Scallop Scampi Recipe
by Sommer Collier — last updated on Apr 21, 2026 
My Golden-Crusted Scallop Scampi is my go-to when I want something fast but impressive. I sear scallops until deeply golden, then finish them in a silky garlic butter sauce for that perfect balance of richness and flavor. It’s a one-pan dinner that comes together in under 15 minutes but feels completely restaurant-worthy.
I have always loved cooking scallops at home, maybe more than ordering them at a restaurant. I feel like I can really control the heat and get that perfect crust and velvety interior texture. My family loves all my healthy scallop recipes, but when I really want to elevate the scallops, I cook them scampi-style using butter, garlic, lemon, and herbs on the stovetop. It only takes 10 minutes, is wonderfully decadent, and simple enough to prepare on any busy weeknight. Trust me, these scallops will definitely be the show-stopper on the table this week.
Anthony – ⭐⭐⭐⭐⭐ – I love scallops! They go well with so many things. I usually make a sauce or puree separately to go with them. I’ve never thought about making a pan sauce like you do here. Delicious!
Mara Sage – ⭐⭐⭐⭐⭐ I’m not a very good cook but even I could follow this recipe and the scallops came out delicious thanks very much.
Table of Contents
Sommer’s Recipe Highlights
Super Simple – Just a stove top and a pan (I love to use a cast iron skillet) and you can make the most delicious scallops, super quick, that make you feel like a restaurant chef!
Quick and Easy – My recipe literally takes less than 15 minutes start to finish. It’s perfect for those hectic weeknights when you have to get dinner out quickly. Like my roasted shrimp salad, you’ll be surprised how quickly this main dish comes together.
Velvety Texture – Scallops are best when the texture is perfect… Meaning, just barely cooked through on the inside so the delicate flavor is preserved, but with a caramelized top and bottom. This is a fail-proof recipe that gets the texture right every time. (I would argue even better than many restaurants.)
Lots of Pairing Options – Want luxurious scallops? How about serving them with decadent spinach risotto? Want a healthy seafood meal? Try them with these grilled vegetables. Meat and potatoes? Scallops with my simple mashed potatoes will do the trick!
Key Ingredients and Tips
- Colossal Diver Scallops – Pick the biggest scallops you can find, fresh or frozen. I typically try to find the freshest ones I can. If frozen, thaw them fully before starting.
- Oil – Typically, I will use a high-quality olive oil. It has a high burn point and tastes delicious. You can also use canola or avocado oil as a substitute.
- Butter – I almost always prefer to use unsalted butter and add salt as needed at the end.
- Garlic – You can definitely use garlic powder, but I highly recommend fresh minced garlic. My grocery store sells the freshly peeled garlic in a bag, which is easier to pull out and mince. You can also purchase pre-minced garlic in a jar.
- Lemon – I always try to use fresh lemon juice, especially the zest. It tends to give the dish a little extra citrus flavor.
- Parsley – Just like with garlic, I really prefer fresh parsley over dried. You get such a fresh, herby flavor that enhances the overall dish.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Dry the Scallops – First things first, pat those little guys DRY like you mean it. I’m talking paper towels, maybe even a second round if they still feel damp. If they’re wet, they’ll steam instead of sear… and nobody dreams about pale, sad scallops.
Remove Feet – While you’re at it, look for that little side flap (the muscle) on each scallop and peel it off. It comes right off with your fingers, no knife needed. It’s totally edible, but once cooked, it turns into a weird chewy situation that will ruin your “I’m a seafood goddess” moment.
Heat the Pan – Now grab a big skillet and get it screaming hot over medium-high heat. Like… borderline questioning-your-life-choices hot. Then add just a tiny bit of oil—don’t pour, just swipe it around. Too much oil = no crust.
Pro Tip: If the oil starts smoking immediately, you’re in the zone. If it just sits there looking lazy, give it another minute.
Go Time – Place your scallops in the pan and then, this is the hardest part, DO NOT TOUCH THEM. No nudging, no peeking, no “just checking.” Let them sit for about 1–2 minutes. No longer. Flip once, and give the other side another 1 more minute.
Pro Tip: You are looking for a deep golden crust and centers that are just barely opaque.
Expert Tips
High heat matters. If the pan isn’t fiery-hot, the caramelization won’t happen, or at least it won’t before the scallops are overcooked! Also, you want barely enough oil in the pan for the scallops to release their hold when they are ready to flip. If you add too much, again… no caramelization!
Scallops go from perfect to rubber erasers in about 30 seconds. Stay close… Usually, 1+ minutes per side is just right.
Serving Suggestions
I love to enjoy perfectly buttery scallops with al dente angel hair pasta that is tossed with a bit of extra virgin olive oil and Parmesan cheese, all topped with chopped parsley.
And don’t forget hunks of warm, crusty bread. Or better yet, garlic bread! Heaven!
You can also pair this delicious scallop scampi recipe with Caribbean rice or mushroom rice pilaf.
For some vegetable goodness, consider including a veggie side dish like this chunky Mediterranean salad, green bean almondine, or honey glazed carrots.
Recipe Variations
- Red pepper flakes – Kick up the heat by adding a pinch of red pepper flakes or drizzle a little chili oil at the end for extra spice.
- Herbs – Toss in some chopped fresh basil, thyme, or chives for extra depth and color.
- Capers – Add in some diced capers at the end for a briny pop of flavor.
Frequently Asked Questions
Yes! If fresh scallops aren’t available, you can use frozen. Make sure to thaw them in the fridge overnight, then gently rinse under cool running water and pat dry before cooking.
Bay scallops are smaller and have a sweeter flavor. Sea scallops are larger and are harvested from cold, deep ocean waters.
Yes, you should remove the side muscle (also known as the “foot”) from scallops before cooking, as it can become tough when cooked.
Tender scallop scampi tastes best when seared just for 1-2 minutes per side! So just don’t overdo it on the cooking time.
Technically, yes, although I’m not the biggest fan because once you reheat the scallops, you risk overcooking them.
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More Scrumptious Seafood Recipes
Scallop Scampi Recipe
Video
Ingredients
- 16 “colossal” diver scallops
- 1/2 teaspoon oil
- 2 tablespoons butter
- 1 clove garlic minced
- 1 lemon zested and juiced
- 1 tablespoons freshly chopped parsley
- Salt and pepper
Instructions
- Clean the scallops by removing the loose flap or “foot” on the side. (It will turn tough once cooked.) Then place the scallops on a paper towel to dry. Pat the tops with another paper towel.
- Heat a large skillet to medium-high heat. Drizzle a scant amount of oil in the skillet and brush it over the surface of the pan. You just want the pan to be lightly coated, not pooling with oil.
- Once the pan is smoking-hot, place the scallops in the skillet flat-side-down. Sprinkle with salt and pepper and allow them to sear for 1-2 minutes. You’ll know the scallops are ready to flip when they pull away from the skillet easily, and are caramelized. If they hold tight to the skillet, give them a little longer.
- Flip the scallops, salt and pepper again, and sear for 1 minute. Then add the butter and garlic to the skillet. Sear another minute, turn off the heat. Add the lemon juice, one pinch of lemon zest, and the parsley. Toss to coat and serve immediately.
This is SO good. Prep is quick. Don’t substitute anything and be careful not to burn the garlic.