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
Scale
- 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