If you’re craving a dish that feels both luxurious and incredibly simple, this Lemon Butter Scallops Recipe is your new best friend. Perfectly seared scallops bathed in a rich lemon butter sauce come together in just 20 minutes, offering a burst of bright citrus and savory richness with every bite. Whether you’re looking for an elegant weeknight dinner or an impressive meal to serve friends, this recipe ticks all the boxes: easy, flavorful, and downright irresistible.
Ingredients You’ll Need
The beauty of this Lemon Butter Scallops Recipe is its simplicity. Each ingredient plays an essential role, balancing flavors and creating that melt-in-your-mouth texture that scallop lovers dream of. Freshness is key here to get the tender scallops and vibrant lemon notes just right.
- 1 lb fresh scallops: The star of the dish, fresh scallops ensure a sweet, delicate flavor and tender texture.
- 4 tbsp unsalted butter: Adds creaminess and richness without overpowering the scallops.
- 2 tbsp fresh lemon juice (about 1 lemon): Brightens the dish with zesty acidity that cuts through the butter.
- 2 cloves garlic, minced: Provides a gentle punch of savory aroma and depth.
- 2 tbsp fresh parsley, chopped: Offers a fresh herbal note and a pop of color.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
How to Make Lemon Butter Scallops Recipe
Step 1: Prepare the Scallops
Start by rinsing your fresh scallops under cold water, then gently pat them dry with paper towels. This step is crucial because removing excess moisture helps you get that beautiful golden sear when cooking.
Step 2: Melt Butter and Sauté Garlic
Heat a skillet over medium heat and melt 2 tablespoons of unsalted butter until it starts to bubble. Toss in the minced garlic and sauté for about 30 seconds until it’s fragrant but not browned—this releases a lovely aromatic base for your sauce.
Step 3: Sear the Scallops
Place the scallops carefully in the hot skillet, making sure they’re spaced out so they don’t steam. Let them cook undisturbed for 2-3 minutes per side, or until each side is golden brown. This quick searing inside locks in the tender, juicy texture you’re aiming for.
Step 4: Add Lemon Juice and Season
Drizzle fresh lemon juice evenly over the scallops, then sprinkle salt and pepper to taste. Stir gently to combine, letting the bright lemon flavors meld with the buttery richness of the pan.
Step 5: Finish with Butter and Parsley
Remove the skillet from heat, then stir in the remaining 2 tablespoons of butter along with the chopped parsley. The butter will melt into a silky sauce that envelopes the scallops, while the parsley adds a fresh, vibrant touch.
Step 6: Serve Immediately
For the best experience, serve your Lemon Butter Scallops Recipe right away. The scallops are tender and the sauce is warm and luscious, begging to be enjoyed with your favorite sides.
How to Serve Lemon Butter Scallops Recipe
Garnishes
Simple lemon wedges on the side are all you need to amp up the citrus brightness even more. A sprinkle of extra chopped parsley or a pinch of red pepper flakes can add a lovely punch and some visual appeal.
Side Dishes
This Lemon Butter Scallops Recipe pairs beautifully with light, fresh sides. Think garlic mashed potatoes, a crisp green salad, or even a bed of fluffy couscous to soak up the buttery sauce. Steamed asparagus or sautéed spinach add a nice earthy contrast that complements the scallops perfectly.
Creative Ways to Present
For a restaurant-worthy touch, serve the scallops on a simple white plate with the sauce drizzled artfully around. You can also place scallops atop toasted crostini for a chic appetizer or arrange them over a creamy risotto to impress guests with layered textures and flavors.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The scallops are best eaten within 1-2 days for optimal freshness and texture, as they can become rubbery if kept too long.
Freezing
While fresh scallops are recommended, you can freeze cooked scallops wrapped tightly in plastic wrap and foil or in an airtight freezer container. For best results, try to use them within one month, although textures might slightly change after freezing.
Reheating
Reheat your Lemon Butter Scallops Recipe gently in a skillet over low heat to preserve their delicate texture. Avoid microwaving as it can quickly toughen the scallops. Reheating just enough to warm the sauce and scallops is key.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat dry before cooking to ensure they sear properly and don’t steam in the pan.
What type of pan works best for searing scallops?
A heavy-bottomed skillet or cast iron pan is ideal for even heat distribution and to achieve a beautiful golden crust on the scallops.
Can I substitute lemon juice with something else?
While fresh lemon juice provides the best brightness, a splash of white wine vinegar or lime juice can be used as a substitute, though the flavor will be slightly different.
How do I know when scallops are cooked perfectly?
Scallops should be opaque and firm but still tender with a nicely browned crust on the outside. Overcooking will make them tough and rubbery.
Is it possible to make this recipe vegan?
For a vegan version, you can replace scallops with king oyster mushroom “scallops” and use vegan butter. Adjust cooking times as mushrooms have different textures and moisture levels.
Final Thoughts
This Lemon Butter Scallops Recipe truly feels like a little culinary celebration in every bite. With minimal ingredients and easy steps, it transforms humble scallops into a vibrant, indulgent dish that’s perfect for any occasion. I can’t wait for you to try this recipe and enjoy that magical balance of lemony freshness and buttery richness that keeps me coming back for more.
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Lemon Butter Scallops Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Lemon Butter Scallops is a quick and elegant seafood dish featuring fresh scallops seared to golden perfection and enhanced with a rich lemon butter sauce infused with garlic and parsley. Perfect for a light dinner or a sophisticated appetizer, this recipe delivers bright citrus flavors and a buttery finish in just 20 minutes.
Ingredients
Seafood
- 1 lb fresh scallops
Butter Sauce
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Scallops: Rinse scallops under cold water to remove any impurities and pat them dry thoroughly with paper towels to ensure a good sear.
- Melt Butter: Heat a skillet over medium heat and melt 2 tablespoons of unsalted butter until it begins to bubble, creating a flavorful base for the scallops.
- Sauté Garlic: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, taking care not to burn it.
- Sear Scallops: Place the scallops in the skillet, spacing them out to avoid overcrowding, and sear them for 2-3 minutes on each side until they develop a golden brown crust.
- Add Lemon and Seasoning: Drizzle fresh lemon juice over the scallops, then season with salt and pepper to taste. Stir gently to coat the scallops evenly with the flavors.
- Finish with Butter and Parsley: Remove the skillet from heat and stir in the remaining 2 tablespoons of butter along with the chopped fresh parsley until the butter melts and forms a silky sauce.
- Serve: Plate the scallops immediately and serve with lemon wedges for an added burst of citrus if desired.
Notes
- Be sure to pat the scallops dry before searing to achieve a perfect golden crust.
- Use fresh lemon juice for the best bright flavor in the sauce.
- Do not overcrowd the pan; sear scallops in batches if necessary.
- The dish cooks quickly, so monitor closely to avoid overcooking scallops, which can become rubbery.
- Serving suggestion: pair with a light salad or steamed vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
