Seared Scallops with Garlic Basil Butter
Scallops are one of those ingredients that seem fussy but are actually wonderfully straightforward with the right technique. The key is a very dry scallop and a very hot pan — from there, a golden crust forms in under two minutes, and a quick garlic basil butter pulled together in the same pan takes them somewhere restaurant-worthy. Ten minutes, start to finish.
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12 large sea scallops (1¼ to 1½ lb) -
2 tsp all-purpose flour, optional — skip if gluten-free -
Salt and freshly ground black pepper -
2 tbsp avocado oil or vegetable oil
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1½ tbsp butter -
2 garlic cloves, minced -
1 cup fresh basil leaves -
3–4 lemon slices
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Pat the scallops completely dry with paper towels — the drier the better. Lightly dust one flat side with flour and season generously with salt and pepper.
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Set a wide skillet over medium-high heat. Add the oil and wait until it is hot and shimmering. Carefully lay the scallops in the pan, seasoned side down, in a single layer.
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Cook without touching them until a deep golden crust has formed on the underside, about 2 minutes.
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While the first side cooks, lightly dust the top of each scallop with flour and season with salt and pepper.
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Flip the scallops. If any resist, leave them a few more seconds — they will release when the crust is ready. Gently wiggle side to side if needed.
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Add the butter and garlic to the pan. Swirl as the butter melts and foams around the scallops.
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Cook for another 1 to 2 minutes, then pull the pan from the heat. Add the basil leaves and lemon slices. Serve immediately.
Have everything else ready before you start — sides, plates, people at the table. Seared scallops go from pan to perfect in minutes, and sitting around afterwards does them no favours.
Flour: Optional, but it draws out surface moisture and builds a more even golden crust. The bit that falls into the butter also helps thicken the sauce. If cooking gluten-free, skip the flour and make sure the scallops are patted as dry as possible.
Frozen scallops: Thaw overnight in the refrigerator, or in a sealed bag under cold running water for about 30 minutes. Take extra care patting them dry before cooking.