Garlic Butter Herb Scallops
Garlic Butter Herb Scallops are a quick and tasty seafood dish featuring buttery richness and aromatic herbs. Perfect for any dinner occasion!
Ingredients
Brining Scallops
- ⅓ cup kosher salt
- 1 cup hot water
- 1 pound large scallops Make sure to dry them well before cooking.
Cooking Ingredients
- 1 tablespoon olive oil For frying.
- 1 tablespoon capers Season with salt and pepper.
- 3 tablespoons butter
- 3 cloves minced garlic
- 1 teaspoon freshly chopped oregano Use fresh for maximum flavor.
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
Garnishes
- lemon wedges For serving.
- chopped parsley For garnish.
Instructions
Prepare the Brine
- In a medium-sized bowl, combine ⅓ cup kosher salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine.
- Add 1 pound large scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
Prepare the Scallops
- Drain the scallops, rinse them under cold water, and arrange them in a single layer on the paper towel-lined sheet pan.
- Place another paper towel on top and gently pat the scallops dry.
Cooking Process
- In a medium-sized skillet over medium-high heat, add 1 tablespoon olive oil and let it heat until it starts to smoke.
- Season the 1 tablespoon capers with salt and pepper, and add them to the skillet.
- Add the scallops to the pan and sear for about 3 to 3½ minutes on each side until golden brown. Remove them from the pan and set aside on a plate.
- In the same pan, add 3 tablespoons butter, 3 minced garlic cloves, 1 teaspoon freshly chopped oregano, 1 teaspoon fresh chopped rosemary, and 1 teaspoon fresh chopped thyme. Cook for about 1-2 minutes.
- Add the scallops back to the pan and heat through. Garnish with lemon wedges and chopped parsley.
Notes
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking.