Elevate your dinner with these delicious seared scallops in a zesty lemon butter garlic sauce. With just a few ingredients and minimal effort, you can create a restaurant-worthy dish in no time.
Not only are they beautiful, but they taste like a little bit of heaven. If you love seafood like I do, try shrimp scampi, baked cod, and blackened mahi mahi.
Impress your dinner guests with this simple, delicious recipe for perfectly seared scallops. Get ready to elevate your cooking game! I have tried other ways to cook scallops, and they are good, but there is no comparison to the flavor of these delicacies. You can sear scallops like a head chef with just a handful of ingredients and a few minutes. Serve this dish over angel hair pasta or white rice with fresh asparagus.
What Are Scallops?
Scallops are free-swimming mollusks with hinged shells that live in saltwater environments. There are two types of scallops, and most people have an opinion on which tastes best, but I like both.
The larger ones are Atlantic sea scallops, found in shallow open waters and harvested wild. The smaller bay scallops are found in the seagrass beds of harbors and bays along the Atlantic coastal waters.
How to Sear Scallops
First, ensure that the wet scallops are good and dry. Pat dry with paper towels and sprinkle with a pinch of salt right before searing. Use a mixture of oil and butter and get it good and hot, almost to the smoking point. Then add the scallops and sear for 1 1/2 – 2 minutes on the bottom, then flip and sear the other side. They should have a golden brown crust on each side. Do not overcrowd the pan, so if it is necessary, work in batches.
Ingredients Needed
- Scallops: with the side muscle removed
- Oil: olive oil or canola oil
- Garlic: fresh is always best
- Lemons: for juice and garnish
- Seasonings: chopped fresh parsley, thyme, or dill, kosher salt and freshly ground black pepper
Preparation Tips
- If using frozen scallops, they should be completely thawed. Thaw in the refrigerator overnight or in a bowl of ice-cold water just until thawed.
- Let scallops rest for 5 minutes at room temperature.
- Work with dry scallops. Dry sea scallops thoroughly with paper towels.
- Scallops become opaque when cooked through. They cook very quickly and become tough and chewy if overcooked.
- Try other citrus flavors like orange and lime.
More Seafood Recipes
Seared Scallops with Garlic Lemon Butter
Ingredients
- 1 1/4 lb sea scallops side muscle removed
- 1 1/2 tablespoons olive oil or canola oil
- 3 tablespoons butter
- 1-2 cloves of garlic minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh parsley or other fresh herbs
- Salt and fresh ground black pepper
Instructions
- Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.
- Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.
- Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.
Notes
- If using frozen scallops, they should be completely thawed. Thaw in the refrigerator overnight or in a bowl of ice-cold water just until thawed.
- Let scallops rest for 5 minutes at room temperature.
- Work with dry scallops. Dry sea scallops thoroughly with paper towels.
- Scallops become opaque when cooked through. They cook very quickly and become tough and chewy if overcooked.
- Try other citrus flavors like orange and lime.
Nutrition
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Maria
This is one of my favorite recipes. I can’t afford to make them as often as I would like but when I do it is quite the memorable meal.
Lori
You are correct this is the best way to fix scallops. They were so tasty with the lemon and garlic and seared to perfection with your great tips.
Sandra
I so often order scallops when I dine out that I thought I would give this a try. So easy and delicious with the garlic and lemon flavoring. Fantastic recipe with great tips.
Beth Pierce
Thanks, Sandra! So happy that you liked the scallops.
Zadie
Great recipe. They turned out just as good as the ones I had in a restaurant for my birthday. Thanks for the recipe.
Edgar
Oohhhh…i haven’t had scallops before. They sure look so nice. I wanna give them a try, being a big time lover of garlic.
Kat
Wow, these seared garlic lemon butter scallops were amazing! Your easy-to-follow recipe and tasty photos made it so easy. I can not wait to make more of your recipes.
Beth Pierce
Thanks, Kat! So glad that you liked them!
Monica
Your seared scallops recipe is a game-changer! The step-by-step instructions and tips are a lifesaver for a novice like me. The final dish turned out so flavorful and restaurant-quality. Can’t wait to impress my guests with this delectable treat. Huge thanks for sharing this culinary gem!
Beth Pierce
Thanks, Monica! The pleasure is all mine!
Lucy
Thamks for all the great tips. I never knew that scallops could turn out so well at home. Thanks for sharing, Beth!
Debbie
I love seafood! I loved these Seared Scallops! So delicious with the lemon garlic butter.
Beth Pierce
Thanks, Debbie! I am so glad that you liked the scallops.
Claudia
They cooked up beautifully. Such a quick and easy recipe and so much cheaper than eating out. .