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Seared sea scallops on a bed of risotto garnished with lemon wedges
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4.75 from 4 votes

Lemon Garlic Butter Scallops

Pan seared Lemon Garlic Butter Scallops ~ easy to make in just 10 minutes.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Appetizer, Main Course
Cuisine: seafood
Keyword: scallop appetizer, scallops, lemon garlic scallops
Servings: 4
Author: A Gouda Life


  • 1 pound sea scallops
  • sea salt and fresh cracked black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 cloves garlic grated
  • 1 lemon cut in 4 wedges
  • 1/4 cup white wine chardonnay, pinot grigio or sauvignon blanc
  • 2 tablespoons fresh parsley chopped


  • Gather and prep all ingredients before you start cooking because the scallops will cook really quickly.
  • Thoroughly dry the scallops using paper towels. This is an important step to getting the beautiful sear shown in the photos.
  • Add the olive oil to a large skillet over medium high heat.
  • When the oil is hot, carefully add the scallops without overcrowding cooking 1 1/2 - 2 minutes per side allowing them to sear then remove them from the skillet onto a plate.
  • Once all the scallops are cooked, reduce heat to low and add the butter and garlic cooking for 1 minute then pour in the wine and scrape up the brown bits from the bottom of the skillet. Cook 2 minutes letting the wine reduce then add juice from one wedge of lemon.
  • Taste and add more lemon juice if preferred then drizzle the lemon garlic butter sauce over the top of the scallops and serve right away.