Garlic scallops with parsley and minced garlic in a skillet, served with lemon wedges and crusty bread overlooking a coastal harbor.

Garlic Scallop Sauté

Sea scallops cook quickly in olive oil with garlic and parsley, staying tender and sweet. A squeeze of lemon brightens this simple sauté just before it reaches the table.

By Betty Lou Gardner20 minUpdated 2026-08-25

This Garlic Scallop Sauté is simple, elegant, and packed with fresh flavor from garlic, parsley, olive oil, and a squeeze of lemon! The scallops cook in minutes, creating a light seafood dish that feels special enough for guests while still being easy enough for a weeknight supper.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I dry the scallops well or I don’t bother trying to brown them. The pan looks almost too hot when I start. I put the garlic in last and keep bread on the table for the juices.

How to Make Garlic Scallop Sauté

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Hands patting a large raw sea scallop dry with a paper towel beside a bowl of scallops in a vintage kitchen.

01

Dry the Scallops

Remove the side muscles, then pat the scallops very dry so they sear instead of steam.

Golden-seared sea scallops cooking in a hot skillet as several are lifted with a slotted spoon.

02

Sear Until Golden

Cook the scallops in a hot skillet in a single layer, working in batches as needed, until golden and just opaque.

Minced garlic and chopped parsley cooking in pan juices in a skillet while seared scallops rest nearby.

03

Make the Garlic Sauce

Reduce any pan juices briefly, then lower the heat and stir in the garlic and parsley just until fragrant.

04

Finish and Serve

Return the scallops to the skillet briefly and serve immediately with lemon wedges.

Garlic scallops with parsley and minced garlic in a skillet, served with lemon wedges and crusty bread overlooking a coastal harbor.

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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