Lemon Butter Scallops Delight (Printable Version)

Seared scallops in a bright lemon butter sauce, perfect for a fresh and elegant spring dinner.

# Ingredient List:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ Sauce

02 - 3 tbsp unsalted butter, divided
03 - 2 tbsp extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tbsp fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# How to Make:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the scallops in a single layer, cooking in batches if needed to avoid overcrowding.
03 - Sear scallops undisturbed for 2 to 3 minutes until a golden crust forms. Flip and cook for another 1 to 2 minutes until just opaque. Transfer scallops to a plate and cover loosely to keep warm.
04 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the garlic and sauté for 30 seconds until fragrant.
05 - Pour in the wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, scraping up any browned bits from the pan bottom, until slightly reduced.
06 - Return scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Ready in 20 minutes but tastes like you spent hours in the kitchen.
  • The lemon butter sauce is so bright and buttery it makes even simple sides feel special.
  • Scallops cook so quickly that even nervous cooks can nail the timing.
02 -
  • Dry scallops are everything; wet scallops will never brown properly no matter how hot your pan is.
  • Resist the urge to flip them constantly; that golden crust forms only through undisturbed contact with the heat.
03 -
  • Let your skillet heat for a full minute after it starts shimmering; the extra heat makes all the difference between a mediocre sear and a stunning golden crust.
  • If you can find dry-pack scallops rather than wet-packed, they'll brown infinitely better because they haven't been sitting in preservative liquid.
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