Lemon Garlic Scallops (Printable)

Seared scallops bathed in bright lemon garlic butter sauce, perfect for a quick elegant meal.

# What You'll Need:

→ Seafood

01 - 1 lb large sea scallops, patted completely dry

→ Aromatics & Herbs

02 - 3 cloves garlic, finely minced
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tsp grated lemon zest

→ Sauces & Fats

05 - 2 tbsp unsalted butter, divided
06 - 1 tbsp olive oil
07 - 2 tbsp fresh lemon juice

→ Seasonings

08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Pat scallops thoroughly dry with paper towels to remove excess moisture. Season both sides generously with sea salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the oil shimmers and butter begins to foam.
03 - Arrange scallops in a single layer without overcrowding the pan. Sear undisturbed for exactly 2 minutes until a deep golden-brown crust develops on the first side.
04 - Flip each scallop carefully using tongs. Sear the second side for 1 to 2 minutes until golden and scallops feel firm but slightly springy to the touch. Transfer to a plate and cover loosely with aluminum foil.
05 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet along with minced garlic. Sauté for 30 seconds, stirring constantly until fragrant but not browned.
06 - Pour in fresh lemon juice and add lemon zest. Stir vigorously to scrape up any browned bits from the pan bottom. Simmer for 1 minute until the sauce begins to thicken slightly.
07 - Return scallops to the skillet. Spoon the butter-lemon sauce over each scallop and cook for 1 minute to heat through. Garnish with chopped fresh parsley and serve immediately with extra lemon wedges if desired.

# Expert Tips:

01 -
  • The lemon garlic butter sauce is bright enough for summer but rich enough for cozy nights
  • Scallolops feel fancy yet this is actually one of the simplest things you can cook
  • Everything happens in one pan so cleanup is almost nonexistent
02 -
  • Wet scallops will steam instead of sear so pat them dryer than you think necessary
  • Crowding the pan drops the temperature instantly which prevents proper crust formation
  • The scallops will continue cooking slightly after you remove them from heat
03 -
  • Remove scallops from the fridge fifteen minutes before cooking for more even searing
  • Use tongs instead of a fork to avoid piercing the meat and losing precious juices

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