Pan Seared Scallops in Lemon Garlic Butter

Pan seared scallops are a treat that brings a touch of gourmet dining to your kitchen. With just a few ingredients, you can whip up a dish that’s not only fast but also has that wow factor, especially with the rich garlic butter sauce.

This recipe handles challenges like achieving a perfect sear, preventing rubbery scallops, and enhancing flavor with a delicious garlic butter sauce.

I remember the first time I tried cooking scallops. They always seemed daunting, but this recipe made them feel approachable. Whether it’s a quick weeknight dinner or you want to impress unexpected guests, achieving the right sear can be tricky, and I’ll tell you, I burned my fair share of garlic trying to get it right!

This dish comes together in 20 minutes, making it the ideal choice when you’re short on time. The scallops turn out tender with a lovely golden crust, and the sauce is creamy and tangy from the lemon. If you want to add a fresh side, consider serving with a light salad or some crusty bread to soak up that delicious sauce.

If you’re curious about pairing options, definitely try serving this with my Lemon Lavender Scones for an extra special touch.

Why You Will Love This Recipe

• Impressive Restaurant-Quality Flavor , These scallops are seared to golden perfection, bringing out their natural sweetness. The garlic butter sauce adds a rich layer of flavor that elevates your dinner experience.
• Quick Preparation , In just 20 minutes, you can whip up this gourmet dish. With minimal prep time and straightforward cooking steps, it’s ideal for a fancy weeknight meal or a special occasion.
• Fresh Ingredients Make All the Difference , Using fresh lemon zest and juice brightens the dish, while aromatic garlic enhances the overall flavor profile. The combination makes each scallop shine through.
• Long-Lasting Deliciousness , Leftovers can be stored in the fridge and served cold or reheated. The scallops hold their flavor well, making them a great option for meal prep or planned lunches.

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Pan Seared Scallops in Lemon Garlic Butter

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• Author: Charlene
• Prep Time: 5 minutes
• Cool Time: N/A
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan-Searing
• Cuisine: Seafood
• Diet: Halal

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Description

Delicious pan-seared scallops cooked in a garlic butter sauce, perfect for a quick and elegant meal.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds (680 g) sea scallops, preferably dry-packed
• 2 tablespoons (30 ml) avocado oil
• 3 tablespoons (42 g) unsalted butter, room temperature
• 4 cloves garlic, minced fresh
• 1 lemon, zested (about 1 tablespoon / 6 g) and juiced (about 3 tablespoons / 45 ml)
• 1 tablespoon (3 g) fresh parsley, chopped, plus extra for garnish
• Kosher salt, to taste

Cook Mode

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Instructions

1. Step 1: Pat scallops completely dry with paper towels until no moisture remains on the surface. Moisture causes steaming and prevents a proper sear. Sprinkle kosher salt to taste on both sides of scallops about 5 minutes before searing to enhance flavor and absorb excess moisture.
   
2. Step 2: Warm a heavy-bottomed sauté pan over medium-high heat for several minutes until it is hot. The pan should be shimmering when the avocado oil is added to ensure a good sear.
   
3. Step 3: Add scallops to the pan in a single layer without crowding; sear in batches if necessary. Overcrowding traps moisture and causes steaming instead of browning. Cook scallops for 1 ½ to 2 minutes on the first side without moving them, until a golden crust forms.
   
4. Step 4: Flip scallops and cook for another 1 ½ to 2 minutes until the other side is golden brown. The scallops should feel firm yet springy to the touch when done, remaining tender inside. Remove scallops to a plate and repeat with any remaining scallops.
   
5. Step 5: Reduce heat to medium. Add the room temperature butter and fresh minced garlic to the pan. Whisk continuously and immediately to avoid garlic burning. Cook garlic for about 30 seconds until fragrant but not brown or bitter. Add lemon zest, lemon juice, and chopped parsley to the pan. Whisk the sauce gently until it lightly simmers.
   
6. Step 6: Return all scallops to the pan. Spoon the garlic butter sauce over each scallop to coat completely. If the sauce appears too thin, gently simmer for 2 to 3 minutes to thicken and concentrate flavors.
   
7. Step 7: Plate scallops individually or in a shallow bowl for an elegant presentation. Drizzle extra garlic butter sauce on top and garnish with fresh parsley.
   

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Notes

• Store scallops in an airtight container and keep at room temperature for no more than 2 hours to avoid spoilage.
• Keep scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent toughness.
• Wrap scallops tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze up to 2 months. Thaw in the refrigerator overnight prior to use.
• Pat scallops dry thoroughly to enable browning; moisture traps steam and prevents crust formation.
• Do not overcrowd the pan; sear scallops in batches if necessary to maintain high heat and even browning.
• Lower heat to medium before adding garlic and butter to avoid burning the garlic and turning the sauce bitter.
• Keep total cooking time under 4 minutes to prevent rubbery scallops; scallops should remain opaque yet tender.
• If sauce is too thin, simmer gently after adding scallops for 2–3 minutes to thicken.
• Reheat scallops gently in a sauté pan over low heat for 1–2 minutes, spooning sauce over to keep moist and prevent toughness. Avoid overheating.
• Serve scallops with lemon garlic cauliflower rice, quinoa, or a mixed green salad to add freshness.
• Pairs well with crusty bread to soak up the garlic butter sauce.
• Consider pairing with Lemon Lavender Scones for an extra special meal accompaniment.
• Use a citrus herb sauce or drizzle with balsamic reduction as an alternative finishing touch.
• Add chopped chives or other fresh herbs such as tarragon or basil for different herbaceous notes.
• Incorporate scallops into seafood risotto, lemon garlic pasta, or creamy clam chowder for variation.
• Use dry-packed sea scallops rather than wet scallops because dry scallops retain natural flavor better and are not waterlogged.
• Unsalted butter is preferred to control seasoning and allow bright flavors of garlic and lemon to come through.
• Fresh minced garlic yields a brighter, richer flavor than pre-minced garlic.
• Freshly squeezed lemon juice and finely grated lemon zest brighten and balance the richness of the butter sauce. Use a microplane for zest.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 90mg

Find it online: https://bakeitwell.com/pan-seared-scallops

Ingredient Notes

• Scallops: Look for dry-packed sea scallops for best results. They hold onto flavor better. Avoid wet scallops, which can be less flavorful and waterlogged.
• Butter: I prefer using unsalted butter. It lets the fresh flavors of garlic and lemon shine through without extra saltiness. Make sure it’s at room temperature for easy melting.
• Garlic: Fresh minced garlic has a much better flavor compared to pre-minced options. Less acidity in fresh garlic brings out the richness of the butter and scallops.
• Lemon juice: Freshly squeezed lemon juice is a game-changer! It brightens the dish and balances the richness. Use a ripe lemon for the most juice and flavor.
• Lemon zest: Adding lemon zest amplifies the citrus flavor without more liquid. Be sure to use a microplane to finely grate the zest for the best results.
• Scallops: Look for dry-packed sea scallops for best results. They hold onto flavor better. Avoid wet scallops, which can be less flavorful and waterlogged.
• Butter: I prefer using unsalted butter. It lets the fresh flavors of garlic and lemon shine through without extra saltiness. Make sure it’s at room temperature for easy melting.
• Garlic: Fresh minced garlic has a much better flavor compared to pre-minced options. Less acidity in fresh garlic brings out the richness of the butter and scallops.
• Lemon juice: Freshly squeezed lemon juice is a game-changer! It brightens the dish and balances the richness. Use a ripe lemon for the most juice and flavor.
• Lemon zest: Adding lemon zest amplifies the citrus flavor without more liquid. Be sure to use a microplane to finely grate the zest for the best results.

Recipe Tips

1. If scallops aren’t browning, pat them dry with paper towels and sprinkle kosher salt 5 minutes before searing to absorb moisture and enhance flavor.
2. When scallops crowd the pan, sear in two batches, allowing 1 ½ to 2 minutes per side; this prevents steaming and ensures a golden crust.
3. If the garlic burns, lower the heat immediately when adding it to the butter; sauté for only 30 seconds before adding lemon juice and zest.
4. For rubbery scallops, keep cooking time under 4 minutes total; remove scallops once they’re opaque in the center for optimal texture.
5. If the sauce is too thin, simmer gently for 2 to 3 minutes after adding the scallops to thicken it and concentrate the flavors.

Serving Suggestions

Serve pan seared scallops with lemon garlic cauliflower rice or quinoa. Add a side of asparagus or a mixed green salad for freshness.

Use to make scallop tacos or a seafood risotto. Add to a lemon garlic pasta dish or a rich creamy chowder.

Top with a citrus herb sauce or a drizzle of balsamic reduction. A sprinkle of fresh parsley or chives adds a bright finish.

Recipe variations

• You can use sea scallops weighing about 1 ½ pounds, ensuring they are patted dry for a crisp sear without steaming in the pan.
• Add 3 tablespoons of butter with 4 cloves of minced garlic, 1 tablespoon lemon zest, and 3 tablespoons lemon juice for a bright, flavorful garlic butter sauce.
• Either fresh or frozen scallops can be pan seared; if using frozen, let them thaw completely and pat dry before cooking to achieve a proper crust.
• If serving more than four, multiply scallops by 1 ½ pounds per 4 servings and sear in batches to maintain the pan’s heat and even browning, similar to pan-seared cod.

How to Store?

To keep your pan seared scallops fresh and delicious, follow these storage tips:

Room Temperature: Place scallops in an airtight container. Keep at room temperature no more than 2 hours to prevent spoilage.

Refrigeration: Store scallops in an airtight container inside the refrigerator for up to 2 days. Reheat gently to avoid toughness.

Freezing: Wrap scallops in plastic wrap, then place in a freezer bag or container. Freeze up to 2 months. Thaw in fridge overnight.

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If you enjoyed this pan seared scallops or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!