Description
Lemon garlic butter scallops are quick, flavorful, and feel fancy while being easy to make. Seared until golden and served in a silky lemon-garlic butter sauce, they’re perfect for a light, elegant meal.
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
Instructions
- Pat scallops very dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add scallops in a single layer without crowding.
- Sear scallops for 2–3 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat to medium and add butter to the same skillet. Once melted, add garlic and cook for 30 seconds.
- Stir in lemon juice, zest, and wine or broth if using. Let the sauce bubble briefly.
- Return scallops to the pan, spoon sauce over them, and heat through for 1 minute.
- Serve hot, garnished with parsley and extra lemon wedges if desired.
Notes
- Dry scallops thoroughly before searing for the best crust.
- Don’t overcrowd the pan—work in batches if needed.
- Use dry-packed scallops for better searing and no added chemicals.
- Try adding a pinch of red pepper flakes or capers for flavor variations.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 50mg
