Lemon Butter Scallops are the ultimate quick-fix yet luxurious dinner that brings restaurant-quality flavor right to your own kitchen. Imagine plump, juicy scallops seared until perfectly golden, then bathed in a glossy lemon garlic butter sauce that’s absolutely irresistible scooped up with crusty bread. In just 15 minutes, you’ll find yourself indulging in a dish that tastes—and looks—like a chef’s special, yet is so simple you’ll want to make it again and again. Whether you’re hoping to impress guests or just treat yourself on a weeknight, Lemon Butter Scallops are everything that’s wonderful about seafood in one unforgettable bite.
Ingredients You’ll Need
Ingredients You’ll Need
When a dish is as simple as Lemon Butter Scallops, every single ingredient deserves its place in the spotlight. These easy-to-find items each bring something special to the table, whether it’s depth of flavor, a pop of freshness, or that signature silky sauce.
- Large sea scallops: The star of the show; pick big, fresh scallops and pat them dry for the crispiest sear and buttery texture.
- Kosher salt: Enhances the natural sweetness of the scallops and helps season every bite evenly.
- Black pepper: Adds gentle warmth and a hint of spice without overpowering the delicate shellfish.
- Olive oil: Gives you a high-heat sear, creating that delicious caramelized crust.
- Unsalted butter: For ultimate richness and a luscious base for the lemony sauce—divided for perfect timing.
- Garlic: Just two cloves, freshly minced, pack a punch of savory depth you’ll taste in every forkful.
- Dry white wine (or chicken broth): De-glazes the pan and brings a sophisticated note and balanced acidity to the sauce.
- Lemon juice: Adds brightness and that zesty pop essential to the classic Lemon Butter Scallops experience.
- Chopped fresh parsley: A sprinkle right at the end for color and fresh herbal aroma.
How to Make Lemon Butter Scallops
Step 1: Season the Scallops
Pat your scallops completely dry with paper towels—this is key for that crave-worthy golden crust! Sprinkle them with kosher salt and black pepper, making sure every scallop gets some love. Seasoning at this stage means each bite will be perfectly balanced.
Step 2: Sear the Scallops
Grab your largest skillet and heat olive oil with 1 tablespoon of butter over medium-high until shimmering. Place the scallops in a single layer, leaving space between them so they brown—not steam. Sear for 2–3 minutes per side, resisting the urge to move them so they develop a gorgeous caramelized crust. Once they’re opaque and beautifully golden, gently transfer them to a plate and cover loosely with foil to keep warm.
Step 3: Build the Lemon Butter Sauce
Reduce your heat to medium and add the remaining butter to the same pan (don’t clean it—you want those fabulous browned bits!). Toss in the minced garlic and sauté for just 30 seconds; you’re looking for fragrance, not color. Next, pour in the white wine or chicken broth, scraping up all those delicious golden bits. Let it simmer for 1–2 minutes, reducing just slightly to concentrate the flavors.
Step 4: Return Scallops and Finish with Lemon
Squeeze in the fresh lemon juice, swirl to combine, then return the seared scallops—along with any juices from the plate—right to the sauce. Spoon that bright, buttery sauce generously over the scallops to coat them. Finish with a shower of chopped parsley. Serve your Lemon Butter Scallops immediately, and prepare yourself for compliments!
How to Serve Lemon Butter Scallops
Garnishes
A sprinkle of freshly chopped parsley is always a classic finish, but consider a fine grate of lemon zest for extra citrusy flair or a grinding of fresh black pepper for a little kick. If you want to make your Lemon Butter Scallops pop on the plate, a few microgreens or edible flowers are a showstopper.
Side Dishes
Lemon Butter Scallops truly shine atop a bed of creamy risotto, light angel hair pasta, or fluffy mashed potatoes. For a simple weeknight meal, serve them with steamed asparagus, roasted broccoli, or a crisp green salad and a hunk of crusty bread to soak up every drop of that luscious lemon butter sauce.
Creative Ways to Present
For a sophisticated starter, plate a few scallops atop a swirl of the sauce in shallow bowls—a perfect opening to a special dinner. Or, for an easy backyard celebration, pile the scallops onto toasted baguette slices and top with fresh herbs for bite-sized bruschetta. The bold flavors of Lemon Butter Scallops let you play around, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Butter Scallops keep surprisingly well! Transfer cooled scallops and sauce to an airtight container and refrigerate for up to 2 days. Storing the scallops in their sauce keeps them moist and flavorful for the next meal.
Freezing
Freezing is not ideal for cooked scallops as it can impact their delicate texture, but if needed, you can freeze leftovers for up to one month. Thaw overnight in the refrigerator before reheating, and expect a slightly softer result. Always freeze in an airtight container with any remaining sauce.
Reheating
For best results, gently reheat Lemon Butter Scallops in a skillet over low heat just until warmed through—don’t overdo it, as scallops can turn rubbery when overheated. Add a splash of broth or water to loosen the sauce while everything warms up, and serve as soon as they’re hot.
FAQs
Can I use frozen scallops for Lemon Butter Scallops?
Absolutely! Just be sure to thaw them completely in the refrigerator overnight and pat them extra dry before cooking. This ensures you’ll still get that beautiful golden sear and the signature tender bite that makes Lemon Butter Scallops so special.
What kind of white wine is best for the sauce?
Choose a crisp, dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid anything overly sweet or oaky; the idea is to complement the bright lemon flavor and not overpower the delicate scallops.
If I don’t have white wine, what’s the best substitute?
Chicken broth is the go-to substitute and works beautifully, adding savory depth to the sauce without any alcohol. You can also try vegetable broth for a lighter touch. Just be sure to use a low-sodium broth so the sauce doesn’t become too salty.
Do I need to remove the side muscle from my scallops?
Yes, if you notice a small, tough strip on the side of your scallops (it looks like a small rectangular tag), gently peel it off before cooking. It’s perfectly safe to eat but has a chewy texture, so removing it results in a more tender, melt-in-your-mouth Lemon Butter Scallops experience.
Can I make this dish dairy-free?
Definitely! Swap the butter for a high-quality vegan butter or even an extra tablespoon or two of olive oil. The result will still be delicious and fresh, with the citrus and garlic flavors shining beautifully.
Final Thoughts
There’s something truly magical about the simplicity and elegance of Lemon Butter Scallops—the kind of recipe you’ll reach for whenever you want to make everyday moments feel extra special. Whether you’re aiming to impress or just loving yourself with a great meal, give this recipe a try and see just how wonderful homemade seafood can be!
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Lemon Butter Scallops Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these succulent Lemon Butter Scallops. Perfectly seared and bathed in a flavorful lemon-butter sauce, this dish is a seafood lover’s dream.
Ingredients
Ingredients:
- 1 lb large sea scallops, patted dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- juice of 1 lemon
- 1 tablespoon chopped fresh parsley
Instructions
- Season the scallops: Pat the scallops dry and season with salt and pepper.
- Sear the scallops: Heat olive oil and 1 tablespoon of butter in a skillet, sear scallops until golden brown.
- Make the sauce: Sauté garlic, deglaze with wine, and add lemon juice.
- Finish and serve: Return scallops to the pan, coat with the sauce, garnish with parsley, and serve.
Notes
- Ensure scallops are well dried for a crispy sear.
- Pair with pasta, risotto, or crusty bread to enjoy the sauce fully.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American / Seafood
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 0 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 60 mg
