Seared Scallops with Lemon Butter Sauce

Golden, tender, perfectly seared scallops in a bright and buttery lemon-herb sauce — this dish is simple, luxurious, and absolutely restaurant-quality. Crispy on the outside and melt-in-your-mouth inside, these scallops make a stunning appetizer or light entrée for any special occasion.

Yield
2–3 servings

Ingredients

For the Scallops:
1 lb sea scallops (about 10–12 large scallops)
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter

For the Lemon Butter Sauce:
3 tablespoons butter
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
Juice of ½ lemon
Zest of ½ lemon
Pinch of salt and pepper

Optional:
A splash of white wine for added depth

Instructions

Step 1: Prepare the Scallops
Pat scallops completely dry with paper towels — this is essential for a good sear.
Season both sides with salt and pepper.

Step 2: Sear the Scallops
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
When the pan is very hot and the butter is sizzling, place the scallops in the skillet without crowding.
Cook 1½–2 minutes per side, until golden brown with a caramelized crust.
Remove scallops from the pan and set aside.

Step 3: Make the Lemon Butter Sauce
Reduce heat to medium.
Add remaining butter to the skillet.
Stir in garlic and sauté for 30 seconds until fragrant.
Add lemon juice, lemon zest, parsley, and a pinch of salt and pepper.
If using, splash in a bit of white wine and let it bubble for 30 seconds.

Step 4: Finish & Serve
Return the scallops to the pan for 30 seconds just to warm through, spooning sauce over the top.
Serve immediately with extra lemon wedges.

What to Serve With Scallops

Pair these with light, vibrant sides for a beautiful plate:

• Garlic butter pasta or angel hair

• Creamy risotto

• Asparagus or green beans

• Roasted potatoes

• Mixed greens salad with citrus vinaigrette

• Crusty bread for dipping in the lemon butter sauce (so good!)

Kitchen Tips

Dry scallops thoroughly for the best sear.
Use a stainless steel or cast-iron skillet for great browning.
Don’t move the scallops once they hit the pan — let them form a crust.
Cook time is short; overcooking will make scallops rubbery.
Fresh scallops smell sweet and ocean-clean, not fishy.

Nutritional Information (Per Serving)

Calories 295, Protein 26g, Carbohydrates 3g, Fiber 0g, Net Carbohydrates 3g, Fat 19g, Saturated Fat 10g, Cholesterol 100mg, Sodium 540mg, Sugars 1g, Glycemic Index Low