lemon butter scallops

Lemon Butter Scallops is an elegant and easy dish perfect for any occasion. Large sea scallops are seared to golden perfection and paired with a rich, tangy lemon butter sauce infused with garlic. This 20-minute recipe delivers restaurant-quality results at home and pairs well with sides like mashed potatoes, steamed vegetables, or crusty bread.With just a few simple ingredients and steps, you can enjoy this flavorful and healthy seafood dish any night of the week.

Lemon Butter Scallops (20-Minutes)

sea scallops

olive oil

unsalted butter

garlic (minced)

lemon juice

lemon

tsp salt

tsp black pepper

parsley

tsp red pepper flakes (optional,

Pat the scallops dry: Use paper towels to remove any moisture from the scallops. This step ensures a perfect sear.

Remove the side muscle: If the scallops have a small, tough muscle attached to the side, gently peel it off.

Season: Sprinkle the scallops on both sides with salt and black pepper.

Preparation

Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Let it heat until shimmering but not smoking.

Sear the scallops: Arrange scallops in the skillet in a single layer without crowding. Cook for 2-3 minutes without moving until a golden crust forms.

Flip and finish: Flip the scallops and cook for an additional 1-2 minutes until opaque and slightly firm. Remove from the skillet and set aside.

Cooking the Scallops

Melt the butter: Reduce the heat to medium and add the butter to the same skillet. Allow it to melt and become fragrant.

Add garlic: Stir in the minced garlic and cook for 30 seconds until aromatic.

Incorporate lemon: Add the lemon juice and zest, scraping up any browned bits from the bottom of the skillet for extra flavor.

Making the Lemon Butter Sauce

Return the scallops: Add the scallops back to the skillet and spoon the sauce over them to coat. Cook for 1 minute to warm through.

Garnish and serve: Sprinkle with parsley and red pepper flakes if desired. Serve immediately with your choice of sides.

Combine and Serve

These pan-seared lemon butter scallops cook in under 10 minutes and are perfect for special occasions or a busy weeknight.

Lemon Butter Scallops

tbsp butter

garlic (finely minced)

lemon (juiced)

capers

olive oil (or more if needed)

Start by pat drying the scallops with a paper towel and remove the scallops side muscle. Drying the scallops is essential for achieving that golden crust, so don&#39;t skip this step.

Season the scallops on both sides with salt and pepper. 

Heat some olive oil over medium-high heat. Once your skillet is nice and hot, add the scallops to the skillet and reduce the heat to medium. Cook the scallops for 2 minutes on each side. Make sure not to overcrowd your pan. Work in batches if you have to. 

Once the scallops are done cooking, remove them from the skillet and set them aside. 

Add the butter to the skillet and let it melt completely. Stir in the fresh garlic and cook for 15 seconds. Add the lemon juice and capers. 

Place the scallops back into the skillet and baste them with the lemon butter sauce. Check for seasoning and enjoy!

Paired with an easy to make lemon butter sauce, this is a restaurant quality scallop dinner for a portion of the price!

Sous Vide Scallops with Lemon Butter Sauce

salt

black pepper

butter

garlic

lemon zest

Fill a large basin/pot or sous vide container with water and clip the immersion circulator on the side.

Turn on your immersion circulator and set the temperature to 122F degrees. Let the water come to the correct temperature before adding the scallops.

Place the sea scallops on a plate season with the salt and pepper.

Place them in a sealable bag. I use a Foodsaver for this part, but any well sealed zip lock bag will work as well. Make sure they are in a single layer.

If you&#039;re using a Foodsaver, use the airtight seal. If using a ziplock bag, slowly place the bag in the water while sealing it. This should push all the air out.

Use a clip to clip the bag to the side of the container to ensure it stays under water if it is floating.

Cook for 30 minutes. Remove from the water and place in an ice bath for 10 minutes. 

Remove the scallops from the bag and place them on a plate. Pat them dry with paper towels.

Heat a nonstick skillet over high heat and add the tablespoon of butter. Place them scallops in the skillet and sear for 1 minute per side (there should be a browned crust on each side).

Remove and serve drizzled in the lemon butter sauce (below).

Heat the butter over medium heat until melted.

Add the garlic and sauté until it starts to lightly brown.

Add the salt, lemon zest and lemon juice and cook for 1-2 minutes. Add any additional salt to taste.

Remove from heat and serve drizzled over the scallops.

Lemon Butter Sauce

I love cooking in sous vide, too! This recipe looks amazing! Can't wait to try it :)

I love when I can save money at home by making something I would normally get at a restaurant!

Love how simple it is to make the perfect scallop with this recipe - great option for a Valentine's Day dinner at home!

This is such a beautiful dish - I can imagine the taste &amp; flavors! I love the sous vide method too, thanks for sharing.

I love scallops and always make them the same way this is a new style and everyone loves the lemon flavor so I will make these Friday for sure!

Indulge in Lemon Butter Scallops Over Parmesan Risotto, a delightful dish that combines sophisticated flavors and comfort for a perfect dining experience.

Lemon Butter Scallops Over Parmesan Risotto for a Cozy Evening

Shallots (Adds aromatic depth.)

Garlic (Enhances overall savoriness.)

Mushrooms (Shiittake, baby bella,

cheese

Butter butter

Salt (Vital

Pepper (Vital for seasoning.)

Jumbo Sea Scallops (Remove the side muscle.)

White Wine (Elevates the risotto flavors.)

Parsley (Ensure it's fresh to maximize flavor.)

Lemon Juice (Freshly squeezed is ideal.)

Butter (Melted to create luscious sauce.)

In a non-stick skillet, melt butter over medium heat. Sauté minced shallots and garlic until softened, about 1-2 minutes. Then, add cleaned mushrooms and cook for another 1-2 minutes until they begin to soften.

Stir in Arborio rice and cook for 1 minute. Deglaze the skillet with white wine, letting it simmer for a minute. Gradually add hot broth, about ½ cup at a time, stirring frequently until the risotto is creamy, which should take around 20 minutes.

Season the risotto with salt and pepper. Stir in the grated Parmesan cheese and chopped parsley, then transfer the creamy mixture to serving bowls.

Rinse and pat dry the jumbo sea scallops, then season them with salt and pepper. Heat oil in a cast iron skillet until hot. Sear the scallops for 2 minutes on each side until they develop a golden brown crust.

Remove the scallops and set them aside. In the same skillet, melt additional butter, adding fresh lemon juice and parsley. Return the scallops to the skillet for an extra 30-90 seconds, spooning sauce over them to coat.

Place the perfectly seared scallops over the risotto, drizzling them with the rich lemon butter sauce. Garnish with extra parsley and lemon wedges for a fresh touch.

Directions

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The most viewed lemon butter scallops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine