Lemon Butter Scallops Recipe

Lemon Butter Scallops are a restaurant-quality dish that’s surprisingly easy to make at home. Perfectly seared scallops in a rich, buttery, and citrusy sauce make this dish elegant yet quick enough for a weeknight meal.

Why You’ll Love This Recipe

• Quick and Easy – Ready in just 10 minutes with minimal ingredients.
• Perfectly Seared – Golden brown crust with a tender, juicy inside.
• Rich and Flavorful – The lemon butter sauce enhances the natural sweetness of the scallops.
• Great for Special Occasions – A fancy dish that’s effortless to make.
• Versatile – Pairs well with pasta, rice, or fresh greens.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh sea scallops
• Unsalted butter
• Olive oil
• Garlic, minced
• Lemon juice
• Lemon zest
• Salt and pepper
• Fresh parsley (for garnish)

Directions

1. Pat scallops dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add scallops in a single layer and sear for 2-3 minutes per side, until golden brown. Remove from the skillet and set aside.
4. Reduce heat to low, then add butter and garlic, stirring until fragrant.
5. Stir in lemon juice and lemon zest, then return the scallops to the skillet, spooning the sauce over them.
6. Garnish with fresh parsley and serve immediately.

Servings and Timing

• Servings: 2-3
• Preparation Time: 5 minutes
• Cooking Time: 5 minutes
• Total Time: 10 minutes

Variations

• Garlic Parmesan Scallops – Add grated Parmesan cheese to the butter sauce.
• Spicy Version – Sprinkle red pepper flakes for a little heat.
• Creamy Lemon Butter Scallops – Stir in heavy cream for a richer sauce.
• Herb-Infused – Add thyme or basil for an extra layer of flavor.
• Wine Reduction Sauce – Deglaze the pan with white wine before adding the butter.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Warm gently in a skillet over low heat with a bit of butter to prevent overcooking.
• Freezing: Not recommended, as scallops can become rubbery when frozen and reheated.

FAQs

How do I get a perfect sear on scallops?

Make sure they are completely dry before cooking and use a hot pan with oil.

Can I use frozen scallops?

Yes, just thaw them completely and pat them dry before cooking.

Should I remove the side muscle from scallops?

Yes, remove the small, tough side muscle for a better texture.

What type of scallops should I use?

Use sea scallops (not bay scallops) for the best results.

Can I substitute butter with another ingredient?

You can use ghee or olive oil, but butter gives the best flavor.

What should I serve with scallops?

They pair well with pasta, risotto, steamed veggies, or a fresh salad.

Can I cook scallops in the oven?

Yes, but pan-searing gives the best texture. If baking, cook at 400°F (200°C) for about 10 minutes.

How do I know when scallops are done?

They should be opaque and slightly firm to the touch, but not rubbery.

Can I use bottled lemon juice?

Fresh lemon juice is best for the brightest flavor.

Why are my scallops rubbery?

Overcooking makes them tough—cook them just until golden brown and opaque.

Conclusion

Lemon Butter Scallops are an easy yet luxurious dish that’s perfect for a quick dinner or a special occasion. With their golden sear, bright citrus flavor, and rich butter sauce, these scallops are sure to impress. Serve them with your favorite side and enjoy a restaurant-quality meal at home!

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