Garlic Butter Boiled Scallops are quick and easy! Boiling them keeps the scallops moist and tender. They're then dressed with herb and garlic butter, plus a squeeze of lemon juice.
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!
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!
You only need to boil them for a few minutes, and you can mix up the taste by boiling them in water, fish stock, milk or even white wine!
Pan fried scallops are great, but I also love boiling (poaching) them for a different texture. They're super moist and taste incredible.
Serve your scallops with roasted potatoes, and steamed veggies, and drizzle them with lots of garlic butter!
If you love fish and seafood dishes, be sure to also check out Salmon Patties and Salmon with Mushroom Sauce.
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Why This Recipe Works
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!
Ingredients
- Scallops: Use fresh or frozen and thawed scallops. If unprepped, please see below for how to prep scallops.
- Liquid: To poach/boil the scallops, you'll need boiled liquid. Use water, stock, white wine or milk.
- Butter: Butter will form the base of the sauce.
- Garlic: To season the sauce.
- Italian herbs: Mixed Italian herbs for the garlic butter.
- Lemon juice: A squeeze of lemon juice helps brighten the finished dish.
- Salt and pepper: To season the scallops.
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.
- Rinse your scallops under cold, running water.
- Pat them dry with a paper towel.
- Remove and discard the small, white side muscle, and the membrane that runs around the scallop. This can be done by gently pulling it away from the larger piece of scallop.
- If your scallop has the orange scallop roe you can cook that with the white scallop, or you can discard it if you don't want to eat it.
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.
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: 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!
- Roasted Potatoes
- Buttered Asparagus
- Spicy Air Fryer Potato Wedges
- Salmon with Mushroom Sauce
- Roasted Vegetables
- Corn
- Sauteed Spinach
- Rice
- Grains, such as couscous or quinoa
- Salad
- Drizzle them with a little Lime Crema.
Variations
- You can add a squeeze of lemon to the scallops after tossing in the garlic butter.
- Include a pinch of red pepper flakes into the garlic butter for a little heat.
- Sprinkle your scallops with a large pinch of Old Bay Seasoning.
- If you don't want to boil the scallops, pan-fry them in the garlic butter instead.
- Liquid to poach (boil) the scallops in can be water, stock, milk, or white wine.
Recipe Tips
Don't overcook your scallops. They only need to be briefly cooked or they could become rubbery. You can tell that they're cooked because they firm up a little, and turn opaque.
FAQ
Yes, you can! Follow this recipe and read all the tips to make perfect boiled scallops in minutes.
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📖 Recipe
Garlic Butter Boiled Scallops
Equipment
- Pot
Ingredients
- 3 tablespoons butter
- 3 cloves garlic (minced)
- ½ teaspoon Italian herbs
- 2 cups water (or fish stock, milk or white wine)
- 2 pounds scallops
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- 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.
- 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.
- If the scallops aren't pre-prepped, you'll need to remove and discard the small muscle, outer membrane case and/or the orange roe sac (unless you want to eat the roe sac, in which case 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.
- 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.
- Remove with the slotted spoon and serve drizzled with the garlic butter and the lemon juice. Season with salt and pepper.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Shelby
Love this simple yet delicious way to prepare scallops. Thank you!
Kerri
These look so good! This is definitely a new one for me so I can't wait to introduce my family to it!
Beth
Those were amazing. I added them to some leftover fettuccine alfredo. Yum!
Ned
SO YUMMY! Thank you so much for this! It was really good. I usually pan fry them but now prefer boiled!
Wanda
These scallops were delicious! I used your suggestion of serving it with mashed potatoes and veggies.
Paula
The homemade garlic butter on these boiled scallops was so easy to make and tasted incredible!
Sammy
This was such a great way to make scallops. I order them in restaurants but never make them myself, but now I know how so I can make them all the time!
Jackie
I made this for Mother’s Day dinner, and it was so tasty! I would have taken a picture, but it smelled so good that we could not wait to eat it!
Heather
Delicious and easy poached scallops, quick and perfectly cooked scallops every time! Thank you!
Chenee
These were so good! I loved the way the garlic butter brought out the seafood flavor.
Kim
Scallops don't get much better than this! Absolutely delicious and simple to make!