These lemon garlic butter scallops are an elegant yet incredibly easy seafood dish that’s bursting with rich, zesty flavor. Seared to golden perfection and coated in a garlicky lemon butter sauce, this recipe is perfect for a weeknight dinner or a special occasion.
Why You’ll Love This Recipe
I love how quickly this dish comes together—under 15 minutes from start to finish. The scallops get a beautiful golden crust on the outside while staying tender and juicy inside. The lemon and garlic butter sauce brings out the natural sweetness of the scallops, and it’s versatile enough to serve with rice, pasta, or crusty bread. It’s one of those meals that feels fancy but is incredibly simple to prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) large sea scallops, patted dry
2 tbsp olive oil
3 tbsp butter (divided)
3 garlic cloves, minced
Juice of 1 lemon (plus extra slices for garnish)
1 tbsp chopped fresh parsley
Salt & black pepper to taste
Directions
Prepare the scallops I make sure to pat the scallops completely dry with paper towels. This helps them sear properly. Then I season both sides with salt and black pepper.
Sear the scallops In a large skillet over medium-high heat, I heat the olive oil with 1 tablespoon of the butter. Once the pan is hot, I add the scallops and sear them for 2 minutes per side until they develop a golden crust. I remove them and set them aside.
Make the sauce Using the same skillet, I melt the remaining 2 tablespoons of butter. I sauté the minced garlic for about 30 seconds until it’s fragrant. Then I stir in the lemon juice and scrape up any browned bits from the bottom of the pan.
Finish the dish I return the scallops to the pan for about 30 seconds, just to heat through, while spooning the sauce over them.
Serve I sprinkle with fresh parsley and garnish with lemon slices. They’re best served immediately with rice, pasta, or warm, crusty bread.
Servings and timing
This recipe serves 2 to 3 people and takes 15 minutes total—about 5 minutes for prep and 10 minutes to cook. It’s ideal for a quick weeknight dinner or an elegant starter.
Variations
I sometimes add a splash of white wine before the lemon juice to give the sauce more depth.
For a bit of heat, I sprinkle in red pepper flakes while sautéing the garlic.
If I want extra richness, I finish with a swirl of heavy cream for a creamy lemon butter sauce.
I also like to toss the scallops with cooked angel hair pasta and some grated Parmesan for a complete meal.
Storage/Reheating
Scallops are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over low heat with a bit of butter to keep them from drying out. I avoid microwaving, as it can make the scallops rubbery.
FAQs
How do I get a good sear on scallops?
I always make sure they’re thoroughly dried before cooking, and I don’t overcrowd the pan. A hot pan and not moving the scallops too soon helps create that golden crust.
Can I use frozen scallops?
Yes, I just thaw them completely and pat them dry very well before cooking. Removing excess moisture is key to a good sear.
What can I serve with lemon garlic butter scallops?
I like serving them over risotto, pasta, or alongside a fresh salad. Crusty bread is perfect for soaking up that sauce too.
Can I make this dairy-free?
I’ve made a version using just olive oil and a dairy-free butter alternative, and it still turned out delicious. Just make sure to adjust the flavor to your taste.
Are bay scallops okay for this recipe?
Bay scallops are smaller and cook quicker. I can use them, but I reduce the searing time to about 1 minute per side and watch closely to avoid overcooking.
Conclusion
Lemon garlic butter scallops are my go-to when I want something fast, flavorful, and a little luxurious. They’re simple to prepare yet feel like something from a fine dining restaurant. Whether I’m cooking for myself or impressing guests, this recipe always delivers.
These lemon garlic butter scallops are seared to golden perfection and bathed in a rich, zesty butter sauce. A quick yet elegant seafood dish perfect for weeknight dinners or special occasions.
Ingredients
1 lb (450 g) large sea scallops, patted dry
2 tbsp olive oil
3 tbsp butter, divided
3 garlic cloves, minced
Juice of 1 lemon
1 tbsp chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pat scallops dry with paper towels and season with salt and pepper.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Sear scallops for about 2 minutes per side until golden. Remove and set aside.
In the same skillet, melt remaining 2 tbsp butter. Add garlic and sauté for 30 seconds.
Stir in lemon juice, scraping up any browned bits from the pan.
Return scallops to the skillet for 30 seconds to heat through, spooning sauce over them.
Sprinkle with parsley and serve immediately with lemon slices, rice, pasta, or crusty bread.
Notes
Add white wine before lemon juice for deeper flavor.
Red pepper flakes can be added for heat.
Finish with heavy cream for a creamy lemon sauce.
Serve over pasta or risotto for a full meal.
Reheat gently in a skillet with butter; avoid microwaving.
