4.9 from 423 votes
Lemon Butter Scallops
Lemon Butter Scallops feature tender seared scallops cooked to a golden brown with a buttery, garlicky lemon sauce. The scallops are seasoned simply with salt and pepper then quickly pan-seared to maintain a tender interior. The bright lemon butter sauce adds acidity and richness, complemented by fresh parsley for a subtle herbal note. This dish pairs well with rice or light sides, making a flavorful seafood entree that highlights the scallops' natural sweetness and a quick pan sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Course:
Main Course, Appetizer
Ingredients
- 1 tablespoon butter unsalted
- 1 pound sea scallops
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the lemon butter sauce
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 3 tablespoons lemon juice freshly squeezed
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Melt butter in a large cast iron skillet over medium high heat.
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.
- Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
Cup of Yum
for the lemon butter sauce
- Melt butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.