Pan seared Scallops with Garlic Herb Butter

Pan seared scallops are restaurant quality but so easy to make at home and even better with a homemade garlic herb butter to top them with.

One of the many reasons why I adore our cuisine is that we love our fair share of butter! I remember watching a lot of cooking shows with Ina Garten, and butter was her go-to trick for practically every dish! But, what Ina hasn’t taught me is that I can make my special version of it, providing a taste so yummy my tastebuds are having their own party! Today, I want to share a secret recipe with you that offers just a hint of luxury and a world of deliciousness – pan-seared scallops with garlic herb butter.

Like all of my recipes featured on this page and my Instagram, pan-seared scallops with garlic herb butter are extremely easy to make and don’t make a mess in the kitchen. Let’s take a look at what you’ll need:

For the butter:

  • Heavy whipping cream
  • Salt (optional)

For butter infusion:

  • Chopped parsley
  • Chopped rosemary with the stems removed
  • Garlic paste
  • Kosher salt

For scallops:

  • Colossal scallops
  • Herb-infused butter
  • Olive oil for searing
  • Kosher salt

If you have all your ingredients ready, it’s time to get your hands dirty (without actually getting them dirty!). Before I begin, though, some people may wonder whether you need a mixer for the butter – although it is preferred, you can easily make do with a hand mixer if you don’t have one! 

For the butter:

  1. The first order of business for making pan-seared scallops with garlic herb butter is to place the heavy whip cream in the mixer and put it on high speed for 10 minutes until the buttermilk and butter separate. Alternatively, you can use a hand mixer but make sure to put those triceps to use!
  2. Store the buttermilk for later, while the butter needs to be washed under ice-cold water.
  3. Once washed, infuse the butter with garlic and herbs, form it, and store it in parchment paper for later use.

For the scallops:

  1. Before searing them, season them on both sides and leave them at room temperature for about 5 minutes. Then, take some paper towels and pat them dry.
  2. Next, sear the scallops for about 3 minutes for three minutes on each side until the crust looks golden brown and crunchy.
  3. After they’re cooked, add the garlic and your infused butter, and baste the scallops for one minute.
  4. Serve and enjoy!
Yield: 2 people

Pan seared Scallops with Garlic Herb Butter

Pan seared Scallops with Garlic Herb Butter
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


For Butter:

  • 1⁄2 pint of heavy whipping cream
  • ¼ tsp of salt if desired

To infuse butter:

  • 2 tbsp chopped parsley
  • 4 sprigs of finely chopped fresh thyme, stem removed 2 sprigs of finely chopped rosemary, stem removed
  • 2 tbsp garlic paste
  • 1 tsp kosher salt

For scallops:

  • 6 colossal scallops
  • Kosher salt to taste
  • 2 tbsp of herb infused butter
  • 1 tbsp olive oil for searing


For Butter: 

  1. To make butter, use a stand mixer and whisk heavy cream for about 10-12 minutes on high speed until buttermilk and butter separate.
  2. Save buttermilk for later use and wash butter in ice cold water.
  3. Infuse butter with garlic and herbs, form and store in parchment paper for later use.

For Scallops: 

  1. Season with salt on both sides, allow to sit at room temperature for 5 minutes and pat dry with paper towels.
  2. Sear on medium high heat for 3 minutes per side or until a deep golden brown crust has formed on each side.
  3. Once you flip scallops add garlic and herb butter and baste the scallops for one minute.

Luxury dishes like pan-seared scallops with garlic herb butter have never been easier to make, so go ahead and add a touch of cosmopolitan to your dinner table! Leave a review for how the dish went, and check out my website for even more delicious recipes!


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