Lemon Butter Scallops
This lemon butter scallops recipe sears sea scallops until deeply golden, then finishes them in a quick garlic-lemon butter pan sauce, ready in just 20 minutes. This is restaurant food that requires almost no actual skill, just a hot pan, dry scallops, and the patience to not touch them while they sear. Serve them over a bowl of our creamy lemon risotto.
Quick answer: Sea scallops seared until deeply golden, then finished in a quick garlic-lemon butter pan sauce. Ready in just 20 minutes and requires nothing more than a hot pan and patience during the sear.
Instructions
Pat the scallops very dry with paper towels, this is essential for a good sear, and season with salt and pepper.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over high heat until shimmering. Add the scallops in a single layer, not touching.
Sear undisturbed for 1.5-2 minutes per side, until deeply golden with a crust. Remove to a plate.
Reduce heat to medium. Add the remaining butter and garlic, cook 30 seconds. Add the wine or broth and simmer 1-2 minutes to reduce slightly.
Stir in the lemon juice and zest. Return the scallops to the pan just to coat and warm through, about 30 seconds.
Garnish with fresh parsley and serve immediately.
Questions people actually ask
They're likely too wet or the pan wasn't hot enough. Pat them extremely dry, use a hot pan, and don't move them while they sear.
Yes, thaw them fully in the fridge and pat very dry before cooking. Wet scallops from thawing are the most common cause of a poor sear.
Large sea scallops, sometimes labeled U10 or U15, meaning under 10-15 per pound, work best here. Smaller bay scallops cook much faster and need less time.
They're wonderful over risotto, pasta, or a simple puree, or on their own with crusty bread to mop up the sauce.
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