If you are craving a dish that feels like a special treat but comes together effortlessly, then this Lemon Butter Scallops Recipe is going to become your new favorite. Tender scallops seared to a golden perfection and then bathed in a luscious lemon butter sauce deliver the perfect balance of rich, tangy, and fresh flavors. Whether you’re aiming to impress guests or simply elevate a weeknight dinner, this recipe offers a sophisticated, yet approachable taste experience that never fails to delight.
Ingredients You’ll Need
Getting the Lemon Butter Scallops Recipe right is all about using simple, fresh ingredients that sing on their own and harmonize beautifully together. Each ingredient plays an important role in building the sauce’s silky texture, the scallops’ gorgeous sear, and the final burst of flavor.
- 1 tablespoon unsalted butter: This butter melts to create the perfect base for searing the scallops without overpowering their delicate flavor.
- 1 pound sea scallops: Fresh, dry-packed scallops are essential for a tender, juicy result.
- Kosher salt and freshly ground black pepper, to taste: Seasoning is key to bringing out the natural sweetness of the scallops.
- 2 tablespoons unsalted butter (for sauce): Adds richness to the lemon butter sauce that ties the dish together.
- 3 cloves garlic, minced: Garlic infuses the sauce with warmth and aromatic depth without overpowering the lemon.
- 3 tablespoons freshly squeezed lemon juice: The bright, zesty freshness cuts through the richness and lifts the whole dish.
- 2 tablespoons chopped fresh parsley leaves: Adds a pop of color and a fresh herbal note as a finishing touch.
How to Make Lemon Butter Scallops Recipe
Step 1: Prepare Your Scallops
Begin by gently removing the small side muscle from each scallop to avoid a chewy bite. Rinse them under cold water to wash away any grit, then pat each scallop dry thoroughly with paper towels. This step is crucial for achieving that coveted golden crust when searing.
Step 2: Season and Sear
Heat 1 tablespoon of unsalted butter in a large cast iron skillet over medium-high heat until shimmering. Season your scallops generously with kosher salt and freshly ground black pepper. Place them in the skillet in a single layer, working in batches if needed to avoid overcrowding. Let them cook undisturbed for 2 to 3 minutes on one side until they develop a gorgeous caramelized surface and are slightly translucent in the center, then gently flip and cook for another 2 to 3 minutes.
Step 3: Make the Lemon Butter Sauce
Once the scallops are cooked, remove them from the skillet and keep them warm. In the same pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant but not browned. Stir in 3 tablespoons of freshly squeezed lemon juice, and season the sauce with salt and pepper to taste. This simple sauce is where all the magic happens — it’s rich but tangy, aromatic and silky.
Step 4: Combine and Serve
Pour the luscious lemon butter sauce back over the warm scallops, ensuring each piece is beautifully coated. Sprinkle 2 tablespoons of freshly chopped parsley on top for a burst of freshness and vibrant color. Serve immediately for the best flavor and texture experience.
How to Serve Lemon Butter Scallops Recipe
Garnishes
Fresh parsley is the classic finishing touch that adds visual appeal and a gentle herbaceous note that uplifts this dish. For an extra zing, a few thin lemon slices or a sprinkle of lemon zest over the top can brighten the presentation and add an irresistible aroma.
Side Dishes
Lemon Butter Scallops Recipe pairs perfectly with light, simple sides that complement without competing. Think fluffy white rice, creamy mashed potatoes, or even a delicate risotto. For a green, crisp contrast, steamed asparagus or sautéed spinach tossed in a little garlic and olive oil rounds out the meal beautifully.
Creative Ways to Present
For a fun twist, serve these scallops atop a bed of buttery polenta or even a fresh arugula salad tossed with a light vinaigrette. You can also plate them as elegant appetizers by arranging the scallops on small spoons drizzled with the lemon butter sauce, ideal for party settings. The key is to keep the presentation clean to let the scallops shine.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and who can resist?), store them in an airtight container in the refrigerator. They will keep well for up to 2 days. Be sure to cool the scallops completely before sealing to maintain their texture and flavor.
Freezing
While scallops are best enjoyed fresh, you can freeze cooked Lemon Butter Scallops Recipe for up to one month. Wrap them tightly in plastic wrap and place in a freezer-safe container to prevent freezer burn. Thaw overnight in the fridge before reheating gently to avoid overcooking.
Reheating
To reheat, warm the scallops and sauce in a skillet over low heat just until heated through. Avoid microwaving as it can cause the scallops to become rubbery. Adding a small knob of butter during reheating helps maintain that irresistibly silky sauce texture.
FAQs
Can I use frozen scallops to make Lemon Butter Scallops Recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely and pat them very dry before cooking. Dry scallops sear much better and develop that lovely golden crust essential to this recipe.
What if I don’t have fresh lemons for the sauce?
Fresh lemon juice is key to achieving the bright, tangy flavor that defines this dish. If fresh lemons aren’t available, use high-quality bottled lemon juice as a substitute, but use slightly less and adjust to taste to avoid bitterness.
How do I know when scallops are done cooking?
Perfectly cooked scallops are golden brown on the outside and just slightly translucent in the center. Overcooking makes them tough and rubbery, so aim for about 2 to 3 minutes per side over medium-high heat.
Can I make the lemon butter sauce ahead of time?
While you can prepare the garlic and lemon butter sauce ahead, it’s best to make it fresh right after searing the scallops to keep the garlic bright and the butter sauce silky and warm.
What wine pairs well with Lemon Butter Scallops Recipe?
A crisp, light white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish. The acidity in the wine complements the lemon in the sauce and enhances the natural sweetness of the scallops.
Final Thoughts
This Lemon Butter Scallops Recipe is a testament to how simple ingredients, when combined thoughtfully, can create something truly special. It’s a dish that feels elegant and indulgent but comes together in no time, making it perfect for both busy weeknights and memorable dinners. I can’t wait for you to try it and find yourself coming back to it again and again because once you taste these luscious, buttery scallops kissed with lively lemon, you’ll see just how effortless gourmet can be.
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Lemon Butter Scallops Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Lemon Butter Scallops recipe features tender sea scallops pan-seared to golden perfection and tossed in a zesty lemon butter garlic sauce. Ready in just 20 minutes, it’s a quick and elegant seafood dish perfect for weeknight dinners or special occasions, garnished with fresh parsley for a burst of color and flavor.
Ingredients
For Scallops
- 1 tablespoon unsalted butter
- 1 pound sea scallops, small side muscle removed, rinsed and patted dry
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For 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 ensure a hot surface for searing the scallops.
- Prepare scallops: Remove the small side muscle from each scallop, rinse them under cold water to clean, then pat dry thoroughly to remove any moisture for a proper sear.
- Season scallops: Season both sides of the scallops generously with kosher salt and freshly ground black pepper.
- Sear scallops: Working in batches to avoid overcrowding, place scallops in a single layer in the hot skillet. Cook for about 2–3 minutes per side until they develop a golden brown crust and are slightly translucent in the center.
- Keep scallops warm: Remove the cooked scallops from the skillet and keep them warm while you prepare the sauce.
- Make lemon butter sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant but not browned.
- Add lemon juice and season: Stir in the freshly squeezed lemon juice, then season the sauce with kosher salt and freshly ground black pepper to taste.
- Combine scallops with sauce: Pour the lemon butter garlic sauce over the scallops to coat them evenly.
- Garnish and serve: Garnish the scallops with chopped fresh parsley leaves and serve immediately for the best flavor and texture.
Notes
- Removing the side muscle from scallops is important as it can be tough and chewy.
- Patting scallops dry ensures a nice golden crust during searing.
- Do not overcrowd the pan to achieve even cooking and caramelization.
- Use fresh lemon juice for bright, vibrant flavor in the sauce.
- This dish pairs well with light sides like steamed vegetables, rice, or fresh salad.
- Cook scallops quickly to avoid overcooking, which can make them rubbery.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
