Pan Seared Scallops with Garlic Rosemary Butter
Pan Seared Scallops with Garlic Rosemary Butter
Ingredients
- 12 large sea scallops, muscles removed, patted very dry
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 clove garlic, smashed or roughly chopped
- 1 sprig fresh rosemary
Instructions
- 1
Begin by thoroughly patting the scallops dry with paper towels. This is a crucial step to achieve a good sear, as any moisture will steam the scallops instead of searing them.
⏱️ 2 min
- 2
Season the dried scallops generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 1 min
- 3
Place a heavy-bottomed pan, preferably a cast iron skillet, over high heat. Allow the pan to heat for 2-3 minutes until it's very hot but not smoking.
⏱️ 3 min
- 4
Add the olive oil and 1 tablespoon of unsalted butter to the hot pan. Swirl to coat the bottom of the pan as the butter melts.
⏱️ 1 min
- 5
Carefully place the seasoned scallops into the hot pan in a single layer, ensuring not to overcrowd the pan. Work in batches if necessary. Do not move the scallops once they are in the pan.
⏱️ 1 min
- 6
Sear the scallops for 2 minutes without touching them. This allows a beautiful golden-brown crust to form.
⏱️ 2 min
- 7
Flip the scallops over. Add the remaining 1 tablespoon of butter, the smashed garlic clove, and the sprig of fresh rosemary to the pan.
⏱️ 1 min
- 8
Continue to cook the scallops for another 2 minutes, basting them occasionally with the melted butter, garlic, and rosemary. The scallops should be opaque throughout with a golden crust.
⏱️ 2 min
- 9
Remove the scallops from the pan immediately and serve hot with your desired side dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan Seared Scallops with Garlic Rosemary Butter
- 12 large sea scallops, muscles removed, patted very dry
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 clove garlic, smashed or roughly chopped
- 1 sprig fresh rosemary
Instructions
- 1
Begin by thoroughly patting the scallops dry with paper towels. This is a crucial step to achieve a good sear, as any moisture will steam the scallops instead of searing them.
⏱️ 2 min - 2
Season the dried scallops generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 1 min - 3
Place a heavy-bottomed pan, preferably a cast iron skillet, over high heat. Allow the pan to heat for 2-3 minutes until it's very hot but not smoking.
⏱️ 3 min - 4
Add the olive oil and 1 tablespoon of unsalted butter to the hot pan. Swirl to coat the bottom of the pan as the butter melts.
⏱️ 1 min - 5
Carefully place the seasoned scallops into the hot pan in a single layer, ensuring not to overcrowd the pan. Work in batches if necessary. Do not move the scallops once they are in the pan.
⏱️ 1 min - 6
Sear the scallops for 2 minutes without touching them. This allows a beautiful golden-brown crust to form.
⏱️ 2 min - 7
Flip the scallops over. Add the remaining 1 tablespoon of butter, the smashed garlic clove, and the sprig of fresh rosemary to the pan.
⏱️ 1 min - 8
Continue to cook the scallops for another 2 minutes, basting them occasionally with the melted butter, garlic, and rosemary. The scallops should be opaque throughout with a golden crust.
⏱️ 2 min - 9
Remove the scallops from the pan immediately and serve hot with your desired side dishes.
⏱️ 1 min