If you’re looking to impress with a dish that feels indulgent yet comes together in a flash, this Seared Scallops with Parsley Butter Recipe is just what you need. Imagine tender, golden-brown scallops with a delicate crust, swimming in a luscious parsley-infused butter that provides fresh herbal brightness and richness. This recipe is all about celebrating the natural sweetness of perfectly cooked scallops, enhanced by a simple sauce that makes every bite utterly memorable. Whether for a special occasion or a weeknight treat, these scallops deliver big flavor with minimal fuss.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient plays a crucial role in building flavor, texture, and that irresistible aroma. From fresh sea scallops to fragrant parsley and buttery richness, every component is essential to achieving the perfect sear and luscious sauce.
- 1 ½ pounds sea scallops (about 16), dry-packed: Using dry-packed scallops ensures better caramelization and less water release during cooking.
- 3 tablespoons unsalted butter, divided: Butter adds a silky, rich flavor and helps with basting for a golden crust.
- 1 tablespoon canola oil (or other neutral cooking oil): High smoke point oil is necessary for searing without burning.
- Kosher salt: Enhances natural sweetness and balances flavors.
- 1 tablespoon finely chopped fresh parsley: Provides a fresh, herbaceous note that brightens the dish.
How to Make Seared Scallops with Parsley Butter Recipe
Step 1: Prep Your Scallops
Start by removing the scallops from the refrigerator about 10 minutes before cooking so they can come closer to room temperature. Blot them gently between layers of paper towels—this step is key to ensuring a dry surface, which will help you achieve that perfect golden sear instead of steaming them in the pan.
Step 2: Heat the Pan
Place a cast-iron skillet or a heavy-bottomed pan over high heat with the canola oil. Heat until the oil is shimmering and almost smoking—this intense heat is crucial for developing a crisp, flavorful crust on the scallops.
Step 3: Sear the First Batch
Add half of your scallops to the hot pan, making sure they’re in a single layer without overcrowding. Season lightly with kosher salt. Resist the urge to move them around—it’s important to let them cook undisturbed for about 90 seconds to build that beautiful crust. After that, add half the butter, flip the scallops, and baste them with the melted butter using a spoon. Cook for another 90 seconds to 2 minutes until they warm through (around 115°F or 46°C internally). Remove and tent with foil to keep warm.
Step 4: Repeat the Searing
Use the same process for the remaining scallops, adding the rest of the butter. This ensures all your scallops have that perfect seared finish and buttery flavor.
Step 5: Make the Parsley Butter and Serve
Turn the heat off and stir the chopped parsley into the melted butter left in the skillet. Pour this fragrant parsley butter over your seared scallops just before serving to add a fresh, aromatic touch that ties the dish together beautifully.
How to Serve Seared Scallops with Parsley Butter Recipe
Garnishes
A sprinkle of freshly cracked black pepper or a tiny bit of lemon zest can amplify the scallops’ brightness without overpowering their delicate flavor. A few extra parsley leaves scattered on top also add a lovely pop of color and freshness.
Side Dishes
This recipe pairs wonderfully with light, fresh sides like a crisp green salad, roasted asparagus, or creamy mashed potatoes. The goal is to complement the scallops without overshadowing their delicate taste. A simple risotto or crusty bread to soak up the parsley butter are excellent choices too.
Creative Ways to Present
For a dinner party wow factor, serve the scallops on a bed of vibrant pea purée or atop lightly sautéed spinach. Using a white plate can really make the golden sear and green parsley pop visually. Drizzle a little extra parsley butter around the plate for an elegant finish that invites your guests to dig right in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though rare!), store the scallops in an airtight container in the refrigerator for up to one day. Keep the parsley butter separate if possible to preserve its fresh flavor and prevent the scallops from becoming soggy.
Freezing
Freezing seared scallops is not recommended because they tend to lose their delicate texture and become rubbery upon reheating. If you want to freeze scallops, it’s best to freeze them raw and sear them fresh later.
Reheating
Reheat leftover scallops gently in a low-temperature skillet or oven to avoid overcooking. Add a small amount of butter or olive oil to help keep them moist, but try not to heat them too long, as they can quickly become tough.
FAQs
What type of scallops are best for this recipe?
Dry-packed sea scallops are best because they caramelize better and don’t release excess water while cooking. Avoid wet-packed scallops for searing.
Can I use olive oil instead of canola oil?
You can, but since olive oil has a lower smoke point, it’s better to use light or refined olive oil rather than extra virgin. Neutral oils like canola or grapeseed are best for high heat.
How do I know when scallops are perfectly cooked?
Perfectly cooked scallops are opaque in the center with a firm but tender texture. An internal temperature of about 115°F (46°C) is ideal. Overcooking makes them rubbery.
Can I prepare the parsley butter in advance?
Yes, you can chop parsley ahead of time, but for the best flavor and aroma, mix it into the melted butter just before serving.
What if I don’t have a cast-iron skillet?
Use any heavy-bottomed pan that retains heat well, like stainless steel. The key is high, even heat to get a good sear on the scallops.
Final Thoughts
I cannot recommend this Seared Scallops with Parsley Butter Recipe enough if you want to treat yourself or impress your loved ones with minimal effort but maximum taste. The combination of buttery richness, fresh herbs, and perfectly caramelized scallops is a guaranteed crowd-pleaser that feels restaurant-worthy yet easy enough to whip up on a weeknight. Give it a try and watch this dish become a beloved favorite in your kitchen!
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Seared Scallops with Parsley Butter Recipe
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Total Time: 7 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Seared Scallops recipe delivers perfectly caramelized sea scallops with a golden crust and tender interior. Using a hot skillet and a simple mix of butter, canola oil, and fresh parsley, this quick and elegant dish comes together in just minutes, making it an ideal choice for a flavorful and impressive seafood meal.
Ingredients
Seafood
- 1 ½ pounds sea scallops (about 16), dry-packed
Cooking Fat
- 3 tablespoons unsalted butter, divided
- 1 tablespoon canola oil (or other neutral cooking oil)
Seasoning
- Kosher salt, to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- Prepare Scallops: Remove scallops from the refrigerator 10 minutes before cooking to bring them closer to room temperature. Place them between layers of paper towels to absorb any excess moisture, ensuring a crisp sear.
- Heat Skillet: Heat the canola oil in a cast-iron or similar heavy skillet over high heat until it is very hot and almost smoking, which is essential for achieving a good sear.
- Sear First Half: Add half of the scallops to the skillet in a single layer, making sure not to overcrowd. Sprinkle a pinch of kosher salt over them. Let them cook undisturbed for 90 seconds to form a crust. Then, add half of the butter, flip the scallops, and baste them with the melted butter. Cook for an additional 90 seconds to 2 minutes until they reach an internal temperature of 115°F (46°C). Transfer to a plate and tent with foil to keep warm.
- Sear Remaining Scallops: Repeat the process with the remaining scallops and butter, ensuring the same level of searing and cooking for optimal texture and flavor.
- Finish and Serve: Turn off the heat. Add the chopped parsley to the melted butter remaining in the skillet and swirl to mix. Pour this fragrant parsley butter over the seared scallops and serve immediately for maximum flavor and presentation.
Notes
- Using dry-packed scallops is crucial for a good sear since wet scallops release too much moisture and won’t caramelize properly.
- Make sure your skillet is very hot before adding scallops to prevent sticking and to develop that golden crust.
- Avoid overcrowding the pan; sear scallops in batches to maintain high heat for each batch.
- Use a thermometer to check that scallops reach the ideal internal temperature of 115°F (46°C) for perfect doneness.
- You can substitute parsley with fresh chives or tarragon for a different herbal flavor.
