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Lemon Butter Scallops

Lemon butter scallops are seared in a hot skillet until deeply golden, then coated in a quick garlic, lemon, and parsley butter sauce. The centers reach 145°F while the outside develops a browned crust.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the scallops
  • 1.25 lb sea scallops large, side muscles removed and patted very dry
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp neutral oil
For the lemon butter sauce
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 tbsp lemon juice
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Sear the scallops
  1. Season the scallops evenly with the salt and pepper.
  2. Heat a 12-inch skillet over medium-high heat for about 2 minutes, until hot.
  3. Add 1/2 tablespoon oil and half the scallops in a single layer.
  4. Cook for 2–3 minutes, until deeply golden on the bottom.
  5. Flip the scallops and cook for 1–2 minutes, until browned and the centers reach 145°F; transfer to a plate.
  6. Add the remaining 1/2 tablespoon oil and repeat with the remaining scallops.
Make the lemon butter sauce
  1. Reduce the heat to medium-low, add the butter, and stir until melted.
  2. Add the garlic and cook for 30 seconds, stirring constantly.
  3. Remove the skillet from the heat and stir in the lemon juice and parsley.
  4. Return the scallops and any accumulated juices to the skillet and gently toss to coat.

Notes

For the best golden crust, pat the scallops very dry before cooking. Refrigerate leftovers for up to 2 days; freezing is not recommended because scallops can lose their texture. For a dairy-free option, use plant-based butter.