Lemon Herb Scallops with Garlic Butter

🕒 Prep: 10 min
🔥 Cook: 7 min
🍽 Serves: 4
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Lemon Herb Scallops with Garlic Butter is a quick and flavorful dish, perfect for a weeknight dinner or an elegant date night. The combination of fresh herbs and zesty lemon with buttery scallops makes this recipe a standout.

Ingredients for Lemon Herb Scallops with Garlic Butter

Sea scallops are the star of the show, offering a sweet and delicate flavor that pairs perfectly with the sauce. Make sure they’re fresh and dry before cooking. Olive oil helps achieve that beautiful golden sear on the scallops. Unsalted butter adds richness to the sauce, allowing you to control the saltiness. Garlic infuses the butter with aromatic depth. Lemon juice and zest bring brightness and a hint of acidity, balancing the richness. Fresh parsley and thyme add an herbaceous note that complements the seafood. Lastly, a bit of salt and pepper enhances all the flavors.

Tips & Tricks

  • Ensure scallops are dry before cooking; moisture prevents a good sear.
  • Use a large enough skillet to avoid overcrowding, which steams rather than sears.
  • Fresh herbs make a big difference—dried won’t give the same flavor impact.

Serving Suggestions

This dish pairs beautifully with a light, crisp white wine like a Sauvignon Blanc or Pinot Grigio. Serve it alongside a simple arugula salad or a side of roasted asparagus for a complete meal. Some crusty bread to mop up the sauce wouldn’t go amiss either!

Frequently Asked Questions

Can I use frozen scallops?
Yes, just make sure they’re fully thawed and patted dry before cooking.
What if I don’t have fresh herbs?
You can use dried herbs, but reduce the quantity by half as they are more concentrated.
How do I know when the scallops are done?
They should be opaque throughout and have a firm texture. Avoid overcooking as they can become rubbery.

Lemon Herb Scallops with Garlic Butter Recipe Walkthrough

First, take your sea scallops and pat them dry with a paper towel—this is crucial for getting that perfect sear. Season them generously with salt and pepper. Heat up a large skillet over medium-high heat and add the olive oil. You want the oil to shimmer but not smoke.

Once your oil is hot, place the scallops in the skillet. Make sure they’re not touching each other; crowding them will steam the scallops rather than sear them. Let them cook undisturbed for about 2-3 minutes per side. You’re looking for a nice golden crust. Once they’re done, remove them from the skillet and set aside.

Now, lower the heat to medium and add the butter to the same skillet. As it melts, toss in the minced garlic and let it cook until it’s just fragrant, about a minute. Be careful not to burn the garlic! Next, add the lemon juice and zest, along with the fresh parsley and thyme. Stir everything together, letting the flavors meld.

Return the scallops to the skillet, spooning the sauce over them. Let them cook for an additional 1-2 minutes, just enough to heat through and soak up all that delicious sauce. Serve immediately, garnished with a little extra parsley if you’d like.

Why You'll Love This Recipe

  • Quick to prepare, ready in under 30 minutes.
  • Uses fresh, simple ingredients for maximum flavor.
  • Perfect balance of citrus and herbs with rich, buttery scallops.
  • Elegant enough for entertaining, easy enough for any day.

Ingredients

1 lb sea scallops
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1 lemon, juiced and zested
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
Salt and pepper to taste

Step-by-step Instructions

1. Pat the scallops dry with a paper towel and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add scallops to the skillet, ensuring they are not touching, and sear for 2-3 minutes on each side until a golden crust forms.
4. Remove the scallops from the skillet and set aside.
5. Lower the heat to medium and add butter to the skillet.
6. Once the butter has melted, add minced garlic and cook until fragrant, about 1 minute.
7. Add lemon juice, zest, parsley, and thyme to the skillet, stirring to combine.
8. Return the scallops to the skillet, spooning the sauce over them and cooking for an additional 1-2 minutes.
9. Serve immediately, garnished with extra parsley if desired.

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