Seared Scallops with Lemon-Butter Sauce

Delicate sea scallops seared to golden perfection and finished with a bright, tangy lemon-butter sauce. Ready in under 20 minutes, ideal for an elegant weeknight dinner or special occasion.

Ingredients

• 1 lb (450 g) sea scallops, patted dry and side muscle removed
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice (about 1 medium lemon)
• 1 tsp lemon zest
• 2 tbsp fresh parsley, finely chopped
• Optional: lemon wedges, for serving

Instructions

1. Prepare Scallops: Pat scallors very dry between paper towels. Season both sides generously with salt and pepper.
2. Heat Pan: Warm a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add olive oil and 1 tbsp butter. Swirl until butter is melted and foam subsides.
3. Sear Scallops: Place scallops in the pan without crowding (leave at least ½" between each). Sear undisturbed 2–3 minutes until a deep golden crust forms. Flip and cook 1–2 minutes more until just opaque in the center. Transfer scallops to a warm plate.
4. Make Lemon-Butter Sauce: Reduce heat to medium. Add remaining 2 tbsp butter. Once melted, add garlic and sauté 30 seconds until fragrant (do not brown). Stir in lemon juice and zest. Simmer 1 minute, scraping up any browned bits. Season to taste with salt and pepper.
5. Finish & Serve: Return scallops to the pan, spoon sauce over them, and cook 30 seconds to warm through. Remove from heat, sprinkle with parsley, and transfer to serving plates. Garnish with lemon wedges if desired.

Chef’s Tips

• Dry scallops thoroughly to ensure proper browning.
• Do not overcrowd the pan; sear in batches if needed to maintain high heat.
• For extra depth, deglaze the pan with a splash of dry white wine before adding lemon juice.
• Serve immediately—scallops lose their crust if they sit too long in sauce.