Seared Lemon Garlic Butter Scallops is a dish that brings restaurant‑quality flavor into your home kitchen in under 30 minutes. These tender scallops soak up a crisp golden sear, then bathe in a luscious garlic‑butter‑lemon sauce that makes them irresistible. With simple ingredients and straightforward steps, you’ll feel like a chef while keeping it approachable and fun.
Why You’ll Love This Recipe
You’ll love this recipe because:
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The scallops get a beautiful golden crust while staying tender inside.
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The garlic‑butter sauce is rich and comforting, while the lemon juice cuts through with a fresh zing.
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It’s quick: from start to finish you’re looking at around 10‑15 minutes of cooking time.
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It’s versatile: you can serve it over pasta, rice, vegetables or garlic bread — whatever fits your mood.
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It feels special enough for a dinner party or date night, yet simple enough for an easy weeknight meal.
Ingredients
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2 Tablespoons olive oil
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1 ¼ pounds scallops
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3 Tablespoons unsalted butter (divided)
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4‑5 cloves garlic (large), minced, or ~1½ Tablespoons minced garlic
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¼ teaspoon salt (to taste)
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¼ teaspoon ground black pepper (to taste)
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¼ cup dry white wine or broth
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2 Tablespoons lemon juice
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¼ cup parsley, chopped
Step‑by‑Step: How to Make Seared Lemon Garlic Butter Scallops
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If your scallops are frozen, thaw them in cold water. Remove the side muscle (if attached). Pat the scallops very dry with paper towels. Dry scallops sear much better.
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Heat the olive oil in a large skillet over medium‑high heat until it’s hot and sizzling.
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Add the scallops in a single layer without overcrowding the pan (if needed cook in batches). Season them with salt and pepper.
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Fry for 2‑3 minutes on one side until a golden crust forms underneath. Then flip and fry for another ~2 minutes until the scallops are cooked through and opaque. Take them out of the skillet and place them on a plate.
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Next, in the same pan, melt 2 tablespoons of butter. Stir in the garlic and sauté until it becomes fragrant, about 1 minute.
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Pour in the white wine (or broth) and bring to a simmer for ~2 minutes or until the liquid reduces by about half. Stir in the remaining butter and the lemon juice.
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Remove the skillet from the heat. Add the scallops back into the pan to warm them through slightly and to coat them in the sauce. Sprinkle with chopped parsley.
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Serve immediately — over rice, pasta, garlic bread, or steamed/roasted vegetables like zucchini noodles, broccoli or cauliflower.
Helpful Tips
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Make sure the scallops are very dry before searing; moisture prevents proper browning.
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Use a very hot pan so the scallops sear quickly and don’t overcook.
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Don’t move the scallops around once you place them in the pan — let them develop a crust undisturbed.
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Watch the cooking time carefully — scallops cook fast and can become rubbery if overcooked.
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Use a white wine or a good-quality broth as the deglazing liquid — it helps lift flavour off the pan.
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Pour the sauce over the scallops just before serving so you retain the crispness and don’t soften the crust too much.
Substitutions And Variations
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If you don’t have white wine, use a good-quality low-sodium chicken or vegetable broth.
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Swap parsley for fresh basil or chives for a slightly different herb note.
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Add a pinch of red pepper flakes along with the garlic for a mild heat.
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Make it citrusy: add a little lemon zest or switch lemon juice with lime juice for a twist.
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For a richer variation, finish with a splash of heavy cream or use browned butter instead of plain butter for the sauce.
Storage Instructions
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If you have leftovers, store them in an airtight container in the refrigerator for up to 2‑3 days.
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When reheating, do so gently: warm briefly in a skillet to avoid over‑cooking and preserve texture.
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Note: scallops are best enjoyed fresh; reheated scallops may lose some of their original crispness and delicate texture.
Nutritional Information
Calories: 255 kcal | Carbohydrates: 7 g | Protein: 18 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 0.4 g | Cholesterol: 57 mg | Sodium: 706 mg | Potassium: 346 mg | Fibre: 0.2 g | Sugar: 0.4 g | Vitamin A: 584 IU | Vitamin C: 9 mg | Calcium: 24 mg | Iron: 1 mg
Serving Suggestions
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Over linguine or spaghetti with a little of the sauce tossed through.
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On top of steamed or sautéed vegetables like zucchini noodles, asparagus or broccoli.
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With garlic bread to soak up the sauce.
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Served with a light salad and a crisp white wine (if you enjoy wine).
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For a dinner‑party touch: serve the scallops on a warm plate and spoon the sauce over the top, garnish with extra parsley and a lemon wedge.
Frequently Asked Questions About Seared Lemon Garlic Butter Scallops
Q: How do I know when scallops are cooked?
A: The scallops should be opaque in the centre and firm but still tender to the touch. If they’re still translucent or soft in the middle they need a little more time; if they’re very firm or rubbery they may be overcooked.
Q: Why didn’t I get a golden crust on my scallops?
A: This usually happens if the pan wasn’t hot enough, the scallops were too wet, or they were overcrowded in the pan. Ensuring they’re dry, using a hot skillet, and leaving space between them gives the best crust.
Q: Can I use frozen scallops?
A: Yes — just make sure they’re properly thawed, any “side muscle” is removed, and you pat them thoroughly dry before searing. Wet scallops steam rather than sear.
Q: What if I don’t have white wine?
A: You can substitute an equal amount of broth (chicken or vegetable) or even a light fish stock. The goal is a bit of deglazing liquid to lift the flavour from the pan and create the sauce.
Q: Can I prepare this ahead of time?
A: Because scallops are best enjoyed fresh, it’s recommended to cook just before serving. You can prep ingredients (mince garlic, juice lemon, chop parsley) in advance, but cook the scallops just before you serve.
Conclusion
Thank you for trying this Seared Lemon Garlic Butter Scallops recipe — I truly hope you enjoy every single bite. It’s one of those dishes I love because it feels elegant yet is so do‑able in a regular weeknight. The crisp sear on the scallops, the buttery‑garlic sauce, and the bright lemon keep it balanced yet indulgent. I’m excited for you to make it, relish the flavors, and share it with someone you love or even savour it by yourself. Warm wishes for a wonderful cooking experience — and thank you for being part of this food‑loving community. Happy cooking and bon appétit!
Seared Lemon Garlic Butter Scallops
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
Description
Seared Lemon Garlic Butter Scallops are quick to cook and full of flavor. This easy recipe delivers a golden sear, rich garlic butter sauce, and bright lemon finish. Perfect over pasta, rice, or veggies for a weeknight dinner or special meal.
Ingredients
2 Tablespoons olive oil
1 ¼ pounds scallops
3 Tablespoons unsalted butter (divided)
4‑5 cloves garlic (minced)
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup dry white wine or broth
2 Tablespoons lemon juice
¼ cup chopped parsley
Instructions
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If your scallops are frozen, thaw them in cold water. Remove the side muscle (if attached). Pat the scallops very dry with paper towels. Dry scallops sear much better.
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Heat the olive oil in a large skillet over medium‑high heat until it’s hot and sizzling.
-
Add the scallops in a single layer without overcrowding the pan (if needed cook in batches). Season them with salt and pepper.
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Fry for 2‑3 minutes on one side until a golden crust forms underneath. Then flip and fry for another ~2 minutes until the scallops are cooked through and opaque. Take them out of the skillet and place them on a plate.
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Next, in the same pan, melt 2 tablespoons of butter. Stir in the garlic and sauté until it becomes fragrant, about 1 minute.
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Pour in the white wine (or broth) and bring to a simmer for ~2 minutes or until the liquid reduces by about half. Stir in the remaining butter and the lemon juice.
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Remove the skillet from the heat. Add the scallops back into the pan to warm them through slightly and to coat them in the sauce. Sprinkle with chopped parsley.
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Serve immediately — over rice, pasta, garlic bread, or steamed/roasted vegetables like zucchini noodles, broccoli or cauliflower.
Notes
Dry scallops well for the best sear. Use a hot pan and avoid overcrowding to get a golden crust. Substitute broth for wine if desired.
Nutrition
- Serving Size: Approx. 6 oz
- Calories: 255
- Sugar: 0.4g
- Carbohydrates: 7g
- Protein: 18g
