Lemon Butter Scallops

Lemon Butter Scallops are one of those dishes that feel fancy but come together in minutes. Seared until golden and tender, then finished with a simple lemon butter sauce, these scallops are perfect for when I want something elegant and satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s quick, fresh, and full of flavor. The scallops get that beautiful golden crust, and the lemon butter sauce is light yet indulgent. Whether I’m cooking for a special date night or treating myself on a weeknight, this dish always delivers a restaurant-quality experience at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb sea scallops (dry-packed, not soaked in solution)

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 2 garlic cloves, minced

• Juice of 1 lemon (about 2 tablespoons)

• Zest of 1 lemon

• 1 tablespoon chopped fresh parsley (optional, for garnish)

• Lemon wedges (for serving)

Directions

Prep the Scallops:

1. I pat the scallops dry with paper towels—this step is key to getting a good sear.

2. I season them lightly with salt and pepper.

Sear the Scallops:

3. I heat the olive oil in a large skillet over medium-high heat.

4. Once hot, I add the scallops in a single layer (without crowding) and sear for about 2 minutes per side until golden and opaque. Then I transfer them to a plate.

Make the Lemon Butter Sauce:

5. In the same skillet, I reduce the heat and add the butter.

6. Once melted, I stir in the garlic and cook for about 30 seconds until fragrant.

7. I add the lemon juice and zest, stir, and let it simmer briefly.

Finish and Serve:

8. I return the scallops to the skillet just to warm them through and coat them in the sauce.

9. I serve them with a sprinkle of parsley and lemon wedges on the side.

Servings and timing

• Servings: 2–3 servings

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

• Calories: Around 250–300 kcal per serving

Variations

Sometimes I add a splash of white wine to the sauce for extra depth. If I want a spicy version, I sprinkle in a pinch of red pepper flakes. I’ve also served these scallops over risotto, pasta, or even a fresh arugula salad to make it a more complete meal. A touch of capers also adds a briny contrast I really enjoy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the scallops in a skillet with a bit of butter or broth—just until heated through. I avoid the microwave since it can make scallops rubbery. This dish is best enjoyed fresh.

FAQs

How do I get a good sear on scallops?

I make sure the scallops are very dry and the pan is hot. I also avoid moving them around while they sear—just let them sit undisturbed for a golden crust.

Can I use frozen scallops?

Yes, I just thaw them overnight in the fridge and dry them very well before cooking. I also check that they’re labeled “dry” scallops.

What goes well with lemon butter scallops?

I like to pair them with pasta, mashed potatoes, risotto, or a light green salad. They also work great with sautéed veggies or crusty bread to soak up the sauce.

How do I know when scallops are done?

I look for an opaque center and firm texture. They cook fast—usually about 2 minutes per side is all they need.

Can I make this dairy-free?

Yes, I’ve used olive oil or dairy-free butter instead of regular butter. The flavor changes slightly, but it still tastes great with the lemon and garlic.

Conclusion

Lemon Butter Scallops are a quick, elegant dish that’s perfect when I want something light, flavorful, and a little luxurious. With just a handful of ingredients and a few minutes in the pan, I can have a gourmet dinner on the table with zero fuss.