Seared Scallops with Garlic Lemon Butter

Ingredients

• 567 g (1 1/4 lb)sea scallops, side muscle removed
• 22.5 ml (1 1/2 tablespoons)olive oil or rapeseed oil
• 42 g (3 tablespoons)butter
• 1–2 clovesgarlic, minced
• 30 ml (2 tablespoons)fresh lemon juice
• 10 ml (2 teaspoons)fresh parsley or other fresh herbs, chopped
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Dry the scallops

   Pat the scallops dry with paper towels. Just before cooking, sprinkle them with a pinch of sea salt.

2. 2

   Sear the scallops

   Heat the oil and 1 tablespoon of butter in a large sauté pan or cast-iron skillet over medium-high heat until very hot and nearly smoking. Add the scallops without crowding the pan, cooking in batches if needed. Sear for 1 1/2–2 minutes per side, until golden on both sides, then transfer them to a plate as they are cooked.

3. 3

   Make the sauce

   Wipe out the skillet and melt the remaining 2 tablespoons of butter in it over low heat. Add the garlic and cook for about 1 minute, until fragrant. Stir in the lemon juice, then return the scallops to the pan and warm for 1–2 minutes, turning them several times to coat in the lemon butter. Sprinkle with parsley, salt and pepper to taste, and serve immediately.

What are seared scallops?

Scallops are sweet, tender shellfish that cook quickly, making them well suited to a fast pan-seared dinner. This American-style version pairs their browned exterior with a bright, buttery garlic and lemon sauce.

The method works because the scallops are dried before they hit a hot pan, giving them a better chance to brown instead of steaming.

Nutrition and macros by portion

The nutrition label shows one serving as written: 446 calories, 35g protein, 11g carbs, 29g fat.

The scallops provide most of the protein, while the butter and oil contribute much of the fat. The carbohydrates come mainly from the lemon juice and herbs; pair a portion with vegetables or a modest serving of a grain if you want a more balanced plate.

Choosing and preparing the scallops

Scallops: Use sea scallops, with the side muscle removed as specified. Pat them thoroughly dry and salt them just before they go into the pan.

Getting a good sear

Hot fat: Heat the oil and a little butter until very hot and nearly smoking, as the method directs. Add the scallops carefully to avoid splashes.

Room to brown: Leave space between scallops so they sear rather than steam. Cook in batches if the pan is crowded.

Finishing the lemon butter

Low heat: After wiping out the skillet, melt the remaining butter gently and cook the garlic for about 1 minute, just until fragrant.

Quick return: Add the lemon juice and warm the scallops in the sauce for 1–2 minutes, turning them several times to coat.

How to tell when they are done

Colour: Look for a golden crust on both sides, which is the visual cue given in the method. The centres should be just cooked and tender rather than left in the pan for longer than needed.

Timing: The sear takes 1 1/2–2 minutes per side, followed by a brief 1–2-minute warm-through in the sauce.

What to serve alongside

Serve the scallops straight away while the lemon butter is warm. A simple side of vegetables or a grain can round out the plate and provide a contrast to the rich sauce.

Recipe notes & tips

• Dry the scallops thoroughly before searing so their surfaces can brown.
• Salt the scallops just before cooking, as directed.
• Wait until the oil and butter are very hot before adding the scallops.
• Sear in batches rather than packing the pan tightly.
• Keep the garlic over low heat and cook it only until fragrant.
• Serve immediately after tossing the scallops in the sauce.

Variations

• Choose another oil: Use rapeseed oil instead of olive oil as listed.
• Change the herbs: Swap parsley for another fresh herb.
• Add extra lemon: Serve with an extra squeeze of fresh lemon juice.
• Adjust the garlic: Use one clove for a gentler flavour or two for a stronger one.

Common mistakes to avoid

• Damp scallops: Pat them dry with paper towels before seasoning so they can sear.
• Crowded pan: Cook in batches to give each scallop room to brown.
• Cool cooking fat: Heat the oil and butter until nearly smoking before adding the scallops.
• Burnt garlic: Cook it over low heat and remove the pan from the heat if it darkens too quickly.
• Overcooking in the sauce: Warm the scallops for only 1–2 minutes, turning them to coat.

How to store

For the best texture, serve these scallops immediately. Refrigerate leftovers in a covered container and use within 1–2 days; reheat gently in a pan until warmed through, taking care not to cook them for long.

Frequently asked questions