Lemon Butter Seared Scallops (Printable Page)

Tender sea scallops seared and finished with a vibrant lemon butter sauce for an elegant dinner.

# What You'll Need:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ Sauce

02 - 3 tbsp unsalted butter, divided
03 - 2 tbsp extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tbsp fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# Step-by-Step Guide:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the scallops in a single layer, cooking in batches if needed to avoid overcrowding.
03 - Sear scallops undisturbed for 2 to 3 minutes until a golden crust forms. Flip and cook for another 1 to 2 minutes until just opaque. Transfer scallops to a plate and cover loosely to keep warm.
04 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
05 - Pour in the wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, scraping up any browned bits from the pan bottom, until slightly reduced.
06 - Return scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley.
07 - Transfer to serving plates immediately and serve with lemon wedges.

# Expert Tips:

01 -
  • They cook in under three minutes per side, so you can pull off a restaurant-quality dinner faster than you'd think possible.
  • The lemon butter sauce tastes like pure elegance but comes together while your scallops rest, no stress required.
02 -
  • Overcooked scallops turn rubbery within seconds, so timing is everything; when in doubt, take them off heat a touch early because carryover cooking will finish them.
  • Never crowd the pan or they'll steam instead of sear, which means cooking in two batches is worth the extra minute.
03 -
  • Buy the largest scallops you can find because they're easier to manage and look more impressive on the plate.
  • If you want a hint of heat, add a tiny pinch of red pepper flakes to the sauce while the wine is simmering, which adds intrigue without overwhelming the delicate seafood.
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