Name: Seared Sea Scallops with Garlic, Rosemary, and Lemon Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 pound large sea scallops (about 15 scallops); 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 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)

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

Scale

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)

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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.