There’s something about seared scallops that instantly makes dinner feel special. Maybe it’s the golden crust, the way they melt in your mouth, or that buttery citrus sauce that ties everything together. Whatever it is, this Seared Scallops with Lemon Butter recipe is one of those dishes that looks fancy but takes only minutes to make.
It’s a restaurant-worthy meal — minus the reservation.
Why You’ll Love This Dish
If you’ve ever wondered how restaurants get scallops that perfect caramelized edge, you’re about to find out.
Pan-searing scallops is surprisingly simple — it’s all about timing and heat.
These pan-seared scallops get a golden-brown crust in under 3 minutes per side, then bathe in a silky lemon butter sauce that’s garlicky, bright, and ridiculously good. You’ll be tempted to drink it with a spoon (don’t worry, I won’t judge).
Plus, this recipe works beautifully for a weeknight dinner or an elegant date night at home.
Ingredients You’ll Need
Here’s everything you’ll need to make the magic happen:
- 1 lb fresh scallops (about 10–12 large ones)
- Salt and black pepper, to season
- 2 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Optional: a sprinkle of chili flakes for some heat
If you’ve got frozen scallops, no problem — just thaw them completely and pat them really dry before searing. Moisture is the enemy of a good crust.
How to Cook Seared Scallops
Alright, let’s get to the fun part.
Step 1: Prep the Scallops
Remove the side muscle (that little rectangular bit on the side of each scallop — it can be chewy).
Rinse quickly under cold water, then pat them bone-dry with paper towels.
And I mean dry. This step decides whether you’ll get a perfect sear or a soggy scallop.
Step 2: Heat the Pan
Grab your heaviest skillet — cast iron is ideal.
Add 1 tablespoon butter and 1 tablespoon olive oil.
Heat over medium-high until it’s shimmering but not smoking.
You want it hot enough so the scallops sizzle the moment they hit the pan.
Step 3: Sear the Scallops
Season both sides with salt and pepper.
Place scallops in the pan, spaced apart (don’t crowd them!).
Let them cook undisturbed for about 2–3 minutes on one side — you’ll see that perfect golden crust forming.
Flip and cook another 1–2 minutes.
They should feel springy to the touch — not mushy, not firm.
Step 4: Make the Lemon Butter Sauce
Remove the scallops from the pan and set them aside.
In the same skillet, reduce heat to low and add the remaining butter and minced garlic.
Sauté for about 30 seconds, then stir in lemon juice and lemon zest.
Scrape up those little golden bits from the bottom — that’s pure flavor.
Toss the scallops back in, spoon the sauce over them, and sprinkle with parsley.
And that’s it. Dinner’s ready.
Tips for Perfect Pan-Seared Scallops
- Dry them well. Seriously, can’t stress this enough. Wet scallops steam instead of sear.
- Use high heat. That’s how you get that caramelized crust.
- Don’t overcook. Two minutes per side is plenty — scallops go from tender to rubbery fast.
- Fresh vs Frozen: Fresh scallops are always best, but good-quality frozen ones (thawed properly) can still taste amazing.
- Butter timing matters. Add some early for searing flavor, then more later for that glossy finish.
What to Serve with Seared Scallops
Scallops are surprisingly versatile. You can pair them with almost anything.
Try serving them over:
- Creamy mashed potatoes
- Lemon risotto
- Garlic butter pasta
- A simple arugula salad with balsamic glaze
If you’re feeling indulgent, serve them with a crispy bacon crumble on top — bacon scallops with lemon butter sauce is pure comfort food magic.
Why Lemon Butter Works So Well
Butter and seafood have always been best friends. Add lemon, and you’ve got the trifecta — rich, tangy, and bright.
The lemon butter sauce cuts through the natural sweetness of the scallops, balancing each bite.
It’s simple but luxurious — proof that you don’t need a long ingredient list to make something unforgettable.
Storage and Reheating Tips
While scallops are best served right away, you can refrigerate leftovers for up to 2 days.
To reheat, do it gently — low heat in a skillet with a touch of butter. Avoid the microwave; it’ll toughen them up faster than you can say “rubber scallop.”
Variations to Try
- Garlic Lemon Butter Seared Scallops: Add extra garlic and a splash of white wine for a richer sauce.
- Pan-Seared Scallops with Herbs: Toss in thyme, rosemary, or tarragon for a fragrant twist.
- Baked Scallops: Want less oil? Bake them at 400°F for 12 minutes, then drizzle with lemon butter sauce.
- Lemon Garlic Butter Scallops with Bacon: Crisp bacon bits + lemony butter = yes, please.
Common Mistakes to Avoid
- Overcrowding the pan: Scallops need space to breathe — if they’re touching, they’ll steam.
- Flipping too early: Give them time to form that crust before turning.
- Cold pan: If it’s not hot enough, you’ll miss that golden sear.
Think of it as letting your scallops find their groove — rush it, and you’ll regret it.
Seared Scallops with Lemon Butter
Ingredients
Method
- Rinse scallops gently under cold water and pat them completely dry with paper towels. Remove the small side muscle if it’s still attached. Season both sides with salt and pepper.
- Place a heavy skillet (cast iron works best) over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Wait until the pan is hot and the butter is foaming.
- Add scallops in a single layer, leaving space between each one. Don’t move them for about 2–3 minutes — this helps form a golden crust. Flip and cook for another 1–2 minutes until they’re just opaque in the center. Remove and set aside.
- Lower the heat to medium. Add the remaining butter and minced garlic to the same pan. Cook for about 30 seconds until fragrant, then pour in the lemon juice and stir in the zest. Scrape up any brown bits from the pan — that’s extra flavor.
- Return scallops to the skillet for 30 seconds, spooning the lemon butter sauce over them. Sprinkle with chopped parsley and serve immediately.
Notes
- Always pat scallops very dry before cooking — that’s the secret to getting that golden-brown crust.
- Don’t overcrowd the pan; scallops need space to sear, not steam.
- Serve right away for the best texture and flavor.
- Frozen scallops work fine — just make sure they’re fully thawed and dry before searing.
- The lemon butter sauce is great on shrimp, white fish, or even pasta.
FAQ: Seared Scallops with Lemon Butter
1. Can I use frozen scallops?
Yes! Just thaw completely and pat dry before cooking. Frozen scallops can still taste great if you follow the same steps.
2. How do I know when scallops are done?
They should be opaque and slightly firm but still tender. Press gently — if they bounce back, they’re perfect.
3. What’s the best oil for searing?
A mix of butter and olive oil gives flavor and helps prevent burning.
4. Can I make the lemon butter sauce ahead?
You can! Store it in the fridge and warm it gently before serving.
5. Are scallops healthy?
Absolutely. They’re low in fat, high in protein, and packed with minerals like magnesium and potassium.
Final Thoughts
Cooking Seared Scallops with Lemon Butter at home feels fancy, but it’s surprisingly easy.
You’ll end up with a golden, buttery seafood dinner that’s light, flavorful, and ready in under 20 minutes.
Whether it’s a weeknight treat or a romantic dinner, this recipe proves that a little butter, lemon, and love go a long way.
So go ahead — grab that skillet and sear away.
You might just discover your new favorite seafood dinner.
