Seared Lemon Garlic Butter Scallops Recipe
Seared Lemon Garlic Butter Scallops is a quick and elegant seafood dish featuring perfectly seared scallops in a rich garlic butter sauce with a zesty lemon finish. This recipe delivers a delightful combination of tender, juicy scallops with a crisp golden crust, enhanced by the flavors of garlic, white wine, and fresh parsley. Ideal for a weeknight dinner or special occasion, it pairs beautifully with rice, pasta, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Seafood
- 1 1/4 pounds scallops
Oils & Fats
- 2 Tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
Seasonings
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 4–5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
Liquids
- 1/4 cup dry white wine (or broth)
- 2 tablespoons lemon juice
Herbs
- 1/4 cup parsley (chopped)
Instructions
- Prep the scallops: If scallops are frozen, thaw them in cold water. Remove the side muscle if attached, then thoroughly pat the scallops dry using paper towels to ensure a good sear.
- Heat the pan: Place a large pan or skillet over medium-high heat and add the olive oil. Heat until the oil is hot and sizzling, indicating it’s ready for searing.
- Sear the scallops: Arrange scallops in a single layer without overcrowding the pan. Season with salt and pepper. Fry for 2-3 minutes on one side until a golden crust forms, then flip and cook for an additional 2 minutes until scallops are crisp, lightly browned, and opaque inside. Remove scallops and transfer to a plate.
- Prepare the garlic butter sauce: In the same pan, melt 2 tablespoons of butter, scraping up any browned bits left by the scallops. Add the minced garlic and cook until fragrant, about 1 minute.
- Add wine and reduce: Pour in the white wine or broth and bring the mixture to a simmer. Let it reduce by about half, approximately 2 minutes. Stir in the remaining tablespoon of butter and the lemon juice to finish the sauce.
- Combine and garnish: Remove the pan from heat and return the scallops to the pan to warm through slightly. Sprinkle chopped parsley over the dish for freshness.
- Serve: Serve the seared scallops with lemon garlic butter sauce over your choice of rice, pasta, garlic bread, or steamed vegetables like cauliflower, broccoli, or zucchini noodles for a complete meal.
Notes
- Ensure scallops are patted very dry before cooking to achieve a perfect golden sear.
- Do not overcrowd the pan when searing scallops, as this can cause steaming instead of crisping.
- Substitute dry white wine with chicken broth or vegetable broth if preferred or to avoid alcohol.
- For extra flavor, try adding a pinch of red pepper flakes to the garlic butter sauce.
- Serve immediately for the best texture and flavor as scallops can become rubbery if overcooked or left sitting too long.
Keywords: Seared scallops, lemon garlic butter scallops, seafood recipe, quick scallop recipe, pan-seared scallops, garlic butter sauce, easy seafood dinner
