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Garlic Butter Herb Scallops are pan seared and have the best buttery garlic herb sauce. This is a quick and simple meal that tastes straight from a restaurant! 

If you looking for another amazing scallop recipe, be sure to check out these Pan Seared Scallops with a Lemon Caper Sauce!

Garlic Butter Herb Scallops being pan seared.

Garlic Butter Herb Scallops

I have finally lost all of my baby weight. It has been a pretty hard journey especially when you are such a foodie like me. I LOVE food! But my baby turned 10 months and summer is just around the corner and I knew that I had to get serious. Since this baby is the caboose, I knew that it was the last time I would have to lose the baby weight. It is always so hard! But let me tell you. The results are totally worth it. I will be sharing my journey and pictures with you shortly. I am convinced that if I can do it, anyone can!

Fish, seafood, turkey, and chicken have been a huge part of my diet lately. I recently was introduced to scallops. They were incredible!

What do scallops taste like?

They are often described as similar to crab or lobster, but more firm. Their flavor tends to be sweet and delicate, but it’s the texture that really makes them interesting and enticing. When cooked correctly, they are soft and chewy but not rubbery or tough.

Close up on scallops in pan.

Are sea scallops good for you?

Scallops are 80 percent protein. They are also a good source of magnesium and potassium.

How do I make seared scallops?

Add olive oil to a skillet and turn to medium-high heat. Salt and pepper the scallops and add to the heated pan. Sear the scallops 3-3 1/2 minutes or until the sides are golden brown.

What side dishes can I serve with scallops?

Scallops cooking in pan.

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Garlic Butter Herb Scallops

5 from 2 votes
By: Alyssa Rivers
Garlic Butter Herb Scallops are pan seared and have the best buttery garlic herb sauce. This is a quick and simple meal that tastes straight from a restaurant!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • cup kosher salt plus more for seasoning
  • 1 cup hot water
  • 1 Pound Large Scallops
  • Salt and Pepper
  • 1 Tablespoon capers
  • 1 Tablespoon olive oil
  • 3 Tablespoons butter
  • 3 garlic cloves minced
  • 1 teaspoon cup freshly chopped oregano
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme chopped
  • garnish with lemon wedges and chopped parsley if desired


  • In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
  • Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  • In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  • Add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. 5 stars
    As a chef, I make Patagonian and Bay scallops this way frequently. The thing with the capers is something I just want to clear up because people seem to be confused. They look like tiny peas and are the flowering buds of the caper bush. They are salty and tangy and perfectly compliment many varieties of seafood and fish, especially with Hollandaise over salmon, or a buerre blanc over white fish. It is simply a matter of taste how many you use or don’t use when making this recipe. What Alyssa was trying to explain was take the capers from the jar, drain them, sprinkle them with salt and pepper, and then put them in the pan to saute with the herbs. Pretty straightforward. If you want, you can leave off with the salt since capers are already brined in their jar. You can even brine the scallops in the caper brine, but you may not want the extra salt, so taste a few first to determine whether you want to use them at all, or how much. Asking for a measurement is unnecessary, because it’s like sprinkling parsley over a dish. It’s about what you want your dish to taste and look like, so don’t think of them as a measurable ingredient, but more of a garnish. Cheers!

    1. In #3 of the instructions, it states to salt and pepper the capers and add to the skillet. Sear scallops… It probably should read salt and pepper the scallops and add to the skillet. Seems the capers should go in with the butter and herbs, not instead of the scallops?