Lemon Butter Scallops (Printable Version)

Tender seared scallops finished with a vibrant lemon butter sauce and fresh parsley.

# What You Need:

→ Seafood

01 - 1 pound large sea scallops, patted dry

→ Sauce

02 - 3 tablespoons unsalted butter, divided
03 - 2 tablespoons extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup dry white wine or chicken broth
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - Lemon wedges for serving

# How-To Steps:

01 - Pat scallops thoroughly dry with paper towels. Season both sides lightly with salt and pepper.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Once hot and shimmering, add scallops in a single layer without overcrowding; cook in batches if necessary.
03 - Sear scallops undisturbed for 2 to 3 minutes until golden crust forms. Flip and cook for 1 to 2 minutes until just opaque. Transfer to a plate and cover loosely.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. Add garlic and sauté for 30 seconds until fragrant.
05 - Pour in wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes, scraping up browned bits, until slightly reduced.
06 - Return scallops and accumulated juices to skillet. Spoon lemon butter sauce over scallops and sprinkle with chopped parsley.
07 - Transfer to serving plates immediately and serve with lemon wedges.

# Expert Tips:

01 -
  • Scallops cook faster than you'd think, meaning dinner is actually on the table in twenty minutes, not three hours.
  • That browned, crispy exterior with a buttery sauce underneath tastes like you spent way more effort than you actually did.
  • It works for both a casual weeknight and impressing someone you're trying to impress.
02 -
  • Wet scallops will never brown properly—this is the number one reason home cooks end up with rubbery, steamed disappointment instead of golden perfection.
  • Don't walk away once they hit the pan; they're done in under five minutes total, and timing is everything with something this delicate.
03 -
  • Room-temperature scallops cook more evenly than cold ones, so pull them out of the fridge while you prep everything else.
  • If your scallops release a lot of liquid once they hit the pan, they weren't dry enough—tilt the pan and carefully drain the excess, then continue cooking.
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