Garlic Butter Scallops
These garlic butter scallops are all about the sauce. Fresh garlic, King Creole Blend, and Straight Drop Seafood Boil come together in melted butter before the scallops ever hit the skillet. Then the scallops cook right in that seasoned garlic butter, picking up flavor with every turn.
King Creole brings savory Creole flavor, Straight Drop adds that bold seafood boil flavor, and a squeeze of lemon pulls it all together. One skillet, a short ingredient list, and plenty of sauce to spoon over every bite.
Garlic Butter Scallops Recipe
Servings: 2 generous servings
Prep time: 10 minutes
Cook time: About 10 minutes
Total time: About 20 minutes
Cooking time varies with the size of your scallops. Use the doneness cues below instead of the clock alone.
Ingredients
- 1 pound dry packed sea scallops, side muscles removed
- 6 tablespoons unsalted butter, divided
- 5 to 6 garlic cloves, thinly sliced
- 1 tablespoon Uncle Dibbz King Creole Blend
- 1 tablespoon Uncle Dibbz Straight Drop Seafood Boil
- Juice of 1/2 lemon
- 1 to 2 tablespoons chopped fresh parsley
Instructions
- Prep the scallops. Remove the small side muscle from each scallop if it is still attached. Pat the scallops thoroughly dry with paper towels. Do not add extra salt.
- Start the garlic butter. Melt 4 tablespoons of the butter in a large skillet over medium low heat. Add the sliced garlic and cook for 1 to 2 minutes, stirring, until fragrant and softened. Keep the garlic from browning.
- Season the sauce. Stir in the King Creole Blend and Straight Drop Seafood Boil. Cook for about 30 seconds, stirring to combine the seasonings with the garlic butter.
- Cook the scallops in the sauce. Add the scallops directly to the skillet in a single layer and gently turn them to coat. Keep the sauce at a gentle simmer, turning the scallops and spooning sauce over them every 30 to 45 seconds. Start checking after 3 minutes and continue cooking as needed until the thickest scallop reaches 145°F (63°C) in the center. The flesh should be opaque and firm. Larger scallops will need more time.
- Finish the sauce. Turn off the heat. Add the remaining 2 tablespoons of butter, the lemon juice, and parsley. Gently toss or swirl until the butter melts and the sauce looks glossy.
- Serve right away. Transfer the scallops to a plate and spoon the garlic butter sauce over the top.
The Two Seasonings Behind the Sauce
Both blends go into the butter before the scallops. That is how you build the flavor into the sauce from the start.
King Creole Blend
The savory Creole seasoning at the center of this recipe. Stir it into the butter with the garlic to build the base of the sauce.
Straight Drop Seafood Boil
The bold, zesty seafood seasoning that rounds out the garlic butter sauce. Pair it with King Creole for the flavor combination used here.
Tips for Garlic Butter Scallops
- Dry them well. Pat away surface moisture before cooking so it does not water down the sauce.
- Keep the heat gentle. The butter should lightly bubble, not smoke. Lower the heat if the garlic starts browning.
- Use a roomy skillet. Keep the scallops in one layer so they cook evenly and are easy to turn.
- Check the center. Insert an instant read thermometer from the side into the center of a thick scallop. Cook to 145°F, following FDA seafood guidance.
- Finish off the heat. Stir in the last of the butter after turning off the burner, then serve promptly.
Recipe Questions
Can I use frozen scallops?
Yes. Thaw them in the refrigerator, drain, and pat them thoroughly dry before starting. Use sea scallops for the size and texture intended in this recipe.
Do I sear the scallops first?
No. Make the seasoned garlic butter sauce first, then add the scallops and cook them directly in it. This recipe is about tender scallops coated in sauce.