Why You’ll Love This
Pan-Seared Scallops with Lemon Butter is a simple yet elegant dish that feels restaurant-quality but is surprisingly easy to make at home. The scallops develop a beautiful golden crust while remaining tender and juicy inside. Paired with a bright lemon butter sauce, this dish delivers a perfect balance of richness and freshness, making it ideal for special dinners or a quick gourmet meal.
Ingredients
● 1 pound (450 g) large sea scallops
● 1 tablespoon olive oil
● 2 tablespoons unsalted butter
● 2 cloves garlic, minced
● 2 tablespoons fresh lemon juice
● 1 teaspoon lemon zest
● ¼ teaspoon salt
● ¼ teaspoon black pepper
● 1 tablespoon fresh parsley, chopped
● Lemon wedges for serving
Preparation Instructions
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Prepare the Scallops
Pat the scallops dry with paper towels. Removing excess moisture helps create a nice golden sear. -
Season the Scallops
Lightly season both sides with salt and black pepper. -
Heat the Pan
Heat olive oil in a large skillet over medium-high heat until hot but not smoking. -
Sear the Scallops
Place the scallops in the skillet in a single layer, leaving space between them. Cook for 2–3 minutes without moving them until a golden crust forms. -
Flip and Cook
Turn the scallops and cook for another 1–2 minutes until they are opaque and just cooked through. Remove them from the pan and set aside. -
Make the Lemon Butter Sauce
Reduce the heat to medium. Add butter and minced garlic to the same pan. Cook for about 30 seconds until fragrant. -
Add Lemon Flavor
Stir in the lemon juice and lemon zest, allowing the sauce to simmer for about 1 minute. -
Return the Scallops
Add the scallops back to the pan and spoon the lemon butter sauce over them. -
Garnish and Serve
Sprinkle with fresh parsley and serve with lemon wedges.
Kitchen Tools You’ll Need
● Large skillet or sauté pan
● Tongs or spatula
● Paper towels
● Knife and cutting board
● Measuring spoons
● Citrus zester or microplane
Tips
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Dry the Scallops Well: Moisture prevents a good sear, so pat them very dry before cooking.
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Don’t Overcrowd the Pan: Cook in batches if needed to maintain high heat.
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Use Large Sea Scallops: They sear better than small bay scallops.
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Avoid Overcooking: Scallops cook quickly and become rubbery if overcooked.
Serving Suggestions
Pan-seared scallops pair wonderfully with:
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Garlic butter pasta
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Creamy risotto
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Steamed asparagus or green beans
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Lemon herb rice
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A crisp green salad
They also go well with crusty bread to soak up the lemon butter sauce.
Storage
Refrigerator:
Store leftover scallops in an airtight container for up to 2 days.
Freezer:
Freezing cooked scallops is not recommended as it may affect their texture.
Reheating:
Reheat gently in a skillet over low heat with a little butter to prevent them from drying out.
FAQs
1. How do I know when scallops are cooked?
Scallops should be opaque and slightly firm but still tender when cooked properly.
2. Can I use frozen scallops?
Yes. Thaw them completely in the refrigerator and pat them dry before cooking.
3. Why didn’t my scallops get a golden crust?
This usually happens if the scallops are too wet or the pan isn’t hot enough.
Conclusion
Pan-Seared Scallops with Lemon Butter is a quick, elegant dish that highlights the natural sweetness of scallops with a bright, buttery sauce. With just a few ingredients and minimal cooking time, you can create a sophisticated meal that’s perfect for both weeknight dinners and special occasions.
Nutrition Information (Approximate per serving)
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Calories: 230
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Protein: 24 g
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Fat: 12 g
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Carbohydrates: 3 g
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Fiber: 0 g
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Sugar: 0 g
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Sodium: 360 mg
