Seared Lemon Garlic Butter Scallops Recipe
This Seared Lemon Garlic Butter Scallops recipe features perfectly pan-seared scallops cooked in a savory garlic butter sauce with a hint of lemon and white wine, garnished with fresh parsley. Quick and easy to prepare, it makes an elegant entree that pairs wonderfully 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
Scallops
- 1 1/4 pounds scallops
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 2 tablespoons olive oil
Sauce and Garnish
- 3 tablespoons unsalted butter (divided)
- 4–5 cloves garlic, large, minced (or 1 1/2 tablespoons minced garlic)
- 1/4 cup dry white wine (or broth)
- 2 tablespoons lemon juice
- 1/4 cup parsley, chopped
Instructions
- Prepare the scallops: If frozen, thaw scallops in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels to ensure a good sear.
- Heat the pan: Heat olive oil in a large pan or skillet over medium-high heat until it is hot and sizzling, preparing it to sear the scallops properly.
- Sear the scallops: Place scallops in a single layer without overcrowding the pan, working in batches if necessary. Season with salt and pepper to taste. 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 set aside.
- Make garlic butter sauce: Melt 2 tablespoons of butter in the same pan, scraping up browned bits left from scallops. Add minced garlic and cook for 1 minute until fragrant.
- Add wine and reduce: Pour in dry white wine (or broth) and bring to a simmer for 2 minutes or until the wine has reduced by about half. Stir in the remaining tablespoon of butter and lemon juice until the sauce is smooth and flavorful.
- Warm scallops and garnish: Remove the pan from heat, add the scallops back to warm slightly in the sauce, then sprinkle with chopped parsley for freshness.
- Serve: Serve the scallops and lemon garlic butter sauce over rice, pasta, garlic bread, or steamed vegetables such as cauliflower, broccoli, or zucchini noodles for a complete meal.
Notes
- Pat dry scallops thoroughly to get a perfect golden crust when searing.
- Do not overcrowd the pan, as this can cause scallops to steam rather than sear.
- If you prefer, substitute dry white wine with chicken or vegetable broth for a non-alcoholic option.
- For extra flavor, you can add a pinch of red pepper flakes to the sauce while cooking the garlic.
- Use fresh lemon juice rather than bottled for the best taste.
- The side muscle of scallops is tough; removing it improves texture.
Keywords: scallops, lemon garlic butter scallops, seared scallops, seafood recipe, quick dinner, easy scallops, pan seared scallops
