A quick and elegant seafood recipe featuring perfectly seared scallops bathed in a bright and savory garlic‑lemon butter sauce. Ideal for a gourmet weeknight dinner or an impressive starter.

Why You’ll Love This Recipe

Restaurant-quality at home: Achieve a golden crust and silky sauce in just minutes theguardian.com+14onceuponachef.com+14thatovenfeelin.com+14.
Minimal ingredients: Requires just scallops, butter, lemon, garlic, and pantry staples.
Fast prep and cook: Ready in under 20 minutes—perfect for busy evenings .

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb sea scallops, patted dry
2 Tbsp olive oil
3 Tbsp unsalted butter (divided)
2 cloves garlic, minced
Juice and zest of 1 lemon
Salt and freshly ground black pepper, to taste
2 Tbsp fresh parsley, chopped

directions

Prep the scallops
Remove any side muscle, then pat dry thoroughly—this ensures a golden sear allrecipes.com+14damndelicious.net+14thatovenfeelin.com+14allrecipes.com+13lenaskitchenblog.com+13theviewfromgreatisland.com+13.
Sear scallops
Heat oil and 1 Tbsp butter in a skillet over medium-high. Place scallops in a single layer (do not overcrowd). Sear 1½–2 minutes per side until golden and opaque inside . Transfer to a plate.
Make sauce
Reduce heat to low. Melt remaining 2 Tbsp butter, then add garlic and cook until fragrant (~1 minute) damndelicious.net+14smalltownwoman.com+14theviewfromgreatisland.com+14. Stir in lemon juice (and zest, if used), scraping up browned bits. Season to taste.
Finish and serve
Return scallops to the pan and spoon sauce over them for about 1–2 minutes to heat through. Garnish with parsley and a twist of lemon zest if desired.

Servings and timing

Servings: 4
Prep time: 5–10 minutes
Cook time: ~10 minutes
Total time: ~15–20 minutes reddit.com+7onceuponachef.com+7allrecipes.com+7

Variations

Add capers for a briny punch in the sauce lenaskitchenblog.com+1foodandwine.com+1.
Use lime instead of lemon for a tropical twist thatovenfeelin.com.
Include white wine or broth in the sauce, as some recipes suggest for added depth allrecipes.com+12reddit.com+12lenaskitchenblog.com+12.
Spice it up: sprinkle red pepper flakes into the sauce during sauté.

storage/reheating

Store in a covered container in the refrigerator for up to 1 day. To reheat, place scallops and sauce in a skillet over low heat until just warmed—this keeps them tender and avoids rubberiness foodandwine.com+7damndelicious.net+7lenaskitchenblog.com+7.

FAQs

What kind of scallops should I use?

Choose “dry-packed” sea scallops if available—these sear better and develop a beautiful crust allrecipes.com+12damndelicious.net+12onceuponachef.com+12.

Can I use frozen scallops?

Yes—thaw fully in the refrigerator or under cold water, then pat completely dry before cooking smalltownwoman.com.

Why is patting scallops dry important?

Dry scallops sear better. Moisture leads to steaming rather than browning, and hampers crust formation.

How do I know when scallops are done?

They’re opaque through and have a firm, slightly springy texture. Typically 60–90 seconds per side .

Can I make this dish ahead of time?

You can prep scallops and sauce separately, but best to combine and serve fresh, as reheated scallops may turn rubbery.

What else can I serve with this dish?

Ideal with buttered pasta, risotto, steamed vegetables, or crusty bread to soak up the sauce.

Can I skip the garlic?

You may omit or reduce garlic for a milder flavor, though it enhances the sauce’s aroma.

Are bay scallops a good substitute?

Yes—bay scallops cook faster (60 seconds per side) and offer a sweeter, more delicate bite.

How do I avoid overcooking scallops?

Cook only on high heat, briefly, without moving them until a crust forms. Remove as soon as they’re opaque with a slight give lenaskitchenblog.com.

Can I freeze leftovers?

Not recommended—scallops’ texture deteriorates significantly when refrozen.

Conclusion

Lemon Butter Scallops deliver a restaurant-worthy experience at home. With a perfect sear, tangy garlic-lemon butter sauce, and vibrant parsley garnish, this dish is a quick yet luxurious choice that impresses without extra effort.

Lemon Butter Scallops

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Author: Douaa
Total Time: 15 minutes
Yield: 2–3 servings

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Description

These Lemon Butter Scallops are seared to golden perfection and drizzled in a luscious garlic-lemon butter sauce. Ready in minutes, this elegant seafood dish is perfect for a quick weeknight dinner or a romantic meal.

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

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Instructions

Pat scallops dry with paper towels and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add scallops in a single layer and sear without moving for 2–3 minutes until a golden crust forms.
Flip and cook for another 1–2 minutes until opaque and just cooked through. Remove scallops and set aside.
In the same pan, reduce heat to medium. Add butter and garlic; sauté for 30 seconds until fragrant.
Stir in lemon juice and zest, cooking for 1 minute.
Return scallops to the pan, spooning the sauce over them.
Garnish with chopped parsley and serve immediately.

Notes

Ensure scallops are completely dry before searing to achieve the perfect crust.
Serve with risotto, pasta, or sautéed greens for a complete meal.
Use clarified butter for a deeper sear without burning.

Prep Time: 5 minutes
Cook Time: 10minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American