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There is something utterly magical about the way tender, golden scallops meet a luscious garlic lemon butter sauce, creating a flavor experience that feels both indulgent and effortlessly elegant. This Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe is my go-to when I want to impress guests or simply treat myself to a restaurant-quality meal at home. The combination of a crispy crust, juicy interior, and that buttery, zesty sauce makes every bite memorable. Trust me, once you master this, scallops will become a fast favorite in your recipe collection.
Ingredients You’ll Need
To create this dish, you’ll need just a handful of ingredients — each simple, yet absolutely essential. They work together beautifully to provide the perfect texture, seasoning, and vibrant flavor that make these scallops shine.
- Large, dry sea scallops (1 1/2 pounds, about 24): Using dry scallops ensures a better sear with a beautiful golden crust.
- Coarse sea salt or kosher salt (1/2 teaspoon): Enhances flavor and helps draw out moisture for a crispier exterior.
- Freshly cracked black pepper (1/2 teaspoon): Adds slight heat and earthy depth to the scallops.
- Paprika (a sprinkle, optional): Provides a hint of smoky color and subtle warmth.
- High heat oil (3 tablespoons): Avocado or grapeseed oil works best to reach high temperatures without burning.
- Unsalted butter (4 tablespoons, divided): Adds richness and a silky finish to the sauce and scallops.
- Garlic (3 cloves, minced): Infuses the butter sauce with fragrant, savory notes.
- Pinch of red pepper flakes, salt, and pepper: Boosts the sauce with gentle heat and taste balance.
- Freshly squeezed lemon juice (1 tablespoon): Brightens the sauce with a refreshing zing.
- Fresh flat-leaf parsley (1 tablespoon, minced): Lends a fresh herbal touch and vibrant green color.
How to Make Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe
Step 1: Prepare Your Scallops
Start by inspecting each scallop and gently peeling away the side muscle if present. This small flap can be tough and chewy, so removing it helps you enjoy the scallop’s naturally tender texture. Then, pat the scallops completely dry with paper towels — this is key for achieving that coveted golden crust. Sprinkle salt, pepper, and a dash of paprika on the top sides to build layers of flavor right from the start.
Step 2: Heat and Oil Your Pan
Use a heavy-bottom skillet like stainless steel or cast iron and heat it until it’s scorching hot. Pour in half the high-heat oil and swirl to coat the surface. The oil should shimmer and ripple, almost smoking, so you know the pan is ready to give your scallops that perfect sear.
Step 3: Sear the Scallops
Place half the scallops in the pan seasoned side down, making sure they’re spaced—not crowded. Let them sear without moving for about 3 minutes until the bottom forms a golden-brown crust. While they cook, sprinkle the other sides with salt, pepper, and paprika. This step builds the foundation of the fantastic flavor and texture in your Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe.
Step 4: Flip and Finish Cooking
Carefully turn the scallops using tongs and add a couple pieces of butter to the pan. If the scallops resist lifting, give them more time—they will release when the crust is fully formed. Cook for 1 to 2 minutes until opaque around the edges but still tender in the center. Avoid overcooking to keep them tender and springy.
Step 5: Repeat with Remaining Scallops
Transfer the cooked scallops to a warm plate along with any butter juices. Clean the pan and repeat the process with the remaining scallops and oil, ensuring every scallop gets that gorgeous sear.
Step 6: Make the Garlic Lemon Butter Sauce
Reduce the heat to medium low and melt the remaining butter in your pan. Add minced garlic, a pinch of red pepper flakes, salt, and pepper. Stir and sauté for about 30 seconds until fragrant, carefully scraping up any browned bits for extra flavor. Finish the sauce with fresh lemon juice and parsley, tasting and adjusting seasoning as you go. This warm, luscious sauce is exactly what elevates these scallops to show-stopper status.
Step 7: Plate and Serve Immediately
Drizzle this irresistible garlic lemon butter sauce generously over the scallops and serve right away. The hot, buttery sauce clings perfectly to the tender scallops, creating a harmony of tastes that you’ll be eager to enjoy again and again.
How to Serve Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe
Garnishes
Fresh parsley or chives sprinkled on top add beautiful pops of green and freshness that contrast the golden scallops. A few thin lemon slices or twists can provide visual appeal and extra zest for those who enjoy a bright citrus kick.
Side Dishes
These scallops pair beautifully with creamy risotto, garlicky mashed potatoes, or even a light quinoa salad to balance the richness. For a lighter option, steamed asparagus or sautéed spinach bring color and a slight bitterness that complements the buttery sauce.
Creative Ways to Present
For something special, place the scallops atop a smear of lemon-infused aioli or pea puree for a restaurant-worthy plate. Using a serving platter dotted with microgreens or edible flowers can add an elegant touch. Or serve them on individual spoons as an appetizer at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Cooked scallops are best eaten fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to one day. Keep the garlic lemon butter sauce separate if possible to maintain freshness and reheat gently.
Freezing
Freezing cooked scallops isn’t ideal because their texture can become rubbery after thawing. If you must freeze, wrap them tightly in plastic and foil and consume within two months. It’s better to freeze raw scallops if you want to save time later.
Reheating
Reheat leftovers gently in a warm skillet over low heat to avoid overcooking and drying them out. Add a little butter or a splash of water to keep them moist. Pour warmed garlic lemon butter sauce over them just before serving to revive their flavor.
FAQs
Can I use frozen scallops for this Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe?
While fresh dry scallops yield the best sear and texture, you can use frozen scallops if properly thawed and very thoroughly patted dry. Avoid frozen scallops that are packed in water, as excess moisture will hinder browning.
How do I know when scallops are done?
Perfectly cooked scallops have a caramelized crust, are opaque on the sides, and feel slightly firm but still springy in the center. They should never be mushy or tough—when in doubt, undercook slightly because residual heat will finish the process.
What if my scallops stick to the pan?
If your scallops stick, it likely means the pan wasn’t hot enough or they need more time to form a crust. Don’t try to force them—give them an extra minute and they should release naturally.
Can I make the garlic lemon butter sauce ahead of time?
You can prepare the sauce in advance and gently reheat it before serving. For best flavor, add the fresh lemon juice and parsley at the last minute.
What side will pair best with this recipe?
Classic creamy risotto or lightly sautéed greens like spinach work wonderfully to complement the rich, buttery scallops and keep the meal balanced but luxurious.
Final Thoughts
Nothing quite compares to the joy of making and sharing the Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe. It’s elegant, simple, and absolutely delicious — a dish that turns any day into a special occasion. I encourage you to try this recipe soon because once you do, scallops will become a shining star in your kitchen, ready to dazzle your family and friends every time.
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Perfectly Seared Scallops with Garlic Lemon Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This seared scallops recipe delivers perfectly golden, tender scallops with a delicious garlic butter sauce. Expertly pan-seared to create a caramelized crust while keeping the center soft and juicy, this dish is enhanced by a zesty, flavorful sauce made from fresh garlic, lemon, red pepper flakes, and parsley. Ready in just 25 minutes, it’s an elegant yet easy-to-make seafood entree that serves 4.
Ingredients
Scallops
- 1 1/2 pounds large, dry sea scallops (about 24)
- 1/2 teaspoon coarse sea salt or kosher salt (divided)
- 1/2 teaspoon freshly cracked black pepper (divided)
- Sprinkle of paprika (optional, divided)
- 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or light olive oil – DO NOT EVOO), divided
- 4 pieces unsalted butter (1 tablespoon total, chopped into 4 pieces)
Garlic Butter Sauce
- 3 tablespoons unsalted butter (chopped into 3 pieces)
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon fresh flat-leaf parsley, minced
Instructions
- Remove Side Muscle: Pinch the small, tough flap on the side of each scallop and gently pull it off. Not all scallops have this; removing it ensures a tender bite.
- Prep Scallops: Pat scallops very dry on both sides with paper towels to ensure a good sear. Season the top sides with half of the salt, pepper, and optional paprika.
- Heat the Pan: Place a large, heavy-bottom skillet (preferably stainless steel or cast iron) over high heat. Add oil when the pan is very hot and swirl to coat. Heat until the oil ripples and almost smokes.
- Sear the First Side: Place half of the scallops seasoned side down, spacing them so they do not touch. Let them sear undisturbed for about 3 minutes until a golden-brown crust forms. While cooking, season the top sides with the remaining salt, pepper, and paprika.
- Sear the Other Side: Gently flip each scallop using tongs and add two pieces of butter (about 1/2 tablespoon). Cook for 1-2 more minutes until just opaque in the center and golden on the outside. Scallops should be firm yet springy. Remove to a dish along with juices.
- Repeat Searing: Clean the pan and repeat steps 3-5 for the second batch of scallops.
- Make Garlic Butter Sauce: Reduce heat to medium-low and melt the remaining 3 pieces of butter in the pan. Add minced garlic, red pepper flakes, salt, and pepper; sauté for about 30 seconds until fragrant while scraping up brown bits from the skillet.
- Finish Sauce: Stir in lemon juice and parsley. Adjust seasoning with more lemon, salt, or pepper as desired.
- Serve: Drizzle the garlic butter sauce over the seared scallops and serve immediately for best flavor and texture.
Notes
- Use dry scallops for best searing results; wet scallops won’t brown properly.
- Pat scallops dry thoroughly to avoid steaming instead of searing.
- Do not overcrowd the pan; cook scallops in batches for even searing.
- Butter is added late to the cooking to avoid burning and to add richness with a nutty flavor.
- Undercook scallops slightly, as they will continue to cook from residual heat on the plate.
- Use a heavy skillet like cast iron or stainless steel to ensure proper searing temperature.
- Fresh lemon juice brightens the garlic butter sauce and balances richness.
