Garlic Parsley Scallops

This Sautéed Scallops Recipe is made with scallops, olive oil, garlic, lemon juice, garnished with parsley and seared to perfection.

This Sautéed Scallops Recipe is a delicious seafood dish that is easy to prepare and perfect for a special dinner. Scallops are sweet, tender, and delicate, and when sautéed, they become caramelized on the outside and creamy on the inside. With just a few simple ingredients, you can create a flavorful and elegant meal that is sure to impress your guests or loved ones. In this blog post, we'll explore the tips and tricks to make the perfect sautéed scallops, along with some variations and serving suggestions to elevate your dish. So get ready to dive into the world of sautéed scallops.

Making this dish is cheaper than going to a restaurant and just as good, if not better! These crispy, pan seared scallops are such a treat and can be garnished with extra parsley. Obviously, you have to try this dish with a glass of dry white wine. You should buy fresh scallops for the best taste, but frozen can work too. Just place the frozen scallops in cold water for 20 minutes until thawed completely.

What are Sautéed Scallops?

Sautéed scallops are a simple and elegant dish that involves cooking scallops in a hot skillet with a little bit of oil or butter. The scallops are typically seasoned with salt and pepper and often paired with a flavorful sauce or garnish, such as garlic, lemon, herbs, or butter. The high heat of the skillet quickly sears the outside of the scallops, creating a caramelized crust, while the inside remains tender and juicy. Sautéed scallops can be served as an appetizer or as a main course, and are a popular seafood dish in many cuisines around the world.

Why you will love this recipe

• Delicate flavor: Scallops have a unique, subtle flavor that pairs well with a variety of seasonings and sauces. When sautéed correctly, the scallops become tender and juicy, which enhances their natural sweetness.
• Quick and easy to make: Sautéed scallops are a perfect dish for busy weeknights because they cook quickly and require minimal preparation. You can have a restaurant-quality meal ready in under 15 minutes!
• Versatile: Sautéed scallops can be served as an appetizer, side dish, or main course. They are delicious on their own, but also pair well with a variety of sides like pasta, risotto, or roasted vegetables.
• Healthy: Scallops are a good source of protein, low in calories, and rich in vitamins and minerals. Sautéed scallops are a healthy and satisfying dish that can be enjoyed as part of a balanced diet.

Sautéed Scallops Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Scallops
• Olive oil
• Garlic
• Parsley
• Lemon
• Salt and pepper

See recipe card for Sautéed Scallops Recipe quantities.

How to make Sautéed Scallops

Wash scallops under cold running water. Pat dry with paper towels. Sprinkle salt and pepper all over the scallops. Heat oil in a medium skillet on medium-high heat.

Stir in the garlic and cook until fragrant, about 1 minute.

Place the scallops in the skillet and cook for 2 to 3 minutes on each side.

Add the lemon juice and parsley and mix well. Serve immediately.

Hint:

What to serve with Sauteed Scallops

• Rice pilaf: A simple side dish that complements the flavor of the scallops and adds some substance to the meal.
• Roasted vegetables: Asparagus, broccoli, and Brussels sprouts are all great options that add some color and nutrition to the plate.
• Salad: A light and refreshing salad, such as a spinach or arugula salad with a citrus vinaigrette, is a great way to balance out the richness of the scallops. Pair this with my Fennel Salad Recipe.
• Garlic bread: A classic and easy side dish that pairs well with the garlic flavor in the scallops. Check out my Garlic Bread Recipe.
• Mashed potatoes: Creamy and comforting, mashed potatoes make a great base for the scallops and add some heartiness to the meal.
• Grilled vegetables: Zucchini, eggplant, and peppers are all great options for a flavorful and healthy side dish.
• Quinoa: This protein-packed grain makes a great base for the scallops and adds some texture to the meal.

Substitutions

• Scallops: Shrimp, prawns, or lobster can be used as substitutes for scallops.
• Olive oil: Vegetable oil, canola oil, or grapeseed oil can be used as substitutes for olive oil.
• Garlic: Garlic powder, shallots, or onion powder can be used as substitutes for fresh garlic.
• Parsley: Basil, cilantro, or dill can be used as substitutes for parsley.
• Lemon: Lime, orange, or grapefruit can be used as substitutes for lemon.
• Salt and pepper: Use any other seasoning of your choice to replace salt and pepper, such as Cajun seasoning, chili powder, or Old Bay seasoning.

Sautéed Scallops Recipe Variations

• Bacon-Wrapped Scallops: Wrap each scallop in a slice of bacon and then sauté them until they're cooked through. This will add a smoky flavor to the dish and a crispy texture. Check out my Bacon Wrapped Scallops Recipe.
• Scallops with Mushrooms and Spinach: Add sliced mushrooms and spinach to the pan while cooking the scallops. This will add extra flavor and nutrition to the dish.
• Lemon Butter Scallops: Add a squeeze of lemon juice and a pat of butter to the pan while cooking the scallops. This will create a tangy and rich sauce that pairs well with the delicate flavor of the scallops.
• Scallops with Wine Sauce: After cooking the scallops, deglaze the pan with white wine and scrape up any browned bits. Add a little cream and reduce the sauce until it thickens. Serve the scallops with the wine sauce on top.
• Check out my Pan Seared Scallops on a cast iron.

Equipment

• A large non-stick skillet or sauté pan: A non-stick skillet or sauté pan will prevent the scallops from sticking to the bottom and make them easier to flip.
• Tongs: Tongs will allow you to turn the scallops over without damaging them.
• Paper towels: Dry the scallops before seasoning and cooking them to ensure a good sear.
• Cooking oil or butter: Use a high-heat oil such as vegetable oil or clarified butter for sautéing scallops.
• Salt and pepper: Season the scallops with salt and pepper before cooking to enhance their natural flavor.
• Lemon: Lemon wedges can be used to squeeze fresh lemon juice over the cooked scallops for added flavor.

How to store Sautéed Scallops

To store sautéed scallops, you should let them cool down to room temperature before transferring them to an airtight container. Place the container in the refrigerator and store for up to 3 days. It's important to note that scallops tend to release moisture after cooking, so be sure to drain any excess liquid before storing. When reheating, gently warm them in a pan with a little bit of butter or olive oil over low heat to prevent overcooking. Do not microwave as it can cause the scallops to become tough and rubbery.

Sautéed Scallops Recipe Top tips

• Pat the scallops dry before cooking to ensure a good sear and prevent them from getting watery.
• Use a non-stick or well-seasoned pan to prevent sticking. A cast-iron skillet works great.
• Don't overcrowd the pan when cooking the scallops. They should be in a single layer and spaced apart to allow for even cooking.
• Cook the scallops for 2-3 minutes per side, depending on their size. Overcooking can make them tough and rubbery.
• Add butter towards the end of the cooking process to enhance the flavor and give the scallops a rich, golden-brown crust.
• Serve the scallops immediately after cooking with a wedge of lemon to add brightness and acidity to the dish.

Sautéed Scallops Recipe

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• Author: Maxine Dubois
• Total Time: 15 minutes
• Yield: 4 servings 1x

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Description

This Sautéed Scallops Recipe is made with scallops, olive oil, garlic, lemon juice, garnished with parsley and seared to perfection.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds scallops
• ¼ cup olive oil
• 2 garlic cloves, chopped
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• Juice of 1 lemon

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Instructions

1. Wash scallops under cold running water. Pat dry with paper towels.
2. Sprinkle salt and pepper all over the scallops. Heat oil in a medium skillet on medium-high heat.
3. Add garlic and cook until fragrant, about 1 minute.
4. Add the scallops and cook for 2 to 3 minutes on each side.
5. Add lemon juice and parsley and mix well. Serve immediately.

Notes

• Pat the scallops dry before cooking to ensure a good sear and prevent them from getting watery.
• Use a non-stick or well-seasoned pan to prevent sticking. A cast-iron skillet works great.
• Don't overcrowd the pan when cooking the scallops. They should be in a single layer and spaced apart to allow for even cooking.
• Cook the scallops for 2-3 minutes per side, depending on their size. Overcooking can make them tough and rubbery.
• Add butter towards the end of the cooking process to enhance the flavor and give the scallops a rich, golden-brown crust.
• Serve the scallops immediately after cooking with a wedge of lemon to add brightness and acidity to the dish.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Seafood

Nutrition

• Serving Size: 1
• Calories: 172.2
• Sugar: 0.0 g
• Sodium: 567.5 mg
• Fat: 1.3 g
• Saturated Fat: 0.1 g
• Carbohydrates: 4.9 g
• Fiber: 0.1 g
• Protein: 28.6 g
• Cholesterol: 56.1 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.