Name: Pan-Seared Scallops with Lemon Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 453 g Large sea scallops fresh or thawed; 28 g Extra virgin olive oil; 42 g Unsalted butter cut into cubes; 30 g Freshly squeezed lemon juice; 2 g Lemon zest; 6 g Garlic minced (2 cloves); 8 g Fresh parsley chopped; Salt to taste; Black pepper to taste

When I want a meal that feels special but comes together in just 20 minutes, I often turn to pan-seared scallops. They were a staple in my restaurant days for their speed and elegance, and they translate beautifully to the home kitchen. This recipe brings that touch of luxury to a simple weeknight dinner, relying on a few quality ingredients and a straightforward technique.

What makes this dish so reliable is the focus on the sear. Getting a deep, golden-brown crust on the scallops creates a wonderful texture that contrasts with their tender, sweet interior. A simple lemon-butter pan sauce, made in the same skillet, comes together in minutes to coat the scallops in rich, bright flavor. It’s proof that you don’t need a lot of time or fuss to make something truly delicious.

Perfecting the Sear

The single most important step for restaurant-quality scallops is ensuring they are completely dry. Moisture is the enemy of a good sear; it steams the scallop instead of browning it. Before you even think about seasoning, take a few paper towels and thoroughly pat every surface of the scallops. This allows the hot pan to make direct contact with the proteins, creating that beautiful Maillard reaction—the chemical process responsible for the deep color and rich flavor. Don’t rush this step. A dry surface guarantees a crisp, golden crust.

Choosing Fresh Scallops

For the best flavor and texture, look for “dry-packed” scallops at your fish counter. These are packaged without any chemical solutions. “Wet-packed” scallops are often soaked in a phosphate solution to preserve them, which makes them absorb water. This added moisture not only dilutes their natural sweetness but also makes it much harder to achieve a good sear. Dry-packed scallops will feel firm and have a slightly off-white, translucent appearance, while wet-packed ones can look overly white and feel slimy. The difference in quality is well worth seeking out.

Balancing the Sauce

A great pan sauce is all about balance. In this recipe, the richness of the butter is cut by the bright acidity of the fresh lemon juice. The garlic adds a savory, aromatic depth. The key is to taste as you go. After you’ve added the lemon juice and swirled the butter to create the sauce, take a small taste. Does it need a little more brightness? Add a tiny squeeze more lemon. Is it too sharp? You can whisk in another small cube of cold butter to round it out. This final check ensures the sauce perfectly complements the sweet scallops rather than overpowering them.

Recipe Overview

Pan-seared scallops with a golden crust in a skillet, topped with lemon butter sauce and fresh parsley.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Difficulty: Easy

Ingredients

453g (1 pound) large sea scallops, fresh or thawed
28g (2 tablespoons) extra virgin olive oil
42g (3 tablespoons) unsalted butter, cut into cubes
30g (2 tablespoons) freshly squeezed lemon juice
2g (1 teaspoon) lemon zest
6g (2 cloves) garlic, minced
8g (2 tablespoons) fresh parsley, chopped
Salt, to taste
Black pepper, to taste

Step-By-Step Instructions

Prepare the scallops
Using paper towels, pat the scallops completely dry on all sides. Removing excess moisture is critical for achieving a golden-brown crust. Season both sides generously with salt and black pepper.
Heat the skillet
Place a large skillet, preferably stainless steel or cast iron, over medium-high heat. Add the olive oil. You’ll know the pan is ready when the oil begins to shimmer, just before it starts to smoke. A properly heated pan prevents sticking and ensures a hard sear.
Sear the scallops
Carefully place the scallops in the hot skillet in a single layer, making sure not to overcrowd them. Sear for 2–3 minutes without moving them to allow a deep, golden crust to form. Gently flip the scallops with tongs and sear the other side for another 2 minutes, or until just opaque.
Add the garlic and butter
Reduce the heat to medium. Add the butter and minced garlic to the skillet. As the butter melts, swirl the pan and spoon the foaming butter over the scallops for about 30 seconds. This basting method infuses them with flavor.
Incorporate lemon
Remove the skillet from the heat and stir in the fresh lemon juice and zest. The residual heat will be enough to create a slightly thickened sauce as you swirl the pan. This prevents the sauce from breaking and keeps the scallops tender.
Finish with herbs
Sprinkle the chopped fresh parsley over the scallops and give the pan one final swirl. Serve immediately, spooning the extra lemon-butter sauce from the pan over the top.

If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.

Substitutions & Variations

Herbs: Substitute the parsley with fresh dill or chives for a slightly different aromatic finish.
Citrus: Use fresh lime juice and zest in place of lemon for a brighter, tangier flavor profile.
Add capers: For a briny, salty kick, add 1 tablespoon of drained capers to the pan along with the garlic.
Spice: Add a pinch of red pepper flakes with the garlic for a touch of gentle heat.

Make-Ahead, Storage & Reheat

How to store and reheat Pan-Seared Scallops with Lemon Butter

These scallops are best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat with a splash of water or broth until just warmed through. Avoid the microwave, as it can make them rubbery.

Nutrition

Serving Size: About 1/4 of the recipe (approx. 4 scallops)
Per Serving: 220 calories, 18g protein, 15g fat, 4g carbs
Per 100g: 150 calories, 12g protein, 10g fat, 3g carbs

Estimates only.

FAQ

How important is it to pat the scallops completely dry before cooking?

It's the most critical step for a great sear. Any surface moisture will turn to steam in the hot pan, which prevents the scallops from browning properly.

My scallops always stick to the pan. What am I doing wrong here?

Sticking usually means the pan wasn't hot enough or you tried to move the scallops too soon. Let them form a crust and they will release naturally.

Is a stainless steel or cast-iron pan really necessary for searing?

These pans retain high heat much better than non-stick, which is key for creating a deep golden-brown crust without overcooking the inside of the scallop.

What's the best way to know when my scallops are fully cooked?

They cook very quickly. Look for a firm feel and an opaque center. The golden crust on both sides is your best visual cue that they are ready to serve.

What kind of oil should I use in the pan to get the best sear?

Choose a neutral oil with a high smoke point, like avocado or grapeseed oil. This allows you to get the pan very hot without the oil burning or smoking.

How can I cook a large batch without them getting soggy or gray?

Avoid overcrowding your skillet, as this drops the temperature and causes steaming. Cook in batches, giving each scallop enough space to sear properly.

Does the type of scallop I buy make a big difference in results?

Yes, look for “dry-packed” scallops if you can. They haven't been treated with phosphates, so they hold less water and will sear much more effectively.

What are some simple sides that work well with these rich scallops?

They are excellent with something that can soak up the pan sauce. Try serving them over creamy risotto, simple pasta, or with a side of crusty bread.