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–+ servings

Garlic Lemon Butter Seared Scallops

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A quick and elegant dish featuring perfectly seared scallops in a silky garlic lemon butter sauce, ideal for impressing at dinner with minimal effort.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 pound Fresh scallops Preferably fresh from the market; if frozen, thaw and pat dry.
  • 3 tablespoons Butter Use unsalted to control seasoning.
  • 2 cloves Garlic, minced Add late in the cooking process to prevent burning.
  • 1 juice Lemon, fresh Reserve a little zest for extra citrus aroma.
  • to taste Salt and pepper To enhance natural flavors.
  • optional Fresh parsley, chopped For garnish and added freshness.

Method
 

Preparation
  1. Thaw scallops fully if frozen. Pat each scallop very dry with paper towels.
  2. Season both sides lightly with salt and freshly ground black pepper.
  3. Mince garlic and halve the lemon.
Cooking
  1. Heat a large skillet over medium-high until hot. Add 1 tablespoon butter and let it foam.
  2. Add scallops in a single layer, leaving space between them. Do not crowd.
  3. 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.
  4. Reduce heat to medium-low. Add remaining 2 tablespoons butter to the pan. Once melted, add minced garlic and sauté for 20–30 seconds until fragrant — do not brown.
  5. 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.
  6. Taste and adjust salt/pepper. Sprinkle with chopped parsley and serve immediately.

Nutrition

Serving: 4gCalories: 360kcalCarbohydrates: 2gProtein: 42gFat: 20gSaturated Fat: 12gSodium: 500mg

Notes

Best served on a bed of lemon butter linguine or creamy polenta. Can be paired with sautéed green beans, asparagus, or a crisp arugula salad. Avoid microwave reheating for better texture.
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