If you’ve ever wanted to impress at dinner with something that’s elegant, quick to prepare, and absolutely bursting with flavor, this Seared Scallops with Parsley Butter Recipe is your new best friend. Tender, golden-perfect scallops paired with the rich, herbaceous notes of parsley butter create a dish that feels luxurious yet comforting. It’s the kind of meal that makes everyone linger at the table a little longer, savoring every bite and asking for seconds before you even finish plating.
Ingredients You’ll Need
This recipe calls for a handful of simple, high-quality ingredients that work together beautifully to deliver stunning taste and texture. Each one plays a crucial role, from ensuring the scallops get that perfect sear to enriching the dish with fresh, buttery goodness.
- Sea scallops, 1 ½ pounds: Look for dry-packed scallops for a better sear and sweeter flavor.
- Unsalted butter, 3 tablespoons: Divided to add richness and a silky finish while controlling saltiness.
- Canola oil, 1 tablespoon: A neutral oil with a high smoke point perfect for searing.
- Kosher salt: Essential for seasoning and drawing out natural sweetness.
- Fresh parsley, 1 tablespoon finely chopped: Adds a bright, fresh herbal note to the butter sauce.
How to Make Seared Scallops with Parsley Butter Recipe
Step 1: Prep the Scallops
Start by letting your scallops sit at room temperature for about 10 minutes; this helps them cook evenly. Then, pat them dry thoroughly between layers of paper towels—removing moisture is the secret to achieving that beautiful, caramelized crust.
Step 2: Heat Your Skillet
Get your cast-iron skillet piping hot by heating the canola oil over high heat until it’s almost smoking. This intense heat is key for getting a perfect sear without steaming the scallops.
Step 3: Sear the First Batch of Scallops
Add half the scallops gently into the skillet in a single layer. Sprinkle with a pinch of kosher salt and don’t touch them for 90 seconds to form a golden crust. Then add half the butter, flip the scallops, and baste them with the melted butter as they cook for another 90 seconds to 2 minutes. The internal temperature should reach about 115°F for ideal doneness.
Step 4: Sear the Remaining Scallops
Repeat the process with the remaining scallops and butter. This staggered cooking ensures each batch gets that attention it deserves and perfect sear.
Step 5: Finish with Parsley Butter Sauce
Turn off the heat and stir the chopped fresh parsley into the buttery pan juices. Spoon this vibrant sauce generously over your scallops before serving for a luscious, herbal finish.
How to Serve Seared Scallops with Parsley Butter Recipe
Garnishes
A sprinkle of finely chopped parsley or a few fresh lemon wedges brighten up the dish and offer a fresh contrast to the buttery scallops. A light scattering of freshly cracked black pepper can also add a subtle kick.
Side Dishes
These scallops team wonderfully with creamy risotto, buttery mashed potatoes, or a crisp garden salad for balance. For something green and vibrant, steamed asparagus or sautéed spinach are perfect companions that won’t overpower the delicate scallop flavor.
Creative Ways to Present
For an eye-catching presentation, serve the scallops atop a smooth purée of cauliflower or sweet peas. You could also try plating them on a bed of toasted breadcrumbs or thinly sliced avocado to add texture and color. The ruby-red of a drizzle of chili oil or a few pomegranate seeds can turn this into an Instagram-worthy plate instantly!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the scallops in an airtight container in the refrigerator for up to 2 days. Keep the parsley butter sauce separate if possible, to maintain freshness and texture.
Freezing
While fresh scallops are best enjoyed immediately, you can freeze cooked scallops wrapped tightly in plastic and foil for up to one month. Keep in mind freezing may slightly affect their tender texture.
Reheating
Reheat gently in a skillet over medium-low heat with a little butter to prevent drying out. Avoid microwaving, as this can make the scallops rubbery and tough.
FAQs
Can I use frozen scallops for this Seared Scallops with Parsley Butter Recipe?
Fresh, dry-packed scallops are ideal because they sear better and have a sweeter flavor. If you have frozen, thaw them completely and pat very dry before cooking to reduce moisture.
How do I know when the scallops are done?
They should be golden brown on the outside and just opaque in the center. When pierced, the inside should feel firm but not rubbery. A thermometer reading of 115°F is a good guide.
Can I substitute the parsley with other herbs?
Absolutely! Fresh basil, chives, or tarragon can give an exciting twist to the butter sauce, though parsley keeps the flavor bright and classic.
Is canola oil necessary, or can I use olive oil?
You can use olive oil, but because it has a lower smoke point, watch the heat carefully to avoid burning. Canola oil helps you achieve a crispier sear thanks to its neutral flavor and higher smoke point.
What sides pair best with this dish for a special occasion?
Risotto, grilled vegetables, and a light mixed greens salad make for a balanced and elegant meal. A crisp white wine like Sauvignon Blanc also complements the parsley butter beautifully.
Final Thoughts
This Seared Scallops with Parsley Butter Recipe is truly a gift to any dinner table—simple ingredients elevated with delicious technique that yields restaurant-quality flavors right at home. If you want a dish that will inspire joy and rave reviews, don’t hesitate to give these scallops a try. I promise, once you experience that first buttery, herb-kissed bite, you’ll be ready to make it again and again.
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Seared Scallops with Parsley Butter Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Seared Scallops recipe delivers perfectly cooked sea scallops with a golden-brown crust and a tender, juicy interior. The scallops are pan-seared in canola oil and butter, then finished with a fresh parsley butter sauce. Ready in just 20 minutes, this elegant seafood dish is perfect for a quick yet impressive dinner.
Ingredients
Seafood
- 1 ½ pounds sea scallops (about 16), dry-packed
Fats & Oils
- 3 tablespoons unsalted butter, divided
- 1 tablespoon canola oil or other neutral cooking oil
Seasonings
- Kosher salt, to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- Prep Scallops: Remove scallops from the refrigerator 10 minutes before cooking. Place scallops between layers of paper towels to absorb excess moisture, ensuring a better sear.
- Heat Skillet: Heat canola oil in a cast-iron skillet or similar heavy-bottom skillet over high heat until very hot and nearly smoking, which is essential for a crisp crust.
- Sear Scallops (First Batch): Add half of the scallops to the hot skillet in a single layer. Sprinkle lightly with kosher salt. Cook without moving for 90 seconds to develop a golden crust. Add half the butter, flip the scallops carefully, and baste with melted butter. Cook another 90 seconds to 2 minutes, or until the scallops reach an internal temperature of 115°F (46°C). Transfer scallops to a plate and tent with foil to keep warm.
- Sear Remaining Scallops: Repeat the searing and basting process with the remaining scallops and butter to ensure even cooking.
- Make Sauce and Serve: Turn off the heat. Add the finely chopped parsley to the melted butter remaining in the skillet. Spoon the parsley butter over the seared scallops and serve immediately to enjoy their fresh flavor and buttery richness.
Notes
- Patting scallops dry removes moisture that can interfere with searing.
- Using a cast-iron skillet helps maintain high heat for a perfect crust.
- Do not overcrowd the pan to ensure even searing.
- Serving immediately after cooking preserves the scallops’ texture and temperature.
- Adjust salt to taste but be cautious as butter contains salt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
