Lemon Garlic Butter Scallops

Perfectly seared scallops glazed in a silky lemon garlic butter sauce and finished with fresh herbs, this Lemon Garlic Butter Scallops recipe is a bright and elegant seafood dish. With just a handful of ingredients and a quick cook time, it’s the ideal choice for a gourmet meal any day of the week.

Why You’ll Love This Recipe

• Fast and Elegant: Ready in 20 minutes, yet sophisticated enough for dinner parties or special occasions.
• Rich and Balanced Flavor: Buttery and garlicky with the brightness of fresh lemon and herbs.
• Perfect Texture: Achieves a golden crust on the outside while staying tender and delicate inside.
• Minimal Ingredients: Simple, high-quality components that let the natural sweetness of scallops shine.
• Versatile Serving Options: Serve with crusty bread, pasta, risotto, or a light salad.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb large sea scallops, patted dry
2 tablespoons olive oil
3 tablespoons unsalted butter
3 garlic cloves, minced
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste

Directions

1. Pat scallops very dry using paper towels and season both sides with salt and freshly ground black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place scallops in a single layer, making sure not to overcrowd the pan. Sear for 2–3 minutes on each side until a golden crust forms. Remove scallops and set aside.
4. Reduce heat to medium and add butter to the same skillet. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant.
5. Add lemon juice and zest, scraping any browned bits from the bottom of the skillet for added flavor.
6. Return scallops to the pan and spoon the sauce over them to glaze.
7. Remove from heat, garnish with freshly chopped parsley, and serve immediately.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories per Serving: 280 kcal

Variations

• Creamy Option: Add a splash of heavy cream or white wine to the sauce for extra richness.
• Spicy Kick: Include a pinch of red pepper flakes or a dash of hot sauce.
• Herb Variations: Try substituting basil, dill, or chives for the parsley.
• Citrus Twist: Use lime or orange zest for a unique citrus flavor profile.
• Garlic-Lover’s Version: Increase garlic to 4–5 cloves for deeper intensity.

Storage/Reheating

Storage: Store leftover scallops in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a skillet over low heat with a little butter or broth. Avoid microwaving, as it can overcook and toughen the scallops.
Freezing: Not recommended after cooking, as scallops may lose their delicate texture.

FAQs

How do I get a golden crust on scallops?

Dry them thoroughly with paper towels and make sure your pan is hot before adding them. Avoid overcrowding the skillet.

Can I use frozen scallops?

Yes, but thaw them completely in the refrigerator and pat dry before cooking.

What is the best type of scallop to use?

Large, dry-packed sea scallops are ideal. Avoid “wet” scallops treated with preservatives, as they release water and won’t sear well.

Can I prepare the sauce ahead of time?

You can prep the garlic, lemon juice, and zest in advance, but the sauce should be made fresh for best flavor and texture.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the lemon and butter beautifully.

Can I serve this over pasta?

Absolutely. Linguine or angel hair pasta tossed with the sauce makes a wonderful main course.

How do I avoid overcooking scallops?

Scallops cook quickly. Remove them from heat once they’re golden on both sides and slightly springy to the touch.

Is this dish gluten-free?

Yes, as long as all ingredients used (especially any accompaniments) are gluten-free.

What can I serve with scallops?

Great options include garlic mashed potatoes, risotto, steamed asparagus, sautéed spinach, or crusty bread.

Can I make this dish dairy-free?

Substitute butter with a dairy-free alternative like olive oil or vegan butter, though flavor and richness will differ slightly.

Conclusion

Lemon Garlic Butter Scallops are a quick yet refined dish that showcases the beauty of fresh seafood. With their perfectly seared exterior and bright, buttery glaze, they deliver bold flavor and elegant presentation with minimal effort. Whether served for a weeknight treat or a special occasion, this recipe is sure to impress.

Lemon Garlic Butter Scallops

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Perfectly seared scallops finished with a silky lemon garlic butter sauce and fresh parsley. A quick yet elegant seafood dish ideal for weeknight dinners or special occasions.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Pan-Seared
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 lb large sea scallops, patted dry
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

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Instructions

1. Pat scallops very dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add scallops in a single layer, without overcrowding, and sear 2–3 minutes per side until a golden crust forms. Remove and set aside.
4. Lower heat to medium. Add butter and garlic to the skillet and sauté for 1 minute until fragrant.
5. Stir in lemon juice and zest, scraping up any browned bits.
6. Return scallops to the pan and spoon the sauce over them to glaze.
7. Remove from heat, garnish with fresh parsley, and serve immediately with crusty bread or pasta.

Notes

• Dry scallops thoroughly to ensure a proper golden sear.
• Do not overcrowd the pan—cook in batches if necessary.
• Pair with pasta, risotto, or steamed vegetables for a complete meal.
• For extra richness, add a splash of white wine to the sauce.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 280 kcal
• Sugar: 1g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 26g
• Cholesterol: 75mg