Lemon Butter Scallops (Printable)

Golden seared scallops finished with a rich lemon butter sauce and fresh parsley.

# What You’ll Need:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ Sauce

02 - 3 tbsp unsalted butter, divided
03 - 2 tbsp extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tbsp fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# How to Make It:

01 - Pat scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until hot and shimmering.
03 - Add scallops in a single layer without overcrowding, cooking in batches if necessary. Sear undisturbed for 2-3 minutes until golden crust forms.
04 - Flip scallops and cook for 1-2 minutes until just opaque. Transfer to a plate and cover loosely to keep warm.
05 - Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. Add garlic and sauté for 30 seconds until fragrant.
06 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2-3 minutes while scraping up browned bits until slightly reduced.
07 - Return scallops and accumulated juices to skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The whole thing comes together in under twenty minutes, which means you can actually enjoy cooking instead of being chained to the stove.
  • Scallops develop this incredible golden crust that tastes indulgent but feels light and fresh, especially with all that bright lemon.
  • It looks fancy enough to serve to guests but simple enough that nothing can really go wrong if you pay attention.
02 -
  • Overcrowding the pan is the fastest way to ruin scallops—they release moisture and steam instead of developing that crispy, golden exterior, so batch them if needed.
  • Don't skip the zest; it adds brightness and visual appeal that elevates the dish from good to memorable in a way that lemon juice alone never could.
03 -
  • Buy scallops from the seafood counter and ask if they've been treated with sodium tripolyphosphate (STP)—untreated scallops sear way better and taste cleaner.
  • If your lemon is room temperature and you roll it firmly on the counter before cutting, you'll get significantly more juice out of it.
Go Back