Pan-Seared Scallops with Garlic Butter and Crispy Breadcrumbs
Ingredients
- 1 poundlarge sea scallops (dry, about 12-16 scallops)
- ·kosher salt
- ·black pepper
- ¼ cupall-purpose flour
- 3 tablespoonolive oil
- 4 tablespoonbutter
- 4 clovesgarlic
- ½ cuppanko breadcrumbs
- 1lemon
- ·fresh parsley
Prep
- 01
Mince 4 cloves garlic.
- 02
Chop a handful of fresh parsley for garnish.
- 03
Cut 1 lemon into wedges.
Method
- 01
Pat the scallops dry with paper towels and season both sides generously with kosher salt and black pepper. Spread the flour on a shallow plate and lightly dredge each scallop on both sides, shaking off excess.
- 02
Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and let it shimmer, about 1 minute.
- 03
Working in batches to avoid crowding, sear the scallops for 2 to 3 minutes per side, until golden brown and just cooked through. Transfer to a clean plate.
- 04
Reduce heat to medium. Add 4 tablespoons butter to the pan. When melted and foaming, add the minced garlic and cook for 30 seconds until fragrant.
- 05
Stir in the panko breadcrumbs and toast for 1 to 2 minutes, stirring often, until golden and crispy.
- 06
Return the scallops to the pan and toss gently to coat with the garlic butter and breadcrumbs. Squeeze fresh lemon juice over top, garnish with chopped parsley, and serve immediately.
Spice Tips
To add subtle heat, stir 1/4 teaspoon red pepper flakes into the garlic butter. A pinch of smoked paprika in the breadcrumbs adds depth. For brightness, fresh thyme or a dash of white wine vinegar (1 teaspoon) in the butter elevates the finish.
Buy dry-pack scallops if possible — they brown much better than wet-pack. The key to good searing is a hot pan and dry scallops, so don't skip patting them dry.