Lemon Butter Scallops Dish (Print)

Tender scallops seared golden, finished in bright lemon butter sauce with fresh parsley and a hint of garlic.

# Ingredients:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ Sauce

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

→ Garnish

10 - Lemon wedges for serving

# Instructions:

01 - Pat scallops thoroughly dry with paper towels and season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until hot and shimmering. Add scallops in a single layer without overcrowding and sear undisturbed for 2-3 minutes until golden crust forms. Flip and cook for 1-2 minutes until just opaque. Transfer to a plate and cover loosely.
03 - Reduce heat to medium and add remaining 2 tablespoons butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
04 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2-3 minutes while scraping up browned bits until slightly reduced.
05 - Return scallops and accumulated juices to the skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Pro Tips:

01 -
  • These scallops taste like restaurant food but come together faster than ordering takeout.
  • The lemon butter sauce is so vibrant and buttery that even the simplest sides feel like a celebration.
  • Once you nail the sear, you'll feel genuinely proud every single time you make this.
02 -
  • Don't crowd the scallops in the pan, because they'll steam in their own moisture instead of getting that crispy, caramelized exterior you're after.
  • The scallops will keep cooking slightly after you take them off heat, so pull them when they look barely opaque in the very center rather than waiting until they look fully cooked.
03 -
  • Buy scallops from a fishmonger if you can, because they often know exactly how fresh they are and will tell you honestly whether they're worth searing or better suited for a different preparation.
  • Add a tiny pinch of red pepper flakes to the sauce if you want a whisper of heat that wakes up the lemon without making the dish spicy.
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