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Perfect Pan-Seared Scallops Recipe with Easy Zesty Lemon Caper Sauce

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This recipe delivers perfectly golden pan-seared scallops with a tender, juicy bite, complemented by a bright and tangy lemon caper sauce. Quick and easy to make, it’s perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 1 pound (450g) sea scallops, patted dry (fresh or thawed frozen; dry-packed preferred)
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Rinse the scallops under cold water and pat completely dry with paper towels. Remove the small side muscle if attached. Season both sides generously with kosher salt and pepper. (Approx. 5 minutes)
  2. Place a skillet over medium-high heat and add 1 tablespoon olive oil plus 1 tablespoon butter. Heat until the butter foams and just starts to brown lightly but not burn. (Approx. 3 minutes)
  3. Add the scallops to the pan, spaced out so they’re not touching. Cook undisturbed for 2-3 minutes until the bottoms develop a deep golden crust. Flip gently and cook the other side for 1.5-2 minutes until scallops feel firm but springy. (Approx. 5 minutes)
  4. Transfer scallops to a warm plate and tent loosely with foil to keep warm. (Approx. 2 minutes)
  5. Lower heat to medium. In the same pan, add remaining 2 tablespoons butter and minced garlic. Sauté for about 30 seconds until fragrant. Stir in lemon juice, lemon zest, and capers. Let sauce bubble gently for 1-2 minutes, scraping up browned bits. Adjust seasoning if needed. (Approx. 4 minutes)
  6. Spoon lemon caper sauce over scallops and sprinkle with fresh parsley. Serve immediately. (Approx. 2 minutes)

Notes

Pat scallops thoroughly dry before cooking to ensure a good sear. Do not overcrowd the pan to avoid steaming. Use a combination of butter and olive oil to prevent butter from burning. Make the sauce in the same pan to incorporate browned bits for extra flavor. Avoid overcooking scallops to keep them tender and juicy.

Nutrition

Keywords: pan-seared scallops, lemon caper sauce, seafood recipe, easy scallops, quick dinner, gluten-free, paleo, seafood main dish

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