Why You’ll Love This Recipe

Lemon Butter Scallops are the epitome of elegance and flavor. These tender, perfectly seared sea scallops are coated in a rich, zesty lemon butter sauce that enhances their natural sweetness. The garlic and fresh parsley in the sauce add depth and freshness, making this dish a delightful combination of savory and citrusy goodness. Ready in just 15 minutes, this recipe is perfect for a special occasion or a quick weeknight treat. Whether served as an appetizer or a main course, Lemon Butter Scallops are sure to impress!

Ingredients

• 1 tablespoon unsalted butter
• 1 pound sea scallops
• Kosher salt and freshly ground black pepper, to taste

For the Lemon Butter Sauce:

• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Scallops: Pat the scallops dry with a paper towel to remove excess moisture. Season both sides with kosher salt and freshly ground black pepper.
2. Sear the Scallops: In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Once the butter is hot, add the scallops to the pan in a single layer, ensuring they don’t overlap. Sear the scallops for 2-3 minutes on each side, or until they are golden brown and opaque in the center. Remove the scallops from the skillet and set them aside.
3. Make the Lemon Butter Sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
4. Add Lemon and Seasoning: Pour in the freshly squeezed lemon juice, and season with kosher salt and freshly ground black pepper. Stir to combine and let the sauce simmer for another minute to thicken slightly.
5. Finish and Serve: Return the scallops to the skillet and toss gently to coat in the lemon butter sauce. Sprinkle chopped fresh parsley over the top and serve immediately.

Servings and Timing

• Servings: 2-4
• Preparation time: 5 minutes
• Cooking time: 10 minutes

Variations

• Herb Variations: If you don’t have fresh parsley, feel free to use other herbs like thyme, dill, or basil for a different flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a spicy twist.
• Creamy Sauce: For a creamier version, you can add a splash of heavy cream to the sauce after adding the lemon juice and let it simmer for an extra 2-3 minutes.

Storage/Reheating

• Storage: Leftover scallops can be stored in an airtight container in the fridge for up to 1 day.
• Reheating: Gently reheat scallops in a skillet over low heat with a bit of additional butter or lemon juice to keep them moist. Be careful not to overcook them when reheating, as they can become tough.

FAQs

Can I use frozen scallops for this recipe?

Yes, frozen scallops can be used, but make sure to thaw them thoroughly and pat them dry before cooking. This will help achieve a good sear.

How do I know when the scallops are done?

Scallops are done when they are opaque in the center and firm to the touch. They should be golden brown on the outside but tender inside. Overcooking can make them rubbery.

Can I make the lemon butter sauce ahead of time?

While it’s best to make the sauce fresh, you can prepare it a few hours in advance and store it in the fridge. Reheat gently before serving.

How should I serve these scallops?

Lemon Butter Scallops can be served over pasta, rice, or quinoa, or simply enjoyed on their own with a side of vegetables. They also make a great appetizer for a special meal.

Can I use other types of seafood for this recipe?

Yes! This lemon butter sauce works wonderfully with shrimp, lobster tails, or even fish fillets like cod or halibut.

Can I make the sauce without butter?

If you prefer a lighter version, you can substitute olive oil for butter, though the flavor will be slightly different.

Can I add vegetables to this dish?

Absolutely! You can serve the scallops over sautéed spinach, asparagus, or roasted vegetables to make the dish more filling.

Can I use bottled lemon juice instead of fresh lemons?

For the best flavor, fresh lemon juice is recommended, but bottled lemon juice can be used in a pinch.

How can I tell if the scallops are overcooked?

If the scallops are rubbery or dry to the touch, they’ve been overcooked. Ideally, they should have a soft, tender texture when cooked properly.

How do I prevent scallops from sticking to the pan?

Ensure the pan is preheated, and the scallops are dry before cooking. This will help achieve a golden, crispy sear without sticking.

Conclusion

Lemon Butter Scallops are a quick, elegant, and delicious dish that’s sure to impress. The tender scallops, seared to perfection and drenched in a buttery lemon sauce with garlic and fresh parsley, offer an irresistible combination of flavors. Whether you’re making this for a special occasion or just a treat for yourself, this dish is simple yet full of gourmet appeal. Ready in under 20 minutes, it’s perfect for anyone looking to create a sophisticated meal with minimal effort!

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