Name: Lemon Garlic Butter Scallops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb large sea scallops; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 3 garlic cloves, minced; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Description

This Lemon Garlic Butter Scallops recipe features perfectly seared large sea scallops cooked in a delicious garlic butter sauce infused with fresh lemon juice and zest. Quick and simple, this elegant dish is perfect for a weeknight dinner or a special occasion, garnished with fresh parsley for a pop of color and flavor.

Ingredients

Scale

Seafood

1 lb large sea scallops

Cooking Fats and Oils

2 tablespoons olive oil
3 tablespoons unsalted butter

Flavorings

3 garlic cloves, minced
Juice and zest of 1 lemon
Salt and pepper to taste

Garnish

Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season scallops: Pat the scallops dry thoroughly using paper towels and season both sides evenly with salt and pepper to enhance their natural flavor.
Heat oil: Place a skillet over medium-high heat and add the olive oil. Heat until the oil is shimmering but not smoking, indicating it’s ready for searing.
Sear scallops: Add the scallops to the hot skillet and sear without moving for 2–3 minutes on one side until a golden brown crust forms. Flip and sear the other side for another 2–3 minutes. Remove scallops from the skillet and set aside.
Sauté garlic in butter: Reduce the heat to medium-low. Add the unsalted butter and minced garlic to the skillet. Stir and cook until the garlic is fragrant and slightly softened, about 1–2 minutes, being careful not to burn it.
Add lemon flavor: Stir in fresh lemon juice and zest, scraping the bottom of the skillet to release any flavorful browned bits left from searing scallops.
Combine scallops and sauce: Return the scallops to the skillet and spoon the lemon garlic butter sauce over them to coat well, allowing them to warm back up for a minute.
Garnish and serve: Remove from heat, sprinkle with freshly chopped parsley for a vibrant finish, and serve immediately for best texture and flavor.

Notes

Make sure scallops are completely dry before searing to get a nice crust.
Use fresh lemon juice for the best bright flavor.
Do not overcrowd the pan when searing scallops to ensure even browning.
Scallops cook quickly; avoid overcooking to keep them tender and juicy.
Serve with a side of steamed vegetables or crusty bread to soak up the sauce.