Turn your kitchen into a fine dining destination with these easy lemon garlic butter scallops!
These plump, succulent morsels are perfectly seared on the outside and wonderfully juicy on the inside.
Oh, and that sauce! That buttery, garlicky, citrusy goodness takes things to a whole new level.
You’ll want to pair this with crusty bread to soak up every last drop.
Why You’ll Love These Lemon Garlic Butter Scallops
Foolproof Method: With simple, foolproof steps, even beginners can achieve perfectly seared scallops in 15 minutes or less.
Restaurant-Quality: You get a high-end seafood restaurant dish at a fraction of the cost.
Taste Sensation: Naturally sweet scallops with rich, garlicky butter and bright lemon create an irresistible combination of flavors.
Versatile Pairing: Pasta, risotto, or salad, these scallops pair well with all kinds of dishes. They’re perfect for everything from weeknight dinners to romantic evenings.
Ingredients
- Large Sea Scallops: Fresh or frozen, use large plump sea scallops. Be sure to pat them dry for the perfect sear.
- Salt and Pepper: They’re essential for seasoning the scallops properly, enhancing their natural sweetness.
- Olive Oil: For searing the scallops and achieving that gorgeous golden brown exterior.
- Unsalted Butter: It adds richness to the sauce and helps create a silky texture.
- Garlic: For aromatics. Use fresh, not pre-minced, for the best results.
- Dry White Wine or Chicken Broth: It deglazes the pan and adds depth to the sauce. Wine adds acidity, while chicken broth offers a savory alternative.
- Lemon Juice: It adds brightness and balances the rich sauce.
- Fresh Parsley: A fresh burst of flavor helps cut through the richness.
How to Make Lemon Garlic Butter Scallops
Want restaurant-quality scallops without leaving the house? Your wish is my command with these easy steps!
1. Prep. Pat the scallops dry with paper towels. Season with salt and pepper.
2. Sear. Heat the olive oil in a large skillet over medium-high heat. Sear the scallops for about 2-3 minutes on each side. Set aside on a plate.
3. Melt. Lower the heat to medium. Melt 2 tablespoons of butter in the skillet. Once melted, add the minced garlic and sauté for about 1 minute.
4. Deglaze. Pour in the white wine or chicken broth. Simmer for about 2 minutes, scraping up any browned bits from the pan.
5. Stir. Stir in the lemon juice and remaining butter. Let the sauce simmer for another minute until the flavors are well combined.
6. Combine. Return the scallops to the skillet and gently toss to coat in the sauce. Sprinkle with fresh parsley. Serve immediately.
Tips for the Best Lemon Garlic Butter Scallops
Scallops are easy to prepare, but nailing them can be tricky. I’m sharing a few tips to help.
- Get ’em nice and dry. It’s very important to thoroughly dry the scallops. Otherwise, you won’t get the perfect golden-brown sear.
- Avoid overcrowding! Cook the scallops in a single layer, leaving space between them so they sear instead of steam. Sear in batches if necessary.
- Leave them alone. Once placed in the pan, avoid moving or flipping the scallops too soon. That way, you get the ideal sear.
- Try tasty variations. Add capers for a briny contrast, or use fresh herbs like thyme or basil instead of parsley for a different flavor profile.
How to Store
These scallops are best enjoyed fresh. Still, it’d be a shame to let any go to waste!
To Store: Place cooled scallops with the sauce in an air-tight container. Refrigerate for up to 2 days.
To Freeze: While freezing isn’t ideal as it can affect texture, you can freeze the cooked scallops in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm in a skillet over medium-low heat for 2-3 minutes, being careful not to overcook. Or, microwave in 30-second intervals until heated through.
Lemon Garlic Butter Scallops
4
servings5
minutes15
minutes268
kcalTreat yourself to these succulent lemon garlic butter scallops! They’re seared to perfection for a restaurant-quality experience.
Ingredients
1 pound (450 grams) large sea scallops, fresh or thawed if frozen
Salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 garlic cloves, minced
1/4 cup dry white wine or chicken broth (optional)
Juice of 1 lemon (about 2 tablespoons), plus more for serving
1-2 tablespoons fresh parsley, finely chopped
Instructions
- Pat the scallops dry with paper towels. Season both sides lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering and hot, add the scallops in a single layer, being careful not to overcrowd the pan.
- Sear the scallops for about 2-3 minutes on each side or until they’re golden brown and opaque. Avoid moving them around while cooking to achieve a good sear. Remove and set aside on a plate.
- Lower the heat to medium, then add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the white wine or chicken broth. Simmer for about 2 minutes, scraping up any browned bits from the pan, until the liquid reduces slightly.
- Stir in the lemon juice and the remaining tablespoon of butter. Let the sauce simmer for another minute until the flavors are well combined.
- Return the scallops to the skillet and gently toss to coat in the sauce. Sprinkle with fresh parsley. Serve immediately with a drizzle of extra lemon juice, if desired. Enjoy!
Notes
- Serve immediately. Scallops can become rubbery if left too long. Serve them right after tossing in the sauce for optimal texture.
