Buttery, garlicky, and perfectly golden, Garlic Scallops take only 15 minutes. A quick sear gives crisp edges and tender flesh, ideal for a light and satisfying meal.
After sharing my Pasta with Scallops and Lobster Oil, I couldn’t resist making another scallop recipe. A couple of weeks ago, I received a surprise delivery from Ferguson Australia, a South Australian seafood company known for their incredible produce. Inside were plump scallops, three bottles of lobster-infused olive oil, and a packet of Pangkarra’s wholegrain penne.
It felt like Christmas had come early! I used some of the scallops for my pasta dish, then saved the rest for something even simpler.
What Makes Garlic Butter Scallops a Weeknight Favourite
- Quick preparation means you can have a delicious seafood dish on the table in around 15 minutes.
- Small portions make it suitable for light dinners, while larger servings turn it into a main course.
- Leftovers reheat quickly in a hot pan, perfect for next-day lunches or appetisers.
Key Ingredients for Garlic Scallops
Scallops
Fresh or frozen (thawed) scallops work well for this recipe. I used Ferguson’s roe-on meat scallops, which have a delicate sweetness and rich texture. Always dry them well before cooking so they sear instead of steaming.
Garlic
Freshly minced garlic brings out the best in seafood. It cooks quickly, so add it only once the butter starts to foam to keep it from burning.
Butter
Gives flavour and helps create the golden crust on the scallops. Use unsalted butter so you can control the seasoning.
Find the complete list with measurements in the recipe card below.
How to Make Garlic Scallops Recipe
Step 1: Rinse the scallops with cold water and pat dry with paper towels.
Step 2: Heat up a skillet on medium to high heat. Add the olive oil and butter.
Step 3: Sauté the garlic for a few seconds.
Step 4: Add the scallops and pan-sear them for about one and a half minutes per side (cooking time may vary depending on the size of your scallops; aim for a golden crust with a slightly translucent centre). Season with salt and remove from the heat.
Step 5: Sprinkle with parsley and freshly ground pepper and serve immediately.
Frequently Asked Questions
They’re ready once the sides turn opaque and the centre is still slightly translucent. Overcooked scallops become rubbery, so remove them from the heat once they look firm and springy.
Make sure the pan and oil are hot before adding them. Avoid moving the scallops for the first minute, then turn them gently with tongs once a crust forms.
Yes, frozen scallops work well too. Thaw them in the fridge overnight, then pat them completely dry before cooking to help them sear properly instead of steaming.
Extra Help from the Kitchen
Choose Dry Scallops When Buying – Wet-packed scallops release water in the pan, which prevents them from browning properly. Always check the label or ask your fishmonger for dry-packed ones, as they caramelise well when seared.
Preheat the Pan Well – A hot pan is essential for a golden crust. The scallops should sizzle the moment they hit the surface, locking in moisture and keeping the centre tender.
Use Tongs for Turning – Scallops are delicate and can break apart if moved with a spatula. Tongs give better control and let you turn each one gently without tearing.
Wipe the Pan Between Batches – If you’re cooking a larger quantity, remove any excess garlic or browned bits before the next batch. It keeps the butter from burning and the sauce clear and fragrant.
Add a Splash of White Wine – After cooking, deglaze the pan with a small splash of white wine to create a light, buttery sauce that blends the flavour of garlic with the sweetness of the scallops.
Variations and Twists
Garlic Lemon Scallops – Add a squeeze of lemon juice at the end for a light, tangy finish that balances the butter and garlic. Ideal when serving with salad or steamed vegetables.
Chilli Garlic Scallops – Sprinkle a pinch of red chilli flakes into the pan for gentle heat and colour. It adds depth while keeping the scallops’ sweetness intact.
Herbed Scallops – Mix thyme or basil into the garnish for a mild herbal twist that works well with seafood.
Creamy Garlic Scallops – Add a splash of cream once the scallops are out of the pan and simmer briefly for a smooth, rich sauce. Serve with rice or crusty bread to soak up the sauce.
Pasta with Garlic Scallops – Toss the scallops through cooked linguine or spaghetti and drizzle with the garlic butter from the pan for an easy seafood pasta.
Storage and Shelf Life
Garlic Scallops are best enjoyed straight from the pan while they’re still warm. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 1 day.
Reheat quickly in a hot pan for about a minute to warm through, taking care not to overcook the scallops.
Garlic Scallops
Buttery, garlicky, and perfectly golden, Garlic Scallops take only 15 minutes. A quick sear gives crisp edges and tender flesh, ideal for a light and satisfying meal.
Ingredients
- 500 g – 1 lb scallops – cleaned (I used Ferguson’s roe-on meat scallops)
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 cloves garlic – minced
- salt and pepper – to taste
- 1 tbsp parsley – chopped
Instructions
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Rinse the scallops with cold water and pat dry with paper towels.
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Heat up a skillet on medium to high heat. Add the olive oil and butter.
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Sauté the garlic for a few seconds.
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Add the scallops and pan-sear them for about one and a half minutes per side (cooking time may vary depending on the size of your scallops; aim for a golden crust with a slightly translucent centre). Season with salt and remove from the heat.
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Sprinkle with parsley and freshly ground pepper and serve immediately.
Recipe Notes
- You can enjoy these garlic scallops on their own or serve them with pasta like spaghetti for a complete meal.
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For this pan-seared scallops recipe, I used roe-on scallops as we enjoy the roe, but it’s just as tasty with scallops without it.
This post was sponsored by Ferguson Australia. As always, all opinions are my own.
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