If you’ve ever wanted to make restaurant-quality scallops at home, this lemon butter scallops recipe is exactly what you need.
Simple, quick, and bursting with flavor, this dish will elevate your dinner game in under 20 minutes.
Ingredients You’ll Need
To create this mouthwatering dish, you’ll need just a handful of fresh ingredients:
- Scallops: Fresh or frozen (thawed) scallops work well, but dry scallops are best for searing.
- Butter: Unsalted butter gives you better control over seasoning.
- Garlic: Freshly minced garlic adds bold flavor to the sauce.
- Lemon: Both zest and juice are used to create a bright, tangy sauce.
- Olive Oil: Helps achieve a perfect sear.
- Salt and Pepper: Basic seasoning to enhance the scallops’ natural flavor.
- Optional Garnishes: Fresh parsley and chili flakes for a pop of color and spice.
Tip: Always choose dry scallops over wet scallops. Wet scallops are treated with a solution that makes them harder to sear.
How to Prepare Scallops for Cooking
Preparation is key to achieving perfectly seared scallops. Follow these steps to set yourself up for success:
- Pat Dry: Use paper towels to remove excess moisture from the scallops.
- Remove the Side Muscle: If you notice a small, tough piece attached to the scallop, gently peel it off—it’s the side muscle, which can be chewy when cooked.
- Season Simply: Sprinkle both sides with salt and pepper.
Step-by-Step Recipe
Follow these steps to cook your scallops to golden perfection:
- Heat the Pan: Place a large skillet over medium-high heat and add a drizzle of olive oil. Let the pan get hot—this ensures a good sear.
- Sear the Scallops: Add scallops to the pan in a single layer, ensuring they don’t touch. Cook for 2-3 minutes on one side without moving them, then flip and cook for another 1-2 minutes. Remove from the pan and set aside.
- Make the Sauce: Reduce the heat to medium. Add butter to the skillet and let it melt. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Lemon: Pour in lemon juice and zest, scraping up any browned bits from the pan for extra flavor.
- Combine: Return the scallops to the pan and spoon the sauce over them to coat.
Your lemon butter scallops are now ready to serve!
Tips for Cooking Scallops Like a Pro
- Use a Hot Pan: A hot skillet ensures the scallops develop a golden crust.
- Avoid Overcrowding: Cook in batches if necessary to allow each scallop to sear properly.
- Timing Is Everything: Small scallops need about 2 minutes per side, while larger ones might take 3 minutes. Overcooking can make them rubbery.
- Enhance the Sauce: Add white wine, capers, or red pepper flakes to customize the flavor.
Serving Suggestions
Lemon butter scallops pair beautifully with a variety of sides. Here are some ideas to complete your meal:
- Crusty Bread: Perfect for soaking up the buttery sauce.
- Garlic Mashed Potatoes: A creamy, comforting base. Click here for a recipe.
- Steamed Asparagus: Adds a fresh, green element to the dish.
- Wild Rice: Complements the rich flavors of the scallops.
For a perfect wine pairing, try Sauvignon Blanc, Chardonnay, or Pinot Grigio.
Click here for more side dishes.
FAQ’s
Can I use frozen scallops?
Yes! Just ensure they are fully thawed and patted dry before cooking.
What’s the best way to store leftovers?
Store scallops in an airtight container in the fridge for up to two days.
How do I reheat scallops without overcooking them?
Gently reheat them in a skillet over low heat with a bit of butter.
Can I substitute butter with a dairy-free alternative?
Absolutely! Use plant-based butter or olive oil for a dairy-free version.
Lemon Butter Scallops (20-Minutes)
Ingredients
- 1 lb 450g large sea scallops
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cloves garlic minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley optional, for garnish
- ¼ tsp red pepper flakes optional, for garnish
Instructions
Preparation
- Pat the scallops dry: Use paper towels to remove any moisture from the scallops. This step ensures a perfect sear.
- Remove the side muscle: If the scallops have a small, tough muscle attached to the side, gently peel it off.
- Season: Sprinkle the scallops on both sides with salt and black pepper.
Cooking the Scallops
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Let it heat until shimmering but not smoking.
- Sear the scallops: Arrange scallops in the skillet in a single layer without crowding. Cook for 2-3 minutes without moving until a golden crust forms.
- Flip and finish: Flip the scallops and cook for an additional 1-2 minutes until opaque and slightly firm. Remove from the skillet and set aside.
Making the Lemon Butter Sauce
- Melt the butter: Reduce the heat to medium and add the butter to the same skillet. Allow it to melt and become fragrant.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until aromatic.
- Incorporate lemon: Add the lemon juice and zest, scraping up any browned bits from the bottom of the skillet for extra flavor.
Combine and Serve
- Return the scallops: Add the scallops back to the skillet and spoon the sauce over them to coat. Cook for 1 minute to warm through.
- Garnish and serve: Sprinkle with parsley and red pepper flakes if desired. Serve immediately with your choice of sides.