Lemon Butter Scallops

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When I first set out to make these lemon butter scallops, I didn’t expect them to turn out as beautifully as they did. The scallops caramelized into golden perfection, and the silky lemon butter sauce clung to each one, bringing a bright, decadent bite. Every time I make this dish, it feels like a little celebration right in my kitchen.

The aroma alone is enough to draw everyone in. There’s just something irresistible about the scent of butter sizzling with garlic and citrus. I love how quickly this comes together, too. In less than 20 minutes, I can have an elegant dinner on the table that rivals anything from a fine seafood restaurant.

What really sold me on this recipe is how versatile it is. I’ve served these lemon butter scallops over pasta, with crusty bread to mop up the sauce, or even alongside a fresh green salad. It never fails to impress, and the flavor is always unforgettable. If you enjoy seafood recipes like my Honey Garlic Butter Baked Salmon or crave the comfort of Baked Stuffed Shrimp Casserole, you’ll absolutely adore this dish.

Why You’ll Love This Lemon Butter Scallops Recipe

This recipe brings restaurant-quality scallops into your own kitchen with ease. You’ll love how the delicate sweetness of the scallops pairs with the tangy brightness of fresh lemon and the richness of butter. The garlic adds a hint of depth, and the quick cooking time makes it perfect for a weeknight or a special occasion. You don’t need fancy equipment or advanced skills — just a hot skillet, fresh ingredients, and a little love.

Ingredients

Scallops – Fresh, large sea scallops are the star here. Their naturally sweet and briny flavor is what makes this dish shine.

Butter – You need good-quality unsalted butter to create that velvety, rich sauce that coats each scallop beautifully.

Lemon – Fresh lemon juice and zest bring the perfect balance of acidity and brightness to complement the buttery richness.

Garlic – Minced garlic gives the sauce an aromatic depth and rounds out the flavor.

Salt and Pepper – A touch of seasoning enhances the natural taste of the scallops without overpowering them.

Parsley – Freshly chopped parsley for garnish adds color and a hint of herbal freshness to finish the dish.

How to Make Lemon Butter Scallops

Step 1: Pat Dry and Season

Take your scallops and pat them dry with paper towels to ensure they sear properly. Season lightly with salt and pepper on both sides.

Step 2: Sear the Scallops

Heat a skillet over medium-high heat with a bit of oil. Once hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2–3 minutes per side until a golden crust forms. Remove and set aside.

Step 3: Make the Lemon Butter Sauce

In the same skillet, lower the heat slightly and melt the butter. Add minced garlic and cook until fragrant, then stir in fresh lemon juice and zest. Let it simmer for a minute to thicken slightly.

Step 4: Finish and Serve

Return the scallops to the skillet, spooning the sauce over them. Garnish with freshly chopped parsley and serve immediately over pasta, rice, or with crusty bread.

Recipe Variations and Possible Substitutions

If you can’t find sea scallops, you can use bay scallops instead — just adjust the cooking time since they’re smaller and cook faster. For a dairy-free version, swap the butter for a good plant-based alternative or olive oil. If you want a little heat, sprinkle in some crushed red pepper flakes with the garlic. You can also add a splash of white wine to the sauce for more depth of flavor.

Serving and Pairing Suggestions

Lemon butter scallops pair wonderfully with light and fresh sides. I often serve them over angel hair pasta or creamy risotto. They’re equally delicious with roasted asparagus, garlic mashed potatoes, or a crisp green salad. Don’t forget a slice of crusty bread to soak up all that lemony butter sauce. A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio completes the meal perfectly.

Storage and Reheating Tips

Scallops are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over low heat just until warmed through. Avoid microwaving, as it can make the scallops rubbery.

FAQs

How do I know when Lemon Butter Scallops are cooked perfectly?

They’re done when they have a golden crust on the outside and are just opaque in the center. Overcooking can make them tough, so keep a close eye.

Can I use frozen scallops for this Lemon Butter Scallops recipe?

Yes, just be sure to thaw them completely and pat them dry before cooking to get a good sear.

What type of skillet is best for Lemon Butter Scallops?

A heavy-bottomed skillet, like cast iron or stainless steel, works best for getting that beautiful crust.

How long does it take to cook Lemon Butter Scallops?

Scallops only take about 2–3 minutes per side to cook, so the entire dish can be ready in under 20 minutes.

Can I double this Lemon Butter Scallops recipe for a crowd?

Absolutely. Just make sure to sear the scallops in batches so you don’t overcrowd the pan and lose that nice sear.

Related Recipe You’ll Like

If you’re a fan of quick and flavorful seafood, you might also enjoy my Honey Garlic Butter Baked Salmon or try the comforting Baked Stuffed Shrimp Casserole. Both bring the same richness and ease to your table with just as much wow factor.

Save and Share This Recipe for Later

Don’t forget to pin this Lemon Butter Scallops recipe on your Pinterest board so you can find it whenever you need a simple yet elegant dinner idea. Share this recipe with your friends and family — it’s perfect for a special occasion or even just a weeknight treat. Every seafood lover you know will thank you for passing it along!

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