If you’ve ever dreamed of creating a restaurant-quality seafood dish right in your own kitchen, look no further than this Pan Seared Lemon Garlic Butter Scallops recipe. Tender, juicy scallops perfectly caramelized on the outside meet a rich, vibrant sauce bursting with zesty lemon, fragrant garlic, and fresh herbs. Each bite offers a decadent balance of buttery smoothness and bright citrus notes that is pure comfort on a plate. This dish effortlessly elevates any meal, and once you master these Pan Seared Lemon Garlic Butter Scallops, you’ll want to make them again and again for family, friends, or a special solo treat.

Pan Seared Lemon Garlic Butter Scallops Recipe - Recipe Image

Ingredients You’ll Need

Getting started with Pan Seared Lemon Garlic Butter Scallops means embracing simplicity at its best. Each ingredient plays a key role, whether it’s building flavor, adding texture, or bringing that beautiful color you see on the scallops. With just a handful of pantry staples and fresh herbs, you’re all set to wow your taste buds.

1 lb jumbo scallops: Look for large, dry-packed scallops for the best caramelization and flavor.
2 tablespoons extra virgin olive oil: Provides the perfect medium-high heat base for searing.
4 tablespoons unsalted butter: Adds richness and a silky texture to the pan sauce.
2 garlic cloves, minced: Offers fragrant, slightly pungent notes that elevate the dish.
1 tablespoon dry white wine or white wine vinegar: Introduces acidity to balance the butter’s creaminess.
1 tablespoon fresh lemon juice: Brings bright, fresh citrus flavor for that classic lemon-garlic punch.
1/2 teaspoon fresh rosemary, roughly minced: Adds earthiness and a subtle piney aroma.
1/2 teaspoon fresh thyme leaves: Provides a gentle herbal sweetness that complements seafood perfectly.
1/2 teaspoon coarse salt: Enhances all the natural flavors and improves caramelization.
1/8 teaspoon ground black pepper: Adds a hint of gentle heat and depth.

How to Make Pan Seared Lemon Garlic Butter Scallops

Step 1: Prepare the Scallops

Before you even heat your pan, make sure to remove any side muscle from your scallops – this thin strip can be a bit chewy. Then, pat the scallops completely dry using paper towels. This might seem tedious but trust me, dry scallops sear beautifully, giving you that perfect crispy golden crust.

Step 2: Sear the Scallops

Heat the olive oil in a large non-stick skillet over medium-high heat until it’s shimmering hot. Season the scallops evenly with salt and pepper, then gently place them into the pan without overcrowding. Moving quickly, shake the pan occasionally to prevent sticking but avoid flipping too soon. Cook for 3 to 4 minutes until the bottoms develop a gorgeous golden crust, then flip and cook for another 1 to 2 minutes. The inside should turn opaque but remain tender.

Step 3: Create the Garlic Butter Sauce

Once the scallops are done, set them aside on a paper towel to soak up any excess oil. Lower the heat to medium and toss in the butter right into the same pan—this is where all that wonderful caramelized flavor intensifies. Add your minced garlic and cook it gently for about a minute until it becomes fragrant but not browned, as burnt garlic can turn bitter very fast.

Step 4: Add the Bright Flavors

Next, whisk in the lemon juice, white wine (or vinegar), rosemary, and thyme. Let the mixture cook just until everything combines smoothly and heats through, about another minute. Taste the sauce and add more salt if needed: this step is crucial to balance the rich butter with fresh and herbal notes perfectly.

Step 5: Serve It Up

Return your scallops to the pan briefly to coat them in the luscious sauce or simply spoon it over the plated scallops. This final touch seals the deal and makes every bite bursting with flavor. Now your Pan Seared Lemon Garlic Butter Scallops are ready to impress!

How to Serve Pan Seared Lemon Garlic Butter Scallops

Garnishes

Simple garnishes can really elevate the presentation and taste of your scallops. Sprinkle some freshly chopped parsley or extra thyme leaves over the top for a burst of color and herbal freshness. Thin lemon slices or a few lemon zest curls add visual appeal and an extra citrus zing.

Side Dishes

These scallops pair beautifully with a variety of sides. Consider light and fresh options like garlic butter asparagus, a crisp green salad, or herbed couscous. Creamy risotto or garlic mashed potatoes elevate the dish to something truly indulgent and comforting. The buttery lemon sauce ties everything together effortlessly.

Creative Ways to Present

For a fun twist, serve the Pan Seared Lemon Garlic Butter Scallops atop a bed of sautéed spinach or nestled on a plump sweet potato mash. To impress your guests, try plating them alongside a vibrant beet and goat cheese salad or scoops of avocado salsa. Presentation is part of the joy in sharing this memorable dish!

Make Ahead and Storage

Storing Leftovers

After enjoying your scallops fresh, store any leftovers in an airtight container in the refrigerator. Because scallops are delicate, try to eat them within 24 hours for the best texture and taste. The sauce keeps well and can be reheated gently alongside the scallops.

Freezing

Freezing cooked scallops isn’t ideal as they can become rubbery upon thawing, but if necessary, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. Thaw overnight in the fridge and use quickly to retain the best quality.

Reheating

Reheat leftovers gently in a skillet over low heat to avoid overcooking. Adding a little extra butter or lemon juice can help revive the moisture and brighten the flavors. Avoid microwaving, as this can toughen the scallops and make the sauce separate.

FAQs

Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat dry before cooking. Frozen scallops tend to release more moisture, so drying them well ensures that perfect sear and texture for your Pan Seared Lemon Garlic Butter Scallops.

What’s the best way to know when scallops are cooked?

Look for a golden crust on both sides and an opaque center. They should be firm to the touch but still slightly springy—overcooking makes them tough, so it’s better to err on the side of slightly underdone.

Can I substitute the white wine in the sauce?

Absolutely! White wine vinegar or even a splash of chicken broth can work well to add acidity while keeping the buttery sauce balanced and flavorful.

Why is it important to dry scallops before cooking?

Excess moisture prevents scallops from browning properly and causes them to steam instead of sear. That beautiful crust is the essence of Pan Seared Lemon Garlic Butter Scallops, so drying them thoroughly is key.

Are the herbs necessary, or can I skip them?

While the rosemary and thyme add wonderful layers of flavor, you can omit them if needed. However, fresh herbs enhance the aroma and complement the garlic and lemon beautifully, taking this dish to the next level.

Final Thoughts

Once you’ve tried these Pan Seared Lemon Garlic Butter Scallops, you’ll understand why they are a beloved classic for good reason. The ease of preparation combined with the luxurious flavors creates an unforgettable dish that’s perfect for any occasion. Don’t hesitate to invite a few friends over and share this joyful experience—you’ll have everyone asking for seconds before the night is over!

Pan Seared Lemon Garlic Butter Scallops Recipe

★★★★★

4.9 from 22 reviews

Author: Jack
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Low Fat

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Description

This Pan Seared Lemon Garlic Butter Scallops recipe features tender jumbo scallops seared to golden perfection, then bathed in a fragrant lemon garlic butter sauce infused with fresh herbs. Quick and elegant, it’s perfect for a weeknight dinner or special occasion.

Instructions

Prepare Scallops: Remove the side muscle from each scallop if present. Thoroughly pat the scallops dry with paper towels to ensure a good sear; the drier they are, the better the crust will form.
Pan Sear Scallops: Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering. Sprinkle scallops evenly with salt and pepper. Add scallops to the pan, leaving space between them. Gently shake the pan occasionally to prevent sticking and tearing. Cook for 3-4 minutes on the first side until a golden brown crust forms. Flip scallops and cook an additional 1-2 minutes until opaque in the center. Remove scallops and place them on paper towels to absorb excess oil.
Make Garlic Butter Sauce: Using the same pan, quickly melt the unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
Add Lemon and Herbs: Whisk in the fresh lemon juice, dry white wine or vinegar, rosemary, and thyme. Cook the mixture for 1-2 minutes until the sauce is well combined and warm. Taste and add additional salt if needed.
Serve: Arrange the scallops on plates and drizzle generously with the lemon garlic butter sauce. Garnish with extra chopped fresh herbs if desired and serve immediately to enjoy the scallops at their best.