AmericanMedium · Hot
Seared Scallops with Garlic Butter and Parsley
Golden-crusted Atlantic scallops finished with a proud garlic butter and fresh parsley — Aitor's way, clean and coastal.
Prep
10 min
Cook
15 min
Total
25 min
Method
Prepare Scallops
1
Remove scallops from refrigerator 15 minutes before cooking. Pat them completely dry with paper towels — moisture is the enemy of a proper sear. Season both sides with salt and black-pepper.
Make Garlic Butter
3
Add garlic and cook gently for 2 minutes until fragrant but not brown — we want depth, not bitterness.
4
Remove from heat and stir in parsley. Keep warm.
Sear Scallops
5
Heat a cast iron skillet over high heat until smoking. Add oil and swirl to coat.
6
Carefully place scallops in the pan, leaving space between each. Do not move them.
7
Sear for 90 seconds until a deep golden crust forms. Flip and cook another 60 seconds.
8
Remove to plates immediately — they keep cooking off the heat.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
484
per serving
High in protein · 62gLow sugar · 1g
Protein
62g
Carbs
13g
Fat
20g
Sat. fat
10g
Fiber
6g
Sugar
1g
Sodium
1194mg
Heart HealthyAnti InflammatoryHigh ProteinLow Carb FriendlyOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
6
Umami
5
Sweet
4
Salty
3
Sour
1
Bitter
2
Spicy
Textures
CrispyTenderSilky
Aromas
HerbalGarlickyButtery
Kitchen Equipment
Primary Tool
Cast Iron SkilletCounter FootprintSmall
Safety & Storage
Cooking Temperature
Heat cast iron skillet until visibly smoking before adding olive oil and scallops. A proper high sear (400°F+) is essential for food safety and achieving the golden crust. Never reduce heat mid-sear.
Handling
Scallops must be patted completely dry before searing — surface moisture promotes steaming rather than browning, creating a food safety and quality hazard. Season only at the last moment before hitting the pan.
Cross Contamination
Use dedicated cutting boards and utensils for raw scallops. Never place cooked scallops on plates or surfaces that contacted raw mollusks. Sanitize all contact surfaces immediately after handling raw shellfish.
Storage
Keep fresh scallops refrigerated at 40°F or below until ready to cook. Store butter in the refrigerator when not in active use. Scallops should be cooked within 1-2 days of purchase for optimal safety.
High Risk Population
Shellfish including scallops pose elevated risk to pregnant individuals, elderly persons, young children, and immunocompromised diners. Ensure proper cooking and consider sourcing pasteurized alternatives for high-risk populations.
Allergen Warning
This dish contains mollusks (scallops) and dairy (butter). Both are among the most common serious allergens. Confirm all dietary restrictions with guests before preparation. Never reuse marinades or sauces that contacted raw allergen-containing ingredients.
Pro Tips
Technique
The pan must be screaming hot before the scallops touch it — if your scallops are steaming instead of searing, your pan isn't ready, and a wet scallop is a tragedy we don't serve in this house.
Substitution
Fresh flat-leaf parsley is non-negotiable if you want that clean coastal finish, but if you must, a small handful of chives at the end gives a gentler onion note that doesn't fight the butter.
From the chef
In Donostia, we say the sea gives you its best when you respect it. These Atlantic scallops need nothing but heat, time, and a little garlic butter to shine — this is how we do it on the coast, clean and proud, just like my family's pintxos. The garlic butter, we keep gentle, because we want fragrance, not a war on the palate.
TagsSeared ScallopsGarlic ButterQuick CookHigh ProteinPescatarianDate NightCast IronHigh Heat
AllergensMollusksMilk
Source: generated · June 10, 2026