Lemon Butter Scallops (Printer view)

Tender scallops browned and glazed with a bright lemon butter sauce for a fresh, elegant dish.

# What You'll Need:

→ Seafood

01 - 1 pound 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

# Directions:

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

# Expert Suggestions:

01 -
  • Quick and elegant: Ready in just 20 minutes, perfect for busy evenings when you want something special
  • Restaurant-quality at home: Achieve that coveted golden crust and tender interior with simple techniques
  • Bright, fresh flavors: The lemon butter sauce with garlic and white wine perfectly complements the sweet scallops
  • Naturally gluten-free and pescatarian: A wholesome choice that fits multiple dietary preferences
  • Versatile presentation: Serve as a main dish with sides or over pasta for a complete meal
02 -
  • Dry is key: Moisture is the enemy of a good sear—thoroughly pat scallops dry with paper towels before seasoning
  • Don't overcrowd: Cook in batches if needed to maintain proper heat and achieve even browning
  • Use a hot pan: The oil should shimmer before adding scallops, ensuring immediate searing
  • Hands off: Let scallops cook undisturbed for the full time to develop a golden crust
  • Fresh lemon matters: Use freshly squeezed lemon juice and freshly grated zest for the brightest flavor
  • Timing is everything: Scallops cook quickly and can become rubbery if overdone—watch them closely
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