Lemon Butter Sea Scallops (Printable)

Golden sea scallops seared and glazed with a bright lemon butter sauce, ideal for a light spring dinner.

# What You Need:

→ Seafood

01 - 1 pound large sea scallops, patted dry

→ Sauce

02 - 3 tablespoons unsalted butter, divided
03 - 2 tablespoons extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# Directions:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until hot and shimmering.
03 - Add the scallops in a single layer without overcrowding, cooking in batches if necessary. Sear undisturbed for 2 to 3 minutes until a golden crust forms. Flip and cook for another 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely to keep warm.
04 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the garlic and sauté for 30 seconds until fragrant.
05 - Pour in the wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, scraping up any browned bits from the skillet bottom, until slightly reduced.
06 - Return scallops and any accumulated juices to the skillet. Spoon the lemon butter sauce over the scallops and sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • They're done in under 15 minutes, which means you can actually pull off an impressive dinner on a weeknight without losing your mind.
  • The scallops stay buttery and tender because you're not fussing with them—patience and a hot pan do all the heavy lifting.
  • That lemon butter sauce is so good you'll find yourself making extra bread just to soak it up, no shame in that.
02 -
  • Scallops release moisture when they're crowded or when you disturb them too early, which turns them into rubber—better to cook in two batches if your skillet is small than ruin the whole thing.
  • The difference between perfectly cooked and overcooked is genuinely about 45 seconds, so keep your heat steady and your timer close.
03 -
  • Buy scallops from a fishmonger you trust and cook them the same day; they lose sweetness sitting around, even in the coldest part of your fridge.
  • If your scallops came wet, pat them extra dry and consider letting them air-dry uncovered on a plate in the fridge for 30 minutes before cooking.
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