why make this recipe
This dish cooks fast and tastes bright. The scallops get a golden crust and a rich lemon garlic butter sauce. It is simple to make and looks elegant on the plate.
introduction
Pan-Seared Scallops with Lemon Garlic Butter is a quick meal for any night. The scallops cook in minutes and the sauce takes little time. If you like shellfish, you may also enjoy crispy lobster bites with garlic butter sauce for another easy seafood option.
how to make Pan-Seared Scallops with Lemon Garlic Butter
Heat the pan until very hot. Pat the scallops dry so they brown well. Sear them a few minutes on each side until they form a light crust. Lower the heat and add butter and garlic. Stir until the garlic smells good, then add lemon juice and zest. Put the scallops back in the pan for a minute to soak in the sauce. Sprinkle parsley and serve with lemon wedges.
Ingredients :
- 1 lb large sea scallops (dry-packed)
- Salt & freshly cracked black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley
- Lemon wedges, for serving
Directions :
- Pat scallops dry with paper towels and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear scallops for 2–3 minutes per side.
- Reduce heat to low, add butter and garlic, stirring until fragrant, then add lemon juice and zest.
- Return scallops to the pan to soak in the sauce, then sprinkle with chopped parsley.
- Serve plated with lemon wedges and extra sauce.
how to serve Pan-Seared Scallops with Lemon Garlic Butter
Serve the scallops right away while they are hot. Spoon extra lemon garlic butter over them. They pair well with simple sides like steamed vegetables, rice, or a light salad. For a different fish side, try garlic butter cod strips with sweet chili lime sauce.
how to store Pan-Seared Scallops with Lemon Garlic Butter
Cool the scallops to room temperature. Put them in an airtight container. Store in the fridge for up to 2 days. Reheat gently in a low oven or warm pan. Do not overheat or they will get rubbery.
tips to make Pan-Seared Scallops with Lemon Garlic Butter
- Dry the scallops well. Wet scallops will steam, not brown.
- Use a hot pan and do not crowd it. Work in batches if needed.
- Do not move scallops while searing. Let them form a crust.
- Add lemon at the end for fresh flavor.
- Watch the garlic so it does not burn.
variation (if any)
- Add a splash of white wine with the lemon for more depth.
- Stir in a little chopped chive or basil instead of parsley.
- For a richer sauce, use browned butter (cook butter until nutty) before adding garlic and lemon.
FAQs
Q: How do I know when scallops are done?
A: They are firm to the touch and have an opaque center. They cook fast—about 2–3 minutes per side.
Q: Can I use frozen scallops?
A: Yes, but thaw them fully and pat dry. Dry-packed scallops give the best sear.
Q: Can I make the sauce ahead?
A: You can make the lemon garlic butter sauce ahead, but warm it gently before adding the scallops.
Q: What size scallops work best?
A: Large sea scallops work best. They sear nicely and stay tender.
Conclusion
If you want a recipe that is quick, bright, and elegant, try this Pan-Seared Scallops with Lemon Garlic Butter. For another take on seared scallops with a garlic lemon butter finish, see Seared Scallops with Garlic Lemon Butter.
Pan-Seared Scallops with Lemon Garlic Butter
Ingredients
Method
- Pat the scallops dry with paper towels and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear scallops for 2–3 minutes per side until they form a light crust.
- Reduce heat to low, add butter and garlic, stirring until fragrant.
- Add lemon juice and zest, then return the scallops to the pan to soak in the sauce.
- Sprinkle with chopped parsley and serve with lemon wedges.