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Pan-Seared Scallops with Easy Lemon Butter Sauce

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Restaurant-quality pan-seared scallops with a bright, velvety lemon butter sauce—ready in under 20 minutes. Perfect for weeknight dinners, date nights, or special occasions.

Ingredients

Scale
  • 1 pound large sea scallops (about 16–20, fresh or thawed if frozen, dry-packed preferred)
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil (or avocado oil)
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine (or chicken broth)
  • Juice and zest of 1 medium lemon (about 2 tablespoons juice, 1 teaspoon zest)
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving (optional)
  • Extra parsley or chives, for garnish (optional)
  • Pinch of flaky sea salt, for serving (optional)

Instructions

  1. Remove scallops from packaging and place on a double layer of paper towels. Pat both sides dry thoroughly. Remove any small side muscle attached.
  2. Sprinkle both sides of scallops with salt and black pepper.
  3. Heat a large skillet over medium-high heat. Add olive oil and let it shimmer.
  4. Arrange scallops in the pan in a single layer, leaving space between each. Cook undisturbed for 2 minutes until a golden crust forms. Flip and cook another 1–2 minutes until opaque and slightly springy.
  5. Transfer scallops to a clean plate and tent loosely with foil to keep warm.
  6. Lower skillet heat to medium. Add 1 tablespoon butter and minced garlic. Sauté for about 30 seconds until fragrant.
  7. Pour in white wine (or broth), scraping up browned bits. Simmer for 1–2 minutes to reduce by half.
  8. Stir in lemon juice, lemon zest, and remaining 2 tablespoons butter. Whisk until sauce is glossy and smooth, about 1 minute.
  9. Return scallops (and any juices) to the pan, spooning sauce over the top. Sprinkle with fresh parsley.
  10. Serve immediately with lemon wedges, extra parsley or chives, and a pinch of flaky sea salt if desired.

Notes

Pat scallops dry thoroughly for the best sear. Don’t overcrowd the pan—cook in batches if needed. Add cold butter at the end for a silky sauce. Scallops cook quickly; watch closely to avoid overcooking. For dairy-free, use vegan butter or olive oil. Sauce works well with shrimp, cod, or chicken.

Nutrition

Keywords: scallops, seafood, lemon butter, pan-seared, easy, gluten-free, keto, weeknight dinner, restaurant-quality, quick

Find it online: https://katedishes.com/pan-seared-scallops-recipe-easy-lemon-butter-sauce-for-perfect-seafood/