Lemon Butter Scallops

why make this recipe

Lemon Butter Scallops are a quick and delicious seafood dish that brings a burst of flavor to your table. They are easy to prepare and can impress your guests without requiring complicated techniques. The rich buttery sauce complemented by the bright taste of lemon makes these scallops perfect for both special occasions and weeknight dinners.

how to make Lemon Butter Scallops

Ingredients:

• 1 lb large sea scallops (dry-packed preferred)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (optional)
• Pinch of red pepper flakes
• Splash of white wine

Directions:

1. Pat scallops dry thoroughly with paper towels. Remove side muscles if present.
2. Season scallops with salt and pepper on both sides.
3. Heat a heavy skillet over medium-high. Add olive oil and heat until shimmering.
4. Place scallops in the pan without overcrowding. Sear undisturbed for 1.5–2 minutes per side.
5. Transfer scallops to a plate and cover loosely with foil.
6. Reduce heat to medium-low. Add butter to the pan and melt.
7. Stir in minced garlic; sauté for 30 seconds.
8. Add lemon zest and juice; simmer for 1 minute.
9. Return scallops to pan briefly, spooning sauce over them.
10. Garnish with chopped parsley and serve immediately.

how to serve Lemon Butter Scallops

Serve Lemon Butter Scallops hot, straight from the skillet, with a drizzle of the lemon buttery sauce. They pair well with a side of steamed vegetables, garlic bread, or over a bed of pasta or rice. A glass of white wine can complement the meal beautifully.

how to store Lemon Butter Scallops

If you have leftovers, let the scallops cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through.

tips to make Lemon Butter Scallops

• Ensure your scallops are dry before cooking for the best sear.
• Don’t overcrowd the pan to allow proper caramelization.
• Adjust the garlic and lemon according to your taste preference for a milder or stronger flavor.

variation

You can add a bit of spice by including a pinch of red pepper flakes or substitute lime juice for lemon for a different flavor profile. Additionally, feel free to incorporate other herbs, like thyme or dill, for added freshness.

FAQs

1. Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry before cooking.

2. What if I don’t have white wine?
If you don’t have white wine, you can skip it or use a splash of chicken broth instead for added flavor.

3. How do I know when the scallops are done cooking?
Scallops are done when they are opaque and have a lightly golden crust. They should be firm to the touch but not tough.

Lemon Butter Scallops

A quick and delicious seafood dish featuring rich buttery sauce and bright lemon flavor, perfect for any occasion.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Seafood

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb large sea scallops (dry-packed preferred)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (optional)
• Pinch of red pepper flakes
• Splash of white wine

Method

 

Preparation

1. Pat scallops dry thoroughly with paper towels. Remove side muscles if present.
2. Season scallops with salt and pepper on both sides.

Cooking

1. Heat a heavy skillet over medium-high. Add olive oil and heat until shimmering.
2. Place scallops in the pan without overcrowding. Sear undisturbed for 1.5–2 minutes per side.
3. Transfer scallops to a plate and cover loosely with foil.
4. Reduce heat to medium-low. Add butter to the pan and melt.
5. Stir in minced garlic; sauté for 30 seconds.
6. Add lemon zest and juice; simmer for 1 minute.
7. Return scallops to pan briefly, spooning sauce over them.
8. Garnish with chopped parsley and serve immediately.

Notes

Serve hot, straight from the skillet, with a drizzle of the lemon buttery sauce. They pair well with steamed vegetables, garlic bread, or over pasta or rice. Ensure scallops are dry before cooking for best sear and don’t overcrowd the pan.