I love how quickly this recipe comes together without sacrificing a bit of flavor. The scallops develop a perfect golden crust when seared properly, and the lemon butter sauce adds a zesty richness that complements their natural sweetness. Whether I’m planning a fancy dinner or just craving something special on a weeknight, this dish feels like a win every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ 1 lb sea scallops, thawed if frozen → Kosher salt, to taste → Freshly cracked black pepper, to taste → 2 tablespoons avocado oil (or another neutral oil) → 3 tablespoons butter → 2 cloves garlic, minced → Zest of 1 lemon → Juice of ½ lemon (plus more to taste) → Fresh parsley, chopped (optional, for garnish) → Lemon wedges, for serving
Directions
Prep the scallops: I make sure the scallops are fully thawed and then pat them very dry with paper towels. This is crucial for getting that beautiful sear. I season both sides lightly with kosher salt and freshly cracked black pepper.
Sear the scallops: I heat the avocado oil in a large skillet over medium-high heat until it’s shimmering and hot. I place the scallops in a single layer, making sure they aren’t touching. I let them sear undisturbed for 2–3 minutes, until a golden crust forms. Then I flip and cook for another 1–2 minutes, just until they’re opaque and cooked through. I transfer them to a plate and loosely tent them with foil to keep warm.
Make the lemon butter sauce: I reduce the heat to medium-low and add the butter to the same skillet. Once melted, I stir in the garlic and cook it for about 30 seconds until fragrant. Then I add the lemon zest and juice, scraping up any browned bits from the bottom of the pan for added flavor.
Finish and serve: I return the scallops to the skillet and spoon the lemon butter sauce over the top. I garnish with a little fresh parsley and serve them right away with lemon wedges on the side.
When I want a little extra depth, I add a splash of white wine or dry vermouth to the sauce before returning the scallops. For a spicy kick, I stir in a pinch of red pepper flakes. If I’m not using parsley, I sometimes finish the dish with a bit of chive or dill for a different herbaceous note.
Storage/Reheating
Scallops are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. I reheat them gently in a skillet over low heat with a little extra butter or sauce to keep them moist. I avoid the microwave to prevent them from turning rubbery.
FAQs
How do I know when scallops are done?
I look for scallops that are opaque all the way through and feel slightly firm to the touch. They only need a couple of minutes per side—overcooking can make them tough.
Can I use frozen scallops?
Yes, I just make sure to thaw them completely in the fridge and dry them very well before cooking. Moisture is the enemy of a good sear.
What’s the best pan to use for searing?
I use a heavy-bottomed skillet like stainless steel or cast iron. These pans hold heat well and help form that perfect golden crust.
Can I use ghee or olive oil instead of butter?
Yes. Ghee works great for high-heat searing, and olive oil adds a slightly different flavor to the sauce. I just avoid using only butter to sear, as it can burn.
What can I serve with lemon butter scallops?
I usually pair them with risotto, pasta, sautéed greens, or roasted vegetables. Crusty bread is also a must for soaking up the sauce.
Conclusion
Pan Seared Lemon Butter Scallops are proof that simple ingredients can make something truly special. With their golden crust, buttery finish, and bright lemony flavor, these scallops are a fast, elegant meal I always feel proud to serve. Whether it’s a romantic dinner or a quick weeknight treat, this recipe never disappoints.
