These seared scallops are golden on the outside and tender inside, making them a fancy yet simple dish. They cook quickly, so they’re perfect for a last-minute meal!
I love serving them with a squeeze of lemon for a zesty kick. And let’s be real, they make me feel like a chef even on a busy weeknight! Who doesn’t love that? 😄
Key Ingredients & Substitutions
Scallops: Fresh sea scallops are the star of this dish. They should feel firm and not overly slimy. If you can’t find fresh ones, frozen scallops will work too! Just be sure to thaw them completely before cooking.
Olive Oil: This adds richness. If you’re out of olive oil, any neutral oil like vegetable oil or canola oil works well too.
Butter: Unsalted butter gives a rich flavor without being too salty. If you’re lactose intolerant, you can use ghee or a plant-based butter for a similar effect.
Chili: Adjust the heat to your liking! Use red chili flakes for a milder kick or fresh ground pepper for a different flavor. Feeling adventurous? Try a squeeze of Sriracha in the butter sauce for an even spicier boost.
What’s the Secret to Getting a Perfect Sear on Scallops?
Getting that perfect golden sear on scallops is all about technique. Here’s how to do it right:
- Dry Thoroughly: Pat your scallops completely dry. Moisture is the enemy of searing!
- Hot Pan: Ensure your skillet is hot before adding oil and scallops. A hot pan develops that beautiful crust.
- No Overcrowding: Give scallops space. They need room to sear, so work in batches if necessary.
- Timing: Cook them for 2-3 minutes on the first side and 1.5-2 minutes after flipping. Watch for that opaque color!
Follow these tips, and you’ll be left with perfectly seared scallops every time!
How to Make Seared Scallops with Chili-Garlic Butter
Ingredients You’ll Need:
- 1 lb large sea scallops (6 to 8 scallops)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 to 2 tbsp olive oil or vegetable oil
- 3 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 1 small red chili, finely chopped (or 1 tsp red chili flakes)
- 2 green onions, chopped (green parts only)
- 1 small shallot or small onion, finely diced
- 1 tsp lemon juice (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes of preparation and another 10 minutes for cooking, totaling around 20 minutes from start to finish. Perfect for a quick weeknight meal or an impressive dinner party dish!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry using paper towels. This step is crucial for a good sear! Season both sides lightly with salt and black pepper so they’re flavorful as they cook.
2. Heat the Pan:
Grab a large skillet and place it over medium-high heat. Add 1 to 2 tablespoons of olive oil and let it heat until it shimmers nicely in the pan. A hot pan is essential for achieving that golden crust on the scallops!
3. Sear the Scallops:
Gently place the scallops in the skillet, making sure they are in a single layer without any crowding. Let them cook undisturbed for about 2 to 3 minutes. You want them to develop a beautiful golden-brown crust!
4. Flip and Finish Cooking:
Carefully flip the scallops using tongs and cook the other side for another 1.5 to 2 minutes. They should be opaque in the center and slightly springy to the touch when done. Transfer the cooked scallops to a warm plate to keep them nice and cozy.
5. Make the Garlic Butter Sauce:
In the same skillet, lower the heat to medium and add the unsalted butter, minced garlic, diced shallots, chopped red chili, and green onions. Stir them often and cook for about 1 to 2 minutes until the shallots are translucent and the garlic is fragrant.
6. Dress the Scallops:
Spoon the flavorful garlic butter sauce generously over the scallops. If you’d like a touch of brightness, add a small squeeze of lemon juice at this point!
7. Serve and Enjoy:
Serve the scallops immediately, and enjoy this delightful dish with steamed vegetables, rice, or a light salad. Bon appétit!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just be sure to thaw them completely in the refrigerator overnight or in a sealed bag submerged in cold water. Pat them dry well before cooking to ensure a nice sear.
What Can I Substitute for Garlic?
If you’re looking to substitute garlic, try using garlic powder or shallots as a milder alternative. You can also skip it altogether and still enjoy a flavorful dish with the chili and butter.
How Should I Store Leftovers?
Store any leftover scallops in an airtight container in the fridge for up to 2 days. To reheat, do so gently on the stove over low heat to prevent them from becoming rubbery. You can add a splash of broth to keep them moist.
Can I Make This Dish Spicier?
Absolutely! If you love heat, add more chopped fresh chili or increase the amount of red chili flakes in the butter sauce. You could also drizzle some hot sauce over the finished dish for an extra kick!
