Description
These Lemon Butter Scallops are pan-seared to perfection, with a golden crust and a rich, tangy butter sauce. With just a few ingredients, this dish is easy, elegant, and packed with fresh seafood flavor.
Ingredients
1 lb large sea scallops, patted dry
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional, for spice)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Instructions
Prep the Scallops
Pat the scallops dry with a paper towel to remove excess moisture.
Season both sides with salt and black pepper.
2. Sear the Scallops
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the pan is hot, add scallops in a single layer (do not overcrowd).
Sear for 2-3 minutes on one side, until golden brown.
Flip and cook for another 1-2 minutes until opaque and firm. Remove from pan and set aside.
3. Make the Lemon Butter Sauce
In the same pan, reduce heat to medium. Add garlic and red pepper flakes (if using). Sauté for 30 seconds, until fragrant.
Stir in lemon juice, lemon zest, and remaining butter. Simmer for 30 seconds, scraping up any browned bits.
4. Finish & Serve
Return the scallops to the pan, spooning the lemon butter sauce over them.
Sprinkle with fresh parsley and serve immediately with lemon wedges.
Notes
- For the best sear, make sure the scallops are completely dry before cooking.
- Use high-quality butter for a rich, silky sauce.
- Pair with: Rice, pasta, or a fresh salad for a complete meal.
- Substitutions: Use lime juice instead of lemon for a citrusy twist.