Seared Bay Scallops with Garlic Parsley Butter Sauce: A Quick & Delicious Recipe

Bay scallops, those sweet and delicate morsels from the sea, are a true culinary delight. Their small size and tender texture make them incredibly versatile and quick to cook. This recipe for seared bay scallops with garlic parsley butter sauce is a testament to that, offering a restaurant-quality dish that you can easily whip up in under 30 minutes. Forget complicated recipes and hours in the kitchen; this recipe is all about maximizing flavor with minimal effort.

This dish is perfect as a light appetizer, a satisfying lunch, or even a sophisticated main course served alongside pasta, risotto, or a simple salad. The bright, herbaceous garlic parsley butter sauce perfectly complements the natural sweetness of the scallops, creating a symphony of flavors that will tantalize your taste buds. Let’s dive into the details and learn how to make this incredibly delicious and easy dish.

## Why This Recipe Works

* **Quick Cooking:** Bay scallops cook incredibly fast, which makes this a perfect weeknight meal.
* **Simple Ingredients:** The recipe relies on a few fresh, high-quality ingredients, allowing the natural flavors to shine.
* **Versatile:** Serve it as an appetizer, lunch, or main course, depending on your needs.
* **Elegant Flavor:** The garlic parsley butter sauce elevates the scallops to a restaurant-worthy dish.

## Ingredients You’ll Need

Before you start, gather all your ingredients to ensure a smooth and efficient cooking process. Here’s what you’ll need:

* **1 pound Bay Scallops:** Ensure they are fresh and dry. Pat them dry with paper towels before cooking to achieve a good sear.
* **4 tablespoons Unsalted Butter:** Adds richness and flavor to the sauce.
* **3 cloves Garlic:** Minced finely. Garlic is essential for the aromatic base of the sauce.
* **1/4 cup Fresh Parsley:** Chopped finely. Adds a fresh, herbaceous note.
* **2 tablespoons Lemon Juice:** Brightens the sauce and complements the seafood.
* **1/4 cup Dry White Wine (Optional):** Adds depth and complexity to the sauce. You can use chicken broth as a substitute if you prefer.
* **Salt and Black Pepper:** To taste. Season generously to enhance the flavors.
* **1 tablespoon Olive Oil:** For searing the scallops.
* **Red pepper flakes (Optional):** A pinch of red pepper flakes can add a delightful kick.

## Step-by-Step Instructions

Follow these simple steps to create perfectly seared bay scallops with garlic parsley butter sauce:

### Step 1: Prepare the Scallops

1. **Rinse the Scallops:** Gently rinse the bay scallops under cold water. Be careful not to over-handle them, as they are delicate.
2. **Pat Dry:** This is the most crucial step! Use paper towels to thoroughly pat the scallops dry. Excess moisture will prevent them from searing properly and result in steamed, rubbery scallops. Pat them dry and then pat them dry again!
3. **Season:** Season the scallops generously with salt and black pepper. You can also add a pinch of red pepper flakes at this stage if desired.

### Step 2: Make the Garlic Parsley Butter Sauce

1. **Melt Butter:** In a medium skillet over medium heat, melt the butter. Be careful not to burn the butter. You want it melted and shimmering, not browned.
2. **Sauté Garlic:** Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter. Keep the heat relatively low.
3. **Deglaze (Optional):** If using white wine, pour it into the skillet and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate. This step adds depth to the sauce, but it’s perfectly fine to skip it and move on to the next step.
4. **Add Lemon Juice and Parsley:** Stir in the lemon juice and chopped parsley. Mix well to combine all the ingredients. The sauce should be vibrant and aromatic.
5. **Season to Taste:** Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that the scallops will also add some saltiness to the dish, so don’t over-salt the sauce.

### Step 3: Sear the Bay Scallops

1. **Heat Olive Oil:** In a separate large skillet (preferably cast iron for even heat distribution), heat the olive oil over medium-high heat. The skillet should be hot enough that the oil shimmers but not smoking. A hot pan is critical for getting a good sear.
2. **Sear the Scallops:** Carefully add the scallops to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and prevent them from searing properly. If necessary, sear the scallops in batches.
3. **Cook Time:** Sear the scallops for about 1-2 minutes per side, or until they are golden brown and cooked through. They should be opaque and slightly firm to the touch. Be careful not to overcook them, as they will become rubbery. Remember that bay scallops are small and cook very quickly.

### Step 4: Combine and Serve

1. **Add to Sauce:** Once the scallops are seared, immediately add them to the skillet with the garlic parsley butter sauce. Gently toss the scallops in the sauce to coat them evenly.
2. **Serve Immediately:** Serve the seared bay scallops with garlic parsley butter sauce immediately. Garnish with extra chopped parsley and a lemon wedge, if desired.

## Tips for Perfect Bay Scallops

* **Buy Fresh:** Always buy the freshest bay scallops you can find. They should smell clean and fresh, not fishy.
* **Dry Thoroughly:** As mentioned earlier, drying the scallops thoroughly is crucial for achieving a good sear. Don’t skip this step!
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and prevent the scallops from searing properly. Cook them in batches if necessary.
* **Don’t Overcook:** Bay scallops cook very quickly, so be careful not to overcook them. Overcooked scallops will be rubbery and unpleasant.
* **Use a Hot Pan:** A hot pan is essential for getting a good sear. Make sure the pan is heated properly before adding the scallops.
* **High Quality Ingredients:** Use high quality butter, fresh parsley, and good olive oil for the best flavor.
* **Salt Late:** Add salt to the scallops just before searing, as salt can draw moisture out of the scallops if added too early.
* **Use Clarified Butter:** For an even richer flavor and less chance of burning, use clarified butter (ghee) instead of regular butter.

## Serving Suggestions

Seared bay scallops with garlic parsley butter sauce are incredibly versatile and can be served in a variety of ways:

* **Appetizer:** Serve them as a standalone appetizer with crusty bread for dipping in the sauce.
* **Pasta:** Toss them with your favorite pasta, such as linguine or fettuccine, for a delicious and easy meal.
* **Risotto:** Add them to a creamy risotto for a luxurious and flavorful dish.
* **Salad:** Serve them on top of a bed of mixed greens for a light and healthy lunch.
* **Side Dish:** Serve them as a side dish alongside grilled fish, chicken, or steak.
* **Tacos or Lettuce Wraps:** Get creative and use them as a filling for tacos or lettuce wraps for a lighter, more casual meal.
* **Polenta:** Spoon the scallops and sauce over creamy polenta for a comforting and satisfying dish.

## Variations

While this recipe is delicious as is, you can easily customize it to your liking:

* **Add Herbs:** Experiment with different herbs, such as thyme, oregano, or chives, to add different flavor profiles to the sauce.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Add Vegetables:** Sauté some chopped vegetables, such as bell peppers, onions, or mushrooms, along with the garlic for a more substantial sauce.
* **Creamy Sauce:** Add a splash of heavy cream to the sauce for a richer, creamier texture.
* **Lemon Zest:** Add lemon zest along with the lemon juice for a more intense lemon flavor.
* **White Wine Reduction:** Before adding the garlic, deglaze the pan with a half cup of white wine and reduce it by half for a more intense flavor.
* **Cherry Tomatoes:** Halve some cherry tomatoes and toss them in with the scallops at the end for added sweetness and color.
* **Pesto:** Swirl in a spoonful of pesto into the sauce just before serving for a burst of fresh flavor.

## Nutritional Information (Approximate)

* Calories: Approximately 250-300 per serving (depending on serving size and specific ingredients used)
* Protein: 25-30g
* Fat: 15-20g
* Carbohydrates: 5-10g

This dish is relatively low in carbohydrates and a good source of protein. However, the calorie content can vary depending on the amount of butter and oil used.

## Storing and Reheating

* **Storing:** Leftover seared bay scallops can be stored in an airtight container in the refrigerator for up to 1-2 days. Keep in mind that the texture of the scallops may change slightly upon reheating.
* **Reheating:** Gently reheat the scallops in a skillet over low heat. Avoid overheating, as this will make them rubbery. You can also reheat them in the microwave, but be careful not to overcook them.

It’s generally best to eat the scallops fresh for the best flavor and texture.

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen bay scallops?**

A: Yes, you can use frozen bay scallops, but make sure to thaw them completely before cooking. Place them in the refrigerator overnight or use the cold water method (place them in a sealed bag in a bowl of cold water). Pat them dry very thoroughly after thawing.

**Q: Can I use sea scallops instead of bay scallops?**

A: Yes, you can use sea scallops, but keep in mind that they are larger and will require a longer cooking time. Adjust the searing time accordingly.

**Q: Can I make this recipe ahead of time?**

A: It’s best to make this recipe fresh, as the scallops are best when served immediately. However, you can prepare the garlic parsley butter sauce ahead of time and store it in the refrigerator until ready to use.

**Q: What is the best way to dry the scallops?**

A: The best way to dry the scallops is to use paper towels. Pat them dry thoroughly, and then pat them dry again. Excess moisture will prevent them from searing properly.

**Q: Can I add other vegetables to the sauce?**

A: Yes, you can add other vegetables to the sauce, such as bell peppers, onions, or mushrooms. Sauté them along with the garlic.

**Q: What if I don’t have white wine?**

A: You can substitute chicken broth for white wine. Or simply omit it entirely!

**Q: How do I know when the scallops are cooked through?**

A: The scallops are cooked through when they are opaque and slightly firm to the touch. Be careful not to overcook them, as they will become rubbery.

**Q: What can I serve with seared bay scallops?**

A: Seared bay scallops can be served with pasta, risotto, salad, or as a side dish alongside grilled fish, chicken, or steak.

## Conclusion

This seared bay scallops with garlic parsley butter sauce recipe is a winner because it’s quick, easy, and incredibly delicious. The simple ingredients combine to create a dish that is both elegant and satisfying. Whether you’re looking for a quick weeknight meal or an impressive appetizer for a dinner party, this recipe is sure to impress. So, gather your ingredients, follow the steps, and enjoy the delightful flavors of this seafood masterpiece. Happy cooking!