There’s something truly magical about a perfectly cooked seafood dish that brings bright, fresh flavors together in harmony. This Lemon Butter Scallops Recipe is an absolute favorite in my kitchen, combining tender, golden-brown scallops with a luscious lemon butter sauce that sings with every bite. The balance of zesty lemon, creamy butter, and fragrant garlic makes this dish irresistible — whether you’re impressing guests or indulging in a cozy night in. It’s simple enough to whip up on a weeknight, yet elegant enough for any special occasion.
Ingredients You’ll Need
Getting the ingredients right is the first step to achieving that flawless taste and texture. Each item in this Lemon Butter Scallops Recipe brings something unique, from the richness of butter to the fresh zing of lemon juice and the vibrant kick of parsley.
- 1 tablespoon unsalted butter: This is for searing the scallops, adding a rich, nutty flavor and helping to create that gorgeous golden crust.
- 1 pound sea scallops: Fresh, natural sweetness with a tender yet firm texture is essential here, so choose high-quality scallops.
- Kosher salt and freshly ground black pepper, to taste: These seasonings heighten the natural flavors without overpowering the scallops.
- 2 tablespoons unsalted butter (for sauce): This creates the silky lemon butter sauce that’s the real star of the dish.
- 3 cloves garlic, minced: Garlic adds a lovely aromatic warmth that pairs perfectly with seafood.
- 3 tablespoons freshly squeezed lemon juice: The burst of acidity balances the dish and keeps it bright and fresh.
- 2 tablespoons chopped fresh parsley leaves: Parsley finishes the dish with a pop of color and fresh herbal notes.
How to Make Lemon Butter Scallops Recipe
Step 1: Prep Your Pan and Scallops
Start by melting 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat. While the butter is melting, prep your scallops by removing the small side muscle from each, rinsing them under cold water, and patting them dry thoroughly. This step is crucial to ensure they sear beautifully without steaming.
Step 2: Season and Sear
Lightly season the scallops with kosher salt and freshly ground black pepper. Place them in the skillet in a single layer, working in batches if needed to avoid overcrowding. Cook each side for about 2 to 3 minutes until a golden crust forms and the centers are slightly translucent. This quick sear locks in all the natural juices and tenderness.
Step 3: Keep Scallops Warm
Once seared, remove the scallops from the skillet and keep them warm. This allows you to use the same pan to craft the flavorful sauce without losing any of that gorgeous fond left behind by the scallops.
Step 4: Create the Lemon Butter Sauce
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for about a minute, stirring frequently until it becomes fragrant. Then stir in 3 tablespoons of freshly squeezed lemon juice. Season the sauce with salt and pepper to taste, adjusting as you go for a perfect balance of richness and brightness.
Step 5: Combine and Garnish
Pour that luscious lemon butter sauce right over your warm scallops. The juices meld together, coating every bite with flavor. Finish by sprinkling 2 tablespoons of chopped fresh parsley leaves on top — this adds a vibrant color and a refreshing herbal note that lifts the entire dish.
How to Serve Lemon Butter Scallops Recipe
Garnishes
Fresh parsley is not only tasty but visually appealing, providing a lovely contrast to the golden scallops. If you want a little extra flair, try thin lemon slices or a light dusting of lemon zest for an added citrus kick that makes the dish pop.
Side Dishes
Lemon Butter Scallops Recipe pairs wonderfully with simple, clean sides. Think fluffy jasmine rice or creamy mashed potatoes to soak up all that delicious sauce. A crisp green salad or steamed asparagus can add some light crunch and color to round out your meal perfectly.
Creative Ways to Present
For a special occasion, serve these scallops over a bed of creamy risotto or alongside buttered angel hair pasta for a touch of Italian elegance. Alternatively, try stacking the scallops atop roasted vegetable medleys or placing them on toasted baguette slices as classy appetizers to impress friends and family.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers, store your scallops in an airtight container in the refrigerator for up to two days. Make sure they are cooled to room temperature before refrigerating to maintain the best texture and flavor.
Freezing
While scallops are best enjoyed fresh for optimum flavor, you can freeze cooked leftovers if necessary. Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe container or bag for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the scallops slowly in a skillet over low heat with a little butter or olive oil. Avoid microwaving if possible, as it can make scallops rubbery. Reheat just until warmed through to keep that tender, buttery texture intact.
FAQs
Can I use frozen scallops for this Lemon Butter Scallops Recipe?
Yes, you can, but it’s best to thaw them thoroughly and pat them dry before cooking to achieve a good sear. Fresh scallops will always deliver the best texture and flavor, but frozen scallops work well in a pinch.
What type of pan is best for cooking scallops?
A heavy-bottomed skillet like cast iron or stainless steel is ideal because it distributes heat evenly and helps develop a beautiful browned crust without sticking.
Can I adjust the amount of lemon in the recipe?
Absolutely! The lemon juice gives the dish its bright, tangy flavor, but feel free to add more or less depending on your taste preference. Just be careful not to overpower the delicate scallops.
Is this dish suitable for a quick dinner?
Definitely. With just 10 minutes of prep and 10 minutes of cooking, this Lemon Butter Scallops Recipe is a fantastic choice for a fast, impressive meal any day of the week.
What wine pairs well with Lemon Butter Scallops?
Crisp, dry white wines like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay complement the flavors beautifully, enhancing the citrus and buttery notes without overwhelming the scallops.
Final Thoughts
I cannot recommend this Lemon Butter Scallops Recipe enough for anyone looking to elevate their seafood game with minimal fuss and maximum flavor. It’s a dish that feels fancy but comes together effortlessly, making it a true keeper in your recipe collection. Once you try these scallops coated in that irresistible lemon butter sauce, you’ll find yourself coming back to this recipe time and time again.
Print
Lemon Butter Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Lemon Butter Scallops recipe features tender sea scallops seared to a golden brown and finished with a luscious garlic lemon butter sauce, garnished with fresh parsley. Ready in just 20 minutes, it’s a quick and elegant seafood dish perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper, to taste
Sauce Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt Butter: Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat to prepare for searing the scallops.
- Prepare Scallops: Remove the small side muscle from each scallop, rinse under cold water, and pat dry thoroughly to ensure even cooking and a nice sear.
- Season Scallops: Season the scallops with kosher salt and freshly ground black pepper evenly on all sides.
- Sear Scallops: Working in batches, place the scallops in the skillet in a single layer. Cook each side for about 2 to 3 minutes until they develop a golden brown crust and remain slightly translucent in the center.
- Keep Warm: Remove the scallops from the skillet and keep them warm while preparing the lemon butter sauce.
- Melt Butter for Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat to form the base of the sauce.
- Cook Garlic: Add the minced garlic to the melted butter and cook, stirring frequently, for about 1 minute until fragrant but not browned.
- Add Lemon Juice and Season: Stir in the freshly squeezed lemon juice and season the sauce with salt and freshly ground black pepper to taste.
- Combine and Serve: Pour the lemon butter sauce over the scallops to coat them evenly.
- Garnish: Garnish the scallops with the chopped fresh parsley and serve immediately while hot.
Notes
- Ensure scallops are patted dry to get a perfect sear.
- Do not overcrowd the skillet when searing to avoid steaming the scallops.
- The small side muscle should be removed for a better texture.
- Use fresh lemon juice for the best flavor in the sauce.
- Serve immediately for optimal taste and texture.
