I love this recipe because it balances rich buttery flavor with bright citrus in the simplest way. The searing method delivers that golden crust I always crave, while the lemon garlic butter adds the perfect finish. Best of all, the whole dish cooks in under 10 minutes. It’s one of those recipes that feels indulgent but is incredibly easy to pull off—even on a weeknight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb sea scallops, thawed if frozen Kosher salt, to taste Freshly cracked black pepper, to taste 2 tablespoons avocado oil (or other neutral oil) 3 tablespoons butter 2 cloves garlic, minced Zest of 1 lemon Juice of 1/2 lemon, plus more to taste Fresh parsley, chopped (optional, for garnish) Lemon wedges, for serving
Directions
Prep the Scallops: I make sure my scallops are fully thawed and then pat them very dry with paper towels—this is key to getting that golden sear. I season both sides lightly with kosher salt and black pepper.
Sear the Scallops: I heat the avocado oil in a large skillet over medium-high heat until it’s hot and shimmering. Then I add the scallops in a single layer with space between them. I let them sear undisturbed for 2–3 minutes until a deep golden crust forms, flip them, and cook another 1–2 minutes until they’re just opaque.
Make the Lemon Butter Sauce: After removing the scallops, I reduce the heat to medium-low and add the butter to the same skillet. Once melted, I stir in the garlic and cook it for about 30 seconds. Then I add the lemon zest and juice, scraping up any browned bits from the pan for extra flavor.
Finish and Serve: I return the scallops to the pan briefly, spoon the lemon butter over them, and garnish with fresh parsley. I like to serve them immediately with extra lemon wedges on the side.
I sometimes swap lemon for lime juice to give the dish a citrus twist.
If I want a little heat, I’ll add a pinch of red pepper flakes to the butter sauce.
For a creamy finish, I stir in a tablespoon of heavy cream after the lemon juice.
I’ve also served these over pasta, risotto, or mashed cauliflower for a full meal.
Adding capers or fresh dill gives it a slightly briny, herbaceous spin.
Storage/Reheating
Scallops are best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a covered skillet over low heat with a splash of broth or water to avoid drying them out. I never microwave them—it ruins their texture.
FAQs
How do I know when scallops are done?
I look for an opaque center and a golden crust. They cook quickly—just 2–3 minutes per side is usually enough. Overcooked scallops get rubbery, so I keep a close eye on them.
Can I use frozen scallops?
Yes, I just make sure to thaw them completely and pat them dry before searing. Any extra moisture prevents that golden crust.
What kind of pan is best for searing scallops?
I always use a stainless steel or cast iron skillet to get that beautiful crust. Nonstick pans don’t brown as well.
Why do my scallops not sear properly?
The pan might not be hot enough, or the scallops could still be wet. I always dry them thoroughly and don’t overcrowd the pan—that’s how I get the perfect crust.
Can I make the lemon butter sauce ahead of time?
Yes, I’ve prepped the sauce in advance and gently reheated it before serving. I just keep the scallops fresh for the best texture.
Conclusion
These pan seared lemon butter scallops are proof that simple ingredients can make a stunning dish. I love how quickly they come together, and the flavors are clean, fresh, and buttery with just the right citrus pop. Whether I’m serving them with veggies, pasta, or salad, this recipe always feels like a little luxury on the plate—and it’s ready in minutes.
