Lemon Butter Sea Scallops (Printable Version)

Seared sea scallops glazed with a bright lemon butter sauce and fresh herbs.

# Ingredient List:

→ 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 Steps:

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; cook in batches if needed. Sear undisturbed for 2-3 minutes until a golden crust forms.
04 - Flip scallops and cook for another 1-2 minutes until just opaque. Transfer to a plate and cover loosely to retain warmth.
05 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
06 - Pour in white wine or broth, lemon juice, and lemon zest. Simmer for 2-3 minutes while scraping up browned bits from the pan bottom until slightly reduced.
07 - Return scallops and accumulated juices to the skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Scallops cook faster than you can set the table, making this feel fancier than the effort actually demands.
  • That golden crust paired with bright lemon is the kind of flavor combination that converts skeptics into believers.
  • It's naturally gluten-free and pescatarian, so it works for almost every dietary preference without feeling like a compromise.
02 -
  • Overcrowding the pan drops the temperature and causes steaming instead of searing, so if you don't have room, cook in two batches without guilt.
  • The moment you see the edges turn opaque is your signal to flip; waiting for the center to look done means you've already overcooked them.
03 -
  • Buy the largest sea scallops you can find; they're more forgiving and deliver that restaurant-quality presentation everyone expects.
  • If your scallops have that side muscle still attached, pinch it off gently, because it stays tough no matter how perfectly you cook everything else.
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