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Pan-Seared Garlic Butter Scallops with Fresh Lemon

Close-up of seared Garlic Butter Scallops with Lemon, glistening in butter sauce and topped with parsley.
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Cook tender scallops quickly in a rich sauce made from butter, fresh garlic, and bright lemon juice.

Ingredients

Scale
  • 1 lb large sea scallops, patted very dry
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season the dry scallops lightly with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2 to 3 minutes per side until a deep golden-brown crust forms. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked scallops and set them aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  5. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 1 minute.
  6. Remove the skillet from the heat. Stir in the fresh lemon juice and lemon zest.
  7. Return the scallops to the pan and toss gently to coat them in the lemon garlic butter sauce.
  8. Stir in the chopped parsley. Serve immediately.

Notes

  • For the best sear, ensure your scallops are completely dry before seasoning and cooking. Use paper towels to press out all surface moisture.
  • Use fresh lemon juice, not bottled, for the best flavor in the sauce.
  • If you prefer a thicker sauce, let the wine/broth reduce a bit longer before adding the lemon juice.

Nutrition

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