Lemon Butter Scallops

This showstopper of a recipe transforms just five ingredients into seared scallops cloaked with a bright lemon butter sauce. When I crave something quick but restaurant-worthy for dinner guests or just to treat myself I always turn to these scallops because they never fail to impress.

The first time I served these scallops my husband was convinced I had snuck a takeout box from a fine dining spot. The moment the sauce came together in the skillet my kitchen smelled absolutely incredible.

Ingredients

• Sea scallops: look for ones that are plump and dry for the best golden sear
• Unsalted butter: gives you control over the salt levels and brings that lush flavor
• Garlic: fresh cloves add depth and a savory backbone to the sauce
• Fresh lemon juice: cuts through the richness and brings a lively zing
• Fresh parsley: not only adds color but a blast of herby freshness right at the end
• Kosher salt and freshly ground black pepper: for seasoning bring out every nuance

• Choose the best scallops you can find: ideally dry packed and not treated with chemicals for the cleanest taste

Step-by-Step Instructions

Prep the Scallops:

Remove the small side muscle from each scallop if present then rinse under cold water and pat completely dry using paper towels. Dry scallops are the secret to achieving that caramelized crust.

Season the Scallops:

Sprinkle both sides of dried scallops evenly with kosher salt and freshly cracked black pepper. Letting them sit for a minute helps the seasoning cling.

Sear the Scallops:

In a large cast iron skillet melt a tablespoon of unsalted butter over medium high heat. When the butter is hot but not browned arrange scallops in a single layer without crowding. Sear undisturbed for about two to three minutes on the first side until deeply golden. Flip and cook another two minutes until the center turns just opaque. Work in batches if needed for maximum crust. Set scallops aside on a warm plate.

Make the Lemon Butter Sauce:

Lower the heat slightly and add two tablespoons of butter to the skillet. Once melted add minced garlic and stir constantly for about one minute until fragrant but not browned. Pour in lemon juice and let it bubble up briefly then taste and add more salt and pepper as needed.

Sauce and Garnish:

Return the scallops to the pan or plate them up and spoon the warm lemon butter sauce over the top. Scatter freshly chopped parsley to finish and serve while everything is piping hot.

Save

These scallops bring back memories of my family crowding around the stove each holiday eager to sneak a bite before they ever made it to the table. The fresh parsley is always my favorite part because it brightens every buttery bite.

Storage Tips

For leftovers let scallops cool fully then refrigerate in an airtight container up to two days. To reheat set them in a skillet over low with a splash of water or extra lemon butter spooned over. Avoid the microwave if you can since scallops can turn rubbery.

Ingredient Substitutions

If fresh scallops are out of reach use large frozen scallops but thaw them completely and dry extra well for good browning. Substitute finely minced shallot for garlic if you prefer a milder allium flavor. Dried parsley will work in a pinch but add it at the end and use less.

Serving Suggestions

A simple bed of angel hair pasta or steamed rice soaks up all the buttery sauce. These scallops also shine with crusty bread and a crisp salad on the side. For extra elegance add steamed asparagus or roasted broccolini.

Cultural Note

Scallops have been treasured in coastal cuisines for centuries and are a signature of classic French kitchens where beurre blanc or lemon butter sauces showcase their delicate nature. My own tradition stems from Sunday dinners when we tried something new and scallops always got rave reviews.

Frequently Asked Questions About Recipes

→ How do I get a crisp sear on scallops?

Pat the scallops dry thoroughly and sear them in a hot cast iron skillet with enough butter to promote browning and flavor.

→ Should I remove the side muscle from scallops?

Yes, gently pull off the small side muscle before cooking for optimal texture—it can be tough when cooked.

→ How long should scallops cook per side?

Cook each side for 2 to 3 minutes until they're golden and just translucent in the center for ideal tenderness.

→ What pairs well with lemon butter scallops?

Serve with crusty bread, pasta, risotto, or a simple green salad to complement the rich, tangy flavor.

→ Can I use frozen scallops?

Yes, thaw them completely in the fridge before patting dry to help them brown and cook evenly in the skillet.