Introduction

Lemon Butter Scallops are a quick and elegant seafood dish perfect for weeknight dinners or special occasions. Tender scallops are seared to golden perfection and served with a bright, garlicky lemon butter sauce that enhances their natural sweetness.

A white plate holds about a dozen large, cooked scallops arranged in a scattered pie shape. Each scallop is golden brown on top, showing a seared crust with small green herb pieces sprinkled over them. The scallops sit in a light golden buttery sauce pooling at the plate's base, creating a glossy look. On the right side, a gold fork rests on the plate, and around the plate, torn pieces of crusty brown bread are placed on a white marbled surface. Near the top left edge, two clear glasses with a light drink are seen. Gold utensils lie neatly near the bottom edge of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon unsalted butter
1 pound sea scallops
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons chopped fresh parsley leaves

Instructions

Step 1: Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
Step 2: Remove the small side muscle from the scallops, rinse them with cold water, and thoroughly pat dry with paper towels.
Step 3: Season the scallops with salt and pepper. Working in batches, add them to the skillet in a single layer. Cook for about 2–3 minutes per side until they are golden brown and translucent in the center. Remove scallops from the skillet and keep warm.
Step 4: In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
Step 5: Stir in the freshly squeezed lemon juice and season the sauce with salt and pepper to taste. Let it cook briefly to combine the flavors.
Step 6: Serve the scallops immediately, spooning the lemon butter sauce over them and garnishing with chopped fresh parsley if desired.

Tips & Variations

Make sure the scallops are very dry before cooking to achieve a perfect golden sear.
Use fresh lemon juice for the best bright flavor; bottled juice can be less vibrant.
For a richer sauce, add a splash of white wine before the lemon juice and reduce slightly.
Serve over a bed of rice or pasta to make a complete meal.

Storage

Store leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent overcooking and rubbery texture. Scallops are best enjoyed fresh.

How to Serve

Close-up of many seared scallops with a golden brown crust on the top layer, showing grill marks and slight charring. They are sitting in a glossy sauce that is yellowish with green herb pieces and small bits of minced garlic spread evenly around them. The scallops are plump and creamy white underneath the browned top. The whole scene is on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat them dry to remove excess moisture for a proper sear.

How do I know when scallops are cooked perfectly?

They should be golden brown on the outside and slightly translucent in the center. Overcooking will make them tough, so cook just 2–3 minutes per side.