Garlic Lemon Butter Seared Scallops are a restaurant-quality dish that’s surprisingly easy to make at home.
These scallops are perfectly pan-seared to achieve a golden, caramelized crust while remaining tender and juicy inside.
The rich garlic and butter sauce, combined with the tangy brightness of fresh lemon, creates a flavorful balance that elevates this seafood delicacy.
Ideal for special occasions or quick weeknight dinners, this dish is not only elegant but also packed with vibrant flavors.
Serve it alongside pasta, risotto, or a crisp salad for an unforgettable meal.
INGREDIENTS
1 1/4 lb sea scallops side muscle removed
1 1/2 tablespoons olive oil or vegetable oil
3 tablespoons butter
1–2 cloves of garlic minced
2 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley or other fresh herbs
Salt and fresh ground black pepper
INSTRUCTIONS
Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.
Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat.
Get the fat good and hot and almost to the smoking point.
Add scallops and sear for 1 1/2 -2 minutes on each side.
They should have a golden crust on each side.
Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.
Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat.
Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan.
Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter.
Sprinkle with parsley, salt, and pep
Garlic Lemon Butter Seared Scallops can be customized in many ways to suit your taste.
For added freshness, incorporate herbs like parsley, thyme, or dill into the garlic butter sauce.
If you enjoy a hint of heat, sprinkle some red pepper flakes or drizzle chili oil for a spicy twist.
To make the dish richer, add a splash of heavy cream or white wine to create a velvety sauce.
Experiment with different citrus flavors by swapping lemon for lime or orange.
For a heartier meal, pair the scallops with steak or crispy bacon, or keep it light by serving them over sautéed spinach, asparagus, or zucchini noodles.
To achieve perfectly seared scallops, ensure they are thoroughly patted dry before cooking and use a hot skillet for that golden, caramelized crust.
To store Garlic Lemon Butter Seared Scallops, let them cool completely before placing them in an airtight container.
They can be refrigerated for up to 2 days, but it’s best to store the garlic lemon butter sauce separately to prevent the scallops from becoming soggy.
While freezing is not ideal as it can affect their texture, you can freeze them by first laying them in a single layer on a baking sheet to freeze quickly, then transferring them to a freezer-safe container for up to 3 months.
When reheating, use a skillet over low heat with a bit of butter or sauce to maintain their tenderness, as microwaving can make them rubbery.
Proper storage and careful reheating will help preserve their flavor and texture.
The nutritional information for Garlic Lemon Butter Seared Scallops will vary depending on the portion size and specific ingredients used.
Below is an approximate breakdown for one serving (about 6 large scallops with sauce):
Calories: 200–250
Protein: 20–25 g
Carbohydrates: 3–5 g
Fat: 12–16 g
Saturated Fat: 6–8 g
Cholesterol: 50–70 mg
Sodium: 400–600 mg
Nutritional Notes
Scallops are high in lean protein and contain essential vitamins and minerals like B12, selenium, and zinc.
The butter adds richness and fats, but you can use olive oil to reduce saturated fat.
Reducing the amount of salt or using unsalted butter can help lower sodium content.
Adding extra lemon juice and herbs boosts flavor without increasing calories.
This dish is a balanced, low-carb option that fits well into many diets, especially when paired with healthy sides like steamed vegetables or salad.