Korean Butter-Grilled Scallops
Quick answer
Garibi butter-gui sears fresh scallops in garlic butter until each side develops a deep golden-brown crust, then finishes with lemon juice and parsley to balance the richness.
What makes this special
- Patting fresh scallops dry ensures a deep golden-brown caramelized sear in this buttered dish.
- Thoroughly patting scallops dry is the only way to get caramelized sear marks
- 1-2 min per side on high heat keeps the center translucent and tender
Key ingredients
Core cooking flow
- 1 Pat 320 g of scallop meat several times with paper towels until the surface feels dry.
- 2 Sprinkle 0.5 tsp salt and 0.25 tsp black pepper evenly over both sides.
- 3 Heat the pan well over high heat, then melt about 12 g of the butter.
Garibi butter-gui sears fresh scallops in garlic butter until each side develops a deep golden-brown crust, then finishes with lemon juice and parsley to balance the richness. Removing every trace of surface moisture with paper towels before seasoning is the single most important step -- water on the surface of the scallop causes it to steam rather than sear, and no caramelized crust will form until that moisture has evaporated. Each side cooks for only one to two minutes at the highest heat the pan can sustain, leaving the center just barely opaque and the texture tender rather than rubbery. After flipping, butter and minced garlic are added directly to the hot pan and spooned continuously over the scallops so the aroma infuses the surface. A squeeze of lemon and a scatter of chopped parsley added just before removing from heat layers acidity and freshness over the butter richness. Simple to prepare and fast to cook, this dish appears regularly at home gatherings in Korea as a crowd-pleasing appetizer.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 320 g of scallop meat several times with paper towels until the surface feels dry.
If any moisture still beads on the scallops, press them again before seasoning so they sear instead of steam.
- 2Season
Sprinkle 0.5 tsp salt and 0.25 tsp black pepper evenly over both sides.
Season just before cooking so the scallops do not sit long enough to draw out more liquid.
- 3Control
Heat the pan well over high heat, then melt about 12 g of the butter.
When the butter foams, place the scallops in one layer with space between them so the pan stays hot.
- 4Step
Sear the first side without moving the scallops for 1 to 2 minutes.
They are ready to flip when the edges turn opaque and the underside has a deep brown crust.
- 5Control
Flip the scallops and sear the second side over high heat for only 1 to 2 minutes.
Stop while the centers are still slightly translucent, because extra cooking quickly makes the texture rubbery.
- 6Finish
Add the remaining butter and 1 tbsp minced garlic to an open spot in the pan.
Once fragrant, spoon the garlic butter over the scallops, finish with 1 tsp lemon juice and 1 tbsp parsley, and serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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