why make this recipe
This dish cooks fast and tastes bright. The lemon and garlic butter lift the sweet scallops. It looks fancy but is simple to make. You can serve it for weeknight meals or small dinner guests.
introduction
Pan-seared scallops cook in a hot pan until they get a golden crust. They stay tender inside. This recipe uses lemon, garlic, and butter for a quick sauce. If you want a side with a citrus kick, try crispy herbed sweet potatoes with garlic lemon aioli.
how to make Pan-Seared Scallops with Lemon Garlic Butter
Bring scallops to room temperature and pat them dry. Heat oil until it is hot and almost smoking. Sear each scallop without crowding the pan until a brown crust forms, then flip and finish. Lower the heat and add butter and garlic to make a sauce, then add lemon juice and zest. Return scallops to the pan to warm in the sauce and finish with parsley. For a hearty meal, you can pair this with high-protein slow cooker garlic butter beef bites if you want more protein on the table.
Ingredients :
- 1 lb large sea scallops (dry-packed)
- Salt & freshly cracked black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley
- Lemon wedges, for serving
Directions :
- Pat scallops dry with paper towels and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat, then sear scallops for 2–3 minutes per side.
- Reduce heat to low, add butter and garlic, stirring until fragrant. Then incorporate lemon juice and zest.
- Return scallops to the pan to soak in the sauce and sprinkle with chopped parsley.
- Serve plated with lemon wedges and drizzle with extra sauce.
how to serve Pan-Seared Scallops with Lemon Garlic Butter
Place scallops on warm plates. Spoon the lemon garlic butter over the scallops. Add lemon wedges on the side. Serve with a simple salad, steamed vegetables, or rice.
how to store Pan-Seared Scallops with Lemon Garlic Butter
Cool scallops to room temperature, then place in an airtight container. Store in the fridge for up to 2 days. Reheat gently in a low pan with a bit of butter to keep them from drying out. Do not freeze cooked scallops — they get rubbery.
tips to make Pan-Seared Scallops with Lemon Garlic Butter
- Dry the scallops well with paper towels so they brown.
- Do not move scallops while searing; let a crust form.
- Use a hot pan and enough oil to get a quick sear.
- Add garlic late and cook only until fragrant to avoid burning.
- If you like other fish recipes, check Mediterranean cod with lemon herb sauce and green beans for more ideas.
variation (if any)
- Add a splash of white wine when you add lemon for extra flavor.
- Stir in a little chopped thyme or basil instead of parsley.
- For a richer sauce, use extra butter or add a spoon of cream at the end.
FAQs
Q: How do I know scallops are cooked?
A: The outside should be golden brown and the inside should be opaque and slightly firm. Cook 2–3 minutes per side for large scallops.
Q: Should I use dry-packed or wet scallops?
A: Use dry-packed scallops for the best sear. Wet scallops hold extra water and do not brown well.
Q: Can I make the sauce ahead?
A: You can make the lemon garlic butter ahead and warm it gently before spooning over the scallops. Do not overcook the garlic when reheating.
Q: Can I use salted butter?
A: Yes, but reduce added salt when seasoning the scallops.
Q: What side dishes pair well?
A: Light sides like salad, steamed vegetables, or simple rice work well.
Conclusion
For another clear and simple take on seared scallops with garlic and lemon butter, see Seared Scallops with Garlic Lemon Butter.
Pan-Seared Scallops with Lemon Garlic Butter
Ingredients
Method
- Bring scallops to room temperature and pat them dry with paper towels. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until hot and almost smoking.
- Sear each scallop without crowding the pan for 2–3 minutes per side until a golden brown crust forms.
- Reduce heat to low, add butter and garlic, stirring until fragrant, then incorporate lemon juice and zest.
- Return scallops to the pan to soak in the sauce and sprinkle with chopped parsley.
- Place scallops on warm plates, spoon the lemon garlic butter over them, and add lemon wedges on the side. Serve with a simple salad, steamed vegetables, or rice.