Lemon Garlic Scallops (Print version)
Tender scallops with lemon garlic butter sauce, seared golden for a quick elegant seafood dish.
# What you'll need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ Aromatics & Sauce
02 - 2 tbsp olive oil
03 - 3 tbsp unsalted butter, divided
04 - 4 garlic cloves, finely minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 2 tbsp fresh parsley, finely chopped
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - Lemon wedges, for serving
# How to make it:
01 - Pat scallops dry with paper towels and season both sides with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot but not smoking.
03 - Place scallops in a single layer without crowding and sear undisturbed for 2 to 3 minutes until a golden crust forms.
04 - Flip scallops and cook for 1 to 2 minutes until just opaque and cooked through; transfer to a plate and tent loosely with foil.
05 - Reduce heat to medium; add remaining 2 tablespoons butter, stir in minced garlic, and cook for 30 seconds until fragrant.
06 - Stir in lemon zest and lemon juice, combining well, then remove skillet from heat.
07 - Return scallops to skillet, spoon the sauce over them, and sprinkle with chopped parsley.
08 - Serve immediately accompanied by lemon wedges.
# Expert suggestions:
01 -
- It feels like sharing a secret with a friend that seafood can be ready in under 20 minutes yet taste restaurant-level delicious
- The bright lemon and garlic butter combo makes it a fresh favorite that never gets old
02 -
- Dry scallops are your best friend—wet scallops steam instead of sear
- Adding lemon juice off the heat preserves its bright, fresh flavor without bitterness
03 -
- Use a heavy skillet to get a better sear on scallops
- The secret is letting scallops cook undisturbed to build a golden crust