Lemon Garlic Seared Scallops (Print View)

Golden seared scallops with a bright lemon-garlic butter sauce, ready in under 20 minutes.

# What You'll Need:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ For Searing

02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter

→ Aromatics

04 - 3 cloves garlic, finely minced
05 - 2 tbsp fresh parsley, chopped

→ Sauce

06 - 2 tbsp unsalted butter
07 - Zest of 1 lemon
08 - 2 tbsp fresh lemon juice (about 1 lemon)
09 - 1/4 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Optional Garnish

11 - Lemon wedges
12 - Additional chopped parsley

# Step-by-Step Directions:

01 - Pat sea scallops thoroughly dry using paper towels. Season both sides evenly with sea salt and freshly ground black pepper.
02 - Warm olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering and hot.
03 - Place scallops in a single layer without crowding. Cook undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Turn scallops gently and cook for an additional 1 to 2 minutes until opaque and just cooked through. Remove scallops and set aside.
05 - Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Sauté minced garlic for 30 seconds until fragrant without browning.
06 - Incorporate lemon zest and fresh lemon juice, deglazing the skillet by scraping up browned bits. Simmer mixture for 1 minute.
07 - Return scallops to the skillet, spoon sauce evenly over them, and sprinkle with freshly chopped parsley.
08 - Plate immediately, garnishing with lemon wedges and extra parsley as desired.

# Expert Suggestions:

01 -
  • Restaurant-quality elegance hits your table in under 20 minutes, no sous vide or complicated plating required.
  • The golden crust and buttery lemon sauce tastes like you trained for years, but honestly it's just patience and a hot pan.
  • Scallops cook so fast that this works perfectly for weeknight dinners when you want to impress without the stress.
02 -
  • Use dry-packed scallops (not wet-packed), or you'll spend all that time waiting for a crust that never comes because they're sitting in their own brine.
  • Don't overcrowd the pan—if you need to sear 1 lb of scallops, work in batches; they need room to breathe and make real contact with the hot surface.
03 -
  • A stainless steel or cast iron skillet holds heat better than nonstick, which means better browning and crust development where you need it most.
  • Let your lemon wedges come to room temperature before serving—they release more juice and taste fresher than cold ones straight from the fridge.

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