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Lemon Garlic Butter Scallops
This delicious garlic butter scallop recipe will be going in your weeknight dinner rotation! They come together SO quickly, and are just so perfect. I am just in love with this seared scallops recipe. You’ll start by searing your scallops then making your lemon garlic butter sauce, all topped with chopped parsley. EPIC.
This recipe is less than 10 ingredients, and the flavors are so good!
What ingredients do you need for this lemon garlic butter scallops recipe?
Sea scallops: We are using dry sea scallops for this recipe!
Butter: This creates the most luscious sauce melted with garlic and lemon juice.
Kosher salt and black pepper: truly the only seasoning you will need, but you can opt to adjust with your favorite spices here as well.
Fresh herbs: Like basil, fresh thyme or parsley
Instructions to make your scallops
Pat your scallops dry
Pat your scallops dry with a paper towel. Season on all sides with salt and pepper.
Sear scallops
Start by heating your olive oil in a skillet over medium-high heat until piping hot. Add your scallops in a single layer and sear scallops until golden, around 2-3 minutes per side, remove and transfer to a plate.
Make your sauce
In the same pan, melt your butter, stir to get all the brown bits as well, add in your minced garlic and cook on medium-low for 1-2 minutes, stirring, until fragrant, bloomed but not burnt. Add in lemon juice and simmer.
Add scallops back in, and warm through
Lastly, add your scallops back in the pan to heat through and toss with the sauce. Garnish with chopped parsley. Serve immediately.
Tips, Tricks and Substitutions
How to make seared scallops? Make sure your scallops are super dry! Start by heating your olive oil in a skillet over medium-high heat until piping hot. Add your scallops in a single layer and sear scallops until golden, around 2-3 minutes per side, remove and transfer to a plate to create your sauce.
What are the difference between wet scallops and dry scallops? Dry scallops are a little bit sweeter and sear a little easier than wet scallops. Wet scallops taste a tad more watery, soapy and most likely use artificial preservatives, this also gives the scallops a more rubbery finish.
What to serve with your scallops: You can serve your scallops over pasta, over rice, polenta, risotto, creamed spinach, roasted vegetables, salads, endless options! I am in LOVE with this recipe, it’s so cozy and comforting.
Check out the below seafood recipes for more inspiration!
- Pasta with White Wine and Mussels
- Sake Shrimp Scampi
- Hawaiian Garlic Shrimp with a Sweet Onion Salad
- 5 Ingredient Habanero Prawns
If you do make this Garlic Butter Scallops recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Lemon Garlic Butter Scallops
Ingredients
- 1 tablespoon olive oil
- 1 pound dry scallops cleaned and dried
- 4 tablespoons unsalted butter in tablespoons
- 4 garlic cloves minced
- juice of 1 lemon adjust with more juice according to your preference
- 1/4th cup chopped parsley
- salt and pepper to taste
Instructions
- Pat your scallops dry with a paper towel. Season on all sides with salt and pepper.
- Start by heating your olive oil in a skillet over medium-high heat until piping hot. Add your scallops in a single layer and fry until golden, around 2-3 minutes per side, remove and transfer to a plate.
- In the same pan, melt your butter, stir to get all the brown bits as well, add in your minced garlic and cook on medium-low for 1-2 minutes, stirring, until fragrant, bloomed but not burnt. Add in lemon juice and simmer.
- Lastly, add your scallops back in the pan to heat through and toss with the sauce. Garnish with chopped parsley. Serve immediately.
