Seared Lemon Garlic Butter Scallops

Name: Seared Lemon Garlic Butter Scallops
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 people
Ingredients: 2 Tablespoons olive oil; 1 ¼ pounds scallops; 3 tablespoons unsalted butter; 4-5 cloves garlic; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ cup dry white wine; 2 tablespoons lemon juice; ¼ cup parsley

User Reviews

4.9

132 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4 people
Calories
255 kcal
Course
Appetizer, Dinner
Cuisine
Italian, International

Seared Lemon Garlic Butter Scallops

Heidi Ellis

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Have Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce! Cheaper than going out to a restaurant and just as good as chef made scallops. They are the ultimate treat!

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Ingredients

Servings

2 Tablespoons olive oil
1 ¼ pounds scallops
3 tablespoons unsalted butter divided
4-5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
¼ teaspoon salt to taste
¼ teaspoon ground black pepper to taste
¼ cup dry white wine or broth
2 tablespoons lemon juice
¼ cup parsley chopped

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Instructions

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Notes

Tip: Make sure your scallops are golden brown on both sides for a crispier, tastier bite.

Nutrition Information

Show Details

Calories 255kcal (13%) Carbohydrates 7g (2%) Protein 18g (36%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.4g Cholesterol 57mg (19%) Sodium 706mg (29%) Potassium 346mg (10%) Fiber 0.2g (1%) Sugar 0.4g (1%) Vitamin A 584IU (12%) Vitamin C 9mg (10%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 255 kcal

% Daily Value*

Calories	255kcal	13%
Carbohydrates	7g	2%
Protein	18g	36%
Fat	16g	25%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.4g	20%
Cholesterol	57mg	19%
Sodium	706mg	29%
Potassium	346mg	7%
Fiber	0.2g	1%
Sugar	0.4g	1%
Vitamin A	584IU	12%
Vitamin C	9mg	10%
Calcium	24mg	2%
Iron	1mg	6%