Why You’ll Love Lemon Butter Scallops Recipe
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Simple and elegant: Scallops cook quickly, making this dish both a gourmet and hassle-free option for any dinner.
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Rich lemon butter sauce: The combination of butter, lemon juice, and garlic creates a decadent sauce that perfectly complements the delicate flavor of scallops.
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Perfect texture: The scallops are seared to golden perfection, providing a crispy outer layer while keeping the inside tender and juicy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Fresh or frozen scallops
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Unsalted butter
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Olive oil
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Garlic, minced
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Fresh lemon juice
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Lemon zest (optional)
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Fresh parsley (for garnish)
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Salt and pepper to taste
Directions
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Prepare the scallops: Pat the scallops dry with paper towels to remove any excess moisture. This ensures they sear properly. Season both sides with salt and pepper.
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Cook the scallops: In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and the oil is hot, add the scallops. Cook for 2–3 minutes per side until golden brown and opaque in the center. Remove the scallops from the skillet and set aside.
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Make the lemon butter sauce: In the same skillet, add the remaining butter and garlic. Sauté the garlic for about 30 seconds until fragrant, then add lemon juice and zest. Stir to combine and let the sauce simmer for another minute, allowing the flavors to meld together.
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Combine and serve: Return the scallops to the skillet, spooning the sauce over them to coat. Cook for an additional 1–2 minutes until the scallops are heated through.
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Garnish and serve: Sprinkle fresh parsley over the scallops and serve immediately with extra lemon wedges on the side.
Servings and Timing
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Serves: 2–4 people
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
Variations
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Herb-infused: Add fresh thyme, rosemary, or basil to the butter sauce for an extra layer of flavor.
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Spicy kick: If you like a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce.
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Wine: A splash of white wine can be added to the sauce for extra depth and complexity.
Storage/Reheating
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Scallops are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 1–2 days.
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To reheat, gently warm the scallops on the stovetop over low heat, spooning the sauce over them to prevent them from drying out. Avoid microwaving as scallops can become rubbery.
FAQs
Can I use frozen scallops?
Yes, frozen scallops work well. Just make sure to thaw them completely and pat them dry before cooking.
How do I know when scallops are cooked?
Scallops are done when they are opaque and slightly firm to the touch. They should have a golden-brown sear on the outside but remain tender inside.
Can I use a different citrus instead of lemon?
Yes! You can substitute lemon with lime or orange for a different citrus twist.
How do I prevent overcooking the scallops?
Scallops cook quickly, so be sure to watch them closely. Cook them for 2–3 minutes on each side, just until they are opaque and golden brown. Overcooking will make them rubbery.
What should I serve with lemon butter scallops?
Lemon butter scallops pair wonderfully with pasta, rice, or a fresh green salad. You can also serve them with roasted vegetables or mashed potatoes for a complete meal.
Can I use a non-stick pan?
Yes, a non-stick pan is a good choice as it will help prevent the scallops from sticking. However, make sure to use a medium-high heat to get a good sear.
Can I make the lemon butter sauce ahead of time?
Yes, you can prepare the lemon butter sauce in advance and store it in the refrigerator for up to 2 days. Reheat gently before serving.
Can I double the recipe?
Absolutely! If you’re cooking for more people, simply double the ingredients and ensure your pan can accommodate the extra scallops. You may need to cook in batches.
What type of scallops should I use?
Fresh, dry scallops are ideal for this recipe. Wet scallops (those treated with phosphates) may release excess water and not sear as well.
How can I add a bit more flavor to the scallops?
Consider marinating the scallops for 15-30 minutes in olive oil, lemon juice, and herbs before cooking to add even more depth of flavor.
Conclusion
These Lemon Butter Scallops are quick, simple, and packed with flavor, making them the perfect dish for any occasion. Whether you’re cooking for a weeknight meal or a special dinner, the buttery, lemony sauce and perfectly seared scallops are sure to impress your guests and satisfy your taste buds.
Lemon Butter Scallops
These Lemon Butter Scallops are an elegant, quick, and flavorful dish that combines the sweetness of tender scallops with a rich, buttery sauce and a zesty lemon kick. Perfect for a fancy dinner, weeknight meal, or special occasion, this dish comes together in just 15 minutes, making it as delicious as it is easy to prepare.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Searing
- Cuisine: American
Ingredients
- 1 lb scallops, fresh or thawed
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 lemon (zested and juiced)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: A pinch of red pepper flakes for a little heat
Instructions
- Prepare the scallops: Pat the scallops dry with paper towels. This ensures they sear properly. Season with salt and pepper on both sides.
- Heat the skillet: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer, making sure they are not crowded.
- Sear the scallops: Cook the scallops for 2-3 minutes on each side, until golden brown and opaque in the center. Remove from the skillet and set aside.
- Make the lemon butter sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant.
- Add the lemon zest and lemon juice, stirring to combine. Let the sauce cook for 1-2 minutes to reduce slightly.
- Finish the sauce: Add the remaining butter and stir until melted and the sauce is smooth. Taste and adjust seasoning if needed.
- Serve: Return the scallops to the skillet, spoon the sauce over them, and cook for an additional 1-2 minutes to heat through. Garnish with fresh parsley and a squeeze of lemon, if desired.
Notes
- Freshness of scallops: For the best flavor, use fresh scallops. If using frozen, ensure they are completely thawed and patted dry before cooking.
- Optional add-ins: For added flavor, you can sprinkle some grated Parmesan or a pinch of red pepper flakes into the sauce.
- Serving ideas: These lemon butter scallops are perfect when served over a bed of pasta, risotto, or alongside steamed vegetables or a fresh salad.
