Elevate your dinner with these delicious seared scallops in a zesty lemon butter garlic sauce. With just a few ingredients and minimal effort, you can create a restaurant-worthy dish in no time.
Not only are they beautiful, but they taste like a little bit of heaven. If you love seafood like I do, try shrimp scampi, baked cod, and blackened mahi mahi.
Impress your dinner guests with this simple, delicious recipe for perfectly seared scallops. Get ready to elevate your cooking game! I have tried other ways to cook scallops, and they are good, but there is no comparison to the flavor of these delicacies. You can sear scallops like a head chef with just a handful of ingredients and a few minutes. Serve this dish over angel hair pasta or white rice with fresh asparagus.
What Are Scallops?
Scallops are free-swimming mollusks with hinged shells that live in saltwater environments. There are two types of scallops, and most people have an opinion on which tastes best, but I like both.
The larger ones are Atlantic sea scallops, found in shallow open waters and harvested wild. The smaller bay scallops are found in the seagrass beds of harbors and bays along the Atlantic coastal waters.
How to Sear Scallops
First, ensure that the wet scallops are good and dry. Pat dry with paper towels and sprinkle with a pinch of salt right before searing. Use a mixture of oil and butter and get it good and hot, almost to the smoking point. Then add the scallops and sear for 1 1/2 – 2 minutes on the bottom, then flip and sear the other side. They should have a golden brown crust on each side. Do not overcrowd the pan, so if it is necessary, work in batches.
Ingredients Needed
- Scallops: with the side muscle removed
- Oil: olive oil or canola oil
- Garlic: fresh is always best
- Lemons: for juice and garnish
- Seasonings: chopped fresh parsley, thyme, or dill, kosher salt and freshly ground black pepper
Preparation Tips
- If using frozen scallops, they should be completely thawed. Thaw in the refrigerator overnight or in a bowl of ice-cold water just until thawed.
- Let scallops rest for 5 minutes at room temperature.
- Work with dry scallops. Dry sea scallops thoroughly with paper towels.
- Scallops become opaque when cooked through. They cook very quickly and become tough and chewy if overcooked.
- Try other citrus flavors like orange and lime.
More Seafood Recipes
Seared Scallops with Garlic Lemon Butter
Ingredients
- 1 1/4 lb sea scallops side muscle removed
- 1 1/2 tablespoons olive oil or canola oil
- 3 tablespoons butter
- 1-2 cloves of garlic minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh parsley or other fresh herbs
- Salt and fresh ground black pepper
Instructions
- Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.
- Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.
- Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.
Notes
- If using frozen scallops, they should be completely thawed. Thaw in the refrigerator overnight or in a bowl of ice-cold water just until thawed.
- Let scallops rest for 5 minutes at room temperature.
- Work with dry scallops. Dry sea scallops thoroughly with paper towels.
- Scallops become opaque when cooked through. They cook very quickly and become tough and chewy if overcooked.
- Try other citrus flavors like orange and lime.
Nutrition
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Mojoblogs
Thanks for all the tips that you shared and thanks for this recipe. Looks really great. Bet this would also taste great. I will try this soon.
Beth Pierce
You are most welcome! Enjoy!!
Matt Taylor
So amazing! You can go long with butter, garlic, and lemon with scallops! Such a great recipe. 🙂
LAUREN KELLY
My family devoured these in minutes! I am just disappointed I didn’t triple the recipe. I will definitely make these again.
Betsy
Seriously. These are the BEST scallops! Better than most restaurants! Will need to make these again and again!
Kia
This looks good. I’m going to try this recipe this week. This will be my 1st time cooking scallops. My question is what would I serve it with?
Beth Pierce
Thanks Kia! I like to serve rice, angel hair pasta, oven roasted asparagus, steamed broccoli, or lemon drop martinis. So many good choices for a great meal!
Sherry
Fresh lemon juice or concentrate?
Beth Pierce
Fresh please!
Lisalia
Absolutely delicious way to have scallops. BUTTER with lemon and garlic makes everything okay in the world again.
Kristyn
Ok, this sauce is amazing & great with scallops! Excited to make them for my family!
Katie
Looks so delicious and fun! My family would love this.
Suzy
Cooked these up and they are so good! Love the garlic, lemon and butter on the scallops!
Jen
I prepared this wonderful dish the other night and it was delicious! I added a tad of white wine when I seared the scallops and I served it with a Parmesan risotto.
Heather
These scallops are absolutely delicious!! My husband went crazy for them!
Mardy
They were wonderful! Thanks so much for the recipe!
Beth Pierce
My pleasure Mardy! So glad that you liked them!
Katie
Oh wow! This is a delicious recipe! And so simple! The garlic and lemon is perfect!
Kimma
These were amazing. So light and flavorful. This recipe is definitely a keeper.
Thank you!
Beth Pierce
Thanks Kimma! I love these scallops! So incredibly yummy!!
Lisa Bass
I always need a few more good seafood recipes!