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A delicious plate of Garlic Lemon Butter Seared Scallops

Garlic Lemon Butter Seared Scallops

A quick and elegant dish featuring perfectly seared scallops bathed in a fragrant garlic lemon butter sauce, ready to impress in minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 16 count large sea scallops Pat dry thoroughly with paper towels to ensure a good sear.
  • 2 tbsp olive oil Used for searing the scallops to achieve a golden crust.
  • 3 tbsp unsalted butter Divided for searing and creating the lemon butter sauce.
  • 3 cloves garlic Minced finely to release maximum flavor into the sauce.
  • 2 tbsp fresh lemon juice Use freshly squeezed lemon juice for the best bright flavor.
  • to taste Salt Season generously before cooking for enhanced flavor.
  • to taste Black pepper Freshly ground black pepper adds a pungent aroma.
  • 1 tbsp fresh chopped parsley Used as a fresh garnish to finish the dish.

Equipment

  • Large Skillet

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture. This is crucial for a good sear.
  2. Season both sides of the scallops with salt and freshly ground black pepper.
  3. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  4. Once hot, carefully place the scallops in the pan, ensuring they are spaced apart. Avoid crowding the skillet to maintain high heat.
  5. Sear scallops for 2-3 minutes on each side until a beautiful golden crust forms. Resist the urge to move them during this time.
  6. Reduce heat slightly to medium-low and add the minced garlic. Stir continuously and cook for about 30 seconds until fragrant.
  7. Add fresh lemon juice and the remaining 2 tablespoons of butter to the skillet. Swirl the pan gently to combine and create a luscious sauce.
  8. Spoon the rich lemon butter sauce generously over the seared scallops.
  9. Garnish with freshly chopped parsley for a burst of color and serve immediately while hot.

Notes

For best results, use fresh, large sea scallops. Don't overcook them, as they can become rubbery quickly. This dish pairs wonderfully with a light salad or rice for a complete meal.