Lemon Butter Scallops

Why You’ll Love This Recipe

This recipe is the ultimate combination of simplicity and sophistication. It requires minimal ingredients yet delivers maximum flavor, making it accessible even for beginner cooks. The buttery richness complements the delicate scallops beautifully, while the lemon and garlic add a fresh, vibrant note. Ready in just 20 minutes, it’s a great choice for busy evenings or last-minute entertaining. Plus, the skillet method ensures a gorgeous golden crust on each scallop.

Ingredients

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

• 1 tablespoon unsalted butter
• 1 pound sea scallops
• Kosher salt and freshly ground black pepper, to taste

For the Lemon Butter Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 3 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

Step 1: Prepare and Sear the Scallops

• Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
• Remove the small side muscle from each scallop, rinse under cold water, and pat dry thoroughly.
• Season scallops with salt and pepper.
• Working in batches, place scallops in the skillet in a single layer. Cook for about 2–3 minutes per side until they are golden brown on the outside and translucent in the center.
• Remove scallops and keep warm.

Step 2: Make the Lemon Butter Sauce

• In the same skillet, melt 2 tablespoons of butter over medium heat.
• Add minced garlic and cook, stirring frequently, until fragrant—about 1 minute.
• Stir in freshly squeezed lemon juice and season with salt and pepper to taste.

Step 3: Serve

• Pour the lemon butter sauce over the scallops.
• Garnish with chopped fresh parsley if desired.
• Serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Add heat: Incorporate a pinch of red pepper flakes to the lemon butter sauce for a subtle kick.
• Herb twist: Use fresh thyme or dill instead of parsley for a different herbaceous flavor.
• Wine-infused sauce: Deglaze the pan with a splash of white wine before adding lemon juice for a richer sauce.
• Garlic butter scallops: Increase the garlic quantity for a stronger garlic flavor.
• Serve with sides: Pair with rice, pasta, or roasted vegetables for a complete meal.

Storage/Reheating

• Store leftover scallops in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet over low heat to avoid overcooking and drying out. Avoid microwaving if possible.
• The lemon butter sauce is best freshly made but can be stored separately in the fridge for up to 2 days.

FAQs

How do I know when scallops are cooked perfectly?

Scallops should be golden brown on the outside and slightly translucent in the center. They cook quickly—about 2–3 minutes per side.

Can I use frozen scallops?

Yes, but thaw them completely and pat dry before cooking to ensure proper searing.

What if I don’t have a cast iron skillet?

Any heavy-bottomed skillet or non-stick pan will work well for even heat distribution.

Can I prepare the sauce ahead of time?

Yes, but for best flavor, make the lemon butter sauce fresh just before serving.

How do I remove the small side muscle from scallops?

It’s a small rectangular piece on the side of the scallop; just peel it off with your fingers.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for its bright flavor, but bottled lemon juice can be used in a pinch.

Are scallops healthy?

Yes, scallops are low in calories and high in protein, making them a nutritious choice.

What’s the best way to serve lemon butter scallops?

Serve immediately while hot, with the sauce spooned over them and a sprinkle of fresh parsley.

Can I double this recipe?

Yes, just cook the scallops in batches to avoid overcrowding the pan.

Can I add other seafood to this recipe?

Yes, shrimp or small fish fillets can be cooked similarly and paired with the lemon butter sauce.

Conclusion

Lemon Butter Scallops are a quick, elegant dish that brings restaurant-quality flavor to your kitchen with minimal effort. The combination of buttery seared scallops and bright, garlicky lemon sauce makes this a perfect recipe for weeknight dinners or special occasions. With simple ingredients and fast cooking, you can enjoy a fancy, flavorful seafood meal anytime.

Lemon Butter Scallops

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• Author: Chef Sara
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Low Fat

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Description

Lemon Butter Scallops are a quick and elegant seafood dish featuring perfectly seared scallops finished with a zesty lemon butter sauce that enhances their natural sweetness. Ready in just 20 minutes, perfect for special dinners or weeknight treats.

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Ingredients

1 tablespoon unsalted butter

1 pound sea scallops

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter (for sauce)

3 cloves garlic, minced

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste (for sauce)

2 tablespoons chopped fresh parsley leaves

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Instructions

1. Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
2. Remove the small side muscle from each scallop, rinse under cold water, and pat dry thoroughly.
3. Season scallops with salt and pepper.
4. Working in batches, place scallops in the skillet in a single layer. Cook for about 2–3 minutes per side until golden brown and slightly translucent in the center.
5. Remove scallops and keep warm.
6. In the same skillet, melt 2 tablespoons of butter over medium heat.
7. Add minced garlic and cook, stirring frequently, about 1 minute until fragrant.
8. Stir in freshly squeezed lemon juice and season with salt and pepper to taste.
9. Pour the lemon butter sauce over the scallops.
10. Garnish with chopped fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a skillet over low heat to avoid overcooking; avoid microwaving.

Fresh lemon juice is preferred for the best flavor.

Remove the small side muscle from scallops before cooking for better texture.

Cook scallops in batches to avoid overcrowding the pan.

Variations include adding red pepper flakes for heat or using fresh thyme or dill instead of parsley.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Searing
• Cuisine: American

Nutrition

• Serving Size: 4 oz scallops
• Calories: 220
• Sugar: 1g
• Sodium: 230mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 18g
• Cholesterol: 85mg