Go Back
–+ servings
Pan seared scallops with butter sauce.
Print Recipe
Be the first to review!

Pan Seared Scallops (Lemon Garlic Butter)

These pan seared scallops are perfect for a special dinner at home! They're cooked in a lemon garlic butter sauce and so easy to make. Watch the video below to see how I make this in my kitchen!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: Christmas Dinner Ideas, lemon garlic butter scallops, pan seared scallops, scallop recipes, scallops, Valentine's Day Dinner
Servings: 4 servings
Author: Lisa Bryan

Equipment

Ingredients

  • 2 tablespoons avocado oil
  • 1 ½ pounds sea scallops
  • kosher salt to taste
  • 3 tablespoons butter
  • 4 garlic cloves minced
  • 1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
  • 1 tablespoon finely chopped fresh parsley plus extra for garnish
US - Metric

Instructions

  • Prep the scallops. Pat your scallops dry with a paper towel and sprinkle them with kosher salt.
    Step one of seared scallops: pat scallops dry.
  • Sear the scallops. Heat the oil in a sauté pan over medium high heat. When the oil is shimmering, place your scallops in the pan and sear for approximately 1 ½ to 2 minutes on each side, until they have a golden crust. Remove the scallops to a plate, and repeat with remaining scallops.
    Step two of seared scallops: sear the scallops.
  • Make the sauce. Reduce the heat to medium and add the butter, minced garlic, lemon zest and juice, and parsley to the pan. Whisk the sauce together in the pan until it's lightly simmering, then add the scallops back to the pan and spoon the sauce on top.
    Step three of seared scallops: make butter sauce.
  • Serve. Plate your scallops, then drizzle more sauce on top before serving.
    Step four of seared scallops: pour sauce over scallops.

Video

Notes

  • Scallops are always best slightly undercooked rather than overcooked. Like most meats and fish, they'll continue to cook after they're removed from the stove.
  • Don't overcrowd the pan. It's always best to cook the scallops in batches. 
  • Storage and reheating tip: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat with a little butter or avocado oil, just until warmed through. 

Nutrition

Calories: 267kcal | Carbohydrates: 9g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 736mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg