Lemon Butter Scallops (Printable)

Seared scallops glazed in a bright lemon butter sauce, ideal for fresh and easy meals.

# What You'll Need:

→ Seafood

01 - 1 pound large sea scallops, patted dry

→ Sauce

02 - 3 tablespoons unsalted butter, divided
03 - 2 tablespoons extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# Directions:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until hot and shimmering.
03 - Add the scallops in a single layer without overcrowding, cooking in batches if necessary. Sear undisturbed for 2 to 3 minutes until a golden crust forms. Flip and cook for another 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely to keep warm.
04 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
05 - Pour in the wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes while scraping up any browned bits from the skillet bottom until slightly reduced.
06 - Return scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley.
07 - Plate immediately and serve with lemon wedges.

# Expert Advice:

01 -
  • Twenty minutes from start to finish, which means you can actually cook this on a weeknight without losing your mind.
  • That golden crust on the scallops paired with the bright lemon sauce feels restaurant quality but happens entirely in your own kitchen.
  • It's naturally gluten-free and pescatarian, so it works for almost anyone at your table.
02 -
  • Overcrowding the pan is the one mistake that will ruin this dish, so if you don't have room, cook your scallops in two batches and don't rush it.
  • The moment you see the lemon zest and garlic start to become fragrant in the butter, you're in the zone—that smell is your signal that everything's about to come together.
03 -
  • Buy the biggest scallops you can find and ask the fishmonger if they've been treated with sodium tripolyphosphate; if they have, rinse them before drying since that stuff keeps them plump but interferes with browning.
  • A hot skillet is your best friend here—if it's not hot enough, you'll steam the scallops instead of searing them, and you'll lose that beautiful crust that makes this dish worth making.
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