Perfectly Seared Lemon Garlic Butter Scallops

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If you ask me, seared scallops are one of those dishes that seem fancy but are actually so simple to make at home.

These lemon garlic butter scallops come together in just minutes, with a golden-brown crust on the outside and a tender center that melts in your mouth. The sauce is a classic combination of butter, fresh lemon, and garlic that pools around each scallop.

I love how the butter gets slightly nutty as it cooks, while the lemon adds just enough brightness to cut through the richness. A handful of chopped parsley at the end gives everything a fresh finish.

It’s the kind of dish that feels special enough for date night but is quick enough for a weeknight dinner when you want something a little nicer than usual.

What Kind of Scallops Should I Use?

For the best seared scallops, you’ll want to look specifically for “dry-packed” sea scallops rather than “wet-packed” ones. Dry-packed scallops haven’t been treated with any chemicals or preservatives, which means they’ll sear better and have a naturally sweeter, more pure flavor. Size matters too – look for “U-10” or “U-20” scallops, which means you’ll get 10-20 scallops per pound. When shopping, choose scallops that look slightly tan or pinkish (not bright white), with a firm texture and no strong fishy smell. If you can only find frozen scallops, that’s okay too – just thaw them in the refrigerator overnight and pat them really dry with paper towels before cooking.

Options for Substitutions

While some ingredients in this recipe are essential, there are a few swaps you can make if needed:

• Sea scallops: For the best results, stick with sea scallops – they’re the star of the show. Bay scallops are too small and won’t sear properly. If you absolutely can’t find sea scallops, large shrimp can work, but cooking time will need to be adjusted to about 2-3 minutes per side.
• Olive oil: You can swap olive oil with any neutral oil like vegetable oil or grapeseed oil. Just make sure it has a high smoke point for proper searing.
• Butter: If you’re dairy-free, try ghee or a good quality dairy-free butter substitute. The flavor won’t be exactly the same, but it’ll still be tasty.
• Fresh garlic: In a pinch, you can use ¼ teaspoon of garlic powder instead of fresh garlic, but fresh really does work best here.
• Fresh herbs: This recipe works well with parsley, chives, or thyme – use what you have! If using dried herbs instead of fresh, use just ¾ teaspoon since dried herbs are more concentrated.
• Lemon juice: Fresh is best, but bottled lemon juice works too. You could also try lime juice for a different citrus kick.

Watch Out for These Mistakes While Cooking

The biggest enemy of perfectly seared scallops is excess moisture, so make sure to pat them completely dry with paper towels before cooking – any water will prevent that gorgeous golden crust from forming. Another common mistake is overcrowding the pan, which causes the scallops to steam instead of sear – work in batches if needed to give each scallop at least an inch of space. The timing is crucial too: cooking scallops for more than 2-3 minutes per side will turn these tender morsels into tough, rubbery disappointments. For the best results, make sure your pan is screaming hot before adding the scallops, and resist the urge to move them around – let them develop that beautiful crust by staying put until it’s time to flip. Remember to season your scallops right before they hit the pan, as salt drawn out moisture if left on too long.

What to Serve With Scallops?

These rich, buttery scallops pair perfectly with light and fresh sides that won’t overpower their delicate seafood flavor. A simple risotto or angel hair pasta tossed with olive oil makes an excellent base – the sauce from the scallops will mix right in! For a lighter option, try serving them over a bed of mixed greens or with roasted asparagus on the side. I love adding a starch like creamy mashed potatoes or crusty bread to soak up all that amazing lemon garlic butter sauce that’s too good to waste.

Storage Instructions

Keep Fresh: Cooked scallops are best enjoyed right away, but if you have leftovers, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days. The garlic butter sauce might solidify in the fridge, but that’s totally normal!

Make Ahead: While scallops are quick to cook, you can prep ahead by mixing your garlic butter sauce ingredients and chopping your herbs. Keep these ready in separate containers in the fridge. When you’re ready to cook, just pat your scallops dry and you’re good to go!

Warm Up: To enjoy leftover scallops, gently warm them in a pan over low heat just until heated through – about 2-3 minutes. Be careful not to overcook them as they can get tough. You can also enjoy them cold on top of a salad for a different take!

Preparation Time	10-15 minutes
Cooking Time	6-8 minutes
Total Time	16-23 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 50-60 g
• Fat: 40-50 g
• Carbohydrates: 5-10 g

Ingredients

• 1 1/4 pounds fresh sea scallops (ideally dry packed)
• 1 tablespoon olive oil
• Salt and pepper as needed
• 3 tablespoons butter
• 1 teaspoon garlic, minced
• 2 teaspoons lemon juice
• 2 teaspoons chopped herbs (plus extra for topping)
• Lemon wedges (for topping)

Step 1: Prepare the Scallops

Begin by patting the scallops dry on both sides using a paper towel.

This helps ensure a good sear.

Season the scallops generously on both sides with salt and pepper to taste.

Step 2: Sear the Scallops

Heat a small amount of oil in a heavy skillet over high heat until it’s just beginning to smoke.

Carefully add the scallops in a single layer to the skillet.

Cook each side for 2-3 minutes, allowing them to develop a golden-brown crust.

Once cooked, remove the scallops from the pan and set aside.

Step 3: Make the Sauce

Melt the butter in the same skillet over medium heat.

Add the garlic and cook for about 30 seconds, stirring constantly to prevent burning.

Then, stir in the lemon juice and your choice of herbs, allowing the flavors to meld together.

Step 4: Finish and Serve

Return the seared scallops to the pan with the sauce.

Spoon the sauce over the scallops to coat them evenly.

Garnish with additional fresh herbs and lemon wedges if desired.

Serve the scallops immediately while they are hot and flavorful.