Lemon Garlic Scallops (Printable Version)
Seared sea scallops in a zesty lemon garlic butter sauce with fresh herbs and bright citrus notes.
# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted completely dry
→ Aromatics & Seasonings
02 - 3 cloves garlic, finely minced
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - Pinch of red pepper flakes (optional)
→ Sauces & Fats
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 2 tablespoons)
10 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Pat the scallops thoroughly dry with paper towels. Season both sides generously with salt and pepper, ensuring even coverage.
02 - Combine 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Heat until the butter bubbles and oil shimmers, about 1 minute.
03 - Arrange scallops in a single layer without overcrowding the pan. Cook undisturbed for exactly 2 minutes until a deep golden-brown crust forms on the bottom.
04 - Flip each scallop using tongs. Sear the second side for 1 to 2 minutes until just opaque throughout. Transfer scallops to a plate and cover loosely with foil.
05 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
06 - Stir in lemon zest, lemon juice, and red pepper flakes if using. Simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
07 - Return scallops to the pan, spooning the sauce over each one. Cook for 1 minute to warm through. Sprinkle with fresh parsley and serve immediately.
08 - Serve with crusty bread to soak up the sauce, over angel hair pasta, or alongside creamy risotto for a complete meal.
# Expert Tips:
01 -
- A restaurant quality dish that comes together faster than delivery
- The lemon garlic butter sauce transforms simple scallops into something celebratory
02 -
- Crowding the pan drops the temperature instantly and prevents proper searing, so cook in batches if needed
- Overcooking turns silky scallops rubbery, so remove them as soon as they turn opaque throughout
03 -
- Room temperature scallops sear more evenly than cold ones from the refrigerator
- Let the pan get properly hot before adding any oil to prevent sticking and ensure even browning