A Restaurant-Quality Dish at Home
Pan-seared scallops with lemon butter sauce is an elegant yet simple dish that brings restaurant-quality flavors to your home kitchen. Perfectly seared scallops develop a golden crust while remaining tender and buttery inside, and the zesty lemon butter sauce enhances their natural sweetness. This dish is perfect for a special occasion or an elevated weeknight meal.
Why You’ll Love This Recipe
- Quick and Easy – Ready in under 20 minutes.
- Minimal Ingredients – Uses simple, high-quality ingredients.
- Rich Yet Balanced – The buttery sauce is brightened with fresh lemon juice.
- Perfectly Seared Scallops – Achieve a golden, crispy crust with a tender center.
Ingredients
- 1 lb large sea scallops, patted dry
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- ¼ cup dry white wine (or chicken broth)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the Scallops
- Pat the scallops dry with paper towels. Moisture prevents a proper sear.
- Season both sides with salt and black pepper.
2. Sear the Scallops
- Heat olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering, add the scallops in a single layer, ensuring they are not crowded.
- Sear for about 1.5 to 2 minutes per side, without moving them, until a golden crust forms.
- Remove the scallops from the pan and set them aside.
3. Make the Lemon Butter Sauce
- Lower the heat to medium and add butter to the pan.
- Once melted, stir in garlic and cook for 30 seconds until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced.
- Stir in lemon juice and lemon zest for a fresh, citrusy kick.
4. Combine and Serve
- Return the scallops to the pan and spoon the sauce over them.
- Sprinkle with fresh parsley and serve immediately.
Variations
- Garlic Herb Butter – Add fresh thyme or rosemary to the sauce for extra flavor.
- Spicy Kick – Stir in a pinch of red pepper flakes.
- Creamy Twist – Add a splash of heavy cream to the sauce for a richer taste.
- Dairy-Free – Use olive oil instead of butter.
Servings and Timing
- Servings: 2-3
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Storage and Reheating
- Storage: Keep leftover scallops in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm gently in a pan over low heat with a splash of broth or butter to prevent drying out. Avoid microwaving, as scallops can become rubbery.
FAQs
How do I get a perfect sear on scallops?
Ensure they are completely dry, use a hot pan, and don’t move them while they sear.
Can I use frozen scallops?
Yes, but thaw them completely and pat them dry before cooking.
What’s the best pan for searing scallops?
A stainless steel or cast-iron pan works best for an even, golden crust.
Can I use bay scallops instead of sea scallops?
Yes, but they are much smaller and cook in about 30-45 seconds per side.
What’s the best wine to use for the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio adds great flavor.
Can I make this ahead of time?
It’s best served fresh, but you can prep ingredients in advance.
How do I prevent scallops from sticking to the pan?
Use a well-heated pan with enough oil, and don’t flip too soon.
What can I serve with scallops?
Pair with risotto, pasta, roasted vegetables, or a fresh salad.
Can I make this without alcohol?
Yes, substitute white wine with chicken or vegetable broth.
How do I know when scallops are cooked?
They should be opaque and firm but still tender. Overcooked scallops become tough.
Conclusion
Pan-seared scallops with lemon butter sauce is a luxurious yet simple dish that’s easy to master. With a few essential techniques, you’ll create perfectly seared scallops every time. Serve them with your favorite sides for an elegant meal that impresses every time.
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Pan-Seared Scallops with Lemon Butter Sauce
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
Description
Pan-seared scallops with lemon butter sauce is an easy yet elegant dish that delivers restaurant-quality flavors at home. Perfectly seared scallops with a golden crust are paired with a zesty, buttery sauce for a rich yet balanced taste. Ready in just 15 minutes!
Ingredients
- 1 lb large sea scallops, patted dry
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or chicken broth)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Scallops
- Pat the scallops dry with paper towels to remove moisture.
- Season both sides with salt and black pepper.
- Sear the Scallops
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add scallops in a single layer without crowding.
- Sear for 1.5 to 2 minutes per side without moving them until a golden crust forms.
- Remove from the pan and set aside.
- Make the Lemon Butter Sauce
- Reduce heat to medium and add butter to the pan.
- Stir in garlic and cook for 30 seconds until fragrant.
- Deglaze with white wine, scraping up browned bits, and simmer for 1-2 minutes.
- Add lemon juice and zest, stirring to combine.
- Combine and Serve
- Return scallops to the pan and spoon sauce over them.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat in a pan over low heat with broth or butter; avoid microwaving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American,seafood
Keywords: pan-seared scallops, lemon butter sauce, seafood recipe, easy scallop recipe, restaurant-quality scallops
