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.
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.
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.
Option 1 – Grill Pan / Outdoor Grill:
Preheat grill pan or grill to medium-high.
Cook skewers 1½–2 minutes per side until scallops are opaque and lightly golden.
Option 2 – Skillet:
Heat a large skillet over medium-high heat.
Sear skewers in batches for 1½–2 minutes per side.
Transfer skewers to a platter.
Brush generously with warm garlic butter sauce.
Serve immediately with extra sauce for dipping.
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.
Drink: Chablis, Albariño, or Champagne.
Other bites: Crab salad endive boats, roasted red pepper bruschetta, or cucumber avocado rolls.
12 servings