Seared Scallops with Garlic Lemon Butter is a timeless dish that highlights the natural sweetness and tenderness of scallops, perfectly balanced with the rich, silky flavor of butter, the brightness of lemon, and the subtle aroma of garlic. This dish originates from French and Mediterranean coastal cuisines, where fresh seafood is seared simply to preserve its delicate flavor.

The scallops are quickly caramelized to golden perfection, forming a crispy crust while staying buttery-soft inside. The garlic lemon butter sauce complements them beautifully — rich yet refreshing, luxurious yet simple.

Why I Love This Recipe

I absolutely love this recipe because it’s the perfect combination of refined and simple. In less than 15 minutes, you can create a dish that tastes like it came straight from a fine restaurant kitchen.

The scallops are sweet and succulent, the garlic butter sauce is velvety and rich, and the lemon gives the perfect finishing brightness.

Why It’s a Must-Try Dish

• Quick and Elegant – Ready in under 15 minutes but looks and tastes gourmet.
• Perfectly Balanced – Sweet scallops, buttery sauce, and zesty lemon.
• Minimal Ingredients – Simple ingredients that let the scallops shine.
• Restaurant-Quality at Home – Learn the perfect sear technique used by professional chefs.
• Versatile – Works beautifully as an appetizer or main course.

Preparation and Cooking Details

Step	Time
Preparation Time:	10 minutes
Cooking Time:	6–8 minutes
Total Time:	15–18 minutes

Serving and Nutritional Info

• Servings: 2–3
• Course: Appetizer / Main Course
• Cuisine: French / Mediterranean
• Calories: Approximately 310 kcal per serving

Ingredients

For the Scallops:

• 450 g (1 lb) sea scallops (about 12 large)
• Salt and freshly ground black pepper — to taste
• 1 tablespoon olive oil (or avocado oil)
• 1 tablespoon unsalted butter (for searing)

For the Garlic Lemon Butter Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley (optional, for garnish)
• A pinch of crushed red pepper flakes (optional, for a light kick)

Step-by-Step Preparation Method

Step 1: Prepare the Scallops

1. Pat the scallops dry with paper towels — moisture prevents browning, so ensure they’re completely dry.
2. Remove the small side muscle (a tiny strip on the edge of each scallop) if still attached — it’s tough and should be discarded.
3. Season both sides of the scallops lightly with salt and pepper.

Step 2: Heat the Pan

1. Place a large stainless steel or cast-iron skillet over medium-high heat.
2. Add the olive oil and 1 tablespoon of butter.
3. Once the butter melts and starts to sizzle (but not brown), you’re ready to sear.

Step 3: Sear the Scallops

1. Carefully place the scallops in the pan in a single layer, making sure they don’t touch each other.
2. Do not move them — let them sear undisturbed for 1.5 to 2 minutes per side, depending on size.
3. When ready to flip, they should have a deep golden crust.
4. Flip and cook the other side for another 1.5–2 minutes, until opaque and slightly firm to the touch.
5. Transfer scallops to a warm plate and cover lightly to keep warm.

Step 4: Make the Garlic Lemon Butter Sauce

1. In the same skillet, reduce the heat to medium.
2. Add 2 tablespoons butter and minced garlic.
3. Sauté the garlic for 30 seconds, just until fragrant (do not brown it).
4. Stir in lemon juice, zest, and a sprinkle of red pepper flakes if desired.
5. Let the sauce bubble gently for 30–45 seconds until slightly thickened.

Step 5: Combine and Serve

1. Return the scallops to the pan briefly, spooning the garlic lemon butter over them to coat.
2. Sprinkle with fresh parsley.
3. Serve immediately — warm, glossy, and fragrant!

How to Serve

• Serve the scallops immediately, as they are best hot and fresh.
• Plate them over:
  • Creamy risotto, garlic mashed potatoes, or buttery pasta.
  • A bed of wilted spinach, asparagus, or zucchini noodles for a lighter option.
• Drizzle extra garlic lemon butter over the top and garnish with a lemon wedge.
• Pair with a glass of chilled Sauvignon Blanc or Chardonnay for an elegant finish.

Recipe Tips

1. Dry scallops are key – excess moisture prevents caramelization.
2. Hot pan, cold scallops – ensure the pan is preheated before adding scallops.
3. Don’t overcrowd the pan – sear in batches if necessary.
4. Avoid overcooking – perfectly cooked scallops should be just opaque and springy, not rubbery.
5. Deglaze the pan with a splash of white wine before adding butter for extra depth of flavor.

Recipe Variations

1. White Wine Butter Scallops: Deglaze the pan with 2 tablespoons of dry white wine before adding the lemon juice.
2. Creamy Garlic Scallops: Add ¼ cup heavy cream to the sauce for a rich, velvety texture.
3. Herb Scallops: Add chopped thyme, dill, or tarragon to the butter sauce.
4. Spicy Scallops: Add a touch of chili flakes or a drizzle of chili oil.
5. Citrus Fusion: Replace lemon with lime or orange juice and zest for a tropical twist.

Freezing and Storage

• Refrigeration: Store cooked scallops in an airtight container for up to 2 days in the refrigerator.
• Reheating: Reheat gently in a skillet with a small amount of butter over low heat for 1–2 minutes per side. Avoid microwaving — it will make them rubbery.
• Freezing: Not recommended. Scallops lose their delicate texture when frozen after cooking.
• Make-Ahead Tip: Prepare the garlic lemon butter sauce in advance and warm it up just before searing the scallops.

Special Equipment Needed

• Cast-iron or stainless steel skillet (for perfect sear)
• Tongs or fish spatula
• Paper towels (for drying scallops)
• Zester or microplane
• Small whisk (for sauce)

Frequently Asked Questions (FAQ)

Q1: Can I use frozen scallops?
Yes, but thaw them completely in the refrigerator and pat them dry before searing to avoid excess moisture.

Q2: How do I know when scallops are done?
They should be opaque, firm yet tender, and lightly golden on both sides. Cooking more than 4 minutes total usually overcooks them.

Q3: What type of scallops are best?
Dry sea scallops (not soaked in a brine solution) are best for searing — they caramelize beautifully.

Q4: Can I use oil instead of butter?
You can sear with oil for the crust but finish with butter for flavor. Butter adds richness and depth.

Q5: What can I serve alongside scallops?
They pair beautifully with risotto, linguine, roasted vegetables, or crusty bread to soak up the sauce.

Conclusion

Seared Scallops with Garlic Lemon Butter is the kind of dish that turns a simple dinner into a celebration. It’s luxurious yet effortless, with flavors that are fresh, bright, and deeply satisfying.

Whether you’re hosting a dinner party or making a romantic meal for two, this dish will never fail to impress. Every bite — tender scallop, silky butter, zesty lemon, and fragrant garlic — feels like pure indulgence.

A true classic of coastal cuisine, it’s a reminder that great cooking doesn’t need to be complicated — just a few quality ingredients, cooked with care.