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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Nyxie
These look beautiful! I love scallops but haven’t had them with garlic before, just lemon and rosemary.
Rosey
Yes to them being room temperature. Sometimes the iittle things make a big difference. Also great to note how fast they can overcook. These look great.
Betty
A friend of mine shared this recipe with me and it is fantastic. If you love scallops this recipe is a must try.
Cinny
I absolutely love seafood and seared scallops are definitely one of my favorites. This recipe is spot on. Just follow all the tips and you will have the best scallops.
Rich
You are absolutely right, Beth! This is the best way to cook scallops. Thank you!
Jeri White
I can’t wait to try this. Love how easy the recipe is. Was wondering why it is showing so much sodium count.
Beth Pierce
The software that we use for nutritional purposes is not the best. That sodium is overstated.
CATHERINE
I made these scallops a few nights ago, they were simply delicious!
Another amazing recipe from you, you’re my go to for fabulous recipes.
Beth Pierce
Thanks Catherine! That is so kind of you. So glad that you liked it.
Michelle
Love Love Love these scallops. They’re not only delicious but very easy and quick to make. I noticed on the nutritional info, it lists this recipe having 32 carbs. Where do the carbs come from? I’m just confused because I don’t see any ingredients that would have that many carbs.
Thanks,
Michelle
Beth Pierce
So glad that you like them. The carbs are overstated on that recipe. Scallops do have some carbs in them. The software that is available to bloggers is only so good and sometimes things are a little off. That is why I added a disclaimer.
Gloria
Thank you for clearing up the question about the carbs. I was wondering why there were so many carbs in scallops when my carb church shows very few. Definitely going to make this tonight.
Beth Pierce
Thanks Gloria! Enjoy!
Kathy
Is the nutrition info for 1serving or 2. It does say serves 2
Beth Pierce
It is per serving.
Barbara Dietrich
I have to agree with all the other posters. This is the best scallop dinner I have ever made. My husband requested them so I got Colossal Scallops from Wegman’s and theymade a marvelous substitute for the Bay Scallops I was looking for to make my normal Sautéed Scallop meal with Onion and Garlic in a Butter and Wine Sauce. I had to search for a new recipe. This will now be my go to, served with Rice and a delicious bottle of chilled Virginia Viognier. I am now following.
Beth Pierce
Thanks so much Barbara! That is so sweet!
Lisalia
I made these last year, then again last night. Just have to stop in again and say how yummy these scallops are. Your technique is spot on and it made me look like an awesome cook! (Chef’s kiss… mwah mwah!) Thanks again for such a yummy recipe!
barbara Cokes
My family loves this! All of my kids request this often! Thanks for a delicious recipe.
Macie
Delicious! My husband was so impressed with these scallops. I didn’t let him know how easy they were to get perfect, haha.
Alisha
These scallops are the best – so buttery!
Melissa
I love this recipe- great for Summer nights!
Kristyn
So buttery, they melt in your mouth!! Lemon & garlic are the perfect seafood flavors!!