4 servings (serving size: 4 scallops)

A simple butter sauce seasoned with salt, pepper, parsley, and garlic lets the delicate flavor of these sauteed scallops truly shine.

How to Make It

Step 1

Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel.

Step 2

Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.

Chef's Notes

The secret to perfectly browned scallops is patience. Peterson recommends cooking in two batches. Heat the oil until it ripples in the pan. Add scallops, a few at a time, and wait for them to sizzle before adding more. If you add too many at once, the pan will lose heat and its ability to brown them all.

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Ratings & Reviews

4 1/2 stars

September 09, 2016
Quick, easy, delicious.  Served with Lemon-Orange Orzo also from Cooking Light.  Perfect combo.  Will definitely have again.

dpkp03's Review

June 10, 2014
This is the perfect beach vacation recipe: quick, easy & delicious. We had all ingredients on hand and local scallops. Served with scalloped potatoes and a green veggie. Clean-up was a snap too.

Stitchtx's Review

November 17, 2013
Great recipe. Scallops were done in 2 mins per side, not overdone.

andrea10's Review

March 08, 2013
So easy and delicious! I did put less parsley then what the recipe calls for though. I think the trick on the crust is to pre-heat the pan first. The milky liquid actually turns into a nice crust, so I dont move the scallops around at all, just turn them once and they are beautiful! (and yummy)

ShannonMomof2's Review

September 23, 2011

lostgirl's Review

October 19, 2010
The scallops turned out beautifully but I thought 1/4 cup fresh parsley was a bit overkill. Would definitely make again but with less parsley.

nola0107's Review

November 21, 2009
First of all, I should say I haven't had much luck with scallops in the past. I rinsed and dried the scallops. I didn't overcrowd the pan this time. The problem was that the scallops put out that milky liquid that then cooks and hardens on the pan, making it harder for the next batch to brown. I had smaller scallops and seared them in three batches. I overcooked them some trying to get that nice, brown sear. My husband thought the parsley overpowered the delicate taste of the scallops. It's worth making, if you have figured out how to make scallops correctly (which I haven't).