If you’re looking for a dish that feels luxurious yet comes together in a snap, this Lemon Butter Scallops Recipe is honestly one of my all-time favorites to share. The delicate sweetness of sea scallops paired with a rich, tangy lemon butter sauce creates a harmony of flavors that feels both fresh and indulgent. Perfect for impressing guests or simply treating yourself on a weeknight, this recipe proves that gourmet doesn’t have to be complicated.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients, each carefully chosen to bring out the best in the scallops. From the creamy butter that helps achieve a golden sear to the bright lemon juice that lifts the entire dish, every item plays a key role in flavor, texture, and color.
- 1 tablespoon unsalted butter: Used to give scallops a beautiful golden crust while cooking.
- 1 pound sea scallops: Fresh, dry-packed scallops are best for a tender, juicy bite.
- Kosher salt and freshly ground black pepper: Keeps the seasoning balanced and enhances natural flavors.
- 2 tablespoons unsalted butter (for sauce): Creates a rich base for the silky lemon butter sauce.
- 3 cloves garlic, minced: Adds a fragrant and savory note that pairs perfectly with the citrus.
- 3 tablespoons freshly squeezed lemon juice: Provides bright acidity to cut through the richness.
- 2 tablespoons chopped fresh parsley leaves: Brings a fresh, herbaceous pop of color and flavor for finishing.
How to Make Lemon Butter Scallops Recipe
Step 1: Preparing the Pan and Scallops
Start by melting 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat. This ensures your scallops will have a perfect sear without sticking. Meanwhile, carefully remove the small side muscle from each scallop; this little flap can be tough, so it’s best to get rid of it for a tender bite. Rinse your scallops under cold water, then pat them completely dry—dry scallops are key to achieving that gorgeous golden crust.
Step 2: Season and Sear the Scallops
Season both sides of your scallops generously with kosher salt and freshly ground black pepper. Place them carefully in the hot skillet in a single layer, making sure not to crowd the pan. Let them cook for about 2 to 3 minutes on each side without moving them around, allowing the natural sugars to caramelize beautifully. The scallops should be golden brown on the outside yet still slightly translucent in the center. Once done, remove them from the pan and keep them warm.
Step 3: Crafting the Lemon Butter Sauce
In the same skillet, reduce the heat to medium and melt 2 tablespoons of unsalted butter. Add in the minced garlic and stir it constantly for about a minute—the aroma should fill your kitchen, signaling that it’s perfectly cooked but not browned. Next, stir in the freshly squeezed lemon juice, seasoning the sauce with salt and pepper to taste. Let it bubble gently to marry the flavors, then immediately pour this luscious sauce over your scallops for that irresistible tang and richness.
Step 4: Garnish and Serve
Finish by sprinkling the chopped fresh parsley over the scallops, adding a fresh herbal punch along with a splash of vibrant green color. Serve your Lemon Butter Scallops Recipe right away to enjoy the scallops at their tender best with the warm, velvety sauce.
How to Serve Lemon Butter Scallops Recipe
Garnishes
Besides the bright fresh parsley, lemon zest or thin lemon slices can add a beautiful visual and flavor boost. A subtle sprinkle of chili flakes can bring an exciting warmth without overpowering the delicate scallops. These additions elevate presentation and add layers of taste.
Side Dishes
Lemon Butter Scallops love to be paired with simple sides that soak up the irresistible sauce. Think creamy risotto, buttery mashed potatoes, or even a crisp salad with light vinaigrette. These sides complement the scallops’ richness while keeping the meal balanced and satisfying.
Creative Ways to Present
For a dinner party, arrange scallops over a bed of sautéed spinach or tender asparagus and drizzle the lemon butter sauce artistically. Alternatively, serve in small appetizer spoons for an elegant bite-sized treat. Using vibrant plates can really make the colors pop and make your guests’ senses tingle even before the first bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you), store them in an airtight container in the refrigerator for up to 2 days. Because scallops are delicate, it’s best to enjoy them quickly as they can lose their texture and flavor over time.
Freezing
While scallops freeze well raw, freezing cooked lemon butter scallops isn’t recommended as the texture can become rubbery once thawed. For best results, freeze the scallops before cooking if you want to save some for later.
Reheating
To reheat, gently warm scallops over low heat in a skillet with a splash of butter or olive oil. Avoid microwaving, which can overcook them and turn them tough. Warm sauce separately and combine just before serving to maintain that fresh lemony punch.
FAQs
Can I use frozen scallops for this Lemon Butter Scallops Recipe?
Yes, but make sure to thaw them completely in the refrigerator and pat them dry before cooking to achieve the best sear and texture. Dry scallops are essential for this recipe’s success.
What type of pan is best to cook scallops?
A heavy-bottomed skillet, like cast iron or stainless steel, is ideal because it holds heat well and helps create a beautiful crust on the scallops without sticking.
How do I know when scallops are cooked?
Scallops cook quickly—about 2 to 3 minutes per side. They’re done when they develop a golden crust and the center is just a bit translucent. Overcooking makes them rubbery, so it’s important to watch closely.
Can I make the lemon butter sauce ahead of time?
You can prepare the sauce ahead and gently reheat it, but it tastes best fresh to preserve the bright lemon flavor and the luscious texture of the butter.
What if I don’t have fresh lemons?
Fresh lemon juice is key for the brightness in this recipe, but in a pinch, bottled lemon juice can work—just use slightly less and taste as you go to avoid overpowering the dish.
Final Thoughts
There’s something so satisfying about whipping up a dish like this Lemon Butter Scallops Recipe that feels fancy but comes together effortlessly. The blend of buttery richness and vibrant lemon notes paired with tender scallops is truly unbeatable. I can’t wait for you to try it and make this elegant yet approachable dish a new favorite at your table.
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Lemon Butter Scallops Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: American
Description
This Lemon Butter Scallops recipe features tender sea scallops pan-seared to golden perfection in butter and finished with a bright, garlicky lemon butter sauce. Ready in just 20 minutes, it’s an elegant and quick seafood dish perfect for weeknight dinners or special occasions.
Ingredients
Scallops
- 1 tablespoon unsalted butter
- 1 pound sea scallops, small side muscle removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Lemon Butter Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the skillet: Melt 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat to create a flavorful base for searing the scallops.
- Prepare the scallops: Remove the small side muscle from each scallop, rinse them under cold water to clean, then pat dry completely with paper towels to ensure a good sear.
- Season scallops: Sprinkle kosher salt and freshly ground black pepper evenly on both sides of the scallops to enhance their natural flavor.
- Sear the scallops: Place scallops in a single layer in the hot skillet, working in batches if needed to avoid overcrowding. Cook them for about 2 to 3 minutes per side until they develop a golden brown crust and remain slightly translucent in the center.
- Keep scallops warm: Once seared, remove scallops from the skillet and keep them warm while preparing the sauce.
- Make the lemon butter sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat, allowing it to melt completely.
- Add garlic: Stir in the minced garlic and cook, stirring frequently, for about 1 minute until the garlic becomes fragrant but does not brown.
- Add lemon juice and season: Pour in the freshly squeezed lemon juice, then season the sauce with kosher salt and freshly ground black pepper to taste, stirring to combine all flavors.
- Combine scallops and sauce: Return the scallops to the skillet and spoon the lemon butter sauce over them to thoroughly coat each scallop.
- Garnish and serve: Sprinkle chopped fresh parsley over the scallops for a burst of color and fresh herb flavor. Serve immediately to enjoy the dish at its best.
Notes
- Pat the scallops very dry before searing to ensure a perfect golden crust.
- Do not overcrowd the pan when cooking scallops to maintain even searing.
- If sea scallops are unavailable, bay scallops can be used but reduce cooking time accordingly.
- For a dairy-free version, substitute butter with olive oil.
- Serve with crusty bread or over a bed of rice or pasta to soak up the delicious lemon butter sauce.
