Seared Lemon Garlic Butter Scallops
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 people
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Calories
255 kcal
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Cuisine
Italian, International
Seared Lemon Garlic Butter Scallops
Description
This recipe starts by thoroughly drying scallops and removing the side muscle before pan searing them in olive oil over medium-high heat to form a golden crust. The scallops are cooked in batches to avoid overcrowding, ensuring even browning and opaque centers. After searing, a garlic butter sauce is made in the same pan by cooking minced garlic in butter, adding white wine or broth to reduce, and stirring in additional butter and fresh lemon juice.
The scallops are then returned to the pan off heat to absorb the flavors gently. The finished dish is garnished with chopped parsley, delivering a balance of rich, buttery notes with citrus brightness and savory garlic. The crisp exterior and tender interior of the scallops provide a contrasting texture.
This dish works well as a main course or elegant appetizer served alongside light salads, steamed vegetables, or rice. The recipe emphasizes achieving a golden sear on both sides to enhance flavor and texture.
Ingredients
- 2 Tablespoons olive oil
- 1 ¼ pounds scallops
- 3 tablespoons butter divided, unsalted
- 4-5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste, ground
- ¼ cup white wine or broth, dry
- 2 tablespoons lemon juice
- ¼ cup parsley chopped
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
- Pat scallops dry and ensure they have golden brown crusts on both sides for better texture and flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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