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Crispy Pan-Seared Scallops Recipe with Easy Lemon Butter Sauce

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A quick and easy recipe for perfectly crispy pan-seared scallops served with a simple, tangy lemon butter sauce. This elegant yet approachable dish is perfect for special occasions or busy weeknights.

Ingredients

Scale
  • 1 pound sea scallops (preferably dry-packed)
  • Salt and pepper, to taste
  • 1–2 tablespoons olive oil or neutral cooking oil (such as grapeseed oil)
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice (from half a lemon)
  • Lemon zest from half a lemon
  • 1 tablespoon fresh parsley or chives, finely chopped
  • Optional: 2 tablespoons white wine or chicken broth

Instructions

  1. Pat the scallops dry thoroughly using paper towels to ensure a crispy sear. (5 minutes)
  2. Lightly season both sides of the scallops with salt and pepper. (1 minute)
  3. Heat a heavy skillet or cast iron pan over medium-high heat and add 1-2 tablespoons of olive or grapeseed oil. Wait until the oil shimmers but does not smoke. (3-4 minutes)
  4. Place scallops in the pan spaced apart. Sear without moving for 2-3 minutes until a deep golden crust forms. Flip gently using tongs or a spatula. (2-3 minutes)
  5. Sear the second side for another 1-2 minutes until scallops are slightly translucent in the center. Avoid overcooking. (2 minutes)
  6. Remove scallops from the pan and transfer to a warm plate. Tent loosely with foil to keep warm. (2 minutes)
  7. Reduce heat to medium-low. In the same pan, add butter and minced garlic. Stir until garlic is fragrant but not browned, about 1 minute.
  8. Add lemon juice, lemon zest, and optional white wine or broth to deglaze the pan, scraping up browned bits. Simmer for 1-2 minutes until slightly thickened.
  9. Stir in fresh herbs.
  10. Spoon the lemon butter sauce over the scallops and garnish with extra herbs or lemon wedges if desired. Serve immediately.

Notes

Pat scallops dry thoroughly to ensure a crispy crust. Avoid overcrowding the pan; sear in batches if necessary. Flip scallops only once to maintain crust. Use medium-low heat for the lemon butter sauce to prevent burning the garlic. For a dairy-free version, substitute butter with vegan butter or olive oil. Leftovers should be stored in an airtight container and reheated gently in a pan to preserve crispiness.

Nutrition

Keywords: scallops, pan-seared scallops, lemon butter sauce, seafood recipe, quick dinner, easy scallops, crispy scallops, gluten-free, low-carb

Find it online: https://magnetmeal.com/crispy-pan-seared-scallops-recipe-with-easy-lemon-butter-sauce/