There’s something undeniably luxurious about perfectly seared scallops. That golden crust, the tender, melt-in-your-mouth center, and the bright, buttery lemon sauce—trust me, this dish is a game-changer. And the best part? It’s way easier than you think!
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With just a handful of ingredients and a few simple techniques, you can create restaurant-quality scallops right at home. Whether you’re making a special dinner for two or impressing guests at a dinner party, this dish is guaranteed to steal the spotlight.
Why You’ll Love This Recipe
Quick & Easy: Ready in just 15 minutes, making it perfect for weeknights or last-minute dinners.
Restaurant-Quality: Learn the secret to getting that gorgeous golden crust just like the pros.
Minimal Ingredients, Maximum Flavor: With butter, lemon, and garlic, the flavors shine without overpowering the delicate scallops.
Versatile: Serve with pasta, risotto, or a fresh salad for a complete meal.
Impressive Yet Simple: It looks fancy, but it’s incredibly easy to master!
Ingredients in Pan-Seared Scallops with Lemon Butter
Scallops: The star of the dish! Look for fresh, dry-packed sea scallops for the best sear.
Butter: Creates a rich, silky sauce that enhances the scallops’ natural sweetness.
Olive Oil: Helps achieve that perfect golden crust without burning the butter.
Garlic: Adds a subtle aromatic depth to the lemon butter sauce.
Lemon Juice: A bright, tangy contrast that balances the richness of the butter.
Salt & Pepper: Simple seasonings that let the scallops shine.
Fresh Parsley: A pop of color and freshness to finish the dish.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Pat the Scallops Dry: Use paper towels to remove any excess moisture. This is key to achieving a perfect sear! Season both sides with salt and pepper.
Heat the Pan: In a large skillet, heat olive oil over medium-high heat until shimmering. You want the pan hot enough to create a good sear.
Sear the Scallops: Place scallops in the pan, making sure they’re not touching. Sear for about 2 minutes without moving them, until a golden crust forms. Flip and cook for another 1-2 minutes until just opaque. Remove from the pan and set aside.
Make the Lemon Butter Sauce: Reduce heat to low. Add butter and minced garlic, stirring for about 30 seconds until fragrant. Stir in lemon juice.
Finish & Serve: Return the scallops to the pan, spooning the sauce over them. Garnish with fresh parsley and serve immediately.
How to Serve Pan-Seared Scallops with Lemon Butter
Over Pasta: Toss with angel hair pasta and extra lemon butter sauce for a decadent meal.
With Risotto: Creamy risotto makes the perfect pairing for these buttery scallops.
On a Salad: Serve over a fresh arugula or spinach salad for a light, elegant dish.
With Crusty Bread: Don’t let that lemon butter sauce go to waste—soak it up with some warm, crusty bread!
Additional Tips
Use Dry Scallops: Avoid wet scallops (preservative-treated) as they won’t sear properly.
Don’t Overcrowd the Pan: Give scallops space to sear evenly.
Sear, Don’t Stir: Resist the urge to move them around—let them develop that perfect crust.
Watch the Cooking Time: Scallops cook fast! Overcooking can make them rubbery.
Fresh Lemon is Best: Bottled lemon juice won’t give the same bright, fresh flavor.
FAQ Section
Q1: Can I use frozen scallops?
A1: Yes, just thaw them completely and pat them dry before cooking.
Q2: How do I know when scallops are done?
A2: They should be opaque and slightly firm to the touch but not rubbery.
Q3: Can I make this dish ahead of time?
A3: Scallops are best enjoyed fresh, but you can prep the lemon butter sauce ahead.
Q4: What’s the best pan for searing scallops?
A4: A stainless steel or cast-iron skillet works best for achieving a golden crust.
Q5: Can I use ghee instead of butter?
A5: Absolutely! Ghee has a higher smoke point and adds a nutty flavor.
Q6: How do I store leftovers?
A6: Store in an airtight container in the fridge for up to 2 days. Reheat gently.
Q7: Can I use bay scallops instead of sea scallops?
A7: Yes, but they are smaller and will cook much faster—about 1 minute per side.
Q8: What wine pairs well with this dish?
A8: A crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully.
Q9: Can I add other herbs?
A9: Definitely! Thyme or chives work well with the lemon butter sauce.
Q10: How do I prevent scallops from sticking to the pan?
A10: Make sure your pan is hot and use enough oil to create a non-stick effect.
Final Thoughts
That’s it! In just a few simple steps, you’ve got beautifully seared scallops with a luscious lemon butter sauce—right in your own kitchen. This dish is perfect for a date night, special occasion, or just treating yourself to something delicious.
Print
Pan-Seared Scallops with Lemon Butter
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-seared
- Cuisine: FRENCH
Description
These pan-seared scallops are restaurant-quality yet quick and easy to make at home. Perfectly golden brown on the outside and tender on the inside, they’re finished with a rich lemon butter sauce for an elegant, 15-minute dinner.
Ingredients
- 12 to 16 dry sea scallops (about 3/4 lb)
- 1 tbsp extra-virgin olive oil
- 4 tbsp butter, divided
- 1 tbsp lemon juice
- 1/4 tsp salt, divided
- 1/4 tsp freshly ground black pepper, divided
- Lemon wedges, for serving (optional)
Instructions
- Prep the scallops: Remove the tiny side muscle, if present, and pat dry thoroughly with a paper towel to ensure a perfect sear.
- Heat the pan: Place a large cast-iron skillet or nonstick sauté pan over medium-high heat until very hot. Add olive oil and ½ tbsp butter, swirling to coat.
- Sear the scallops: Add the scallops to the pan, making sure they are not overcrowded. Season with ⅛ tsp salt and ⅛ tsp pepper. Sear without moving for about 3 minutes until a deep golden crust forms.
- Flip and finish cooking: Use tongs to flip the scallops, then season with the remaining ⅛ tsp salt and ⅛ tsp pepper. Cook for another 1-2 minutes, until just cooked through. Transfer to a plate.
- Make the lemon butter sauce: Remove the pan from heat and add the remaining 3½ tbsp butter. Stir in lemon juice, scraping up any browned bits.
- Finish the dish: Return the scallops to the pan, spoon the sauce over them, then plate and serve with lemon wedges.
Notes
- Buy “dry” scallops for the best sear. Avoid scallops treated with preservatives, as they release excess moisture and won’t caramelize properly.
- For a richer flavor, make brown butter: Simmer 3½ tbsp butter until golden and nutty before adding the lemon juice.
- Serve with crusty bread, pasta, or over a bed of greens for a complete meal.
Nutrition
- Serving Size: 4 scallops
- Calories: 220 kcal
- Sugar: 0g
- Sodium: 320mg
- Fat: 18 g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 60mg