture.
