Lemon Garlic Butter Scallops

These Lemon Garlic Butter Scallops are seared to golden perfection and finished in a rich, zesty sauce that’s bursting with flavor. I love making this dish when I want something elegant and impressive but super quick—perfect for dinner parties, date nights, or even just treating myself on a weeknight.

Why You’ll Love This Recipe

I love this recipe because it takes less than 20 minutes from start to finish and turns simple ingredients into something truly special. The scallops get a beautiful sear and stay tender on the inside, while the lemon-garlic butter adds a punch of freshness and richness. It pairs beautifully with pasta, risotto, or a crisp green salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sea scallops (patted dry)

• Butter

• Olive oil

• Garlic (minced)

• Lemon juice (freshly squeezed)

• Lemon zest

• Salt and pepper

• Fresh parsley (chopped, for garnish)

• Optional: red pepper flakes or white wine for extra depth

Directions

1. I start by patting the scallops dry with paper towels and seasoning them with salt and pepper.

2. I heat a skillet over medium-high heat with olive oil and a bit of butter.

3. I sear the scallops for about 2–3 minutes per side without moving them, until they develop a golden crust and release easily from the pan.

4. I remove the scallops and lower the heat, then melt the remaining butter and sauté the garlic for 30 seconds.

5. I add lemon juice and zest (and white wine if I’m using it), letting the sauce bubble for a minute to reduce slightly.

6. I return the scallops to the pan, spoon the sauce over them, and cook for 1 more minute to warm through.

7. I serve them immediately, garnished with chopped parsley and a few lemon wedges on the side.

Servings and timing

This recipe makes about 2–3 servings (depending on portion size). It takes just 5 minutes to prep and 10–12 minutes to cook, so it’s ready in under 20 minutes.

Variations

Sometimes I stir in a splash of cream for a richer sauce or toss the scallops with cooked pasta to make it a full meal. I’ve also served them over cauliflower mash or a simple arugula salad with parmesan. When I want extra spice, I add a pinch of red pepper flakes to the butter sauce.

Storage/Reheating

Scallops are best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. To reheat, I warm them gently in a pan with a little butter—just until heated through—to avoid overcooking.

FAQs

How do I get a good sear on scallops?

I make sure they’re completely dry and the pan is very hot before adding them. I don’t move them until they naturally release and form a golden crust.

Can I use frozen scallops?

Yes, I thaw them completely in the fridge and pat them dry very well before cooking.

What’s the best size scallop to use?

I prefer large sea scallops for this recipe—they sear beautifully and stay tender inside. Bay scallops are smaller and cook much faster.

Can I make this dish dairy-free?

Yes, I use plant-based butter or just olive oil. The flavor will be slightly different but still delicious.

What sides go well with scallops?

I usually serve them with pasta, risotto, rice, or a fresh green salad. They’re also great with roasted veggies or crusty bread to soak up the sauce.

Conclusion

Lemon Garlic Butter Scallops are the kind of dish that feels fancy but couldn’t be easier to make. They’re tender, flavorful, and coated in a buttery lemon-garlic sauce that I could eat with a spoon. Whether I serve them as an appetizer or a main dish, they always feel special—and they’re ready in minutes.