Seared Lemon Garlic Butter Scallops Recipe

Introduction

Seared Lemon Garlic Butter Scallops are a quick and elegant seafood dish perfect for any occasion. With a golden crust and a bright, buttery sauce, these scallops bring restaurant-quality flavor to your home kitchen in just minutes.

Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds scallops
• 3 tablespoons unsalted butter (divided)
• 4-5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste)
• 1/4 cup dry white wine (or broth)
• 2 tablespoons lemon juice
• 1/4 cup parsley (chopped)

Instructions

1. Step 1: If scallops are frozen, thaw in cold water. Remove the side muscle if attached and pat dry thoroughly with paper towels to ensure a good sear.
2. Step 2: Heat olive oil in a large skillet over medium-high heat until hot and sizzling. Add scallops in a single layer without overcrowding; cook in batches if necessary.
3. Step 3: Season scallops with salt and pepper. Fry for 2-3 minutes on one side until a golden crust forms, then flip and cook another 2 minutes until they are crisp, lightly browned, and opaque. Remove scallops and set aside.
4. Step 4: In the same pan, melt 2 tablespoons of butter, scraping up browned bits from the scallops. Add garlic and cook for 1 minute until fragrant.
5. Step 5: Pour in white wine or broth and simmer for about 2 minutes until the liquid reduces by half. Stir in the remaining tablespoon of butter and lemon juice.
6. Step 6: Remove the pan from heat. Return scallops to the pan to warm through gently and sprinkle with chopped parsley.
7. Step 7: Serve scallops over rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles.

Tips & Variations

• Make sure scallops are completely dry before cooking to achieve a perfect golden crust.
• Use fresh lemon juice for the best bright flavor instead of bottled.
• For a non-alcoholic version, substitute white wine with broth or water.
• Add a pinch of red pepper flakes to the garlic butter sauce for a subtle heat.

Storage

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent overcooking and maintain tenderness. Avoid microwaving as it can make scallops rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops. Just be sure to thaw them thoroughly in cold water, remove the side muscle, and pat dry before cooking to get the best sear.

What can I serve with seared scallops?

Seared scallops pair beautifully with a variety of sides including rice, pasta, garlic bread, or steamed vegetables such as broccoli, cauliflower, or zucchini noodles.

Seared Lemon Garlic Butter Scallops Recipe

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4.4 from 146 reviews

Seared Lemon Garlic Butter Scallops is a quick and elegant seafood dish featuring succulent scallops cooked to golden perfection in olive oil and butter, then flavored with garlic, white wine, and fresh lemon juice. Perfect as a light dinner or an impressive appetizer, this recipe combines a crispy sear with a bright and buttery sauce, garnished with fresh parsley for added freshness and aroma.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Scallops

• 1 1/4 pounds scallops
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste)
• 2 tablespoons olive oil

Sauce and Garnish

• 3 tablespoons unsalted butter (divided)
• 4–5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
• 1/4 cup dry white wine (or broth)
• 2 tablespoons lemon juice
• 1/4 cup parsley (chopped)

Instructions

1. Prepare the scallops: If frozen, thaw the scallops in cold water. Remove the side muscle if attached and thoroughly pat dry with paper towels to ensure a good sear.
2. Heat the pan: Heat the olive oil in a large skillet or pan over medium-high heat until it is hot and sizzling, which helps create a golden crust on the scallops.
3. Sear the scallops: Add scallops in a single layer without overcrowding. Season with salt and pepper. Cook undisturbed for 2-3 minutes until a golden crust forms, then flip and cook for an additional 2 minutes until scallops are opaque and cooked through. Remove scallops and set aside on a plate.
4. Make the garlic butter sauce: In the same pan, melt 2 tablespoons of butter, scraping up browned bits. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add wine and reduce: Pour in the white wine or broth and bring to a simmer. Let it reduce by about half, approximately 2 minutes, then stir in the remaining 1 tablespoon of butter and lemon juice for a rich, tangy sauce.
6. Warm scallops in the sauce: Remove pan from heat and return the scallops to gently warm in the sauce. Sprinkle with chopped parsley to garnish.
7. Serve: Serve immediately over rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles for a delightful meal.

Notes

• Ensure scallops are fully dried to get a nice sear without steaming.
• Do not overcrowd the pan; cook in batches if necessary to maintain high heat and crisp texture.
• Use dry white wine for best flavor, or substitute with broth if preferred.
• Remove the side muscle from scallops for better texture and eating experience.
• For a gluten-free option, serve over gluten-free pasta or steamed vegetables instead of garlic bread.

Keywords: scallops, seafood, lemon garlic butter, seared scallops, quick dinner, easy seafood recipe