Looking for an easy seafood dish that’s full of flavor? Try this garlic butter herb scallop recipe! It only takes a few minutes to prepare, and the results are delicious. You can serve these scallops as an appetizer or a main course. They’re perfect for a special occasion, or just a casual weeknight dinner.
Garlic butter herb scallops are pan seared and have a delicious buttery garlic herb sauce that will leave you craving for more!
Newman’s Wild East Coast Scallops are perfect for this recipe. They are firm ‘tenderloin medallion’ delicate, flavorful, and melt in your mouth. Wild East Coast Scallops have a gentle, rich flavor and are easy to saute in a light wine sauce or in garlic, lemon, and butter.
If you want to enjoy a glass of wine with your scallops, we recommend a white wine like Sauvignon Blanc or Pinot Grigio. The acidity in these wines will help to balance the richness of the butter and garlic, while the herbaceous notes will complement the herbs in the recipe.
PREP TIME: 10 MINUTES | COOK TIME: 10 MINUTES
- ⅓ 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 ½ 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.
Recipe source: The Recipe Critic
WANT WILD EAST COAST SCALLOPS DELIVERED TO YOUR DOOR SO YOU CAN ENJOY THIS RECIPE BY FRIDAY?
Newman’s is the premier fish and seafood provider in Portland, Oregon. Enjoy five-star seafood in the comfort of your own home, delivered straight to your door. We carefully inspect, wash, vacuum pack and freeze the scallops immediately upon receipt, eliminating two links in the distribution chain. This results in a significantly higher quality product! Learn more about our commitment to quality, freshness, flavor and sustainability here.
At Newman’s Fish Market, you can easily place your order online today and we generally ship Wednesday, for Thursday delivery. Once your order is shipped, it will be delivered to you within 24 hours via FedEx. We offer free shipping to Washington and Oregon on orders over $185.