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plate of seared scallops with lemon butter sauce

Seared Scallops with Lemon Butter

Golden, buttery, and full of flavor — these seared scallops with lemon butter are crispy on the outside and melt-in-your-mouth tender on the inside. A restaurant-quality dinner you can make at home in under 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 3 people
Course: Main Course
Cuisine: American, seafood
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh large scallops about 10–12 pieces
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley chopped
Optional: pinch of chili flakes or bacon bits for garnish

Method
 

Step 1 – Prep the Scallops
  1. 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.
Step 2 – Heat the Pan
  1. 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.
Step 3 – Sear the Scallops
  1. 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.
Step 4 – Make the Lemon Butter Sauce
  1. 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.
Step 5 – Combine and Serve
  1. 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.