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These Seared Scallops with Lemon Butter Sauce are my go-to for a fancy yet fuss-free dinner. The scallops are perfectly seared, and the lemon butter sauce is irresistibly tangy and rich. You’ll love how simple and delicious this recipe is!
Seared scallops with lemon butter sauce is one of those dishes that feels fancy but is incredibly simple to make. The scallops get a perfect golden crust, while the tangy lemon butter sauce adds a burst of vibrant flavor. You’ll be amazed at how quick and easy it is to whip up this restaurant-quality meal right at home!
Before You Begin
- Dry Scallops: Pat the scallops dry with a paper towel to help them sear perfectly and develop a golden crust.
- Hot Pan: Make sure your skillet is hot before adding the scallops. This prevents sticking and ensures even cooking.
- Single Layer: Cook the scallops in a single layer, making sure they are not touching. This allows for even searing and prevents steaming.
- Quick Cooking: Scallops cook quickly, usually about 2 minutes per side. Overcooking can make them tough, so watch them closely.
- Butter and Garlic Timing: Add the butter and garlic after removing the scallops to avoid burning the garlic. This infuses the butter with rich flavor without bitterness.
- Fresh Lemon Juice: Use fresh lemon juice for the sauce to give it a bright, tangy flavor that complements the scallops beautifully.
Ingredients You’ll Need
- Large Scallops: Choose fresh, large scallops. Pat them dry to get a good sear.
- Olive Oil and Unsalted Butter: Together, they help sear the scallops to a golden brown while adding richness to the sauce.
- Garlic: Freshly minced garlic infuses the butter with a rich, aromatic flavor. Garlic powder can be a quick substitute.
- Lemons: Use fresh lemons for juice and wedges, for a bright, tangy flavor that enhances the scallops.
- Fresh Parsley: Adds a fresh, herbaceous note to the sauce. Substitute with cilantro or chives if you prefer.
Remove the side muscles from 1 pound of large scallops if attached. Pat the scallops dry with a paper towel and season with salt and pepper.
Tip: Dry scallops sear better, giving you that desirable golden crust.
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once hot, add the scallops to the pan in a single layer, making sure they are not touching. Sear for about 2 minutes on each side, until a golden crust forms. Be careful not to overcook. Remove the scallops from the skillet and set aside on a plate.
Tip: A hot pan and enough space between scallops help achieve a perfect sear.
In the same skillet, reduce the heat to medium. Add 2 cloves of minced garlic and cook for about 1 minute, stirring frequently. Pour in the juice of 1 lemon and bring to a simmer. Let it cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in 2 tablespoons of chopped fresh parsley.
Tip: Cooking the garlic briefly infuses the butter with rich flavor without burning it.
How To Serve
Spoon the lemon butter sauce over the scallops. Serve immediately with additional lemon wedges on the side. I love serving these seared scallops with a variety of sides to create a complete, delicious meal. Here are some great ideas:
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry with a paper towel before cooking. This helps achieve a good sear.
How do I know when the scallops are perfectly cooked?
Scallops are perfectly cooked when they have a golden crust on the outside and are opaque throughout. They should be tender and slightly springy to the touch.
How do I store leftover scallops?
Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat to avoid overcooking.
Can I freeze cooked scallops?
I don’t recommended freezing cooked scallops, as they can become mushy when thawed. It’s best to enjoy them fresh or store them in the refrigerator for up to 2 days.
More Delicious Seafood Recipes
- Thai Coconut Shrimp Curry
- Salmon Wellington
- Baked Lemon Butter Cod
- Shrimp And Grits
- Bacon Wrapped Scallops
Seared Scallops with Lemon Butter Sauce
Ingredients
- 1 pound large scallops
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- juice of 1 lemon
- 2 tablespoons fresh parsley chopped
- lemon wedges for serving
Instructions
- Remove the side muscles from the scallops if they’re attached. Pat the scallops dry with a paper towel and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the scallops to the pan in a single layer, making sure they are not touching. Sear for about 2 minutes on each side, until a golden crust forms. Be careful not to overcook. Remove the scallops from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook for about 1 minute, stirring frequently. Pour in the lemon juice and bring to a simmer. Let it cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in the chopped parsley.
- Spoon the lemon butter sauce over the scallops. Serve immediately with additional lemon wedges on the side.
Tips & Notes:
- Pat the scallops dry to get a good sear.
- Use fresh lemon juice for the best flavor.
- Avoid overcrowding the pan to ensure even cooking.
- Serve immediately to keep the scallops tender and warm.
- Substitute parsley with cilantro or chives for a different flavor.
