There are few dishes as impressive and satisfying as this Lemon Butter Scallop recipe. They have a golden-brown crust, rich in flavor, and are quick to make! Making them the perfect seafood dinner! They are simple enough to make on a weeknight but refined enough to serve for a special occasion. If you’ve ever been intimidated by the thought of cooking scallops at home, this guide will walk you through the process step by step ensuring that you get restaurant-quality results every time.
This recipe is perfect for home cooks looking to explore seafood, impress dinner guests, or elevate their regular weeknight rotation with something luxurious. With fresh ingredients, careful cooking techniques, and a buttery lemon-garlic sauce, Lemon Butter Scallops are a recipe worth mastering.
Ingredients for Lemon Butter Scallop Recipe
- 1 1/4 lb sea scallops, side muscle removed
- 1 1/2 tablespoons olive oil or canola oil
- 3 tablespoons unsalted butter, divided
- 1–2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh chopped parsley (or herbs like chives or tarragon)
- Salt and freshly ground black pepper, to taste
Kitchen Tools You’ll Need
- Heavy-bottomed skillet or cast iron pan
- Paper towels
- Tongs or fish spatula
- Citrus juicer
- Knife and cutting board
- Small bowl for garlic prep
- Slotted spoon (optional)
Step-by-Step Method For Cooking This Lemon Butter Scallop Recipe
Step 1: Dry the Scallops Thoroughly
Before cooking, it’s essential to remove as much moisture as possible from the scallops. Use multiple layers of paper towels to pat them completely dry. Moisture creates steam, which prevents browning and results in pale, rubbery scallops instead of that desirable golden crust. 
Letting the scallops sit uncovered on paper towels in the fridge for 10–15 minutes is another great trick to further remove surface moisture.
Step 2: Remove the Side Muscle
Scallops may come with a small, tough muscle attached to the side. While it’s perfectly safe to eat, it can be chewy and unpleasant. Gently peel this off before cooking.
Step 3: Season Just Before Cooking
Sprinkle sea salt over the scallops right before they go into the pan. Avoid adding pepper at this point, as it can burn at high temperatures. Salt helps enhance flavor and contributes to the browning process, but salting too early will draw out excess moisture.
Step 4: Heat the Pan Properly
Use a stainless steel or cast iron skillet—nonstick pans generally don’t get hot enough to create the proper sear.
Add the olive oil and 1 tablespoon of butter to the pan and set the heat to medium-high. Allow the butter to melt completely and the oil to shimmer. You’re aiming for the fat to be just below its smoking point. A hot pan is key to forming a golden crust in a short amount of time.
If your pan isn’t hot enough, the scallops will stick and steam rather than sear. You should hear a strong sizzle the moment the scallops touch the surface.
Step 5: Sear the Scallops
Place the scallops in the pan, spaced about an inch apart. Overcrowding the pan lowers the temperature and causes steaming. If needed, cook in batches to ensure enough room.
Once in the pan, do not move the scallops. Let them sear undisturbed for 1 1/2 to 2 minutes. They should develop a deep golden crust on the bottom. When ready to flip, they should release from the pan. If they’re sticking, give them a little more time.
Flip each scallop using tongs or a fish spatula and sear the other side for another 1 1/2 to 2 minutes. The interior should turn opaque and feel springy when gently pressed—indicating they’re cooked through but still tender.
Remove them from the pan and set them aside on a clean plate.
Step 6: Prepare the Lemon Butter Sauce
Carefully wipe out the skillet to remove any dark bits or burnt butter. Return to a low heat and add the remaining 2 tablespoons of butter. Allow the butter to melt slowly without browning.
Add the minced garlic and sauté for just about 1 minute. It should become fragrant but not golden. Burnt garlic tastes bitter and can overwhelm the delicate flavor of the scallops.
Pour in the lemon juice, stirring gently. The sauce should become smooth and slightly glossy, with a rich aroma.
Step 7: Return Scallops to the Pan
Add the scallops back into the skillet, and spoon the lemon butter over them repeatedly to help them absorb the flavor. Do this for 1 to 2 minutes over low heat. This will gently warm them back up without overcooking them and coat them in the sauce.
Finish with freshly cracked black pepper and a generous sprinkle of parsley or other fresh herbs.
Serve immediately, spooning extra sauce over the top of each portion.
Storage Tips
Scallops are best enjoyed immediately after cooking. However, if you have leftovers:
- Store in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet with a bit of butter or lemon juice. Avoid high heat or microwaving, as this will make them rubbery.
- Not suitable for freezing after cooking—the texture will suffer.
Pairing Suggestions
Side Dishes
- Creamy parmesan risotto
- Garlic mashed potatoes
- Steamed asparagus or sautéed spinach
- Lemon orzo or linguine tossed with olive oil
Wine Pairing
Lemon Butter Scallops pair wonderfully with white wines that have a crisp, acidic edge to cut through the richness. Try:
- Sauvignon Blanc
- Chardonnay (unoaked or lightly oaked)
- Pinot Grigio
Recipe Variations
- Add Heat: Include a pinch of red pepper flakes in the butter sauce for subtle warmth.
- Herb Swap: Use dill, thyme, or basil instead of parsley.
- Citrus Swap: Try using lime or orange juice in place of lemon for a different twist.
- Make it Creamy: Add a splash of heavy cream to the lemon butter sauce for a richer texture.
FAQs for Lemon Butter Scallop Recipe
How do I know when scallops are perfectly cooked?
Perfectly cooked scallops are firm yet tender, opaque throughout, and have a golden crust on both sides. They should feel slightly springy when gently pressed. Overcooked scallops become chewy and dense, while undercooked scallops will look translucent in the center.
The key is watching their texture and color. If you cut one open and it’s still translucent, give the others a little more time. If they’re completely opaque and resist gently when pressed, they’re done.
Can I use frozen scallops?
Yes, frozen scallops work well if properly thawed. Place them in the refrigerator overnight or use the cold water method: submerge the sealed scallops in cold water for about 30 minutes. Once thawed, pat them extremely dry before cooking. Excess moisture will interfere with searing.
What’s the difference between sea scallops and bay scallops?
Sea scallops are larger and meatier, ideal for searing. Bay scallops are smaller, sweeter, and best for quick sautéing or including in pastas. If using bay scallops, reduce the searing time to about 30–60 seconds per side.
Can I make this dish dairy-free?
Yes. Substitute the butter with a high-quality plant-based butter or ghee (if not strictly dairy-free). The flavor may differ slightly, but the results are still delicious.
Is this dish gluten-free?
Absolutely. This recipe contains no gluten. Just make sure the butter and any additional ingredients used (such as wine or side dishes) are certified gluten-free if needed.
Can I prepare the sauce in advance?
It’s best made fresh for the best flavor and texture. However, you can mince your garlic and juice your lemon ahead of time to speed up the process.
With just a few ingredients and a bit of attention to detail, Lemon Butter Scallops can transform your dinner into a fine dining experience. They’re luxurious without being difficult, quick to cook, and endlessly customizable. The golden crust, the burst of citrus, the richness of the butter—all come together to create a dish that’s both elegant and approachable.
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Recipe Card
Lemon Butter Scallops Recipe
Description
This recipe is perfect for home cooks looking to explore seafood, impress dinner guests, or elevate their regular weeknight rotation with something luxurious. With fresh ingredients, careful cooking techniques, and a buttery lemon-garlic sauce, Lemon Butter Scallops are a recipe worth mastering.
Ingredients Needed
Instructions
Step 1: Dry the Scallops Thoroughly
-
Before cooking, it’s essential to remove as much moisture as possible from the scallops. Use multiple layers of paper towels to pat them completely dry. Moisture creates steam, which prevents browning and results in pale, rubbery scallops instead of that desirable golden crust.
-
Letting the scallops sit uncovered on paper towels in the fridge for 10–15 minutes is another great trick to further remove surface moisture.
Step 2: Remove the Side Muscle
-
Scallops may come with a small, tough muscle attached to the side. While it’s perfectly safe to eat, it can be chewy and unpleasant. Gently peel this off before cooking.
Step 3: Season Just Before Cooking
-
Sprinkle sea salt over the scallops right before they go into the pan. Avoid adding pepper at this point, as it can burn at high temperatures. Salt helps enhance flavor and contributes to the browning process, but salting too early will draw out excess moisture.
Step 4: Heat the Pan Properly
-
Use a stainless steel or cast iron skillet—nonstick pans generally don’t get hot enough to create the proper sear.
-
Add the olive oil and 1 tablespoon of butter to the pan and set the heat to medium-high. Allow the butter to melt completely and the oil to shimmer. You’re aiming for the fat to be just below its smoking point. A hot pan is key to forming a golden crust in a short amount of time.
-
If your pan isn’t hot enough, the scallops will stick and steam rather than sear. You should hear a strong sizzle the moment the scallops touch the surface.
Step 5: Sear the Scallops
-
Place the scallops in the pan, spaced about an inch apart. Overcrowding the pan lowers the temperature and causes steaming. If needed, cook in batches to ensure enough room.
-
Once in the pan, do not move the scallops. Let them sear undisturbed for 1 1/2 to 2 minutes. They should develop a deep golden crust on the bottom. When ready to flip, they should release from the pan easily. If they’re sticking, give them a little more time.
-
Flip each scallop using tongs or a fish spatula and sear the other side for another 1 1/2 to 2 minutes. The interior should turn opaque and feel springy when gently pressed—indicating they’re cooked through but still tender.
-
Remove them from the pan and set them aside on a clean plate.
Step 6: Prepare the Lemon Butter Sauce
-
Carefully wipe out the skillet to remove any dark bits or burnt butter. Return it to low heat and add the remaining 2 tablespoons of butter. Allow the butter to melt slowly without browning.
-
Add the minced garlic and sauté for just about 1 minute. It should become fragrant but not golden. Burnt garlic tastes bitter and can overwhelm the delicate flavor of the scallops.
-
Pour in the lemon juice, stirring gently. The sauce should become smooth and slightly glossy, with a rich aroma.
Step 7: Return Scallops to the Pan
-
Add the scallops back into the skillet, and spoon the lemon butter over them repeatedly to help them absorb the flavor. Do this for 1 to 2 minutes over low heat. This will gently warm them back up without overcooking and coat them in the sauce.
-
Finish with freshly cracked black pepper and a generous sprinkle of parsley or other fresh herbs.
-
Serve immediately, spooning extra sauce over the top of each portion.
Note
Can I Remove The Garlic?
If you’re sensitive to garlic or prefer to leave it out, you can substitute it with a small pinch of shallots, chives, or simply add a bit of lemon zest to enhance the citrusy flavor without using alliums.
Pour in the lemon juice, stirring gently. The sauce should become smooth and slightly glossy, with a rich aroma.
How do I know when scallops are perfectly cooked?
Perfectly cooked scallops are firm yet tender, opaque throughout, and have a golden crust on both sides. They should feel slightly springy when gently pressed. Overcooked scallops become chewy and dense, while undercooked scallops will look translucent in the center.
The key is watching their texture and color. If you cut one open and it’s still translucent, give the others a little more time. If they’re completely opaque and resist gently when pressed, they’re done.
Can I use frozen scallops?
Yes, frozen scallops work well if properly thawed. Place them in the refrigerator overnight or use the cold water method: submerge the sealed scallops in cold water for about 30 minutes. Once thawed, pat them extremely dry before cooking. Excess moisture will interfere with searing.
What’s the difference between sea scallops and bay scallops?
Sea scallops are larger and meatier, ideal for searing. Bay scallops are smaller, sweeter, and best for quick sautéing or including in pastas. If using bay scallops, reduce the searing time to about 30–60 seconds per side.
Can I make this dish dairy-free?
Yes. Substitute the butter with a high-quality plant-based butter or ghee (if not strictly dairy-free). The flavor may differ slightly, but the results are still delicious.
Is this dish gluten-free?
Absolutely. This recipe contains no gluten. Just make sure the butter and any additional ingredients used (such as wine or side dishes) are certified gluten-free if needed.
Can I prepare the sauce in advance?
It’s best made fresh for the best flavor and texture. However, you can mince your garlic and juice your lemon ahead of time to speed up the process.
