Lemon Garlic Seared Scallops (Print Version)
Sea scallops cooked to a golden crust with lemon garlic butter and fresh parsley.
# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted dry
→ For Searing
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
→ Aromatics
04 - 3 cloves garlic, finely minced
05 - 2 tbsp fresh parsley, chopped
→ Sauce
06 - 2 tbsp unsalted butter
07 - Zest of 1 lemon
08 - 2 tbsp fresh lemon juice
09 - 1/4 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
11 - Lemon wedges
12 - Additional chopped parsley
# How to Prepare:
01 - Pat scallops completely dry using paper towels. Season evenly with sea salt and freshly ground black pepper on both sides.
02 - Warm olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until hot and shimmering.
03 - Place scallops in a single layer without crowding the pan. Cook undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Turn scallops and cook for an additional 1 to 2 minutes until just opaque and fully cooked. Remove from skillet and keep warm on a plate.
05 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet, then sauté minced garlic for 30 seconds until fragrant, avoiding browning.
06 - Stir in lemon zest and fresh lemon juice, scraping up any browned bits from the pan. Simmer gently for 1 minute.
07 - Return scallops to the skillet, spoon the sauce evenly over them, and sprinkle with chopped parsley before serving.
08 - Present immediately, garnished with lemon wedges and extra parsley if desired.
# Expert Advice:
01 -
- A weeknight dinner that tastes like you've been cooking all day, but actually takes less time than takeout.
- The garlic-lemon butter is so good you'll find yourself scraping the pan and soaking bread in it.
- Impressive enough for guests but simple enough that you won't feel frazzled in the kitchen.
02 -
- Overcrowding the pan is the most common mistake—it steams the scallops instead of searing them, and no amount of heat fixes that.
- Don't cook them a second longer than needed once they're opaque; they toughen quickly and lose that tender texture that makes them worth eating.
03 -
- If your scallops release a lot of liquid as they cook, that's a sign they're not dry-packed—return them if you can, or pat them extra dry and work in smaller batches.
- The browned bits stuck to the pan (called fond) are liquid gold—make sure you scrape them into the sauce so nothing goes to waste.