I just pulled off Garlic Butter Scallops that look totally restaurant-level and will make you cancel your dinner reservation.
I am obsessed with Garlic Butter Scallops because they hit that buttery, lemony spot I can’t get enough of. I love how the sear gives Seared Scallops a crisp outside and a tender middle that feels fancy without fuss.
But it’s the garlic and bright lemon zing that pulls me back, every single time. I crave that garlicky heat, the sauce I want to sop up, the tiny char bits that smell like dinner worth writing home about.
And yes, real lemon wedges and 3 cloves garlic, minced are my go-tos. Quick, loud, and wildly satisfying.
Every. Single.
Bite. Please.
Ingredients
- Sea scallops — the main event, tender seafood that’s rich and slightly sweet.
- Kosher salt — brings out the scallops’ natural taste, not just salty punch.
- Freshly ground black pepper — a warm, sharp kick that cuts through richness.
- Neutral oil — helps get a good sear without tasting oily or weird.
- Unsalted butter — gives silky, nutty richness and that glossy finish.
- Garlic — aromatic punch, a little garlicky warmth in every bite.
- Lemon zest and juice — bright, tangy lift that keeps things from feeling heavy.
- Dry white wine or broth — adds depth and a touch of savory acidity.
- Fresh parsley — herbaceous freshness, makes the dish look and taste lively.
- Red pepper flakes — optional heat, tiny sparks that wake up the palate.
- Lemon wedges — handy for squeezing extra brightness at the table.
Ingredient Quantities
- 1 to 1 1/2 pounds large sea scallops (about 12 to 16), patted very dry
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons neutral oil (canola, vegetable or light olive oil)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced (or 2 if you like it milder)
- Zest and juice of 1 lemon (about 2 tablespoons juice)
- 1/4 cup dry white wine or low-sodium chicken broth, optional
- 2 tablespoons chopped fresh parsley
- Pinch of red pepper flakes, optional
- Lemon wedges, for serving
How to Make this
1. Pat the scallops very dry with paper towels, remove the small side muscle if still attached, then season both sides with kosher salt and freshly ground black pepper.
2. Heat a large skillet over medium-high heat until smoking hot, then add the neutral oil and swirl to coat. You want the pan really hot so the scallops get a good crust.
3. Add scallops in a single layer, not touching each other. Cook without moving them 1 1/2 to 2 minutes until the bottom is deep golden brown, then flip and sear the other side 1 to 1 1/2 minutes until just opaque in the center. Don’t overcook or they’ll get rubbery.
4. Remove scallops to a plate and tent loosely with foil to keep warm while you make the sauce. Leave any browned bits in the pan.
5. Lower heat to medium, add the butter to the skillet and let it melt, scraping up brown bits. Add minced garlic and cook 20 to 30 seconds until fragrant but not browned.
6. Pour in the white wine or chicken broth if using, and let it bubble and reduce for about 1 minute to concentrate flavor. Stir in lemon zest and lemon juice, then taste and season with a little more salt or pepper if needed.
7. Turn off the heat and swirl in the remaining tablespoon or two of butter if you want a silkier sauce. Add the chopped parsley and a pinch of red pepper flakes if you like a tiny kick.
8. Return scallops to the pan for just 20 to 30 seconds to coat in the sauce and warm through, then plate immediately with lemon wedges for squeezing.
9. Serve over pasta, rice, or a bed of greens, and spoon extra lemon garlic butter over everything. If the sauce cools and tightens, rewarm gently; do not boil.
10. Quick tips: make sure scallops are bone dry before searing, use a hot pan, and don’t crowd it. If scallops stick, they weren’t ready to flip. A splash of wine brightens the sauce but chicken broth works fine if you prefer no alcohol.
Equipment Needed
1. Large heavy skillet (stainless steel or cast iron)
2. Tongs or a wide metal spatula for flipping scallops
3. Paper towels for drying scallops
4. Cutting board and sharp chef knife (for trimming side muscle and chopping parsley)
5. Microplane or fine grater for lemon zest
6. Measuring spoons and measuring cup (for oil, butter, wine/broth)
7. Small bowl or ramekin (for minced garlic and lemon juice)
8. Plate and aluminum foil to tent scallops while sauce finishes
FAQ
Delicious Seared Lemon Garlic Butter Scallops Recipe Substitutions and Variations
- Scallops: try large shrimp (peeled, deveined) or firm white fish like halibut or cod for a similar texture and quick sear. They cook fast so watch timing.
- Unsalted butter: swap with ghee for a nuttier taste or extra-virgin olive oil for a lighter, dairy-free option. Both brown differently so keep an eye on heat.
- Dry white wine: use low-sodium chicken broth or extra lemon juice plus a splash of water instead, if you want no alcohol but still some acidity.
- Fresh parsley: chopped cilantro or chives work well if you want a different herb note, or use dried parsley in a pinch but add it earlier so it rehydrates.
Pro Tips
1) Make sure those scallops are bone dry. Pat them, then pat them again. Any dampness will steam them instead of letting that crust form, and you’ll lose the whole point of searing.
2) Don’t crowd the pan. Give each scallop its own space so it gets a full contact with the hot oil. If they’re touching, lower the heat or do two batches. Crowded scallops stick and get soggy.
3) Use a very hot pan but add the scallops carefully. If you flip and they stick, they weren’t ready. Let them go until they release on their own. Overcooking is the easiest way to ruin scallops, so pull them when they’re just opaque in the center.
4) Finish the sauce off the heat and swirl in cold butter at the end for a glossy, silky finish. Taste after the lemon goes in because acid can hide salt, and you might need just a tiny bit more.
Delicious Seared Lemon Garlic Butter Scallops Recipe
I just pulled off Garlic Butter Scallops that look totally restaurant-level and will make you cancel your dinner reservation.
4
servings
273
kcal
Equipment: 1. Large heavy skillet (stainless steel or cast iron)
2. Tongs or a wide metal spatula for flipping scallops
3. Paper towels for drying scallops
4. Cutting board and sharp chef knife (for trimming side muscle and chopping parsley)
5. Microplane or fine grater for lemon zest
6. Measuring spoons and measuring cup (for oil, butter, wine/broth)
7. Small bowl or ramekin (for minced garlic and lemon juice)
8. Plate and aluminum foil to tent scallops while sauce finishes
Ingredients
-
1 to 1 1/2 pounds large sea scallops (about 12 to 16), patted very dry
-
Kosher salt, to taste
-
Freshly ground black pepper, to taste
-
2 tablespoons neutral oil (canola, vegetable or light olive oil)
-
3 tablespoons unsalted butter
-
3 cloves garlic, minced (or 2 if you like it milder)
-
Zest and juice of 1 lemon (about 2 tablespoons juice)
-
1/4 cup dry white wine or low-sodium chicken broth, optional
-
2 tablespoons chopped fresh parsley
-
Pinch of red pepper flakes, optional
-
Lemon wedges, for serving
Directions
- Pat the scallops very dry with paper towels, remove the small side muscle if still attached, then season both sides with kosher salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat until smoking hot, then add the neutral oil and swirl to coat. You want the pan really hot so the scallops get a good crust.
- Add scallops in a single layer, not touching each other. Cook without moving them 1 1/2 to 2 minutes until the bottom is deep golden brown, then flip and sear the other side 1 to 1 1/2 minutes until just opaque in the center. Don’t overcook or they'll get rubbery.
- Remove scallops to a plate and tent loosely with foil to keep warm while you make the sauce. Leave any browned bits in the pan.
- Lower heat to medium, add the butter to the skillet and let it melt, scraping up brown bits. Add minced garlic and cook 20 to 30 seconds until fragrant but not browned.
- Pour in the white wine or chicken broth if using, and let it bubble and reduce for about 1 minute to concentrate flavor. Stir in lemon zest and lemon juice, then taste and season with a little more salt or pepper if needed.
- Turn off the heat and swirl in the remaining tablespoon or two of butter if you want a silkier sauce. Add the chopped parsley and a pinch of red pepper flakes if you like a tiny kick.
- Return scallops to the pan for just 20 to 30 seconds to coat in the sauce and warm through, then plate immediately with lemon wedges for squeezing.
- Serve over pasta, rice, or a bed of greens, and spoon extra lemon garlic butter over everything. If the sauce cools and tightens, rewarm gently; do not boil.
- Quick tips: make sure scallops are bone dry before searing, use a hot pan, and don’t crowd it. If scallops stick, they weren’t ready to flip. A splash of wine brightens the sauce but chicken broth works fine if you prefer no alcohol.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 186g
- Total number of serves: 4
- Calories: 273kcal
- Fat: 18.9g
- Saturated Fat: 5.9g
- Trans Fat: 0.02g
- Polyunsaturated: 2.1g
- Monounsaturated: 5.9g
- Cholesterol: 230mg
- Sodium: 310mg
- Potassium: 445mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 28g
- Vitamin A: 266IU
- Vitamin C: 4mg
- Calcium: 32mg
- Iron: 0.8mg
