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
-
Restaurant-quality, fast: Ready in under 20 minutes, yet elegant enough to impress. allrecipes.com+9onceuponachef.com+9smalltownwoman.com+9
-
Rich, bright flavor: The harmony of lemon, garlic, and butter enhances the scallops’ natural sweetness.
-
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:
-
1 lb sea scallops, patted dry
-
2 tablespoons olive oil
-
3 tablespoons unsalted butter
-
2 cloves garlic, minced
-
Juice of 1 lemon
-
Zest of 1 lemon
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons fresh parsley, chopped
Directions
-
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
-
Yield: Serves 2–3 as a main dish (~6–8 large scallops each)
-
Preparation time: 5 minutes
-
Cook time: 10 minutes
-
Total time: Approximately 15 minutes epicurious.com+12onceuponachef.com+12kitchenswagger.com+12
Variations
-
Brown butter sauce: Let butter brown before garlic for a nutty depth. theviewfromgreatisland.com
-
With capers: Stir in 1 tablespoon of capers for a salty tang. theviewfromgreatisland.com+1foodandwine.com+1
-
Add white wine: Deglaze pan with white wine before lemon juice for extra flavor. allrecipes.com+4whatsgabycooking.com+4eatingwell.com+4
-
Herb twist: Swap parsley for basil, dill, or chives to vary the aroma.
-
Spicy touch: Finish with a pinch of red pepper flakes for subtle heat.
Storage/reheating
-
Storage: Refrigerate scallops and sauce in an airtight container for up to 3 days. thekitchn.com+15reddit.com+15eatingwell.com+15
-
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.
Print
Lemon Butter Scallops
- Total Time: 20 minutes
- Yield: 4-servings
- Diet: Gluten Free
Description
These Lemon Butter Scallops are seared to golden perfection and coated in a rich, tangy lemon butter sauce. This quick and elegant scallop recipe makes a perfect weeknight dinner or impressive seafood entrée.
Ingredients
-
1 lb sea scallops, patted dry
-
2 tablespoons olive oil
-
3 tablespoons unsalted butter
-
2 cloves garlic, minced
-
Juice of 1 lemon
-
Zest of 1 lemon
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons fresh parsley, chopped
Instructions
-
Sear the Scallops:
-
Heat olive oil in a large skillet over medium-high heat.
-
Season scallops with salt and pepper.
-
Sear scallops for 2–3 minutes per side until golden-brown and opaque. Transfer to a plate and set aside.
-
-
Make the Lemon Butter Sauce:
-
In the same skillet, reduce heat to medium and add butter.
-
Once melted, add garlic and sauté for about 30 seconds.
-
Stir in lemon juice and zest. Simmer briefly.
-
-
Finish and Serve:
-
Return scallops to the pan to coat in sauce and warm through.
-
Sprinkle with fresh parsley before serving.
-
Notes
-
Ensure scallops are dry to get a proper sear.
-
Serve with rice, pasta, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 10minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American