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Flavorful Pan-Seared Scallops Recipe with Easy Lemon Butter Sauce

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A quick and easy recipe for perfectly seared scallops served with a bright and creamy lemon butter sauce. This dish offers restaurant-quality flavor with minimal effort, perfect for entertaining or a comforting weeknight meal.

Ingredients

Scale
  • 1 pound (450 g) large sea scallops, patted dry
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (from 1 medium lemon)
  • 1 teaspoon lemon zest
  • 2 tablespoons white wine (optional)
  • 2 tablespoons fresh parsley, finely chopped (optional for garnish)

Instructions

  1. Remove any side muscle from scallops if still attached. Pat them very dry with paper towels. Season both sides generously with salt and freshly ground black pepper. (5 minutes)
  2. Place your skillet over medium-high heat and add 2 tablespoons of olive oil. Let it heat until shimmering but not smoking. (3 minutes)
  3. Carefully place scallops in the pan, leaving space between each so they don’t steam. Cook undisturbed for about 2-3 minutes until the bottom is a deep golden brown. Flip them gently using tongs and sear the other side for another 1-2 minutes until scallops feel firm but slightly springy. (5 minutes)
  4. Remove scallops from the pan and set aside on a warm plate. Lower heat to medium, add 1 tablespoon of butter and minced garlic to the same pan. Sauté garlic until fragrant but not browned, about 30 seconds. Add lemon juice, lemon zest, and white wine (if using), scraping up any browned bits from the pan. Let it simmer for about a minute to reduce slightly. (3 minutes)
  5. Turn off heat and stir in the remaining 2 tablespoons of butter, swirling until melted and the sauce is silky. Taste and adjust seasoning with salt and pepper if needed. (1 minute)
  6. Spoon the lemon butter sauce over the scallops and sprinkle with fresh parsley. Serve immediately for best texture and flavor. (1 minute)

Notes

Pat scallops very dry before searing to get a perfect golden crust. Use a super-hot pan and do not overcrowd to avoid steaming. Add lemon juice at the end to prevent bitterness. For dairy-free, substitute butter with vegan butter or olive/coconut oil. Leftovers keep up to 2 days refrigerated; reheat gently.

Nutrition

Keywords: pan-seared scallops, lemon butter sauce, seafood recipe, quick dinner, easy scallops, restaurant-quality scallops, buttery sauce, lemon scallops

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