Name: Lemon Garlic Butter Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb sea scallops (dry-packed), patted dry; Salt and black pepper, to taste; 1 tablespoon olive oil; 2 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 2 tablespoons white wine or chicken broth (optional); Chopped fresh parsley, for garnish

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Lemon garlic butter scallops are one of those dishes that feel restaurant-quality but are surprisingly easy to make at home. Seared until golden, tender inside, and coated in a silky lemon garlic butter sauce, these scallops come together quickly and taste absolutely incredible. Whether I’m cooking for a weeknight dinner or a special occasion, this recipe always feels elegant and effortless.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and makes scallops the star of the plate. The lemon brightens up the richness of the butter, and the garlic brings in a savory depth. The scallops develop a beautiful golden crust in just a couple of minutes, and the pan sauce comes together with just a few ingredients. It’s a light yet luxurious dish that’s ready in under 20 minutes. Lemon Garlic Butter Scallops

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sea scallops (patted dry)
Salt
Black pepper
Olive oil
Butter
Garlic, minced
Lemon juice
Lemon zest
Fresh parsley, chopped (for garnish)
Optional: white wine or chicken broth to deglaze the pan

Directions

I start by patting the scallops very dry with paper towels and seasoning them with salt and pepper.
I heat a skillet over medium-high heat with a bit of olive oil. Once hot, I place the scallops in the pan, making sure they’re not touching.
I sear the scallops for 2–3 minutes per side, until they develop a golden crust and release easily from the pan. I remove them and set them aside.
I reduce the heat and add butter to the same pan. Once melted, I add the garlic and cook it for 30 seconds until fragrant.
I stir in lemon juice, zest, and a splash of wine or broth if I want a little extra sauce.
I return the scallops to the pan and spoon the sauce over them for 1 minute to coat and warm them through.
I serve them hot, garnished with fresh parsley and extra lemon if I like.

Servings and timing

This recipe makes 2–3 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I add a pinch of red pepper flakes for a little heat or finish the dish with capers for a briny punch. If I want a creamy version, I stir in a splash of cream at the end. I’ve also served the scallops over pasta, risotto, or mashed potatoes to soak up the lemony butter sauce.

storage/reheating

Scallops are best enjoyed fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over low heat with a bit of butter to keep them tender. I avoid microwaving, as it can make the scallops rubbery. Lemon Garlic Butter Scallops

FAQs

What kind of scallops should I use?

I use large sea scallops (not bay scallops) for the best texture and flavor. I always check that they’re dry-packed and not treated with preservatives.

How do I get a good sear on scallops?

I make sure they’re dry, the pan is hot, and I don’t move them around while they’re searing. That gives them a perfect golden crust.

Can I use frozen scallops?

Yes, I thaw them completely in the fridge and dry them well before cooking. Moisture is the enemy of a good sear.

What can I serve with these scallops?

I usually pair them with pasta, rice, sautéed greens, or roasted vegetables. They’re also great on top of a salad for something lighter.

Can I make this dairy-free?

Yes, I swap the butter with a good dairy-free alternative like plant-based butter or use more olive oil. The flavor changes slightly but still works well.

Conclusion

Lemon garlic butter scallops are quick, simple, and absolutely delicious. With tender scallops, rich butter, and a splash of bright lemon, this dish feels fancy without being fussy. It’s one of my go-to recipes when I want something impressive that’s still easy to pull off—and it never lets me down.