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I’ve been making Garlic Lemon Butter Seared Scallops for years whenever I want an impressive dinner with minimal fuss. The scallops cook fast, the pan sauce is bright and silky, and the whole dish feels restaurant-worthy without a lot of steps. If you enjoy similar seafood recipes, you might also like this seared scallops in lemon butter garlic sauce which uses many of the same techniques.

Why you’ll love this dish

Seared scallops in a garlic lemon butter sauce are one of those simple luxuries: big flavor, quick prep, and elegant plating. This dish works for a date night, a weeknight when you want to impress, or a light starter for a seafood-themed meal. It’s also forgiving — a little practice with heat control gives you a golden crust and tender center every time.

“I made this for company and they thought it came from a restaurant — crispy outside, silky inside, with a lemony butter sauce that tied everything together.”

What makes this special:

Speed: ready in 15–20 minutes from pan to plate.
Texture contrast: caramelized exterior, sweet tender interior.
Versatility: pairs with pasta, rice, veggies, or a salad.

Step-by-step overview

Before you start: pat scallops very dry, season, sear in hot butter, briefly sauté garlic, finish with lemon juice and parsley. The whole process is just a high-heat sear followed by a quick sauce. Expect to flip scallops once — each side takes roughly 1.5–2 minutes depending on size.

What you’ll need

1 pound Fresh scallops (Fresh or frozen, preferably fresh from the market.) — sea scallops are ideal; if frozen, thaw and pat dry.
3 tablespoons Butter (Adds rich mouthwatering flavor.) — use unsalted so you can control seasoning.
2 cloves Garlic, minced (Gives aroma and taste.) — add late so it doesn’t burn.
1 juice Lemon, fresh (For brightness that complements the butter.) — reserve a little zest if you like extra citrus aroma.
Salt and pepper, to taste (To enhance natural flavors.)
Optional: Fresh parsley (For garnish and added freshness.) — chopped for a bright finish.

Ingredient substitutions/notes:

Olive oil can replace half the butter for a slightly lighter sear.
If you prefer more acid, add a splash of white wine before the lemon.
For a creamier sauce, stir in a tablespoon of crème fraîche off heat.

(If you want another close variation that scales easily, check this seared scallops with garlic lemon butter.)

Step-by-step instructions

Garlic lemon butter seared scallops plated with herbs

Preparation

Thaw scallops fully if frozen. Pat each scallop very dry with paper towels.
Season both sides lightly with salt and freshly ground black pepper.
Mince garlic and halve the lemon.

Cooking

Heat a large skillet over medium-high until hot. Add 1 tablespoon butter and let it foam.
Add scallops in a single layer, leaving space between them. Do not crowd.
Sear without moving until a deep golden crust forms, about 1.5–2 minutes. Flip and sear the other side 1–2 minutes. Remove scallops to a warm plate.
Reduce heat to medium-low. Add remaining 2 tablespoons butter to the pan. Once melted, add minced garlic and sauté 20–30 seconds until fragrant — do not brown.
Squeeze in the lemon juice and stir to combine, scraping up browned bits from the pan. Return scallops to the pan for 15–30 seconds to coat in sauce.
Taste and adjust salt/pepper. Sprinkle with chopped parsley and serve immediately.

Timing tip: large sea scallops cook a touch longer; always rely on the golden crust and slight springiness to judge doneness.

Best ways to enjoy it

Plate on a bed of lemon butter linguine or creamy polenta for a hearty main.
Serve alongside sautéed green beans, asparagus, or a crisp arugula salad for lighter fare.
For an elegant starter, place two scallops per person on small toast points with a drizzle of extra sauce.
Wine pairing: a crisp Sauvignon Blanc or unoaked Chardonnay complements the lemon and butter.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 2 days. Scallops lose texture after reheating, so consume quickly.
Reheat gently: warm a skillet over low heat with a teaspoon of butter and briefly warm scallops for 30–60 seconds per side. Avoid microwave — it toughens scallops.
To freeze: place uncooked, well-dried scallops in an airtight freezer bag and freeze up to 3 months. Thaw in the fridge overnight before using.

Safe handling: cook scallops to an internal temperature of 115–125°F for a tender result; avoid prolonged exposure to high heat after searing to prevent rubberiness.

Pro chef tips

Dry thoroughly: moisture is the enemy of a good sear. Use paper towels and even let them air-dry on a rack for 10 minutes if needed. Try an air-fryer method if you want a hands-off crisp finish.
Don’t overcrowd the pan — crowding drops the temperature and causes steaming. Sear in batches if your pan is small.
Use a heavy-bottomed skillet (cast iron or stainless steel) for the most reliable crust.
Finish off-pan: if you like, add a small knob of cold butter at the end and swirl to emulsify the sauce for extra silkiness.

Creative twists

Chili-lime scallops: add a pinch of red pepper flakes and lime zest for heat and brightness.
Herb-butter crust: fold in chopped tarragon or chives to the finishing butter.
Bacon-wrapped scallops: partially cook bacon, wrap scallops, and sear for surf-and-turf with extra smokiness.
Dairy-free option: replace butter with clarified butter (ghee) or a high-smoke-point oil, and finish with a squeeze of lemon.
For a low-carb plate, serve scallops over cauliflower purée or roasted baby fennel.

Your questions answered

Q: How long do scallops take to cook?
A: Typically 1.5–2 minutes per side on medium-high heat for large sea scallops. Look for a golden crust and a slightly springy interior.

Q: Can I use frozen scallops?
A: Yes. Thaw in the fridge overnight and pat completely dry before cooking to get a good sear.

Q: Why are scallops rubbery sometimes?
A: Overcooking or cooking from wet scallops causes toughness. Use high heat for a quick sear and remove them promptly.

Q: Can I double the recipe?
A: Yes, but sear in batches to avoid crowding the pan. Keep finished scallops warm on a sheet tray in a low oven (about 200°F) while you finish remaining batches.

Q: Is the sauce safe to keep and reuse?
A: Yes, refrigerate in an airtight container for up to 2 days. Reheat gently. Discard if left at room temperature over 2 hours.

Conclusion

For more inspiration and step-by-step photos of a similar preparation, see Seared Scallops with Garlic Lemon Butter – Small Town Woman. If you want a version with extra tips and variations, this Golden Garlic Butter Scallops – Easy Elegance on Your Plate! article is helpful. For another pan-searing approach and notes on timing, check Pan Seared Lemon Garlic Butter Scallops – Aberdeen’s Kitchen.