Pan-Seared Scallops with Lemon-Garlic Butter Sauce

Learn how to cook scallops like a pro! These pan-seared scallops are kissed with lemon-garlic butter. Easy, impressive, and ready in minutes! Get the recipe now.

May 20, 2025
By Jordan Kim.

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Recipe Introduction

Quick Hook

Ever wonder how to cook scallops that taste like they came straight from a fancy restaurant? honestly, it's easier than you think.

These pan seared scallops with lemon-garlic butter sauce are bursting with flavor.

Brief Overview

Scallops have been a delicacy for ages. these scallop recipes are surprisingly simple to make. this recipe is a quick win, ready in under 20 minutes.

It serves two people, perfect for a romantic dinner, or just a fancy tuesday.

Main Benefits

These Seared Scallops are packed with protein. It's the perfect Fish Dinner for a healthy meal. What makes these Scallops Seared special? That restaurant-quality sear and the zesty sauce.

Alright, let's talk about the sear. That golden-brown crust is the key to unlocking amazing flavor. But first, let's check what we need.

Here is a Easy Scallop Recipes :

Ingredients:

8 large sea scallops 1 tablespoon olive oil 1 tablespoon unsalted butter Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 cloves garlic, minced 2 tablespoons dry white wine 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley (optional)

Easy Seafood Recipes need easy methods. Be sure to use the ingredients to create the Lemon-Garlic Butter Sauce, it is worth it.

Don't be scared to cook Frozen Scallops , just thaw them right and pat them down.

I learned that the hard way once. my friend and i were going to a fancy dinner at his house, but i was in charge of the main dish.

Long story short, i forgot to thaw the scallops until the last minute and they ended up steaming instead of searing.

Talk about a kitchen fail! but hey, we all learn from our mistakes, right?

So now when I'm thinking about How To Cook Scallops , I know that moisture is the enemy! Remember to always dry those scallops!

Alright, let's dive into what you'll need for this culinary adventure. No need to be intimidated. We're gonna cook scallops like pros.

Pan-Seared Scallops with Lemon-Garlic Butter Sauce Recipe Card

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Preparation time:10 Mins

Cooking time:7 Mins

Servings:2 servings

Ingredients:

• 8 large sea scallops (approximately 4 oz/115g total), patted very dry
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon unsalted butter (15g)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter (30g)
• 2 cloves garlic, minced (approximately 1 teaspoon)
• 2 tablespoons dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (30 ml)
• 2 tablespoons fresh lemon juice (30 ml)
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

• Pat the scallops completely dry with paper towels. This is crucial for a good sear. Season generously with salt and pepper.
• Heat the olive oil and butter in the skillet over medium-high heat until shimmering and very hot. This is key! The pan MUST be hot.
• Carefully place the scallops in the hot pan, leaving space between them. Do not overcrowd the pan! Sear for 2-3 minutes per side, or until golden brown and cooked through. They should release easily from the pan when properly seared.
• Remove the scallops from the pan and set aside. Reduce the heat to medium. Add the butter to the pan. Once melted, add the garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
• Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice. Taste and adjust seasoning as needed. Stir in parsley, if using.
• Return the scallops to the pan to warm through briefly. Spoon the sauce over the scallops and serve immediately.

Nutrition Facts

Calories:300 calories

Fat:20g

Fiber:0g

Recipe Info

Category:Seafood

Cuisine:American

Ingredients & Equipment

First, let's talk about the stars of our show.

Main Ingredients

• Scallops: 8 large sea scallops (about 4 oz/115g ).
  • Quality is key, folks . Look for dry-packed scallops. They're not sitting in a weird preservative liquid. They should smell fresh, like the ocean. Not fishy.
• Olive Oil: 1 tablespoon (15 ml) .
• Unsalted Butter: 1 tablespoon (15g) . We're using butter to achieve that rich flavor.
• Salt and Pepper: To taste. Don't be shy.
• Unsalted Butter: 2 tablespoons (30g)
• Garlic: 2 cloves, minced (about 1 teaspoon ).
• Dry White Wine: 2 tablespoons (30 ml) . Sauvignon Blanc or Pinot Grigio work great.
• Fresh Lemon Juice: 2 tablespoons (30 ml) .
• Fresh Parsley: 1 tablespoon , chopped (optional).

Remember that time I tried to cook scallops with old scallops? Oh my gosh . The texture was...questionable. Learn from my mistakes.

Seasoning Notes

Garlic and lemon are a match made in heaven for seafood, you know? But, don't be afraid to experiment.

• Essential spice combinations: Garlic, lemon, and parsley always work.
• Flavor enhancers and aromatics: A pinch of red pepper flakes adds a nice kick.
• Quick substitution options: No white wine? Chicken broth works in a pinch. No fresh parsley? Dried parsley will do. About 1 teaspoon worth.

Equipment Needed

Keep it simple. We don't need fancy gadgets.

• Essential tools only: A large skillet (cast iron or stainless steel) is a must. Tongs for flipping.
• Common household alternatives: Don't have a small saucepan for melting butter? Microwave a bowl. Just watch it carefully. No one wants exploding butter.

Honestly, getting the right ingredients and equipment set up makes how to cook scallops so much easier. trust me, you'll feel like a culinary genius.

Get ready for some seriously delicious pan seared scallops . and if you ever wondered whether frozen scallops could make the cut, i would use it, as long as it's carefully thawed and patted down, even though i really prefer the fresh ones.

Remember to share your easy scallop recipes with me.

Alright, let's dive into how to cook scallops like a pro. honestly, it's easier than you think. we're talking restaurant-quality results at home.

Forget complicated easy scallop recipes . this is all about nailing that perfect sear.

Prep Like a Boss: Scallop Edition

First things first: mise en place . sounds fancy, right? it just means get everything ready. pat those frozen scallops (or fresh, if you're feeling fancy) super dry with paper towels.

This is non-negotiable for a good sear. season 'em generously with salt and pepper. it's like giving them a little spa treatment before the main event.

Sear-ious Business: Cooking Those Scallops

Ready to pan seared scallops ? Here's the deal:

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Wait until it shimmers. This is KEY.

2. Carefully place the scallops in the pan. Don't overcrowd. Sear for 2- 3 minutes per side. Look for a beautiful golden-brown crust.

3. Remove scallops. Set aside. They should feel slightly firm. Don't overcook. Rubbery scallops are a sad, sad story.

4. Melt 2 tablespoons butter in the same pan. Add 2 minced garlic cloves . Cook for about 30 seconds. Make sure it smells amazing.

5. Pour in 2 tablespoons dry white wine . let it simmer for 1 minute, scraping up any browned bits. add 2 tablespoons lemon juice .

   Taste and adjust. stir in parsley if you're feeling fancy.

6. Return the scallops to the pan. Warm them briefly. Spoon that luscious sauce over them. Serve immediately. Boom. Dinner is served!

Pro Tips for Scallop Slaying

Listen up! the biggest mistake? not drying the scallops enough. seriously, it's crucial. also, don't overcrowd the pan. cook in batches if needed.

For extra flavor, try adding a pinch of red pepper flakes to the sauce. now you know how to cook scallops ! this is one of my favorite easy seafood recipes .

Perfect for a fish dinner , even on a busy weeknight. you've got this! enjoy your scallops seared to perfection.

These are the best scallop recipes , you know.

Alright, let's dive into some essential stuff about these Pan Seared Scallops . Think of this as your cheat sheet. We are focusing on how to cook scallops perfectly.

Recipe Notes That'll Save Your Bacon

So, you're ready to tackle these seared scallops . awesome! but before you jump in, let's cover a few bases. because honestly, even easy scallop recipes can go sideways if you don't pay attention to details.

Plating Like a Pro & Perfect Pairings

Forget just dumping them on a plate. let's make it fancy! how about arranging your scallops seared beautifully over a bed of creamy risotto? or alongside some bright green asparagus? a sprig of parsley never hurt anyone.

As for drinks, a crisp sauvignon blanc? chef's kiss . seriously, it will elevate the entire fish dinner .

Keeping Leftovers & Reheating Like a Boss

Okay, maybe you didn't eat all eight scallops. no judgement! pop those bad boys into an airtight container. they're good in the fridge for a day or two.

Reheating? gently pan-sear them again. or, microwave. honestly, i prefer the pan for that fresh seared scallops taste. and don't even think about freezing, especially after thawing frozen scallops .

Remix It: Dietary Tweaks and Seasonal Swaps

Want to lighten things up? swap the butter for olive oil. serve over zucchini noodles for a low-carb meal. craving something different? add a pinch of red pepper flakes to the sauce.

In the summer, basil would be amazing. it turns these easy seafood recipes into a star!

Quick Nutrition Lowdown

Each serving clocks in around 300 calories. you're getting a solid 25g of protein. that's great! plus, how to cook scallops this way keeps the fat content in check.

These are lean protein machines!

So, there you have it! all the insider tips to make your pan seared scallops a knockout. don't be scared, and have fun with the scallop recipes .

Seriously, how to cook scallops perfectly is easier than you think! now go get your scallops seared and enjoy it!