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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Warm scallops in sauce: Remove the pan from heat and return the scallops to warm them slightly in the sauce. Garnish with chopped parsley.
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