Seared Scallops with Lemon Butter

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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Seared scallops with lemon butter is a simple yet elegant dish that can transform any meal into a special occasion. This recipe is all about letting the natural sweetness of the scallops shine, complemented by a rich and zesty lemon butter sauce.

Ingredients for Seared Scallops with Lemon Butter

The star of this dish is, of course, the sea scallops. Their sweet and delicate flavor is perfect for searing. Olive oil is used for the initial sear, providing a nice crust and preventing sticking. A bit of salt and pepper will enhance the scallops' natural flavors. The butter adds richness and depth to the sauce, while garlic introduces a subtle aromatic element. Lemon juice brightens the dish and balances the richness of the butter. A sprinkle of fresh parsley adds a pop of color and a hint of freshness, and a touch of lemon zest for garnish ties everything together with its fragrant zing.

Tips & Tricks

  • Use fresh, dry-packed scallops for the best results. Wet-packed scallops have added water and will not sear as well.
  • Ensure the pan is hot enough before adding the scallops; a drop of water should sizzle immediately in the oil.
  • If you're new to cooking scallops, err on the side of undercooking. They continue to cook slightly after being removed from the heat.

Serving Suggestions

These scallops pair wonderfully with a light, crisp white wine such as Sauvignon Blanc or Chardonnay. For side dishes, consider serving them alongside a fresh green salad, roasted asparagus, or a creamy risotto. A side of crusty bread is perfect for soaking up any leftover sauce.

Frequently Asked Questions

Can I use frozen scallops?
Yes, but make sure to thaw them completely and pat them dry to ensure a good sear.
What if I don't have fresh parsley?
You can substitute with dried parsley, but use half the amount as it is more concentrated.

Seared Scallops with Lemon Butter Recipe Walkthrough

Start by patting the scallops dry with paper towels. This step is crucial as it ensures you get a good sear. Wet scallops won't brown well, so don't skip this part. Season both sides with salt and pepper to taste.

Heat the olive oil in a large skillet over medium-high heat. You want the oil to shimmer but not smoke. Carefully place the scallops in the pan, ensuring they're in a single layer and not touching each other. Overcrowding the pan will steam the scallops instead of searing them. Let them cook undisturbed for about 2-3 minutes until they develop a golden-brown crust.

Flip the scallops and sear the other side for another 2-3 minutes. They should be opaque in the center when done. Remove them from the skillet and set them aside on a plate.

Reduce the heat to low and add the butter to the same skillet. Once it's melted, add the minced garlic and sauté for around 30 seconds until it's fragrant but not burnt. Stir in the lemon juice and parsley, then remove the skillet from heat.

Return the scallops to the pan, gently tossing them in the lemon butter sauce to coat them evenly. Garnish with lemon zest and additional parsley before serving.

Why You'll Love This Recipe

  • Quick to prepare — under 30 minutes from start to finish.
  • Restaurant-quality dish made easily at home.
  • Bright, citrusy flavor that enhances the natural sweetness of scallops.
  • Minimal ingredients with maximum impact.

Ingredients

1 lb sea scallops
2 tbsp olive oil
Salt to taste
Pepper to taste
2 tbsp unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1 tbsp chopped fresh parsley
Lemon zest for garnish

Step-by-step Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Season both sides of the scallops with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add scallops in a single layer, making sure not to overcrowd, and sear for 2-3 minutes on each side until golden brown and opaque in the center.
5. Remove scallops from the skillet and set aside on a plate.
6. In the same skillet, reduce the heat to low and add butter.
7. Once the butter has melted, add minced garlic and sauté for about 30 seconds until fragrant.
8. Stir in the lemon juice and parsley, then remove the skillet from heat.
9. Return the scallops to the skillet, gently tossing them in the lemon butter sauce to coat.
10. Garnish with lemon zest and additional parsley before serving.

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