Lemon Garlic Scallops (Printer-friendly)
Tender scallops cooked in a bright lemon-garlic butter sauce, ready in under 20 minutes.
# What You Need:
→ Seafood
01 - 1 lb large sea scallops, patted completely dry
→ Aromatics & Herbs
02 - 3 cloves garlic, finely minced
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tsp grated lemon zest
→ Sauces & Fats
05 - 2 tbsp unsalted butter, divided
06 - 1 tbsp olive oil
07 - 2 tbsp fresh lemon juice
→ Seasonings
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Pat scallops thoroughly dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering hot.
03 - Arrange scallops in a single layer without overcrowding. Sear undisturbed for 2 minutes until golden-brown crust forms, then flip and cook 1-2 minutes more. Transfer to plate, cover loosely with foil.
04 - Reduce heat to medium. Add remaining butter and minced garlic to skillet. Sauté 30 seconds until fragrant but not browned.
05 - Stir in lemon juice and zest, scraping up browned bits from pan bottom. Simmer 1 minute until slightly reduced.
06 - Return scallops to pan. Spoon sauce over scallops and cook 1 minute to heat through. Garnish with parsley and serve immediately.
# Expert Tips:
01 -
- The sauce comes together in the same pan, so every drop of flavor gets used
- Restaurant quality results without any fancy equipment or techniques
- Ready in under 20 minutes but tastes like you spent all day cooking
02 -
- Wet scallops will steam instead of sear, so really press them dry with multiple paper towels
- Once scallops hit the hot pan, leave them alone—that crust can only form if you don't touch them
03 -
- A splash of dry white wine in the sauce adds incredible depth—add it after the garlic and reduce by half before adding lemon
- If your scallops vary in size, group them by size in the pan so smaller ones don't overcook while larger ones finish