Go Back
When it comes to elegant yet simple seafood dishes, few can rival the charm of pan-seared scallops with lemon butter. This exquisite recipe not only highlights the tender, sweet nature of fresh scallops but also allows home cooks to showcase their culinary skills without requiring extensive time or effort. The sizzling sound of scallops hitting a hot pan, the buttery aroma wafting through the kitchen, and the bright, zesty flavors of lemon combine to create a dish that is as delightful to behold as it is to savor.

Pan-Seared Scallops with Lemon Butter

Discover the elegance of pan-seared scallops with lemon butter in this easy-to-follow recipe that brings gourmet dining right to your kitchen. With the perfect balance of crispy golden crust and juicy tenderness, these scallops are beautifully complemented by a rich lemon butter sauce that adds brightness and depth. Perfect for special occasions or a simple weeknight meal, impress your guests and indulge in the incredible flavors of this delightful seafood dish. Learn tips on selecting fresh scallops and master the art of searing for a restaurant-quality experience at home.
Print Recipe Pin Recipe

Ingredients
  

1 lb large sea scallops, patted dry

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

3 tablespoons unsalted butter

2 cloves garlic, minced

Zest of 1 lemon

2 tablespoons fresh lemon juice

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Scallops: Ensure the scallops are completely dry by patting them with paper towels. This will help achieve a beautiful sear. Season the scallops generously with salt and freshly ground black pepper on both sides.

    Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until it shimmers.

      Sear the Scallops: Carefully add the scallops to the pan in a single layer, making sure not to overcrowd the pan. Sear the scallops for about 2-3 minutes without moving them, until they develop a deep golden crust.

        Flip the Scallops: Using tongs, flip the scallops over and sear the other side for an additional 1-2 minutes until they are opaque and cooked through. Remove them from the pan and transfer them to a plate.

          Make the Lemon Butter Sauce: In the same skillet, reduce the heat to medium and add the unsalted butter. Allow it to melt and become lightly browned, about 2-3 minutes. Stir in the minced garlic and lemon zest, cooking for an additional minute until fragrant.

            Finish the Sauce: Add the fresh lemon juice to the butter and stir well to combine. Taste the sauce and adjust seasoning with salt and pepper if needed.

              Plate the Dish: Return the scallops to the skillet briefly to coat them in the sauce. Plate the scallops, spoon the lemon butter sauce over them, and sprinkle with freshly chopped parsley.

                Serve: Garnish with lemon wedges on the side for an extra zing. Enjoy your pan-seared scallops warm!

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 2-4