Elegant enough for entertaining, easy enough for weeknights
Perfectly golden sear every time
Light, zesty lemon butter sauce
Naturally low-carb and high-protein
Pairs well with many sides
Great for seafood lovers
Scalable for one or a crowd
Fresh, clean flavors that feel gourmet
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sea scallops (dry-packed, patted dry)
Salt and pepper
Olive oil
Unsalted butter
Garlic (minced)
Fresh lemon juice
Lemon zest
Fresh parsley (chopped, for garnish)
Directions
Pat scallops very dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
When the oil is hot and shimmering, add scallops in a single layer, leaving space between each.
Sear undisturbed for 2–3 minutes, until a golden crust forms.
Flip and sear the other side for another 2–3 minutes, until cooked through and opaque.
Remove scallops from skillet and set aside.
In the same skillet, reduce heat to medium and add butter and garlic.
Cook for 1 minute, then stir in lemon juice and zest.
Return scallops to the pan just to coat with the sauce.
Serve immediately, garnished with chopped parsley.
Servings and timing
Serves 2–4 depending on portion size. Prep time: 5 minutes Cook time: 6–8 minutes Total time: 10–15 minutes
Variations
Creamy lemon butter: Add a splash of cream to the sauce for richness
Spicy version: Add red pepper flakes or a pinch of cayenne
Herb-infused: Stir in chopped thyme, dill, or chives
Garlic-lovers’ style: Double the garlic for a more intense flavor
Serve over pasta: Toss cooked pasta in the lemon butter sauce and top with scallops
Low-carb pairing: Serve with cauliflower rice or sautéed spinach
Wine sauce: Add a splash of white wine to the sauce for extra depth
Storage/Reheating
Scallops are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a bit of butter or broth until just heated through. Avoid microwaving, as it can overcook and toughen the scallops. Freezing cooked scallops is not recommended due to texture changes.
FAQs
How do I get a good sear on scallops?
Pat them completely dry, use a hot pan, don’t overcrowd, and don’t move them while searing.
Should I use fresh or frozen scallops?
Either works—just thaw frozen scallops fully and pat dry before cooking.
What’s the difference between wet and dry scallops?
Dry scallops sear better and have no added chemicals. Wet scallops are treated and may release water, preventing a good sear.
How do I know when scallops are done?
They should be opaque, slightly firm, and have a golden crust. Overcooked scallops become rubbery.
Can I make the sauce ahead of time?
Yes, you can make the lemon butter sauce and warm it before serving.
What sides go well with lemon butter scallops?
Try pasta, risotto, mashed potatoes, asparagus, or a green salad.
Can I grill scallops instead?
Yes, just brush with oil and grill for 2–3 minutes per side. Serve with the lemon butter sauce.
Can I use bay scallops instead of sea scallops?
Yes, but reduce cooking time—bay scallops are smaller and cook faster.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Always check packaged products to confirm.
Can I use clarified butter or ghee?
Yes, clarified butter works great and prevents burning at high heat.
Conclusion
Lemon Butter Scallops are an easy yet luxurious seafood dish that’s sure to impress. With their tender texture, golden crust, and bright, buttery sauce, they’re perfect for everything from a quick weeknight dinner to a romantic meal at home. Simple, elegant, and incredibly satisfying—this recipe is a keeper.
Lemon Butter Scallops are a quick and elegant seafood dish featuring perfectly seared scallops bathed in a bright, garlicky lemon butter sauce. Ready in under 15 minutes, it’s a gourmet-quality meal ideal for weeknights or special occasions.
Author:Catherine
Prep Time:5 minutes
Cook Time:8 minutes
Total Time:13 minutes
Yield:2–4 servings
Category:Main Dish
Method:Searing
Cuisine:American
Ingredients
1 lb sea scallops (dry-packed, patted dry)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Pat scallops very dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until hot and shimmering.
Add scallops in a single layer, without crowding the pan.
Sear undisturbed for 2–3 minutes until a golden crust forms.
Flip and sear the other side for another 2–3 minutes until opaque and cooked through.
Remove scallops from skillet and set aside.
Reduce heat to medium and add butter and garlic to the same skillet.
Cook for 1 minute, then stir in lemon juice and zest.
Return scallops to the pan just to coat them in the sauce.
Serve immediately, garnished with chopped parsley.
Notes
Use dry-packed scallops for the best sear and texture.Don’t move the scallops while searing to ensure a golden crust.Scallops cook quickly—avoid overcooking to prevent rubbery texture.Pairs well with pasta, risotto, salad, or sautéed greens.Use clarified butter for higher heat tolerance if desired.
