Elevate your dinner with these delicious seared scallops, featuring a zesty lemon butter garlic sauce. Impress your guests with this simple and flavorful recipe that is sure to become a new favorite.
Perfectly Seared Scallops
Impress your dinner guests with this simple, delicious recipe for perfectly seared scallops. With just a few ingredients and minimal effort, you can create a restaurant-worthy dish in no time. 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 minute’s time. Serve this dish over angel hair pasta or white rice with fresh asparagus.
When I was younger, my family traveled a lot, and great seafood was one of the perks. It is no wonder that these gorgeous Garlic Lemon Butter Seared Scallops have found their way onto my blog. Not only are they beautiful, but they taste like a little bit of heaven. If you like this recipe, try shrimp scampi, baked cod, shrimp and grits, and blackened mahi mahi.
What is a Scallop?
Scallops are found in saltwater environments. They are free-swimming mollusks that live in hinged shells. There are two different types of scallops, and most people have an opinion on which tastes best, but I like both. The larger ones are Atlantic sea scallops. They are found in shallow open waters and are harvested wild. The small 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.
How to make Seared Scallops
First, sear the scallops. Please see above on how to sear scallops. Wipe out the skillet that you used to sear the scallops. Then, add butter to the skillet over low heat. Next, add the garlic and cook for about one minute. Add a little bit of lemon juice and return the scallops to the pan. Warm scallops for a minute, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.
Pro 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 cook very quickly and become tough and chewy if overcooked.
- Scallops become opaque when cooked through
- Other fresh herbs and spices to try are fresh basil, thyme, dill, rosemary, chives, cilantro, smoked paprika, and tarragon.
- Try other citrus flavors like orange and lime.
More Seafood Recipe
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 tablespoon 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.
- Let scallops rest for 5 minutes at room temperature.
- Make sure the scallops have been dried thoroughly.
- Scallops cook very quickly and become tough and chewy if overcooked.
- Scallops become opaque when cooked through.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
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Sara W
This was everything a gourmet meal should be, and then some! Turned out tender, juicy and packed with flavor; easily, a new favorite recipe!
Beth Pierce
Thanks, Sara! So glad that you liked it.
Tavo
Your Seared Scallops recipe was a delightful surprise! The cooking technique you shared resulted in perfectly golden and tender scallops. The flavors were well-balanced, making each bite a real treat. It’s a great recipe for a fancy dinner or when you want to impress with minimal effort. Thanks for sharing such a simple yet elegant dish!
Beth Pierce
You are most welcome, Tavo! I am so glad that you liked it.
Tara
Such a delicious way to prepare scallops! They were absolutely fantastic paired with the garlic lemon butter. I served them over angel hair pasta with fresh sauteed spinach and the meal was so yummy!
Beth Pierce
Thanks so much, Tara! It sould like the perfect meal!
Andrea
Oh wow, these “scampi” scallops were absolutely fabulous! I am going to make them again for New Year’s Eve. Thanks for the recipe, Beth!
Beth Pierce
You are most welcome, Andrea!
karletta
Scallops, butter, garlic, lemon – delicious. I’m expanding my cooking repertoire and this recipe is perfect.
Jennifer
These seared scallops are the best. They turned out just the way I like them. Pure heaven.
Elise
Those are some perfectly seared scallops. It’s one of the harder foods to cook but you have clearly mastered it. Thanks for the great recipe and tips.
Kat
Your scallops recipe was amazing, and I can’t wait to make it again. The step-by-step instructions and the tips you provided made it easy, even for a cooking novice like me. Thanks for sharing this delicious-looking dish!
Beth Pierce
Thanks, Kat! So glad that you liked the scallops. We love them too!
Olga
This is indeed the best way to make scallops. I served them over some angel hair pasta with roasted asparagus spears. One of my favorite dinners.