Butter Garlic Scallops

Name: Butter Garlic Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 60 g Butter; 30 g Margarine; 10 g Garlic; 5 g Tarragon, fresh; 5 g Oregano, fresh; 400 g Sea scallops; 200 g Bay scallop; 3 g Paprika; 40 g Sherry wine; 2 g Parsley sprig; 30 g Lemon slice; 1 tsp Salt; ½ tsp Black pepper

Butter Garlic Scallops · ready in 20 min · 4 servings · 320 kcal per serving · easy · 13 ingredients

Tender scallops are gently sautéed in rich butter with fragrant herbs, garlic, and a splash of sherry, creating a luxurious seafood dish that is bright, aromatic, and irresistibly savory.

Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 4
kcal: 320
Difficulty: easy

American French Mediterranean Main dishes Quick (30 min or less)High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

60 gButter
30 gMargarine
10 gGarlic
5 gTarragon, fresh
5 gOregano, fresh
400 gSea scallops
200 gBay scallop
3 gPaprika
40 gSherry wine
2 gParsley sprig
30 gLemon slice
1 tspSalt
½ tspBlack pepper

Equipment

stovetop, chef knife, cutting board, serving platter, skillet, wooden spoon

Instructions

Prep ingredients
Gather all ingredients; mince the garlic, chop the fresh tarragon and oregano, and set out a large skillet and wooden spoon. · 5 min
What to look for: butter fully melted and foamy
Melt fats
Melt the butter and margarine together in the skillet over medium heat until fully melted and gently bubbling. · 2 min
What to look for: butter foams lightly
Bloom herbs
Add the garlic, fresh tarragon, and fresh oregano to the skillet and stir until fragrant without browning. · 1 min
What to look for: aroma becomes fragrant
Add scallops
Add the sea scallops and bay scallops, then season evenly with paprika, salt, and black pepper. · 2 min
What to look for: scallops begin to turn opaque at edges
Saute scallops
Squeeze lemon juice from the lemon slices over the scallops and saute gently until just opaque throughout. · 5 min
When it is done: Scallops are opaque and reach an internal temperature of 63°C or 145°F.
Deglaze pan
Increase to medium-high heat, add the sherry wine, and cook until the liquid is nearly evaporated. · 2 min
What to look for: pan looks almost dry and glossy
Serve and garnish
Transfer the scallops to a serving dish and garnish with parsley sprigs, remaining paprika, and lemon slices. · 1 min
What to look for: fresh herbs and lemon visible

Nutrition (per serving)

kcal	320
Protein	27 g
Carbohydrates	4 g
of which sugars	1 g
Fat	22 g
of which saturated	12 g
Fibre	1 g
Sodium	620 mg

Nutri-ScoreC

Allergens

Contains: milk, molluscs

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Butter

olive oil: Use extra virgin for best flavor

Margarine

butter: Adds richer flavor

Garlic

shallot: Finely minced

Tarragon

dried tarragon: Add early to bloom flavor

Oregano

dried oregano: Use sparingly

Sea scallops

large shrimp: Adjust cooking time