Lemon Butter Scallops
I’ve made Lemon Butter Scallops more times than I can count, and every single time they steal the show. These scallops are quick to make, yet feel so luxurious. The golden sear, the silky lemon butter sauce, the aroma of garlic sizzling in butter—it’s the kind of dish that transforms a regular evening into something memorable.
One thing I love about this dish is how it hits all the right notes: slightly tangy, beautifully rich, and just the right hint of ocean brine from the scallops. When I’m craving something special but don’t want to spend hours in the kitchen, this is what I turn to. It’s perfect for date nights, celebratory dinners, or even when I want to treat myself mid-week.
What surprises most people is just how easy it is to cook scallops well. With a good hot pan, a quick sear, and a few smart ingredients, the results are outstanding. If you’ve ever been intimidated by scallops, let this recipe be your gateway to making them like a pro.
Why You’ll Love This Lemon Butter Scallops Recipe
This recipe is all about elegance made easy. You’ll love it because it’s fast—start to finish in under 20 minutes—but looks and tastes like something from a fine-dining menu. The lemon adds brightness, the butter adds richness, and the scallops bring a tender, meaty texture that feels indulgent. It’s a versatile dish that pairs well with many sides, from a simple salad to creamy pasta or roasted vegetables.
Ingredients
Scallops: These are the stars of the dish. I always look for large sea scallops for their meaty texture and sweet flavor. Patting them dry is key to getting that gorgeous golden crust.
Butter: Unsalted butter gives this dish its richness and silkiness. It also forms the base of our sauce, so don’t skimp.
Garlic: Fresh minced garlic adds a warm, aromatic layer to the butter. It lightly perfumes the sauce without overpowering the scallops.
Lemon: Lemon juice brings brightness and cuts through the richness of the butter. It’s what makes the whole dish sing.
Olive Oil: A touch of oil helps sear the scallops evenly and prevents the butter from burning.
Salt and Pepper: Essential for seasoning, they enhance the natural sweetness of the scallops.
Parsley: Freshly chopped parsley adds a vibrant finish and a bit of color contrast to the golden tones of the scallops and butter.
How to Make Lemon Butter Scallops
Step 1: Prepare the Scallops
Start by patting the scallops dry with paper towels. This helps them sear instead of steam. Season both sides with salt and pepper.
Step 2: Sear the Scallops
Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, place the scallops in a single layer. Don’t move them for 2-3 minutes—this is how you get that caramelized crust. Flip and cook another 1-2 minutes until opaque and golden. Remove from the pan and set aside.
Step 3: Make the Lemon Butter Sauce
In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant. Add the lemon juice and stir, scraping up any brown bits from the pan.
Step 4: Return Scallops to the Pan
Gently return the scallops to the skillet, spooning the lemon butter sauce over them to coat. Let them warm through for about a minute.
Step 5: Garnish and Serve
Remove from heat and sprinkle with fresh parsley. Serve immediately while hot and buttery.
Recipe Variations and Possible Substitutions
If you’re looking to mix things up, there are a few fun ways to change this recipe without losing its charm. Swap out the lemon for lime to give it a tropical twist, or stir in a touch of honey or maple syrup to sweeten the sauce slightly. If you don’t have fresh parsley, fresh chives or dill work beautifully. For a bit of heat, add red pepper flakes to the butter as it melts.
As for the scallops, if they’re not available or a bit pricey, large shrimp can step in and work just as well with the lemon butter treatment. Just adjust the cooking time slightly to avoid overcooking.
Serving and Pairing Suggestions
I often serve these Lemon Butter Scallops over a bed of creamy risotto or garlic mashed potatoes when I want something hearty. For a lighter option, a crisp arugula salad with shaved parmesan is perfect. They also go wonderfully with roasted asparagus or green beans. And if you’re planning a full seafood spread, consider pairing them with a chilled glass of sauvignon blanc or pinot grigio.
Storage and Reheating Tips
Scallops are at their best fresh off the stove, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a touch of butter, just until warmed through. Avoid the microwave as it tends to make scallops rubbery.
FAQs
How do I avoid overcooking Lemon Butter Scallops?
Keep the heat moderate and don’t walk away. Scallops cook quickly—just a couple minutes per side. As soon as they’re golden and opaque, they’re done.
Can I use frozen scallops for Lemon Butter Scallops?
Yes, just make sure to thaw them completely and pat them dry before cooking. Moisture is the enemy of a good sear.
What kind of pan works best for Lemon Butter Scallops?
A stainless steel or cast iron skillet works wonders. You want a hot, heavy pan that holds heat well for that golden crust.
Can I make Lemon Butter Scallops dairy-free?
You can swap butter for a dairy-free alternative like Earth Balance, though the flavor will differ slightly.
Are Lemon Butter Scallops good for meal prep?
They’re best fresh, but you can prep the sauce ahead of time. Just sear the scallops right before serving for the best texture.
Related Recipe You’ll Like
If this recipe excited your taste buds, you’ll definitely want to try my Creamy Cajun Shrimp Pasta for another decadent seafood option. The Pan Fried Salmon with Garlic Butter Sauce also delivers a rich, savory flavor in under 30 minutes. For a vibrant side, pair with Roasted Zucchini and Squash—it’s a simple, healthy companion.
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Lemon Butter Scallops
Lemon Butter Scallops are a quick and luxurious seafood dish featuring perfectly seared sea scallops smothered in a rich garlic lemon butter sauce. With a crisp golden crust and tender interior, these scallops deliver restaurant-quality flavor in under 20 minutes. This easy recipe is perfect for date nights, special occasions, or when you simply want to indulge at home. Serve them with risotto, mashed potatoes, or fresh greens for a complete meal packed with flavor and elegance.
Ingredients
- 1 lb large sea scallops
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
- Pat scallops dry thoroughly with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add scallops in a single layer and sear without moving for 2-3 minutes until golden.
- Flip and cook for another 1-2 minutes until cooked through. Remove from skillet.
- Reduce heat to medium. Add butter to skillet.
- Stir in garlic and sauté for 30 seconds.
- Add lemon juice, stirring to combine and scrape up any brown bits.
- Return scallops to pan and spoon sauce over them.
- Sprinkle with fresh parsley and serve immediately.
Notes
Make sure the scallops are completely dry before searing to get that perfect crust. Don’t overcrowd the pan to avoid steaming instead of searing. This dish is best served fresh but can be gently reheated in a skillet if needed.
