Name: Garlic Lemon Butter Seared Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Seafood
Ingredients: 1 lb dry sea scallops; 1 tbsp olive oil; 2 tbsp unsalted butter; 3 garlic cloves, minced; 1 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Golden, pan-seared scallops kissed with garlic, lemon, and butter. This dish is elegant enough for a dinner party but quick enough for a weeknight meal. The rich butter glaze enhances the natural sweetness of the scallops, while fresh lemon adds a bright contrast that makes each bite irresistible.

Whether you’re aiming to impress or simply treating yourself to something special, Garlic Lemon Butter Seared Scallops deliver restaurant-quality flavor with just a handful of ingredients. They pair beautifully with pasta, rice, or a crisp green salad, and they’re ready in minutes.

What Kind of Scallops Should I Use?

Look for dry sea scallops—they’re larger, meatier, and sear beautifully without releasing too much moisture. “Dry” means they haven’t been treated with preservatives, so they caramelize better. Pat them dry before searing for the perfect golden crust.

Ingredients for the Garlic Lemon Butter Seared Scallops

1 lb dry sea scallops
1 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

How To Make the Garlic Lemon Butter Seared Scallops

Step 1: Prep the Scallops

Pat the scallops dry with paper towels. Season both sides lightly with salt and pepper.

Step 2: Sear the Scallops

Heat olive oil in a large skillet over medium-high heat. Once hot, add scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown. Remove from skillet and set aside.

Step 3: Make the Garlic Lemon Butter Sauce

Lower the heat and add butter to the same skillet. Once melted, add minced garlic and cook until fragrant (about 30 seconds). Stir in lemon juice and zest.

Step 4: Combine and Serve

Return scallops to the skillet and spoon sauce over them to coat. Garnish with chopped parsley and serve immediately.

How to Serve and Store These Scallops

These scallops are best served fresh, right out of the skillet. They pair wonderfully with creamy risotto, angel hair pasta tossed in olive oil, or a bed of steamed veggies. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking.

Frequently Asked Questions

How do I avoid rubbery scallops?

Don’t overcook them! Sear each side for just 2-3 minutes over high heat until golden. Scallops should feel springy, not firm.

Can I use frozen scallops?

Yes, just make sure they’re fully thawed and patted dry before cooking. Excess moisture can ruin the sear.

What if I don’t have lemon zest?

You can skip it, but it adds an extra layer of brightness. A touch of white wine or a pinch of dried thyme can also add depth.

Do I need to flip scallops while cooking?

Yes, but only once. Sear one side until golden, flip, then sear the other. Over-flipping can prevent crust formation.

Is this recipe gluten-free?

Absolutely! It contains no wheat-based ingredients. Just be sure to double-check any sides you serve with it.

Want More Seafood Ideas?

If you enjoy Garlic Lemon Butter Seared Scallops, dive into more flavorful seafood favorites:

📌 Save this recipe to your Pinterest seafood board for easy access later.

And when you give it a try, let me know how it turned out! Did you add extra lemon? Swap the butter for ghee? I love seeing your creations and reading your tips. Leave a comment, share your tweaks, or ask a question.

For more fresh and flavorful dishes, follow along on Pinterest @ Nina Dishes

Garlic Lemon Butter Seared Scallops

Author: Nina Klatten
Total Time: 15 minutes
Yield: 4 servings

Print Recipe

Description

Golden and buttery, these Garlic Lemon Butter Seared Scallops are crisp on the outside, tender inside, and drenched in a garlicky citrus glaze. Perfect for a quick dinner or a special occasion!

Ingredients

1 lb dry sea scallops

1 tbsp olive oil

2 tbsp unsalted butter

3 garlic cloves, minced

1 tbsp lemon juice (freshly squeezed)

1 tsp lemon zest

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

1. Pat the scallops dry with paper towels. Season both sides lightly with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Once hot, add scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2–3 minutes on each side until golden brown. Remove from skillet and set aside.

3. Lower the heat and add butter to the same skillet. Once melted, add minced garlic and cook until fragrant (about 30 seconds). Stir in lemon juice and zest.

4. Return scallops to the skillet and spoon sauce over them to coat. Garnish with chopped parsley and serve immediately.