If you’re looking for a show-stopping seafood dish that’s surprisingly easy to prepare, you simply can’t go wrong with Pan-Seared Scallops with Lemon Butter. Imagine plump, golden-crusted scallops nestled in a glossy lemon-garlic butter sauce with hints of fresh parsley and zesty citrus. This recipe hits every high note: it’s elegant enough for a special occasion but fits right into any weeknight schedule. The scallops stay perfectly tender inside, while the outside is beautifully caramelized—all in just 20 minutes! Trust me, you’ll want to savor every luscious bite of this restaurant-worthy treat at home.
Ingredients You’ll Need
The roster below is short and oh-so-satisfying, letting each component shine. Every ingredient plays a vital role in layering flavor, creating that signature texture, or brightening the finished Pan-Seared Scallops with Lemon Butter with vibrant color.
- Sea scallops: Seek out large, dry-packed scallops—they sear up beautifully and stay juicy inside, ensuring an impressive presentation and tender bite.
- Kosher salt: Sprinkling the scallops with kosher salt seasons them thoroughly, bringing out the delicate natural sweetness of the seafood.
- Black pepper: A little freshly ground black pepper adds a gentle hint of heat and complements the citrus finish.
- Olive oil: This oil helps conduct even heat for a golden, crisp sear that locks in the scallops’ succulent flavor.
- Unsalted butter: Dividing the butter ensures you can sear with one portion, then enrich your sauce with the rest for a velvety mouthfeel.
- Garlic cloves: Fresh minced garlic infuses the sauce with irresistible aroma and depth.
- Fresh lemon juice: One tablespoon of lemon juice wakes up the entire dish, cutting through the richness with a bright, tangy freshness.
- Lemon zest: The zest delivers concentrated lemon flavor and vivid color, making the sauce sing.
- Fresh parsley: Parsley not only adds a pop of green but also a light herbal finish that highlights the scallops and lemon butter sauce.
How to Make Pan-Seared Scallops with Lemon Butter
Step 1: Prepare and Season the Scallops
Start by gently patting your scallops completely dry with paper towels—any excess moisture will ruin your chances of that gorgeous golden crust! Line them up on a plate or paper towel, then sprinkle each scallop evenly on both sides with kosher salt and black pepper. This step is small, but it’s crucial for maximum flavor in each bite.
Step 2: Sear Scallops to Golden Perfection
Heat the olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke. Gently lay the scallops into the pan, making sure not to crowd them. Let them sizzle, undisturbed, for about 2–3 minutes to allow a beautiful crust to form. Flip each scallop with tongs and cook another 1–2 minutes, just until opaque and the center is barely translucent. Transfer them to a plate as soon as they’re done so they don’t overcook—you want them tender, not rubbery!
Step 3: Make the Lemon Butter Sauce
Lower the heat to medium and add two tablespoons of the butter to the same skillet, letting it melt and foam. Toss in the minced garlic and sauté just until fragrant—around 30 seconds, no more, so the garlic doesn’t burn. Now stir in the fresh lemon juice and zest, scraping up any flavorful bits from the bottom of the pan. Swirl in your final tablespoon of butter for an extra-silky finish. This sauce is pure sunshine!
Step 4: Bring It All Together
Return the seared scallops to your skillet and spoon that luscious lemon butter sauce all over. Turn the scallops gently to coat every side, just for a few seconds. Finish with a generous sprinkle of chopped parsley, letting a little fall on the scallops and into the pan so the color pops. Serve immediately while everything is piping hot and most flavorful—you absolutely don’t want to wait!
How to Serve Pan-Seared Scallops with Lemon Butter
Garnishes
A finishing flourish transforms your Pan-Seared Scallops with Lemon Butter into a work of art. Try a handful of microgreens, a few extra curls of lemon zest, or even a light dusting of flaky sea salt for sparkle and flavor. The fresh parsley not only brightens the look but also lifts the whole dish with its herbal aroma. Presentation does matter and sets the mood for a meal to remember.
Side Dishes
This dish pairs beautifully with fine, simple sides that let the scallops take center stage. Silky risotto, buttery angel hair pasta, or a lemony arugula salad make classic companions. For a lighter twist, serve alongside grilled asparagus or sautéed baby spinach for a springtime vibe. Whatever you choose, be sure you have something to mop up all that exquisite sauce!
Creative Ways to Present
For an elegant starter, try plating the scallops atop a crispy crostini or nestled on beds of creamy parsnip purée as passed appetizers. Arrange them over saffron-infused couscous for a colorful contrast, or stack on roasted sweet potato rounds for an extra pop. The vivid lemon butter sauce and sprinkle of parsley look stunning against white plates—let your creativity run wild!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (a rare occurrence, honestly!), let the scallops cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to two days. The lemon butter sauce will solidify with chilling, but it’s easy to revive during reheating.
Freezing
While freezing scallops after cooking is not ideal, you can do it in a pinch. Place cooled scallops and leftover sauce in a freezer-safe container, making sure to separate layers with parchment for best results. Freeze for no longer than one month to maintain the best texture.
Reheating
The best way to reheat Pan-Seared Scallops with Lemon Butter is gently and quickly. Warm them in a nonstick skillet over low heat with a splash of extra lemon juice or water, just until heated through. Microwaving can make scallops rubbery, so stick with the stovetop when possible for tender results.
FAQs
Can I use frozen scallops instead of fresh?
Absolutely, just make sure to thaw frozen scallops fully in the refrigerator and then pat them dry really well before searing. Removing moisture ensures you’ll get that coveted caramelized crust for your Pan-Seared Scallops with Lemon Butter.
Why do my scallops sometimes turn out rubbery?
Overcooking is the main culprit. Scallops cook incredibly fast, so watch them closely and remove from the pan as soon as they’re opaque on the sides and slightly translucent in the center. This keeps them juicy and tender every time.
Can I make Pan-Seared Scallops with Lemon Butter dairy-free?
Yes! Substitute a good-quality vegan butter or olive oil for the unsalted butter, and the sauce will still deliver bright, luscious flavor without dairy.
What type Main Course
A heavy stainless steel or cast iron skillet works wonders for this recipe. These pans hold heat beautifully and help create that perfect golden sear on your scallops.
How do I know when scallops are done?
They should have a deep golden crust on each side and turn opaque all the way through, but still feel springy if pressed gently. If they’re too firm, they’ve gone a little too long—so don’t walk away during the quick cooking process!
Final Thoughts
I hope you feel inspired to bring a taste of seafood magic to your own kitchen with this Pan-Seared Scallops with Lemon Butter recipe. With just a handful of quality ingredients and a few simple steps, you’re minutes away from an unforgettable, restaurant-worthy meal. Give it a try—you’ll be amazed how easy elegance can be!
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Pan-Seared Scallops with Lemon Butter Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these perfectly seared scallops drizzled with a luscious lemon butter sauce. This elegant dish is quick and easy to prepare, making it ideal for both weeknight dinners and special occasions.
Ingredients
- 1 lb sea scallops (patted dry)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 2 garlic cloves (minced)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
Sea Scallops:
Seasonings:
For Cooking:
Flavorings:
Instructions
- Season the Scallops: Pat dry the scallops and season with salt and pepper.
- Sear the Scallops: Heat olive oil in a skillet, sear the scallops until golden on both sides.
- Make the Lemon Butter Sauce: Cook garlic, then add lemon juice, zest, and butter. Return scallops to the pan, coat with sauce, and garnish with parsley.
Notes
- Ensure scallops are thoroughly dried before searing for a perfect crust.
- Avoid overcrowding the pan to achieve a nice sear; work in batches if necessary.
- Pair with risotto, pasta, or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 pound scallops
- Calories: 230
- Sugar: 0g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 55mg
