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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Lily
These were so perfectly juicy, I loved the simplicity of them that allowed the scallops to shine!!
Lizzy
I once heard a famous (and VERY good chef) comment that seafood like scallops and shrimps should be cooked for 1 minute or 1 hour. (about a minute on each side) So true. Once you overcook a scallop the only way to save it is to simmer it in a soup for about an hour. Perfect scallops from this recipe. 🙂 Wonderful directions. Thanks!
Kristyn
So soft & buttery!! My mouth is watering looking at your pics!! Delish!
Valentina
The BEST homemade seared butter scallops recipe! I LOVE how simple and delicious this recipe is.
Lily
I made these for date night and they were incredible, so flavorful and tender the perfect summer date night recipe! I will definitely be using this recipe again!
Leslie
So easy and so delicious! We just had a Wegman’s open here, and they had a special on scallops for the grand opening…I couldn’t resist. Followed the recipe to a T and didn’t make any changes (there was no need to!). Served with fresh steamed spinach. Perfect dinner for a warm evening!
Beth Pierce
Thanks so much Leslie! So glad that you liked them!!
wilhelmina
This recipe turns out perfect every time for me! It has become a go to every time I find fresh scallops!
Melissa
Great recipe my family loved It! We love scallops so trying new recipe are great!
Becca
For some reason, I always thought cooking scallops would be hard and scary, but this recipe makes it super easy and delicious!
Beth Pierce
Thanks Becca! Glad that you like them!!
Leslie
What do do you serve the scallops with?
Beth Pierce
Angel hair pasta, rice, roasted asparagus, fresh steamed broccoli, roasted parsnips.
Robert Holland
I Love ❤️ scallops ! At a restaurant they like to charge an arm and a leg for them . And we live at the beach 🏖 in Texas. I read probably 10 different recipes before picking yours! Thanks 🙏 Beth Rob Holland
Beth Pierce
My pleasure Rob! I hope you liked the recipe!
Joseph Ordille
Is it true that some places use shark in place of scallops
Beth Pierce
I am not sure. Maybe the readers will know more.
Emily Liao
The garlic butter was SO delicous! My scallops turned out super juicy and tender.
Chris Collins
I love scallops so much! I bet the garlic lemon butter sauce takes them to new heights! 🙂
Lauren Vavala
We had scallops for NYE and I’ve been craving them ever since. Adding this recipe to the line up for next week. -sounds amazing!
Priya Lakshminarayan
I am loving the garlic and lemon flavors in here. Looks so good