Golden seared scallops with garlic, butter, lemon juice, and fresh herbs—ready in just 10 minutes for the ultimate seafood dinner.
You know that moment when you take one bite of something and time just…stops? Yeah, that happened to me with scallops.
It was a tiny restaurant on a random weekend trip to the coast. Nothing fancy—paper napkins, wood tables—but those scallops. They were buttery, garlicky, kissed with lemon. I was hooked. I actually scribbled “learn to sear scallops” on the back of a crumpled receipt in my purse. (Classy, right?)
It took a few trial runs, not gonna lie. I overcooked some, undercooked a few, may have accidentally set off my smoke alarm once or twice… but when I finally nailed it, it was like, “WHERE have you been all my life?!”
And now I’m here to pass this life-altering Garlic Lemon Butter Seared Scallops recipe on to you. Because everyone deserves a seafood moment of greatness, even if it’s on a random Tuesday night in pajama pants.
Why You’ll Love This Garlic Lemon Butter Seared Scallops Recipe?
Okay, so what makes this different from every other scallop recipe out there?
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It’s stupidly fast. Like, 10 minutes from fridge to fancy.
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You get that perfect crispy edge without a restaurant price tag.
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Garlic butter + lemon = literal heaven. No fancy ingredients. No culinary school required.
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It tastes so impressive that you’ll feel like you deserve your own cooking show after one bite.
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Minimal effort, maximum wow factor. And honestly? Isn’t that the dream?
Ingredient Notes:
Let’s get cozy with the lineup:
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Sea Scallops: Big ones, if you can swing it. They need to be bone-dry. Like, paper-towel-to-the-point-of-annoyance dry.
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Olive Oil or Canola Oil: This helps you get that sear without setting off your fire alarm. Trust me.
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Butter: No substitutes, no compromises. Just real, creamy butter.
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Garlic: Fresh garlic, because the jarred stuff tastes like sadness.
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Lemon Juice: Fresh-squeezed or bust. Bottled lemon juice? Hard pass.
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Fresh Herbs: Parsley’s classic, but toss in whatever looks perky in your fridge—basil, chives, dill, whatever.
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Salt and Pepper: Nothing crazy, just the magic-makers that make everything else pop.
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How To Make Garlic Lemon Butter Seared Scallops?
Let’s dive in:
- First things first: Dry those scallops like your life depends on it. No moisture means no sad, soggy scallops.
- Get your pan screaming hot—medium-high, almost smoking but not quite. Swirl in your oil and a tablespoon of butter.
- Lay your scallops down gently and don’t touch them. Seriously. Let them do their thing for about 2 minutes. You want that golden, crispy crust, and it only happens if you leave them alone.
- Flip. Another 2 minutes. Done.
- Pull them out of the pan. Lower the heat. Now toss in the rest of your butter, then the garlic. Give it a good stir for like 30 seconds—when it smells like you wanna faceplant into the pan, you’re ready.
- Splash in your lemon juice, swirl it around, throw the scallops back in for one last bath in that buttery goodness.
- Sprinkle with fresh herbs, season to taste, and serve immediately because you are now officially a seafood rockstar.
Storage Options:
If you somehow don’t inhale all of them immediately (no judgment… maybe just a little), you can store leftovers in the fridge for up to 2 days.
Just reheat gently in a buttered pan over low heat. Whatever you do, do not microwave them. Trust me. It’s like turning juicy scallops into rubber erasers. Sad, sad rubber erasers.
Variations and Substitutions:
Feeling a little rebellious? Here’s how you can switch it up:
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No scallops? Swap shrimp or small pieces of cod fillet.
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Feeling spicy? Add a pinch of red pepper flakes to the butter sauce.
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No fresh herbs? No worries. A little dried Italian seasoning will get the job done.
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Garlic overload? Never heard of it. But you could definitely double the garlic if you’re feeling bold. (Highly recommend.)
What to Serve with Garlic Lemon Butter Seared Scallops?
Need some sidekick ideas? These go great with:
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A simple arugula salad tossed with lemon vinaigrette.
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Crispy roasted potatoes. (Because… more butter.)
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Creamy parmesan risotto, if you’re feeling extra.
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Steamed asparagus or sautéed green beans for a little color on your plate.
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A crisp glass of Pinot Grigio. Or the whole bottle. I’m not here to police you.
Frequently Asked Questions:
How do I know when scallops are done?
They’ll look opaque and feel just a tiny bit springy when pressed. If they’re rubbery, you overcooked them. Happens to the best of us.
Can I use frozen scallops?
Absolutely! Just make sure they’re completely thawed and super dry before you sear.
Why didn’t I get that golden crust?
Two reasons: Either your pan wasn’t hot enough, or your scallops were too wet. Next time, crank the heat and pat ‘em dry like a maniac.
Are we both about to sear up a batch of these buttery little beauties this weekend? Because honestly, I can’t even think about anything else right now.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlic Lemon Butter Seared Scallops
Ingredients
- 1 1/4 pound sea scallops side muscle removed
- 1 1/2 tablespoons olive oil or canola oil
- 3 tablespoons butter
- 1 –2 cloves of garlic minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh parsley or other fresh herbs
- Salt and freshly ground black pepper
Instructions
- Prepare the Scallops: Use paper towels to pat dry the sea scallops and lightly season them with a pinch of sea salt.
- Sear the Scallops: Heat a pan, over medium-high heat add olive oil and 1 tablespoon of butter and let it become hot. Place the scallops in the pan. Cook them on each side for 2 minutes until they turn golden brown and develop a nice crust. If necessary cook them in batches to avoid overcrowding the pan.
- Create the Sauce: Take out the scallops from the pan. Set them aside. Clean the pan add 2 tablespoons of butter over low heat and sauté minced garlic until it becomes fragrant (around 1 minute). Then pour in lemon juice. Return the scallops to the pan. Allow them to heat for another 1 to 2 minutes while turning them to coat with the lemon butter sauce.
- Garnish and Serve: Sprinkle your herbs (like parsley) over the scallops, season, with salt and pepper according to your taste plate your Garlic Lemon Butter Seared Scallops immediately and savor your delightful seafood creation!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
