There’s something magical about perfectly seared scallops with a golden-brown crust and a tender, buttery center. I’m excited to share my foolproof method for creating restaurant-quality Pan-Seared Scallops with Lemon Butter right in your kitchen. This elegant dish takes just minutes to prepare but delivers incredible flavor that will impress anyone at your table.
Ingredients
- 1 pound large sea scallops (about 12-15 pieces)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon (juice and zest)
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the scallops completely dry with paper towels. This step is crucial for achieving that perfect golden crust. Remove the small side muscle if still attached.
- Season both sides of the scallops generously with salt and pepper.
- Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot (about 2 minutes).
- Add olive oil to the pan and wait until it starts to shimmer.
- Carefully place the scallops in the pan, making sure they don’t touch each other. Sear for 2-3 minutes without moving them.
- Once the bottom is golden brown, flip each scallop and cook for another 1-2 minutes.
- Remove scallops to a plate and lower heat to medium.
- Add butter and minced garlic to the pan, cooking until fragrant (about 30 seconds).
- Stir in lemon juice and zest, then return scallops to the pan and baste with the sauce.
- Garnish with fresh parsley and serve immediately.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Recipe Notes
- Look for “dry” scallops rather than “wet” ones. Wet scallops are treated with chemicals and won’t sear as well.
- The key to perfect searing is ensuring your scallops are completely dry and your pan is very hot before cooking.
- Don’t overcrowd the pan – cook in batches if necessary. Overcrowding will cause the scallops to steam rather than sear.
- Resist the urge to move the scallops while they’re searing. Let them develop that beautiful golden crust.
- Your scallops should feel slightly firm but still have some give when gently pressed. If they’re too firm, they’re overcooked.
- Serve immediately while hot. These pair beautifully with risotto, pasta, or a simple green salad.
Pan-Seared Scallops with Lemon Butter
Perfectly seared scallops with a golden-brown crust and a tender, buttery center. This elegant dish takes just minutes to prepare but delivers incredible flavor.
Ingredients
- 1 pound large sea scallops about 12-15 pieces
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon juice and zest
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Pat the scallops completely dry with paper towels. This step is crucial for achieving that perfect golden crust. Remove the small side muscle if still attached.
- Season both sides of the scallops generously with salt and pepper.
- Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot (about 2 minutes).
- Add olive oil to the pan and wait until it starts to shimmer.
- Carefully place the scallops in the pan, making sure they don't touch each other. Sear for 2-3 minutes without moving them.
- Once the bottom is golden brown, flip each scallop and cook for another 1-2 minutes.
- Remove scallops to a plate and lower heat to medium.
- Add butter and minced garlic to the pan, cooking until fragrant (about 30 seconds).
- Stir in lemon juice and zest, then return scallops to the pan and baste with the sauce.
- Garnish with fresh parsley and serve immediately.
