Tender, sweet scallops seared to perfection and glazed in a rich garlic butter sauce. Skewered with colorful vegetables, they deliver a perfect balance of flavor and presentation. A quick, crowd-pleasing appetizer that pairs beautifully with chilled white wine or sparkling rosé.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 mins12 skewers (serves 6–8 as appetizers or 4 as a light main)
For the Skewers
12 large sea scallops (about 1 lb / 450g), patted dry
1 tbsp olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
12 cherry tomatoes
12 thin slices of zucchini or yellow squash (optional)
Small bamboo or metal skewers (if bamboo, soak in water 30 min)
For the Garlic Butter Sauce
3 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
1 tbsp lemon juice
½ tsp lemon zest (optional, for brightness)
Prep the Scallops & Veggies
1
Pat scallops dry with paper towels—this ensures a good sear.
Lightly brush with olive oil and season both sides with salt and pepper.
Thread each skewer with: 1 tomato → 1 scallop → 1 zucchini slice (folded if needed) → repeat once more.
Make the Garlic Butter
2
In a small saucepan over low heat, melt butter.
Add garlic and cook for 30–45 seconds, just until fragrant (do not brown).
Stir in parsley, lemon juice, and zest; remove from heat and set aside.
Cook the Skewers
3 Option 1 – Grill Pan / Outdoor Grill:
Option 2 – Skillet:
Finish & Serve
4
Transfer skewers to a platter.
Brush generously with warm garlic butter sauce.
Serve immediately with extra sauce for dipping.
Tips & Variations
5
Extra flavor: Add a pinch of smoked paprika to the garlic butter for a smoky twist.
Vegetable swap: Bell pepper squares or thin asparagus tips work beautifully.
Make ahead: Thread skewers up to 4 hours ahead, cover, and refrigerate—cook just before serving.
Suggested Pairings
6
Drink: Chablis, Albariño, or Champagne.
Other bites: Crab salad endive boats, roasted red pepper bruschetta, or cucumber avocado rolls.
Ingredients 12 skewers (serves 6–8 as appetizers or 4 as a light main)
For the Skewers
12 large sea scallops (about 1 lb / 450g), patted dry
1 tbsp olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
12 cherry tomatoes
12 thin slices of zucchini or yellow squash (optional)
Small bamboo or metal skewers (if bamboo, soak in water 30 min)
For the Garlic Butter Sauce
3 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
1 tbsp lemon juice
½ tsp lemon zest (optional, for brightness)
Directions Prep the Scallops & Veggies
1
Pat scallops dry with paper towels—this ensures a good sear.
Lightly brush with olive oil and season both sides with salt and pepper.
Thread each skewer with: 1 tomato → 1 scallop → 1 zucchini slice (folded if needed) → repeat once more.
Make the Garlic Butter
2
In a small saucepan over low heat, melt butter.
Add garlic and cook for 30–45 seconds, just until fragrant (do not brown).
Stir in parsley, lemon juice, and zest; remove from heat and set aside.
Cook the Skewers
3 Option 1 – Grill Pan / Outdoor Grill:
Option 2 – Skillet:
Finish & Serve
4
Transfer skewers to a platter.
Brush generously with warm garlic butter sauce.
Serve immediately with extra sauce for dipping.
Tips & Variations
5
Extra flavor: Add a pinch of smoked paprika to the garlic butter for a smoky twist.
Vegetable swap: Bell pepper squares or thin asparagus tips work beautifully.
Make ahead: Thread skewers up to 4 hours ahead, cover, and refrigerate—cook just before serving.
Suggested Pairings
6
Drink: Chablis, Albariño, or Champagne.
Other bites: Crab salad endive boats, roasted red pepper bruschetta, or cucumber avocado rolls.
Garlic Butter Scallop Skewers
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