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Perfect lemon butter scallops with golden sear served in a rich sauce on white plate with fresh herbs and gold fork.

Lemon Butter Scallops

Lemon butter scallops deliver the perfect harmony of succulent seafood with a rich, tangy sauce that's both elegant and simple to prepare. This luxurious dish transforms humble sea scallops into a restaurant-quality experience right in your own kitchen.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 pound approximately 16-20 large sea scallops, side muscles removed
  • 2 tablespoons avocado oil or other high smoke-point oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 tablespoons unsalted butter for sauce
  • 3 cloves garlic minced
  • Zest of one lemon
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon red pepper flakes optional
  • Salt and pepper to taste

Method
 

  1. Remove scallops from refrigerator about 20 minutes before cooking to bring to room temperature.
  2. Thoroughly pat each scallop dry on all sides.
  3. Remove the small side muscle if present.
  4. Season both sides with salt and pepper just before cooking.
  5. Heat a skillet over medium-high heat until very hot.
  6. Add avocado oil and swirl to coat.
  7. Place scallops in a single layer without crowding. Sear for 1½-2 minutes until golden-brown crust forms.
  8. Add 2 tablespoons butter and flip scallops. Cook for 1-1½ minutes until opaque in center.
  9. Remove scallops to a warm plate and tent with foil.
  10. In the same pan, reduce heat to medium-low and add 4 tablespoons butter.
  11. Add garlic and sauté for 30 seconds.
  12. Stir in lemon zest, juice, parsley, thyme, and red pepper flakes. Cook for 1-2 minutes.
  13. Season sauce with salt and pepper.
  14. Return scallops to pan or plate and pour sauce on top.
  15. Garnish with herbs and lemon wedges. Serve immediately.

Notes

Use dry-packed scallops and ensure they are fully dry before cooking. Do not overcrowd the pan. Allow scallops to come to room temperature before searing for best results.