Pan Seared Lemon Butter Scallops
Tender sea scallops pan-seared with avocado oil, then coated in a bright and flavorful lemon butter sauce—ready in under 10 minutes!
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop (Pan Searing)
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 ½ lemon (plus more to taste)
Fresh parsley, chopped (optional, for garnish)
Lemon wedges, for serving
Instructions
1. Prep the Scallops:
If frozen, fully thaw scallops.
Pat scallops very dry with paper towels — this ensures a golden sear.
Season both sides with kosher salt and black pepper.
2. Sear the Scallops:
Heat avocado oil in a large skillet over medium-high until shimmering hot.
Add scallops in a single layer, spacing them out (work in batches if needed).
Sear undisturbed for 2–3 minutes until a deep golden crust forms.
Flip and cook an additional 1–2 minutes, until just opaque.
Remove scallops and tent loosely with foil.
3. Make Lemon Butter Sauce:
Reduce heat to medium-low. Add butter to the same skillet.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add lemon zest and lemon juice, scraping up browned bits from the pan.
4. Finish & Serve:
Return scallops to the skillet and spoon lemon butter sauce over them.
Garnish with chopped parsley (if using).
Serve immediately with extra lemon wedges.
Notes
Dry scallops = better sear. Don’t skip the pat-down!
U10 scallops work best for a dramatic golden sear.
Pairs beautifully with risotto, pasta, or a simple green salad.
Find it online: http://elladishes.com/pan-seared-lemon-butter-scallops/
