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.
Ingredients
Scale
Scallops
- 1 lb jumbo scallops (about 8–10 scallops)
- 1/2 teaspoon coarse salt
- 1/8 teaspoon ground black pepper
Cooking
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
Sauce
- 2 garlic cloves, minced
- 1 tablespoon dry white wine or white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fresh rosemary, roughly minced
- 1/2 teaspoon fresh thyme leaves
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.
Notes
- Ensure scallops are very dry before searing to get a perfect golden crust.
- If you don’t have dry white wine, white wine vinegar is a good alternative.
- Do not overcrowd the pan when searing scallops; cook in batches if necessary.
- Use fresh herbs for best flavor, but dried can be substituted in a pinch.
- Serve immediately as scallops can become rubbery if left to sit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1/2 lb scallops with sauce
- Calories: 320
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: pan seared scallops, lemon garlic scallops, butter scallops, easy seafood recipe, quick scallops dinner
