Lemon Garlic Butter Scallops – step by step instructions to make at home in under 10 minutes. Golden, pan seared sea scallops drizzled with a delicious lemon garlic butter sauce.
This is a simple scallops recipe that’s always a treat. It’s a great recipe to entertain with and the ideal date night recipe.
I’ll walk you through step by step for the best scallops ever – golden pan seared and drizzled with an irresistible lemony garlic butter sauce.
HOT Tips:
- First start with fresh scallops instead of frozen for the best flavor.
- Figure four sea scallops per person. This works well as an appetizer and as a meal if you’re also serving a heavier side dish, like risotto.
- Sometimes you’ll see a small side muscle attached to the scallop. Gently pull it off with your fingers or it’ll be tough when you cook the scallops.
- Rinse the scallops and pat them dry really well with paper towels. This is important to getting that golden sear. Wet scallops will steam.
What is pan searing?
Pan searing browns and caramelizes the outside of seafood, meat or poultry adding flavor and forming a light crust.
What do I need to make Lemon Garlic Butter Scallops?
- sea scallops (approximately 4 per person)
- sea salt and fresh cracked black pepper
- olive oil
- butter
- garlic cloves
- white wine
- whole lemon
- parsley
How to make Lemon Garlic Butter Scallops:
Have all your ingredients prepped and nearby before cooking because the scallops cook quickly.
Using paper towels, thoroughly pat the scallops dry on all sides. This step is important for a that beautiful golden sear!
Season the scallops with salt and pepper.
Add the olive oil to a large skillet over medium high heat. Once the oil is hot, carefully add the scallops without overcrowding (work in batches if necessary).
Cook 2 minutes – don’t fuss with the scallops – just let them do their thing.
Flip the scallops to the other side (they should release easily – if they don’t, let them cook a few more seconds).
Season the second side with salt and pepper and cook 1 1/2 to 2 more minutes then remove from the skillet.
Reduce the heat to low, add the butter and garlic and cook for one minute stirring constantly so the garlic doesn’t burn.
Pour in the wine, scrape up the brown bits from the bottom of the skillet and cook 1-2 minutes while the wine reduces.
Squeeze the juice from 1 lemon wedge into the sauce. Taste and if you’d like a heavier lemon flavor, add another small squeeze.
Drizzle the lemon garlic butter sauce over the top of the scallops and eat right away.
What do I eat with Lemon Garlic Butter Scallops?
My favorite side dish with these scallops is this creamy risotto.
It compliments the scallops perfectly and I can make it before the scallops and keep it warm.
Enjoy!
If you tried this Lemon Garlic Butter Scallops recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
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Lemon Garlic Butter Scallops
Ingredients
- 1 pound sea scallops
- sea salt and fresh cracked black pepper
- 1 1/2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 lemon cut in 4 wedges
- 1/4 cup white wine chardonnay, pinot grigio or sauvignon blanc
- 2 tablespoons fresh parsley chopped
Instructions
- Gather and prep all ingredients before you start cooking because the scallops cook really quickly.
- Using paper towels, thoroughly pat the scallops dry on all sides. This step is important for a that beautiful golden sear!
- Season the scallops with salt and pepper. Add the olive oil to a large skillet over medium high heat. Once the oil is hot, carefully add the scallops without overcrowding (work in batches if necessary).
- Cook 2 minutes – don’t fuss with the scallops – just let them do their thing. Flip the scallops to the other side (they should release easily – if they don’t, let them cook a few more seconds).
- Season the second side with salt and pepper and cook 1 1/2 to 2 more minutes then remove from the skillet.
- Reduce the heat to low, add the butter and garlic and cook for one minute stirring constantly so the garlic doesn’t burn.
- Pour in the wine, scrape up the brown bits from the bottom of the skillet and cook 1-2 minutes while the wine reduces.
- Squeeze the juice from 1 lemon wedge into the sauce. Taste and if you’d like a heavier lemon flavor, add another small squeeze.
- Drizzle the lemon garlic butter sauce over the top of the scallops and eat right away.
Ray says
These scallops are a tasty treat for any occasion. Just add a sandy beach and the smell of ocean air and of course your favorite beverage.
Bernie says
Couldn’t have said it any better Ray – thank you!
Bette says
Scallops are my favorite! Light and filling – the more garlic the better!
Bernie says
Bette they’re my all time favorite too – but the sear – and the garlic – is a MUST in my book 🙂
Dotti says
Love all your recipes. Thank you. I added chicken broth and fresh spinach and a little more butter to our taste. Wonderful meal. Restaurant worthy
Bernie says
Hi Dotti – thank you SO much! That makes my day 🙂 Love your additions to the recipe – so glad you enjoyed it. I so appreciate your kind words! ~ thanks for stopping by – enjoy the day ~ Bernie
ann says
can these be prepared ahead of time and then served cold as part of an appetizer?
Bernie says
Hi Ann – you can definitely prep ahead of time and serve as a cold appetizer – it all depends on personal taste. Serving them cold I would offer a dipping sauce for them – like warm butter-garlic, similar to the recipe OR a cold cucumber sauce.
James J Boilini says
I love scallops! But, my wife is, or should I say was, a non scallop person. After I made this receipe for her and dinner guests, she is now a convert. We live in the Florida Keys so fresh seafood is literally everywhere so getting fresh anything is pretty much a no brainer. 2 Keys to success: 1) The author is 100% dead on- dry well, season, preheat so the scallops sizzle and God forbid, please don’t overcook- the 2 minute mark is magic!! Don’t overcook- they will cook slightly more waiting to be sauced. 2) use a flat top grill with plenty of room or a generous pan. Cooking them too close in a steep sided pan will steam them more than searing. I serve them over a mildly seasoned corn risotto which is beautifully enhanced by the killer lemon garlic butter sauce. A chiffo of chopped parsley or basil makes for a beautiful presentation. The author deserves all the credit for a terrific scallop dish.
Bernie says
Hi James – thank you so much for your kind words and spot-on extra tips! So glad your wife is now converted to a scallops lover. I love the Keys – can’t wait to go again – and you’re right – so much fresh seafood everywhere. That corn risotto and “killer lemon garlic butter sauce” sounds absolutely amazing. I may have to try my hand at it next time I make scallops. Again, THANK YOU! I appreciate you making the recipe and taking time to comment – enjoy the day ~ Bernie
Carol says
This was the best! I usually don’t really care about scollops but these were really really good. I didn’t have pasta ready but had 2 chia batts rolls that I split and use half of
on the plate with the scollops , put the sauce on the roll as well as the scollops. Mmmm good! Carol ,thank you so much.
Bernie says
Hi Carol – thank you so much! I’m really happy you enjoyed the recipe 🙂 – great idea with the rolls – anything to sop up that sauce! — Best to you — Bernie