Garlic Butter Boiled Scallops

You'll love these tender, juicy Boiled Scallops with garlic butter. This easy 15-minute seafood dish brings restaurant flavor to your own kitchen. We'll walk you through exactly how to boil scallops!

Are you wondering if you can boil scallops, and how to boil them? It's super easy!

Boiling scallops (also called poached scallops) is an easy and tasty way to cook them. Plus, it's super quick and simple.

The method of boiling ensures that the scallops are cooked through without becoming rubbery or dry. Boiling also preserves the delicate flavor of the scallops, as well as their natural sweetness.

Additionally, boiling scallops is also a fast and easy way to prepare them, as it only takes a few minutes to cook them!

It’s one of those recipes that sounds fancy, tastes luxurious, but is really simple and quick to pull off. You’re basically boiling scallops in a rich broth made of water (or stock or wine), then finishing them with a herb garlic butter.

The result? Juicy, flavorful, tender scallops with a garlic butter coating and a bit of zing from the lemon. Delicious.

The flavor is savory, a little sweet (from the scallops themselves), and rich without being heavy.

This method is great if you're new to cooking scallops or want a break from searing them. No hot oil splattering all over the place, just gently simmered perfection.

If you’ve ever felt a bit intimidated by cooking scallops, this is the way to get comfortable with them. The method gives you control (and flavor) without a lot of fuss.

Serve your scallops with roasted potatoes or Hasselback Fingerling Potatoes, and steamed veggies, and drizzle them with lots of garlic butter!

Jump to:

• What are Scallops?
• Why You'll Love This Recipe
• Ingredients
• Prepping Scallops
• Roe
• Instructions
• Serving Suggestions
• Variations
• Recipe Tips
• FAQs
• 📖 Recipe
• 💬 Comments

What are Scallops?

Scallops are a type of shellfish. They have a sweet, delicate flavor and a soft, chewy texture.

Scallops can be served grilled, pan-fried, baked or boiled. They can also be used in soups, sauces, and stews.

Most famously, they are used in a French dish called Coquille St Jacques consisting of scallops in a gruyere, white wine and mushroom sauce, topped with a mashed potato or breadcrumb crust and baked in a scallop shell. It is usually served as an appetizer.

Scallops are high in protein, low in fat and calories, and are a good source of vitamins and minerals.

Why You'll Love This Recipe

• Boiled scallops are a healthy and nutritious meal.
• You can boil scallops in just a few minutes.
• By boiling the scallops, they get cooked through and stay moist.
• Scallops are low in fat and high in protein.
• This is a quick and easy recipe to prepare.
• Scallops are a great source of essential vitamins and minerals.
• Boiled scallops are a great way to add some seafood to your diet.
• This is a versatile recipe that you can serve with salad, rice, tacos, stir fry, side dishes, vegetables and much more!
• Ready in under 15 minutes, start to finish.
• Nothing fancy, just basic pantry and fridge staples.

Ingredients

• Scallops – The star. Sea scallops work best here for their size and sweetness. Bay scallops cook too fast but can be used if that’s all you’ve got.
• Butter – Adds richness and helps carry the flavor of the garlic and herbs. Unsalted is best so you can control the salt.
• Garlic – Freshly minced makes a difference. Jarred garlic will work in a pinch but has less bite.
• Water, Fish Stock, Milk, or White Wine – This is your poaching liquid. Fish stock gives it more seafood flavor, white wine adds acidity and complexity, milk gives a creamy note, and water works fine if that’s all you have. Try a homemade Seafood Stock to make your poached scallops extra special.
• Italian Herbs – A blend of oregano, basil, thyme. You can swap in fresh herbs if you’ve got them.
• Lemon Juice – Brightens everything. Don’t skip it!
• Salt & Pepper – Adjust to taste at the end so you don’t overdo it.

See the recipe card for the full method and quantities.

Prepping Scallops

Some scallops you buy will be fully prepared. However, others might need a little prep. Some will need all these elements removed, others will come partially prepped.

1. Thaw (If Frozen) - If you’re starting with frozen scallops, thaw them in the fridge overnight or under cold running water in a sealed bag for 15–20 minutes. Never use warm water — it’ll mess with the texture.

2. Rinse - Give them a quick rinse under cold water to remove any grit or leftover sand. Don’t soak them, just a quick rinse will do.

3. Remove the Side Muscle - Each scallop might have a small, tough piece on the side, which looks like a little rectangular tag of meat. That’s the abductor muscle and it gets chewy when cooked. Just pinch it between your fingers and pull (it comes off easily) and discard.

4. Dry - Pat them dry with paper towels, front and back. The drier they are, the better they’ll cook (even when boiling).

5. Inspect for Quality - Look for:

• Firm texture
• Creamy white to light pink color (never gray or slimy)
• A clean, ocean-like smell, not fishy or sour.

Roe

Scallop roe is the bright orange or coral-colored sac attached to some scallops. It’s actually the reproductive gland, and in many countries (like the UK, France, Australia), it’s considered a delicacy. It has a richer, brinier flavor than the white muscle and a softer, creamier texture when cooked.

In the U.S., roe is usually removed and discarded before packaging, so you may not see it unless you're buying very fresh scallops.

Keeping the roe depends on your taste and the dish.

• Keep it if:
  • You enjoy bold seafood flavors.
  • You’re making a sauce, bisque, or broth — roe adds richness and color. Keep it for this Seafood Stock.
• Remove it if:
  • You prefer a cleaner, sweeter scallop flavor.
  • The roe looks dull or has a questionable smell.

How to Remove Scallop Roe

Just like with the side muscle, you can gently pull the roe off with your fingers. It’s usually attached right along the side. Discard or save it for another use, like adding to seafood stock or blending into a sauce.

Instructions

If you're wondering how to make this recipe, don't worry, it's easy!

Just follow this step-by-step tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Make the herb garlic butter: Add the butter to a small skillet until it melts. Stir in the garlic and Italian herbs, remove from the heat and let the flavors infuse the butter while you boil the scallops.

Boil the liquid: Meanwhile, bring the liquid (water, stock, milk or white wine) to a boil in a large pot. You'll need enough liquid to cover the scallops so they poach evenly.

Prep the scallops: If your scallops aren't pre-prepped, you'll need to remove and discard the small muscle, outer membrane case and/or the orange roe sac. However, if you want to eat the roe sac, boil it with the white scallops.

Note: Some scallops are partially prepped so you may not have all elements: muscle, membrane, and roe on your scallops.

Rinse the scallops under running water to remove any impurities.

Boil the scallops: Use a slotted spoon to add the scallops to the boiling liquid. Boil them for 3 minutes or until they're opaque and a little firmer.

Serve: Remove with the slotted spoon and serve drizzled with the garlic butter and the lemon juice. Season with salt and pepper.

Serving Suggestions

Serve your garlic butter Boiled Scallops as an appetizer, or with some of these tasty side dishes!

1. Roasted Potatoes
2. Buttered Asparagus
3. Spicy Air Fryer Potato Wedges
4. Salmon with Mushroom Sauce
5. Roasted Vegetables
6. Corn
7. Sauteed Spinach
8. Rice
9. Grains, such as couscous or quinoa
10. Salad

Variations

• Add chili flakes for a little heat.
• Use fresh herbs instead of dried.
• Add a splash of cream at the end for a creamy sauce.
• Use smoked paprika or a bit of cayenne for extra depth.
• Add chopped parsley or chives right before serving.
• Add cooked pasta right into the pan for a one-pot meal.
• Try with bay scallops for a quicker cook and smaller bites.
• Use half wine and half stock for a more layered broth.
• Add capers and olives for a briny Mediterranean twist.
• Stir in some cooked spinach at the end.

FAQs

📖 Recipe