Pan Seared Garlic Butter Scallops | The Posh Guide

Pan Seared Garlic Butter Herb Scallops + Asparagus. Cooked until golden brown and finished with a buttery garlic herb sauce.

No. of  Servings: 4


Prep Time: 5  |  Cook Time: 10min

Ready In: 15min


  • 1 pound white asparagus, peeled, or green asparagus
  • 1 1/4 pounds sea scallops of fresh dry-packed scallops
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons of butter
  • 1 teaspoon of minced garlic
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon cup freshly chopped oregano
  • 1 teaspoon fresh rosemary chopped
  • 2 teaspoons of fresh lemon juice 
  • lemon wedges for garnish
Pan Seared Garlic Butter Scallops | The Posh Guide


Step 1

Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes. Using tongs, transfer asparagus to a colander and leave the pan of water simmering on the stove.

Step 2

Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.

Step 3

Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.

Step 4

Heat the oil in a heavy skillet over high heat until it’s just smoking. Add the scallops in a single
layer and cook for 2-3 minutes per side.

Step 5

Remove the scallops from the pan. Melt the butter in the pan.

Step 6

Add the garlic and cook for 30 seconds. Stir in the lemon juice, rosemary, thyme and oregano.

Step 7

Return the scallops to the pan. Spoon the sauce over the top.

Step 8

Return the asparagus to the simmering water to heat through. Season the sauce with salt and pepper to taste. Using tongs, transfer the asparagus to a large platter and spoon the scallops and butter sauce over it, garnish with herbs and lemon wedges; and serve.

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