Description
Quick and elegant, these lemon butter scallops are seared to perfection and coated in a rich, tangy sauce. Perfect for a weeknight dinner or a special occasion, this easy 20-minute recipe delivers restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 1 lb fresh scallops
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup white wine (optional)
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prepare the Scallops – Pat the scallops dry with paper towels. Season both sides with salt and black pepper.
- Preheat the Pan – Heat a large skillet over medium-high heat and add olive oil. Once hot, place the scallops in a single layer, avoiding overcrowding.
- Sear the Scallops – Cook for 2-3 minutes on one side until a golden crust forms. Do not move them prematurely.
- Flip and Cook – Gently turn the scallops over and cook for another 1-2 minutes. Remove them from the pan and set aside.
- Make the Lemon Butter Sauce – Reduce heat to medium, add butter, and stir in minced garlic. Cook until fragrant (about 30 seconds).
- Add the Lemon Elements – Pour in lemon juice, zest, and white wine (if using). Stir and let the sauce simmer for a minute.
- Combine Everything – Return scallops to the pan, coat with the sauce, and cook for 30 seconds to warm through.
- Garnish and Serve – Sprinkle with fresh parsley and red pepper flakes if desired. Serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently in a pan over low heat with butter; avoid microwaving.
- Freezing: Not recommended, but cooked scallops can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: seafood
Keywords: seared scallops, lemon butter sauce, easy scallop recipe, pan-seared seafood, quick seafood dish