Seared Scallops Lemon Butter (Printable)

Tender, caramelized sea scallops paired with a luscious lemon butter sauce. Ideal for an elegant, romantic dinner at home.

# Ingredient List:

→ Seafood

01 - 12 large sea scallops, thoroughly patted dry

→ Seasoning

02 - 0.5 teaspoon kosher salt
03 - 0.25 teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons unsalted butter, divided
05 - 1 tablespoon olive oil

→ Lemon Butter Sauce

06 - 2 tablespoons unsalted butter
07 - 2 garlic cloves, minced
08 - Zest of 0.5 lemon
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons dry white wine or chicken broth

→ Garnish

11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges (optional)

# How to Make:

01 - Ensure the sea scallops are completely dry by patting them thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - In a large skillet, combine 1 tablespoon of the unsalted butter and 1 tablespoon of olive oil. Heat over medium-high heat until the butter is foamy but has not begun to brown.
03 - Carefully place the seasoned scallops into the hot skillet in a single layer, making sure not to overcrowd the pan. Sear undisturbed for 2 minutes until a beautiful golden-brown crust develops.
04 - Flip the scallops. Add the remaining 1 tablespoon of unsalted butter to the pan. Continue to sear for an additional 1 to 2 minutes until the scallops are just opaque throughout and tender. Transfer the seared scallops to a plate and tent loosely with aluminum foil to keep them warm.
05 - Reduce the heat to medium in the same skillet. Add the 2 minced garlic cloves and sauté for approximately 30 seconds, until fragrant.
06 - Stir in the lemon zest, fresh lemon juice, and dry white wine or chicken broth. Allow the mixture to simmer for 1 to 2 minutes, actively scraping up any browned bits from the bottom of the pan to incorporate them into the sauce.
07 - Whisk in the remaining 2 tablespoons of unsalted butter until it melts completely and the sauce becomes silky and emulsified.
08 - Return the seared scallops and any accumulated juices from the plate to the pan with the finished sauce. Gently warm through for about 30 seconds, allowing the flavors to meld.
09 - Arrange the scallops on serving plates, spoon the luxurious lemon butter sauce generously over them, and garnish with 1 tablespoon of chopped fresh parsley and optional lemon wedges.

# Expert Tips:

01 -
  • You'll feel like a five-star chef without breaking a sweat, I promise.
  • It's genuinely quick enough for a weeknight but special enough to impress anyone.
02 -
  • I learned the hard way that a crowded pan just steams your scallops, turning them rubbery instead of beautifully seared.
  • Discovering the importance of truly dry scallops was a game-changer; it ensures that perfect, restaurant-quality crust every single time.
03 -
  • Your best friend for perfectly cooked scallops is a kitchen timer; aim for precisely 2 minutes per side for large scallops.
  • Set yourself up for success with a full mise en place — having all your ingredients measured and ready to go makes this quick recipe even smoother.

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