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Garlic Butter Scallops with Lemon

Close-up of six perfectly seared Garlic Butter Scallops with Lemon sauce pooling on a white plate.
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A simple recipe for pan-seared sea scallops finished in a bright lemon garlic butter sauce for a quick, restaurant-quality seafood dinner.

Ingredients

Scale
  • 1 pound large sea scallops, patted very dry
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pat the scallops completely dry using paper towels. Season both sides lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2 to 3 minutes without moving them until a deep golden-brown crust forms.
  4. Flip the scallops and cook for another 1 to 2 minutes until opaque throughout. Remove the scallops from the skillet and set them aside on a plate.
  5. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  6. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce slightly for about 1 minute.
  7. Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley.
  8. Return the cooked scallops to the skillet and gently toss them in the lemon garlic butter sauce to coat. Serve immediately.

Notes

  • For the best sear, ensure your scallops are very dry before cooking. Moisture prevents browning.
  • Use large sea scallops for this searing method; bay scallops cook too quickly.
  • Do not overcrowd the pan; cook in batches if necessary to maintain high heat.

Nutrition

Find it online: https://epicureempire.com/garlic-butter-scallops-with-lemon-recipe/