Pan-Seared Scallops with Garlic and Parsley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooked scallops with golden edges, infused with garlic and fresh parsley for a restaurant-quality seafood main. This french-inspired seafood ready in about 20 minutes pairs (about 1.5 lbs) sea scallops, avocado oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 French cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 sea scallops dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute).
  3. Step 3: Add scallops in a single layer, ensuring they don't touch, and cook undisturbed for 3-4 minutes until golden brown on the bottom.
  4. Step 4: Flip scallops and cook 2-3 more minutes until opaque and just cooked through.
  5. Step 5: Add 3 minced garlic cloves to the skillet and cook 30 seconds until fragrant, then stir in 3 tablespoons fresh parsley.
  6. Step 6: Remove scallops from pan, drizzle with lemon juice from 1 wedge, and serve immediately with remaining lemon wedges.

Frequently asked questions

How long does Pan-Seared Scallops with Garlic and Parsley take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Scallops with Garlic and Parsley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 1.5 lbs) sea scallops from drying out.

Can I substitute ingredients in Pan-Seared Scallops with Garlic and Parsley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Scallops with Garlic and Parsley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Scallops with Garlic and Parsley?

French seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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