Table of Contents
Key Information
Here’s the key information people frequently ask about the Pan-Sautéed Bay Scallops with Garlic Butter recipe:
- Culinary Art: American, Seafood
- Dish Category: Main Course, Appetizer
- Preparation Time: 10 minutes
- Cook Time: 4-6 minutes
- Servings: 4
- Calories: ~200 kcal per serving
- Published by: Recipes FAQ
All About Pan-Sautéed Bay Scallops with Garlic Butter
Bay scallops have long been a delicacy in seafood cuisine, particularly in American coastal regions. Unlike larger sea scallops, bay scallops are smaller, sweeter, and cook faster, making them ideal for quick meals. Sautéing them in garlic butter brings out their natural tenderness while adding a rich, savory depth.
This dish has influences from classic French and Mediterranean cuisine, where simple ingredients like butter, garlic, and fresh seafood create elegant yet effortless meals. Today, pan sautéed scallops with garlic butter is a go-to recipe for those who love a gourmet experience at home with minimal effort.
Why You Should Make It
- Quick & Easy – Ready in just 15 minutes from prep to plate.
- Restaurant-Quality at Home – Enjoy perfectly sauteed scallops with garlic without the high cost.
- Nutrient-Rich – Bay scallops sautéed in garlic butter are high in protein, vitamins, and omega-3s while remaining low in fat.
- Versatile Pairing – Serve over pasta, rice, or salads, or enjoy as a light appetizer.
Unique Selling Points
- Delicate, Sweet Flavor – Sauteed bay scallops garlic offers a more delicate taste compared to sea scallops.
- Garlic Butter Infusion – Scallops sautéed in garlic butter look rich, and nutty with slightly aromatic flavors.
Taste and Flavor Profile
This dish delivers a sweet, briny, and buttery flavor with a hint of roasted garlic. The outside is lightly crisp, while the inside stays tender and juicy. The garlic butter sauce enhances the natural seafood taste, making it rich yet refreshing.
What are Pan-Sautéed Bay Scallops with Garlic Butter Made Of?
Below is a well-organized table of ingredients with their quantities (based on 4 servings) and their purpose in the recipe.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Bay Scallops | 1 lb | The star ingredient offers a sweet, delicate flavor and tender texture. |
| Unsalted Butter | 3 tbsp | It prevents butter from burning and helps create a perfect sear on the scallops. |
| Garlic (Minced) | 4 cloves | Provides a deep, aromatic, and slightly spicy kick to the butter sauce. |
| Olive Oil | 1 tbsp | Prevents butter from burning and helps create a perfect sear on the scallops. |
| Lemon Juice | 2 tbsp | Adds brightness and balances the buttery richness. |
| Salt | ½ tsp (or to taste) | Enhances the natural sweetness of the bay scallops sautéed in garlic butter. |
| Black Pepper | ¼ tsp (or to taste) | Provides a mild heat that complements the garlic and butter. |
| Fresh Parsley (Chopped) | 2 tbsp | The star ingredient, offers a sweet, delicate flavor and tender texture. |
Additional Notes
- Butter Alternative: For a dairy-free version, substitute with ghee or a high-quality plant-based butter.
- Choosing the Right Scallops: Fresh bay scallops work best, but frozen scallops (properly thawed) can be used.
- Enhancing the Garlic Butter Sauce: Adding a pinch of red pepper flakes gives a slight heat contrast.
To add a unique twist to your sautéed scallops, consider incorporating our Homemade Benihana’s signature garlic butter sauce.
For a detailed recipe, check out this Benihana Garlic Butter Recipe.
Ingredient Substitutes for Pan-Sautéed Bay Scallops with Garlic Butter
Here are some substitutions for the main ingredients in case you have dietary preferences or ingredient availability issues:
| Ingredient | Substitute | Purpose of Substitute |
|---|---|---|
| Unsalted Butter | Ghee, Olive Oil, or Plant-Based Butter | For dairy-free and higher smoke point options. |
| Garlic (Minced) | Garlic Powder or Shallots (minced) | Still offers the desired garlicky flavor with different intensity. |
| Olive Oil | Avocado Oil | High smoke point oil that works well for pan-frying without affecting flavor. |
| Lemon Juice | White Wine or Vinegar | Adds acidity and brightness; white wine offers a more delicate note. |
| Fresh Parsley | Cilantro or Chives | Fresh herbs to finish the dish with an aromatic flair. |
Special Notes on Substitutions
- Low-Carb Option:
- Substitute bay scallops with shrimp or firm fish, both of which are naturally low in carbs, and maintain the dish’s flavor profile.
- Replace garlic butter with olive oil for a more Mediterranean, low-carb approach.
- Vegan Adaptation:
- Replace bay scallops with tofu, tempeh, or jackfruit (marinated for texture).
- Use plant-based butter or olive oil for sautéing.
- Garlic remains a staple to keep the dish flavorful and aromatic.
- Gluten-Free Version:
- The original recipe is naturally gluten-free, but ensure that all other ingredients (like butter and oil) do not contain hidden gluten or cross-contamination if using packaged alternatives.
Directions for the Preparation of Pan-Sautéed Bay Scallops with Garlic Butter
- Prepare the Ingredients:
Begin by patting the bay scallops sautéed by drying with a paper towel. This step ensures that the pan-sauteed bay scallops garlic butter will sear properly without becoming soggy. Mince the garlic and chop the fresh parsley for garnish. - Heat the Pan:
In a large skillet, heat olive oil over medium-high heat. Allow the oil to get hot but not smoking, ensuring that your pan-sauteed scallops garlic butter achieves the perfect sear. - Sear the Scallops:
Once the oil is hot, add the bay scallops in a single layer. Sauté them for about 1-2 minutes per side, until they develop a golden brown and crispy exterior. Avoid overcrowding the pan, as this will prevent the scallops sauteed in garlic butter from cooking evenly. Remove the scallops from the pan and set them aside. - Make the Garlic Butter Sauce:
In the same pan, reduce the heat to medium and add unsalted butter. Once the butter melts, add the minced garlic and sauté for about 30 seconds, or until fragrant. Stir in the lemon juice, and season with salt and black pepper to taste. This is the base for the scallops sautéed in garlic butter sauce. - Combine the Scallops and Sauce:
Return the seared pan sauteed scallops to the pan, gently tossing them in the garlic butter to coat them evenly. Let them cook for an additional 1-2 minutes to absorb the flavors of the sauce. - Garnish and Serve:
Remove the pan from heat and sprinkle the dish with fresh parsley. Serve the pan-sauteed bay scallops with garlic butter immediately, with a side of pasta, rice, or Roasted Vegetables for a complete meal.
Why This Method Works
- Perfect Searing: Drying the bay scallops before cooking ensures a golden, crispy exterior, while the inside remains tender and sweet, just like a perfect pan-sauteed scallops with garlic butter.
- Garlic Butter Sauce: Cooking the garlic in butter helps prevent burning while infusing the sauce with rich flavor, and the addition of lemon juice adds a refreshing balance.
- Quick Cooking: The method of pan sauteed scallops cooks the scallops quickly, retaining their delicate texture and preventing overcooking.
This method of cooking scallops works great with garlic and Butter among the 5 Must-Try Methods. For rest Methods, Visit How to Cook Garlic Butter Scallops at home
Serving Suggestions
The best way to serve pan sautéed bay scallops garlic butter is by pairing it with sides that complement the delicate sweetness of the scallops and the richness of the garlic butter sauce. Below are some top dishes and tips to enhance the overall dining experience.
Best Dishes to Serve with Pan-Sautéed Bay Scallops with Garlic Butter
- Lemon Garlic Pasta
A simple lemon garlic pasta with a hint of creaminess or olive oil can perfectly balance the richness of the scallops sautéed in garlic butter. The zesty lemon will echo the flavors in the scallops while adding freshness to the dish. Serve this with a light sprinkle of fresh parsley to tie the flavors together. - Garlic Butter Roasted Vegetables
Garlic butter roasted vegetables, such as asparagus, zucchini, or baby carrots, make an excellent side for this dish. The roasted flavors complement the pan sautéed scallops with garlic butter, while the vegetables provide a satisfying, healthy contrast to the richness of the seafood. - Mixed Green Salad with Lemon Vinaigrette
A fresh mixed green salad with a tangy lemon vinaigrette provides a light and refreshing contrast to the buttery, garlicky scallops. The acidity of the vinaigrette pairs beautifully with the scallops sautéed in garlic butter, enhancing the overall balance of flavors on the plate.
Serving Tips
- Serving Temperature: Serve the pan sauteed bay scallops garlic butter immediately after cooking while it’s still hot for the best texture and flavor. The dish is most delicious when the scallops are tender and the garlic butter sauce is warm and fresh.
- Plate Presentation: For an elegant touch, arrange the scallops sautéed in garlic butter in a circular pattern on a plate. Drizzle the sauce over the top and garnish with freshly chopped parsley or even lemon zest for a vibrant pop of color.
Practical Recommendations and Tips
To ensure you get the best results with your pan-sauteed bay scallops garlic butter, here are some practical recommendations and tips covering cooking techniques, presentation ideas, and storage suggestions.
Cooking Techniques for Best Results
- Searing the Scallops Properly: The key to achieving a golden, crispy texture is drying the sautéed scallops before placing them in the pan. This prevents moisture from steaming them instead of allowing them to brown.
- Avoid Overcrowding: When sautéeing bay scallops, do not overcrowd the pan. Overcrowding traps steam, which can prevent the scallops from developing a proper sear. Cook them in batches if necessary.
- Control the Heat: Use medium-high heat for the initial sear, but be sure to reduce the heat when making the garlic butter sauce to avoid burning the garlic. A gentle simmer will infuse the sauce with flavors while keeping the scallops tender.
Presentation Ideas for a Restaurant-Style Look
- Plating the Dish: For an elegant presentation, arrange the bay scallops sautéed in garlic butter neatly in a circular or spiral pattern on the plate. Drizzle the sauce around them and top with a sprinkle of freshly chopped parsley.
- Garnish with Zest: Enhance the presentation with a touch of lemon zest or finely chopped chives to add a pop of color and an extra layer of freshness to the dish.
- Serving on a White Plate: A simple white plate allows the colors of the pan-sauteed scallops with garlic butter to pop, giving the dish a refined, restaurant-style look.
Storage Suggestions to Keep It Fresh
- Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the scallops.
- Freezing: While it’s not ideal to freeze cooked scallops, you can freeze the garlic butter sauce for future use. Store it separately in a sealed container for up to 1 month and thaw it before reheating.
- Reheating: When reheating the scallops, be cautious not to overcook them, as they can become rubbery. Reheat just until warmed through, and drizzle with fresh butter if needed.
