Seared Lemon Garlic Butter Scallops

Seared Lemon Garlic Butter Scallops are a quick, elegant, and restaurant-quality dish you can make at home in just 10 minutes. With a crispy golden crust and a rich, silky lemon garlic butter sauce, these scallops are the perfect appetizer or main course when you want something truly special. They’re not only incredibly delicious but also surprisingly easy to prepare, making them a favorite for weeknight dinners and impressive enough for dinner parties. If you’re a seafood lover looking for bold flavor and a satisfying bite, this recipe is a must-try.

Why You’ll Love This Seared Lemon Garlic Butter Scallops Recipe

This recipe is the epitome of simplicity meeting gourmet flavor. You’ll love how quickly it comes together with minimal ingredients and effort. Each scallop is seared to golden perfection, locking in moisture while delivering a beautiful crust. The lemon garlic butter sauce complements the natural sweetness of the scallops without overpowering them. Whether served over pasta, rice, or vegetables, this dish elevates any meal. Plus, it’s cheaper and faster than dining out, while tasting just as indulgent.

Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds scallops
• 3 tablespoons unsalted butter, divided
• 4-5 large garlic cloves, 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 broth
• 2 tablespoons lemon juice
• 1/4 cup chopped parsley

Step-by-Step: How to Make Seared Lemon Garlic Butter Scallops

1. Prep the scallops: If using frozen scallops, thaw them in cold water. Remove the small side muscle if attached. Pat them completely dry using paper towels.
2. Sear the scallops: Warm olive oil in a large skillet over medium-high heat until it begins to shimmer. Place scallops in a single layer, without crowding. Season with salt and pepper. Sear for 2-3 minutes without moving them until a golden crust forms. Flip and cook for another 2 minutes until they turn opaque and are fully cooked.
3. Make the sauce: In the same skillet, melt 2 tablespoons of butter. Scrape up the browned bits from the pan. Add garlic and sauté for 1 minute until fragrant.
4. Deglaze and reduce: Pour in the white wine or broth. Simmer for about 2 minutes until it reduces by half.
5. Finish the sauce: Stir in the remaining tablespoon of butter and the lemon juice. Remove from heat.
6. Combine: Return scallops to the pan to warm through. Garnish with chopped parsley.

Helpful Tips

• Dry scallops thoroughly to ensure a golden crust.
• Use a hot skillet and avoid overcrowding so they sear instead of steam.
• Don’t overcook the scallops. They should be opaque and slightly springy.
• Opt for high-quality butter and fresh garlic to enhance the dish’s depth of flavor.
• Squeeze in fresh lemon juice to brighten the sauce and offset the buttery richness.

Substitutions And Variations

• Butter: Use ghee or a dairy-free butter alternative.
• White wine: Substitute with chicken or vegetable broth.
• Garlic: Garlic paste or roasted garlic adds a twist.
• Herbs: Try basil or thyme instead of parsley.
• Add spice: A pinch of red pepper flakes can bring heat to the dish.
• Lemon zest: Add zest for extra citrus notes.

Storage Instructions

Any leftover scallops should be placed in an airtight container and kept in the refrigerator for up to two days. To reheat, warm them gently in a skillet over low heat to avoid overcooking. Avoid microwaving, as it can turn the scallops rubbery. The lemon garlic butter sauce can be stored separately and reheated to drizzle over fresh veggies or pasta.

Nutritional Information

• Calories: 255 kcal
• Carbohydrates: 7g
• Protein: 18g
• Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 57mg
• Sodium: 706mg
• Potassium: 346mg
• Vitamin C: 9mg
• Iron: 1mg

Serving Suggestions

• Serve over creamy risotto or buttery mashed potatoes.
• Pair with linguine tossed in the leftover sauce.
• Add to a salad of arugula, avocado, and cherry tomatoes.
• Plate alongside grilled asparagus or steamed broccoli.
• Offer crusty bread for mopping up the garlic butter sauce.

Frequently Asked Questions About Seared Lemon Garlic Butter Scallops

Can I use frozen scallops?
Yes, just be sure to thaw them completely in cold water and pat them dry to get the perfect sear.

How do I know when scallops are done?
They should be opaque all the way through and have a firm, yet tender texture. Overcooked scallops become rubbery, so watch them closely.

What kind of wine should I use?
Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay for best flavor. If you prefer not to use wine, broth works well too.

Can I make this dairy-free?
Yes, substitute the butter with a plant-based alternative, and ensure any side dishes are also dairy-free.

Why are my scallops not searing properly?
They may be too wet, or the pan isn’t hot enough. Make sure to thoroughly dry the scallops and heat your skillet before adding them.

Final Thoughts

Thank you so much for stopping by and trying out this Seared Lemon Garlic Butter Scallops recipe. It’s truly one of my favorite quick yet luxurious dishes to whip up, and I’m so happy to share it with you. The crispy sear, the bright lemon, the rich butter—it all comes together beautifully in under 10 minutes. Whether you’re cooking for someone special or just treating yourself, I hope you love every bite. Wishing you a joyful cooking experience, and heartfelt thanks for being a cherished part of our food-loving community!

Seared Lemon Garlic Butter Scallops

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• Author: Lisa
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Description

Seared Lemon Garlic Butter Scallops are golden, crispy, and full of bold flavor. This easy 10-minute seafood recipe is coated in a silky lemon garlic butter sauce, perfect for weeknight dinners or impressing guests. Better than restaurant scallops and much faster—try it tonight!

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Ingredients

Scale 1x2x3x

2 tablespoons olive oil

1 1/4 pounds scallops

3 tablespoons unsalted butter, divided

4–5 large garlic cloves, 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 broth

2 tablespoons lemon juice

1/4 cup chopped parsley

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Instructions

• Prep the scallops: If using frozen scallops, thaw them in cold water. Remove the small side muscle if attached. Pat them completely dry using paper towels.
• Sear the scallops: Warm olive oil in a large skillet over medium-high heat until it begins to shimmer. Place scallops in a single layer, without crowding. Season with salt and pepper. Sear for 2-3 minutes without moving them until a golden crust forms. Flip and cook for another 2 minutes until they turn opaque and are fully cooked.
• Make the sauce: In the same skillet, melt 2 tablespoons of butter. Scrape up the browned bits from the pan. Add garlic and sauté for 1 minute until fragrant.
• Deglaze and reduce: Pour in the white wine or broth. Simmer for about 2 minutes until it reduces by half.
• Finish the sauce: Stir in the remaining tablespoon of butter and the lemon juice. Remove from heat.
• Combine: Return scallops to the pan to warm through. Garnish with chopped parsley.

Notes

For the best sear, dry scallops thoroughly and heat the pan well.

Fresh lemon juice and high-quality butter elevate the flavor.

Avoid overcrowding the pan so scallops cook evenly.

Serve over rice, pasta, or with steamed vegetables and crusty bread.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Dinner
• Method: Searing
• Cuisine: Italian, Seafood

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 255
• Sugar: 0.4g
• Carbohydrates: 7g
• Protein: 18g