Seared Lemon Garlic Butter Scallops Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
