If there’s one dish that can instantly whisk me away to memories of seaside dining and special celebrations, it’s Lemon Butter Scallops. These golden, tender morsels are bathed in a luscious, tangy butter sauce and kissed with fresh herbs — the kind of recipe that looks (and tastes!) like you fussed for hours in the kitchen, but in fact, comes together in just 20 minutes. Whether you’re treating yourself or hoping to impress friends, this is one seafood dish that delights every single time.
Ingredients You’ll Need
Success with Lemon Butter Scallops comes down to simple, high-quality ingredients. Each one has a starring role, contributing color, flavor, or that signature silky-smooth texture. Here’s what you’ll need and why each matters:
- Sea Scallops (1 lb, patted dry): These make the dish! Drying them ensures you’ll get that beautiful golden sear.
- Olive Oil (2 tablespoons): Your go-to for high-heat searing; it helps brown the scallops without burning.
- Unsalted Butter (3 tablespoons, divided): For richness and that classic, mouthwatering sauce.
- Garlic Cloves (3, minced): Adds a warm, aromatic backbone to the lemony sauce.
- Lemon Juice (from 1 lemon): The essential tang — this brightens up the whole dish.
- Lemon Zest (of 1 lemon): Provides a zippy pop of citrus flavor in every bite.
- Fresh Parsley (2 tablespoons, chopped): A fresh burst of green that lifts the flavors and makes everything look gorgeous.
- Salt & Freshly Ground Black Pepper, to taste: The fundamentals for seasoning, bringing everything into perfect harmony.
How to Make Lemon Butter Scallops
Step 1: Prep and Dry the Scallops
Your scallops need to be as dry as possible before hitting the pan — that’s the real secret to golden, caramelized crust. Use paper towels to pat them thoroughly, and leave them uncovered in the fridge for a few minutes if you want an extra-dry surface.
Step 2: Sear the Scallops
Heat the olive oil in a large skillet over medium-high heat until shimmering and hot. Season your scallops with salt and pepper, and arrange them in a single layer (don’t crowd the pan!). Sear for about 2 minutes on the first side, then flip and cook another 2 minutes until they’re lovely and golden, just opaque enough. Remove to a plate and keep warm.
Step 3: Create the Lemon Butter Sauce
With the scallops out of the pan, reduce the heat to medium. Add 2 tablespoons of your butter and let it melt into all the tasty brown bits left behind. Stir in the minced garlic and cook for about 30 seconds, just until fragrant but not browned. Pour in the lemon juice and add the zest, letting that all simmer for a minute so the flavors concentrate.
Step 4: Finish and Combine
Return those beautiful seared scallops to the skillet, and gently spoon the sauce over each. Let them bathe in the lemon-butter for a minute (just to warm through), then turn off the heat and stir in the last tablespoon of butter. This final touch makes the sauce extra glossy and rich.
Step 5: Garnish and Serve
Scatter your fresh chopped parsley over the top for color and a pop of herbal freshness. Serve the Lemon Butter Scallops immediately, spooning extra sauce over each portion for maximum flavor.
How to Serve Lemon Butter Scallops
Garnishes
Don’t skip the parsley — it does wonders for both the flavor and the look of your Lemon Butter Scallops. Add extra lemon wedges on the side for those who want another burst of zing, or try sprinkling a pinch of flaky sea salt just before serving for a gourmet finish.
Side Dishes
These scallops are fantastic with simple sides that let them shine. Think a fluffy bed of jasmine rice to soak up the sauce, fresh angel hair pasta tossed with olive oil, or a crisp green salad topped with shaved fennel and citrus segments. Roasted seasonal veggies also make a beautiful pairing for a complete meal.
Creative Ways to Present
Set your Lemon Butter Scallops atop creamy risotto for something special, or pile them up on toasted sourdough crostini for a dazzling appetizer. For an outdoor party, try serving them family-style on a big platter with scattered herbs and edible flowers for a “wow” factor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container for up to two days in the refrigerator. The key is to keep scallops and sauce together so they don’t dry out, but avoid stacking them to maintain their texture.
Freezing
Lemon Butter Scallops are best enjoyed fresh, but if you must freeze, spread them in a single layer on a baking sheet to freeze individually before transferring to a freezer bag. Keep in mind, the texture will change and become a bit firmer upon thawing, so use within a month for best results.
Reheating
For best flavor, gently reheat scallops and sauce together in a covered skillet over low heat until just warmed through. Avoid microwaving, as this can make them rubbery. A quick tip: add a splash of water or extra butter if the sauce has thickened up in the fridge.
FAQs
What’s the difference between sea scallops and bay scallops?
Sea scallops are larger, meatier, and ideal for searing in this recipe. Bay scallops are smaller and sweeter, making them great for salads or quick sautés, but for Lemon Butter Scallops, always choose sea scallops for best texture and presentation.
How do I know if scallops are cooked perfectly?
Perfect scallops should have a golden crust and just turn opaque in the center. Overcooking makes them tough and rubbery, so stick close to the suggested 2 minutes per side and trust your senses — they’ll spring back gently when pressed.
Can I use frozen scallops?
Absolutely! Just make sure they’re thoroughly thawed and, most importantly, dried very well. Extra moisture will prevent that golden sear, so pat them diligently with paper towels before cooking.
Is it possible to make Lemon Butter Scallops dairy free?
You can make this recipe dairy-free by swapping the butter for ghee (for those who tolerate it) or a high-quality plant-based butter alternative. You’ll still get a luxurious sauce with that irresistible lemony flavor.
Do I need to remove the side muscle from scallops?
Yes, check each scallop for the small, tough side muscle and simply pinch it off before cooking. It’s harmless, but removing it gives you a cleaner bite and more tender result.
Final Thoughts
Whether you’re making a last-minute weeknight dinner or looking for a dish that impresses with minimal effort, Lemon Butter Scallops are a shining star. There’s nothing quite like those caramelized edges, silky butter sauce, and vibrant citrus notes coming together on your plate. Don’t wait for a special occasion — give this recipe a try and treat yourself to a little homemade luxury tonight!
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Lemon Butter Scallops Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Lemon Butter Scallops are a quick and elegant dish perfect for a weeknight dinner or a special occasion. Tender sea scallops are seared to perfection, then coated in a luscious lemon butter sauce. Serve with your favorite side for a delightful meal!
Ingredients
Sea Scallops:
- 1 lb sea scallops, patted dry
Additional Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 3 garlic cloves (minced)
- juice of 1 lemon
- zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
Instructions
- Heat Olive Oil: Heat olive oil in a large skillet over medium-high heat.
- Sear Scallops: Season scallops with salt and pepper. Sear for about 2 minutes on each side until golden and cooked through. Remove and set aside.
- Prepare Lemon Butter Sauce: In the same skillet, melt 2 tablespoons of butter. Add garlic, lemon juice, and zest. Simmer for 1 minute.
- Combine and Serve: Return scallops to the pan, spoon sauce over them, and stir in remaining butter. Garnish with parsley and serve immediately.
Notes
- For best sear, make sure scallops are very dry before cooking.
- Serve with rice, pasta, or a simple green salad.
- You can substitute ghee or dairy-free butter for a lactose-free version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 0 g
- Sodium: 410 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 21 g
- Cholesterol: 55 mg
