Silky, golden‑seared scallops bathed in a fragrant lemon garlic butter sauce—this elegant dish takes less than 20 minutes and looks stunning on the plate. Perfect for a romantic dinner or a refined weeknight treat.
Why You’ll Love This Recipe
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Restaurant-quality, fast: Ready in under 20 minutes, yet elegant enough to impress. allrecipes.com+9onceuponachef.com+9smalltownwoman.com+9
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Rich, bright flavor: The harmony of lemon, garlic, and butter enhances the scallops’ natural sweetness.
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Simple technique: Dry scallops, hot pan, and quick sear—minimal effort for maximum impact. eatingwell.com+15foxandbriar.com+15theviewfromgreatisland.com+15
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Main Ingredients:
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1 lb sea scallops, patted dry
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2 tablespoons olive oil
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3 tablespoons unsalted butter
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2 cloves garlic, minced
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Juice of 1 lemon
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Zest of 1 lemon
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Salt and freshly ground black pepper, to taste
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2 tablespoons fresh parsley, chopped
Directions
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Clean & season scallops:
Remove side muscle (if present) and pat the scallops very dry. Season both sides with salt and pepper. fultonfishmarket.com+7damndelicious.net+7theviewfromgreatisland.com+7reddit.com+8thekitchn.com+8theviewfromgreatisland.com+8reddit.com+2whatsgabycooking.com+2tipherorecipes.com+2epicurious.com+13onceuponachef.com+13foxandbriar.com+13 -
Heat pan & sear scallops:
Heat olive oil (and 1 tablespoon butter, if desired) in a skillet over medium-high until shimmering. Add scallops in a single layer without overcrowding. Sear 1½–2 minutes per side until a golden crust forms. Remove and set aside. allrecipes.com+15smalltownwoman.com+15theviewfromgreatisland.com+15 -
Make the lemon buttery sauce:
Lower heat; add remaining 2 tablespoons of butter. Once melted, add garlic and sauté until fragrant (~30 seconds). Stir in lemon juice and zest, scraping up browned bits. Cook ~1–2 minutes until sauce slightly thickens. whatsgabycooking.com+9onceuponachef.com+9fultonfishmarket.com+9 -
Bring it all together:
Return scallops to pan, spoon sauce over them to warm through (~30–60 seconds). Sprinkle with fresh parsley. -
Serve immediately:
Plate scallops, drizzle with remaining lemon garlic butter, and garnish with extra parsley or lemon zest.
Servings and timing
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Yield: Serves 2–3 as a main dish (~6–8 large scallops each)
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Preparation time: 5 minutes
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Cook time: 10 minutes
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Total time: Approximately 15 minutes epicurious.com+12onceuponachef.com+12kitchenswagger.com+12
Variations
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Brown butter sauce: Let butter brown before garlic for a nutty depth. theviewfromgreatisland.com
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With capers: Stir in 1 tablespoon of capers for a salty tang. theviewfromgreatisland.com+1foodandwine.com+1
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Add white wine: Deglaze pan with white wine before lemon juice for extra flavor. allrecipes.com+4whatsgabycooking.com+4eatingwell.com+4
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Herb twist: Swap parsley for basil, dill, or chives to vary the aroma.
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Spicy touch: Finish with a pinch of red pepper flakes for subtle heat.
Storage/reheating
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Storage: Refrigerate scallops and sauce in an airtight container for up to 3 days. thekitchn.com+15reddit.com+15eatingwell.com+15
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Reheating: Warm gently in a skillet over low heat for 1–2 minutes—avoid microwaving, which can make scallops rubbery.
FAQs
1. Can I use frozen scallops?
Yes—thaw in the fridge overnight, pat dry thoroughly, and proceed as with fresh scallops. thatovenfeelin.com
2. How do I get a perfect sear?
Ensure scallops are well-dried, pan and oil are hot, and don’t move them during the 1½–2-minute sear. smalltownwoman.com
3. How can I tell when scallops are done?
They should have a golden crust outside and be opaque with a slight translucence in the center. smalltownwoman.com
4. Can I prepare the sauce ahead?
Yes, make the sauce in advance, then reheat gently and pour over freshly seared scallops when serving.
5. Can I omit garlic?
Yes—omit if preferred, but garlic adds essential flavor here.
6. What to serve with scallops?
Go with risotto, pasta, cilantro-lime rice, grilled veggies, or a crisp green salad.
7. Is this gluten-free?
Yes—naturally gluten-free, provided no added sauces contain gluten.
8. Can I make it dairy-free?
Substitute butter for dairy-free spread or skip it, using extra olive oil instead.
9. How do I prevent crowding the pan?
Cook in batches if needed—crowding cools the pan and leads to steaming instead of searing.
10. Can I double the recipe?
Absolutely—sear scallops in batches, and reheat in sauce at the end.
Conclusion
With just a few quality ingredients—scallops, citrus, garlic, and butter—this Lemon Butter Scallops recipe yields restaurant-quality results in under 20 minutes. Master the quick sear and bright sauce, and enjoy a dish that is elegant yet effortless. Perfect for any occasion.
[tasty-recipe id=”19331″]