Lemon Butter Scallops: A Simple Yet Elegant Seafood Classic

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Looking for a dish that’s luxurious, light, and ready in just minutes? These Lemon Butter Scallops check all the boxes. Golden-seared sea scallops finished in a bright lemon-garlic butter sauce create an effortless gourmet meal that tastes like it came from a five-star restaurant.

With just a few fresh ingredients, this recipe highlights the natural sweetness of scallops while adding a rich citrusy kick. Whether you’re planning a romantic dinner, a family meal, or a holiday appetizer, these scallops are a guaranteed hit.

Why You’ll Love This Dish

  • Fast and Easy: From start to finish in under 20 minutes.

  • Elegant but Effortless: Minimal prep with maximum flavor.

  • Fresh and Flavorful: Lemon juice, zest, and butter elevate the dish without overpowering the delicate scallops.

  • Versatile: Serve as an appetizer, over pasta, or with your favorite sides.

Ingredients

To make this bright and buttery scallop dish, you’ll need:

  • 1 lb sea scallops – patted dry

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 2 cloves garlic – minced

  • Juice of 1 lemon

  • Zest of 1 lemon

  • Salt and freshly ground black pepper – to taste

  • 2 tablespoons fresh parsley – chopped

Pro Tip: Use fresh sea scallops (not frozen, if possible) for the best sear and texture.

Step-by-Step Instructions

Step 1: Prep the Scallops

Before you start cooking, ensure your scallops are dry. Use paper towels to pat them completely dry—this helps them develop a beautiful golden crust.

Season both sides with salt and pepper.

Step 2: Sear the Scallops

Heat 2 tablespoons olive oil in a large skillet (cast iron or stainless steel works best) over medium-high heat.

When the oil is hot and shimmering (but not smoking), add the scallops in a single layer, spacing them apart to avoid overcrowding.

Sear for 2–3 minutes on the first side without moving them. They should develop a deep golden crust.

Flip and cook for another 1–2 minutes, just until opaque and slightly firm to the touch. Remove scallops and transfer to a warm plate.

Step 3: Make the Lemon Butter Sauce

In the same skillet, reduce the heat to medium and add 3 tablespoons butter.

Once melted, stir in:

  • 2 cloves minced garlic

  • Zest and juice of 1 lemon

Sauté for about 1–2 minutes, just until the garlic is fragrant and the sauce begins to bubble.

Scrape up any browned bits from the bottom of the pan for extra flavor.

Step 4: Finish and Serve

Return the scallops to the pan briefly, spooning the lemon butter over them for a final glaze (no more than 30 seconds so they don’t overcook).

Sprinkle with chopped fresh parsley and serve immediately.

How to Serve Lemon Butter Scallops

This dish is incredibly flexible — pair it with almost anything, or let it shine on its own:

  • With Pasta: Toss with angel hair or linguine and a bit of extra lemon-butter sauce.

  • With Rice or Risotto: A creamy lemon risotto is a perfect match.

  • With Veggies: Try with steamed asparagus, roasted Brussels sprouts, or sautéed spinach.

  • As a Starter: Serve 3–4 scallops per person as an elegant appetizer.

Wine Pairing: A crisp white like Chardonnay, Pinot Grigio, or Sauvignon Blanc pairs beautifully with the lemony richness of this dish.

Tips for the Perfect Scallops

  • Dry Them Well: The drier the scallops, the better the sear.

  • Don’t Overcrowd the Pan: Cook in batches if necessary to ensure even browning.

  • High Heat, Short Time: Sear hot and fast. Overcooked scallops become rubbery.

  • No Marinating Needed: Scallops are delicate and don’t need a marinade—seasoning and sauce are enough.

Variations and Customizations

Want to give this recipe your own twist? Try these ideas:

Add Spice:

Include a pinch of crushed red pepper flakes or a dash of cayenne for a subtle heat.

Make It Creamy:

Stir in a splash of heavy cream to the lemon butter sauce for a creamy version.

Herb Boost:

Add fresh thyme, tarragon, or basil along with or instead of parsley.

Garlic-Lemon Crust:

Lightly dredge scallops in flour and pan-fry for a crispier crust.

Leftovers & Storage

Scallops are best enjoyed fresh, but if you have leftovers:

  • Refrigerate: Store in an airtight container up to 2 days.

  • Reheat Gently: Warm in a skillet over low heat with a bit of butter. Avoid the microwave to prevent rubbery texture.

  • Repurpose: Slice and add cold scallops to a salad with arugula, avocado, and a lemon vinaigrette.

Why This Recipe Works

Lemon and seafood are a match made in culinary heaven. The acidity of the lemon cuts through the natural richness of the scallops, while garlic and butter add savory depth. The fresh parsley finishes it off with color and brightness, creating a restaurant-quality dish with minimal effort.

Final Thoughts

If you’re looking for a seafood recipe that’s both easy and impressive, Lemon Butter Scallops should be on your list. With their caramelized sear, velvety lemon-garlic sauce, and fresh herb finish, they’re everything you want in a dinner: light, flavorful, and undeniably elegant.

Perfect for date nights, dinner parties, or just when you feel like treating yourself to something special. One bite, and you’ll see why this dish is a timeless favorite.

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