Garlic Butter Scallops Lemon (Printable)

Tender scallops in a rich garlic butter sauce with fresh lemon zest and parsley accents.

# Ingredient List:

→ Seafood

01 - 1.1 lb sea scallops, patted dry

→ Aromatics & Seasoning

02 - 3 tbsp unsalted butter
03 - 3 garlic cloves, finely minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp red pepper flakes (optional)

→ Finish

07 - Zest of 1 lemon
08 - 1 tbsp fresh lemon juice
09 - 2 tbsp fresh parsley, finely chopped

# Directions:

01 - Pat scallops dry with paper towels and season both sides with salt and pepper.
02 - Melt 2 tablespoons of butter in a large skillet over medium-high heat until it starts to foam.
03 - Add scallops in a single layer without overcrowding; sear undisturbed for 2 minutes until a golden crust forms.
04 - Turn scallops over, add remaining 1 tablespoon butter and minced garlic, then sear for 1 to 2 more minutes, basting scallops with melted butter.
05 - Remove skillet from heat, add lemon juice and zest, gently swirl to combine the sauce.
06 - Plate the scallops, spoon pan sauce over them, garnish with chopped parsley and extra lemon zest if desired, and serve immediately.

# Expert Tips:

01 -
  • Feels fancy and restaurant-worthy but comes together in under 20 minutes, even on a Tuesday night.
  • The garlic butter and lemon juice create a sauce so good you'll want to soak it up with crusty bread.
  • Works beautifully for impressing guests or treating yourself to something special without much effort.
02 -
  • Never skip drying the scallops; I learned this the hard way when a too-wet batch refused to brown and turned out watery instead.
  • Don't move the scallops while they sear—that uninterrupted contact with the hot pan is what creates the crust.
  • Add the lemon off the heat to preserve its brightness; the heat alone is enough to develop flavor without cooking the zest.
03 -
  • Buy dry scallops (not wet-packed) if you can find them; they sear infinitely better and come from a more reliable source.
  • If your scallops release a lot of liquid while cooking, quickly pour it off and let them continue to sear—don't let them steam in their own moisture.

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