Lemon Butter Scallops
These lemon butter scallops are perfectly seared until golden, then coated in a rich, buttery lemon sauce. Quick to make and full of bright, savory flavor, this dish is perfect for weeknight dinners or elegant occasions.
Ingredients
Key Ingredients
- 1 pound Sea Scallops (fresh or thawed from frozen, patted dry)
- 2-3 tbsp Unsalted Butter
- 2 Garlic cloves, minced
- 2 tbsp Lemon Juice (freshly squeezed)
- 1-2 tbsp Olive Oil
- Salt and Pepper To taste
Optional Add-Ins
- Red Pepper Flakes, A pinch (optional, for a spicy kick)
- 2 tbsp Fresh Parsley or Dill chopped (for garnish)
Instructions
Prep the Scallops
- Pat Dry: Use paper towels to pat the scallops dry. This ensures a golden crust when seared.
- Season: Lightly season both sides of the scallops with salt and freshly ground black pepper.
Sear the Scallops
- Heat Skillet: Heat olive oil in a large skillet (preferably cast iron) over medium-high heat until shimmering.
- Cook Scallops: Place scallops in the skillet, ensuring they don’t touch each other. Cook for 2–3 minutes per side until a golden-brown crust forms.
- Set Aside: Remove scallops from the skillet and set them on a plate.
Make the Lemon Butter Sauce
- Melt Butter: Reduce the heat to medium and melt the butter in the same skillet.
- Sauté Garlic: Add minced garlic and sauté for 30 seconds until fragrant (avoid browning).
- Add Lemon Juice: Stir in lemon juice and white wine (if using). Let it simmer for 1–2 minutes.
Combine and Serve
- Coat Scallops: Return the scallops to the skillet, spoon the lemon butter sauce over them, and heat for 1 minute.
- Garnish and Serve: Sprinkle chopped parsley or dill over the scallops. Serve immediately with lemon wedges and your chosen sides.
Notes
- Dry scallops thoroughly to ensure a golden crust.
- Do not overcrowd the pan; sear scallops in batches if needed.
- Serve with rice, pasta, or steamed vegetables for a complete meal.
Nutrition
Calories: 250kcalCarbohydrates: 3gProtein: 19gFat: 18gSaturated Fat: 7gCholesterol: 55mgSodium: 380mgSugar: 0.5g
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