Name: Lemon Butter Scallops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ pounds large sea scallops, patted dry; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 3 cloves garlic, minced; juice and zest of 1 lemon; ¼ cup dry white wine or chicken broth; 2 tablespoons fresh parsley, chopped

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If you’ve ever dreamed of perfectly seared, restaurant-style scallops, this Lemon Butter Scallops recipe brings that magical experience right to your kitchen—without fuss or fancy tricks. Golden, caramelized scallops bathed in a zingy lemon butter sauce, accented with fresh herbs, are irresistibly delicious and shockingly simple to make. The whole meal is ready in barely 20 minutes, making it ideal for both laid-back date nights and impressive dinners for friends. With just a handful of everyday ingredients, you’ll create a dish that always tastes like pure luxury. Get ready to fall in love with Lemon Butter Scallops, your new favorite way to enjoy seafood at home!

Lemon Butter Scallops Recipe - Recipe Image

Ingredients You’ll Need

These simple, high-quality ingredients are the heart of this dish, each one playing a starring role in flavor, texture, or color. Using fresh items makes all the difference, and you’ll be amazed at what a short list can create when every component shines.

Sea scallops (1 ½ pounds large): Go for fresh or well-thawed scallops and pat them dry to get that irresistible golden crust when searing.
Salt (½ teaspoon): Enhances the natural sweetness of the scallops and balances the lemony sauce.
Black pepper (¼ teaspoon): Brings just enough gentle bite to the mix, highlighting the scallops’ subtle flavor.
Olive oil (2 tablespoons): Helps achieve a crisp, even sear without burning and adds a mild, fruity backdrop.
Unsalted butter (3 tablespoons, divided): The secret to rich, silky sauce and luscious texture, used both for searing and finishing the pan sauce.
Garlic (3 cloves, minced): Infuses the sauce with aromatic depth—don’t skip it!
Lemon (juice and zest of 1): Provides bright, tangy flavor and a pop of color that defines lemon butter scallops.
Dry white wine or chicken broth (¼ cup): Deglazes the pan and gives the sauce wonderful acidity and body. Wine brings extra complexity, broth keeps it non-alcoholic.
Fresh parsley (2 tablespoons, chopped): Lends a fresh, herby lift and gorgeous finishing touch.

How to Make Lemon Butter Scallops

Step 1: Prep the Scallops

Start by patting your scallops completely dry with paper towels. This is essential for achieving that signature caramelized crust—any extra moisture will cause them to steam instead of sear. Once they’re dry, season both sides generously with salt and pepper, making sure each scallop gets a little love.

Step 2: Sear the Scallops

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until shimmering and just starting to smoke. Carefully add the scallops in a single layer, leaving space between each. Sear undisturbed for 2 minutes per side, letting the heat work its magic until the bottoms are gorgeously golden. Resist the temptation to move them around—this is key for a perfect sear. Once done, transfer the scallops to a plate and cover lightly to keep warm.

Step 3: Make the Lemon Butter Sauce

Reduce the heat to medium and add the remaining 2 tablespoons butter to the same skillet. When that glorious butter is melted and foamy, stir in the minced garlic. Let it sizzle for 30 seconds, just until fragrant (not browned), then pour in the lemon juice, zest, and your white wine or chicken broth. Use a wooden spoon to scrape up any browned goodness from the bottom of the pan—these flavorful bits are pure gold! Let the sauce simmer for 1 to 2 minutes, reducing slightly and thickening just enough to coat the back of a spoon.

Step 4: Finish and Serve

Return your seared scallops (and any collected juices) to the pan, gently nestling them into the sauce. Spoon that velvety lemon butter over the scallops and cook for just a minute to rewarm and meld flavors. Sprinkle with chopped fresh parsley, plate promptly, and serve right away—Lemon Butter Scallops are at their most delicious when piping hot and just-cooked!

How to Serve Lemon Butter Scallops

Garnishes

A simple shower of fresh parsley and a scattering of extra lemon zest bring vibrant color and brightness, making your Lemon Butter Scallops as gorgeous as they are tasty. If you want to turn things up a notch, a few delicate microgreens or a twist of freshly cracked black pepper look stunning and elevate your plate effortlessly.

Side Dishes

Lemon Butter Scallops are practically begging for something to soak up every drop of their luscious sauce. Try serving them alongside pillowy mashed potatoes, angel hair pasta tossed with olive oil, or a wedge of crusty artisan bread. If you prefer a lighter touch, a simple green salad or some quickly sautéed asparagus make a wonderful, vibrant pairing.

Creative Ways to Present

To really dazzle, serve your scallops over a swoosh of mashed cauliflower or a bed of herbed risotto for an upscale feel. For dinner parties, arrange the scallops on individual appetizer plates with a little sauce and a tiny salad for an elegant starter. Or, pile them on a pretty platter, family-style, and let everyone dig in—Lemon Butter Scallops are always a showstopper, however you present them.

Make Ahead and Storage

Storing Leftovers

If you have leftover Lemon Butter Scallops, transfer them and any remaining sauce to an airtight container. Store in the refrigerator for up to two days—any longer, and they risk turning rubbery. Be sure to keep the sauce and scallops together for maximum moisture and flavor.

Freezing

Freezing isn’t ideal for cooked scallops (they tend to lose their delicate texture), but if you must, freeze in a tightly sealed container for up to one month. Thaw overnight in the refrigerator before reheating, but expect a slightly different texture once thawed.

Reheating

The best way to reheat Lemon Butter Scallops is gently—pop them in a skillet over low heat with a splash of the lemon butter sauce, covering the pan to trap steam. Reheat just until warmed through, usually no more than a few minutes. Avoid microwaving, which can make them tough and dry.

FAQs

Can I use frozen scallops for Lemon Butter Scallops?

Absolutely! Just be sure to thaw them completely in the refrigerator and pat them very, very dry before cooking. Excess moisture can prevent that signature golden sear that makes Lemon Butter Scallops so special.

Do I need to remove the side muscle from scallops?

Yes—it’s best to check for the small, tough muscle running along the side of each scallop. Gently pinch and pull it off before cooking. It won’t hurt you to eat, but it’s chewy and can interrupt the silky texture lemon butter scallops are known for.

What’s the best pan for searing scallops?

A heavy-bottomed skillet, like stainless steel or cast iron, gives the best results. These pans maintain even heat and encourage a crisp, golden exterior—just be sure not to overcrowd the pan!

Can I substitute the wine in the sauce?

Yes! If you prefer to cook without alcohol, chicken broth is a fantastic substitute. It will still give your Lemon Butter Scallops a lovely depth of flavor while keeping things family-friendly.

Is it okay to add cream to the sauce?

Of course! Stirring in a tablespoon of cream at the end gives the sauce extra richness and silkiness, elevating your Lemon Butter Scallops even more. It’s a delightful tweak you can try whenever you want a little something extra.

Final Thoughts

This recipe is proof that a handful of great ingredients and a simple technique can deliver pure magic. Don’t wait for a special occasion—treat yourself and your loved ones to Lemon Butter Scallops soon. You’ll be amazed at how easy and luxurious homemade seafood can be!

Lemon Butter Scallops Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delight your taste buds with this exquisite recipe for Lemon Butter Scallops. Tender sea scallops are seared to perfection and bathed in a luscious lemon butter sauce, creating a dish that is both elegant and easy to make.

Ingredients

Scale

Sea Scallops:

1 ½ pounds large sea scallops, patted dry
½ teaspoon salt
¼ teaspoon black pepper

Lemon Butter Sauce:

2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
juice and zest of 1 lemon
¼ cup dry white wine or chicken broth
2 tablespoons fresh parsley, chopped

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Instructions

Season the Scallops: Pat dry scallops and season with salt and pepper.
Sear the Scallops: Heat oil and 1 tbsp butter, sear scallops until golden brown.
Make the Sauce: Melt remaining butter, sauté garlic, add lemon juice, zest, and wine; simmer.
Combine and Serve: Return scallops to the pan, coat with sauce, sprinkle parsley, and serve.