Seared Scallops with Lemon Garlic Butter Recipe
This elegant Seared Scallops with Lemon Garlic Butter recipe features perfectly caramelized scallops finished with a luscious garlic butter sauce brightened with fresh lemon juice. Ideal for a quick yet impressive dinner, these scallops develop a golden crust on the stovetop and are enhanced by the aromatic butter sauce with a hint of red pepper flakes and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scallops
- 1 1/2 pounds large sea scallops (thawed)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
Cooking
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic (pressed or minced)
- 2 tablespoons fresh lemon juice (plus lemon wedges for serving)
- Pinch of crushed red pepper flakes
Garnish
- Optional garnish: chopped fresh parsley or chives
Instructions
- Prep the scallops. If your scallops have a small, tough side muscle attached, gently remove it and discard. Pat the scallops dry very thoroughly with paper towels and let them rest uncovered on fresh paper towels for 5–10 minutes to air-dry. Just before cooking, season both sides evenly with sea salt and black pepper.
- Heat the pan. Place a large skillet over high heat and preheat for 2–3 minutes. Add olive oil and heat until shimmering and just shy of smoking to ensure a perfect sear.
- Sear the scallops. Add scallops in a single layer without crowding, cooking in batches if necessary. Cook undisturbed for 1½–2 minutes until a deep golden crust forms and they release easily. Flip and cook for another 30–45 seconds until the sides are just opaque, then transfer to a plate.
- Finish with garlic butter. Reduce heat to medium-low. Add butter, a pinch of salt and pepper, and let it melt. Add garlic and crushed red pepper flakes, cooking for about 30 seconds while stirring constantly until fragrant but not browned. Remove pan from heat and stir in lemon juice.
- Return the scallops briefly. Add scallops back to the pan and gently toss for 10–15 seconds to coat with the garlic butter. Avoid cooking longer to maintain tenderness.
- Serve. Transfer scallops to a serving plate, spoon the garlic butter sauce over them, garnish with chopped fresh herbs if desired, and serve immediately with lemon wedges. Enjoy your flavorful and elegant dinner!
Notes
- Patting scallops dry is key to achieving a good sear.
- Do not overcrowd the pan; sear scallops in batches if needed.
- Use fresh lemon juice for the best bright flavor in the butter sauce.
- Cook scallops just until opaque to keep them tender and juicy.
- Optional herbs like parsley or chives add freshness and color as garnish.
