Seared Lemon Garlic Butter Scallops Recipe

Introduction

Seared Lemon Garlic Butter Scallops are a quick and elegant dish perfect for any night of the week. Tender scallops cook up golden and juicy, then get bathed in a flavorful lemon garlic butter sauce. Serve them over your favorite sides for a simple yet impressive meal.

Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds scallops
• 3 tablespoons unsalted butter (divided)
• 4-5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste)
• 1/4 cup dry white wine (or broth)
• 2 tablespoons lemon juice
• 1/4 cup parsley (chopped)

Instructions

1. Step 1: If scallops are frozen, thaw them in cold water. Remove the side muscle from each scallop if attached, then thoroughly pat dry with paper towels.
2. Step 2: Heat the olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan. Work in batches if needed.
3. Step 3: Season scallops with salt and pepper to taste. Fry for 2-3 minutes on one side until a golden crust forms underneath. Flip and cook another 2 minutes until crisp, lightly browned, and opaque. Remove scallops from the skillet and transfer to a plate.
4. Step 4: Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left from the scallops. Add the garlic and cook until fragrant, about 1 minute.
5. Step 5: Pour in the white wine or broth and bring to a simmer. Let it reduce by half, about 2 minutes. Stir in the remaining tablespoon of butter and lemon juice.
6. Step 6: Remove the pan from heat. Return the scallops to the pan and toss gently to warm through and coat in the sauce. Garnish with chopped parsley.
7. Step 7: Serve immediately over rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles.

Tips & Variations

• Make sure scallops are thoroughly dried before cooking to achieve a perfect sear and avoid steaming.
• Use fresh lemon juice for the brightest flavor; bottled lemon juice can alter the taste.
• For a richer sauce, stir in a splash of heavy cream after adding the butter and lemon juice.
• Swap white wine with chicken or vegetable broth for a non-alcoholic version.

Storage

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking and becoming rubbery. It’s best to consume scallops fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops directly from the freezer?

It’s best to thaw frozen scallops in cold water before cooking. This helps them cook evenly and prevents a soggy texture.

What if I don’t have white wine?

You can substitute white wine with chicken or vegetable broth for a similar depth of flavor without alcohol.

Seared Lemon Garlic Butter Scallops Recipe

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★★★★★

4.6 from 113 reviews

• Author: Charlotte
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Seared Lemon Garlic Butter Scallops are a quick and elegant seafood dish featuring tender scallops pan-seared to golden perfection, then finished in a luscious garlic butter sauce with fresh lemon juice and white wine. This recipe highlights the natural sweetness of scallops with a rich, buttery sauce infused with garlic and herbs, making it perfect for a special dinner or a flavorful weeknight meal.

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Ingredients

Scale 1x2x3x

Seafood

• 1 1/4 pounds scallops

Oils & Fats

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter (divided)

Seasonings & Flavorings

• 4–5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon ground black pepper (to taste)
• 2 tablespoons lemon juice
• 1/4 cup parsley (chopped)

Liquids

• 1/4 cup dry white wine (or broth)

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Instructions

1. Prepare the scallops: If scallops are frozen, thaw them in cold water. Remove the side muscle if attached, then thoroughly pat the scallops dry with paper towels to ensure a good sear.
2. Heat the oil: Warm olive oil in a large pan or skillet over medium-high heat until hot and sizzling to create the perfect surface for searing the scallops.
3. Sear the scallops: Add scallops to the skillet in a single layer without overcrowding. Season with salt and pepper. Cook for 2-3 minutes on one side until a golden crust forms, then flip and cook for an additional 2 minutes until crisp, lightly browned, and opaque. Remove scallops and set aside.
4. Create the garlic butter sauce: In the same pan, melt 2 tablespoons of butter while scraping up any browned bits. Add minced garlic and cook until fragrant, about 1 minute.
5. Deglaze and simmer: Pour in white wine or broth and bring to a simmer. Cook for 2 minutes or until the wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice to complete the sauce.
6. Warm scallops in sauce: Remove the pan from heat and return the scallops to warm them slightly in the sauce. Garnish with chopped parsley.
7. Serve: Serve the scallops and sauce over your choice of rice, pasta, garlic bread, or steamed vegetables such as cauliflower, broccoli, or zucchini noodles for a delicious meal.

Notes

• Make sure to pat the scallops dry before searing to achieve a perfect crust.
• Do not overcrowd the pan to ensure scallops sear rather than steam.
• You can substitute white wine with chicken or vegetable broth if preferred.
• For a dairy-free version, replace butter with olive oil or a vegan butter alternative.
• Scallops cook quickly; overcooking may result in a rubbery texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: seafood, scallops, garlic butter scallops, lemon scallops, pan-seared scallops, quick dinner, easy seafood recipe