Pan-Seared Scallops with Garlic Butter and Lemon Recipe
This Pan-Seared Scallops recipe showcases perfectly golden, tender sea scallops cooked in a buttery garlic sauce with a fresh splash of lemon. It’s a simple yet elegant dish that is quick to prepare and perfect for a special dinner or an impressive appetizer.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Scallops
- 8–10 sea scallops, dry-packed
- Salt and black pepper, to taste
Cooking and Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- Juice of ½ lemon
- Lemon wedges, for serving
Instructions
- Prepare Scallops: Pat the scallops very dry using paper towels to ensure a golden crust forms during cooking. Season both sides generously with salt and black pepper.
- Heat Skillet: Place a heavy skillet over medium-high heat. Add the olive oil and heat until shimmering but not smoking, ready for searing.
- Cook First Side: Arrange the scallops in the skillet in a single layer without crowding. Let them cook undisturbed for 2 to 3 minutes until a deep golden crust develops with a steady sizzle.
- Flip and Add Butter: Gently flip the scallops over. Add butter to the pan and allow it to melt and foam.
- Add Garlic and Baste: Stir in the minced garlic and continue cooking for 1 to 2 minutes, spooning the garlic butter over the scallops to infuse flavor while keeping them juicy.
- Finish with Lemon: Squeeze the juice of half a lemon into the pan, gently swirling to combine with the garlic butter. Remove the skillet from heat immediately to maintain scallop tenderness.
- Serve: Transfer scallops to plates and spoon the warm garlic butter sauce over them. Serve with lemon wedges on the side for added brightness.
Notes
- Make sure the scallops are very dry before cooking to get a perfect sear.
- Do not overcrowd the pan; cook in batches if necessary to maintain heat and sear properly.
- Use a heavy skillet, preferably cast iron or stainless steel, for even heat distribution.
- Adjust cooking times slightly depending on scallop size; avoid overcooking to keep them tender.
- Serve immediately for the best texture and flavor.
Keywords: pan-seared scallops, garlic butter scallops, easy scallop recipe, seared scallops, seafood dinner
