Lemon Garlic Seared Scallops (Print version)
Golden scallops infused with bright lemon and garlic butter, cooked quickly for a flavorful main.
# What you'll need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ For Searing
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
→ Aromatics
04 - 3 cloves garlic, finely minced
05 - 2 tbsp fresh parsley, chopped
→ Sauce
06 - 2 tbsp unsalted butter
07 - Zest of 1 lemon
08 - 2 tbsp fresh lemon juice
09 - 1/4 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
11 - Lemon wedges
12 - Additional chopped parsley
# How to make it:
01 - Dry scallops thoroughly with paper towels and season both sides evenly with salt and pepper.
02 - Warm olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering.
03 - Place scallops in a single layer without crowding and sear undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Flip scallops and cook for an additional 1 to 2 minutes until opaque and cooked through; transfer to a plate.
05 - Reduce heat to medium; add remaining butter, sauté garlic for 30 seconds until fragrant without browning, then stir in lemon zest and juice, scraping pan bits and simmering for 1 minute.
06 - Return scallops to skillet, spoon sauce over them, and sprinkle with chopped parsley.
07 - Plate immediately, garnishing with lemon wedges and extra parsley if desired.
# Expert suggestions:
01 -
- They're done in under 20 minutes, making weeknight elegance actually possible.
- The lemon-garlic butter is so simple it feels like cheating, yet tastes like you trained at culinary school.
02 -
- Wet scallops will never crust properly no matter how hot your pan is, so that paper towel step isn't optional—it's the foundation of everything that follows.
- Overcrowding the pan drops the temperature and causes steaming instead of searing, so resist the urge to cook too many at once.
03 -
- Bring scallops to room temperature for 5 minutes before cooking so they sear evenly instead of cooking cold on the outside and raw in the middle.
- Use a stainless steel or cast iron skillet if possible—nonstick pans don't get hot enough to create that beautiful golden crust you're after.