Lemon Butter Seared Scallops (Printable)

Golden seared sea scallops finished with a vibrant lemon butter sauce and fresh parsley.

# What You'll Need:

→ Seafood

01 - 1 pound large sea scallops, patted dry

→ Sauce

02 - 3 tablespoons unsalted butter, divided
03 - 2 tablespoons extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# Step-by-Step:

01 - Pat scallops thoroughly dry with paper towels and season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until hot and shimmering.
03 - Add scallops in a single layer, avoiding overcrowding; cook in batches if necessary. Sear undisturbed for 2 to 3 minutes until golden crust forms.
04 - Flip scallops and cook for 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely to keep warm.
05 - Reduce heat to medium. Add remaining 2 tablespoons butter and sauté minced garlic for 30 seconds until fragrant.
06 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes while scraping up browned bits until slightly reduced.
07 - Return scallops and any accumulated juices to the skillet. Spoon lemon butter sauce over scallops, sprinkle with chopped parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Restaurant-quality results in under twenty minutes, which means you can actually pull this off on a busy night without the stress.
  • The lemon butter sauce is so good you'll find yourself scraping the skillet and soaking bread in it long after the scallops are gone.
  • It feels elegant enough for company but simple enough that you won't be exhausted by the time people arrive.
02 -
  • Wet scallops are the enemy of a good crust—I learned this the hard way by not patting them dry enough and ending up with steamed disappointment instead of caramelized perfection.
  • Overcrowding the pan drops the temperature and causes moisture to release, so if you have more than six or seven scallops, work in batches and don't let your ego make you rush the process.
03 -
  • Bring your scallops to room temperature for about five minutes before cooking so they sear evenly instead of staying cold in the center while the outside burns.
  • Have everything prepped and within arm's reach before the heat goes on, because once the scallops hit the pan, you're committed to the next five minutes of focused attention.
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