Lemon Butter Sea Scallops (Print Version)

Golden seared scallops glazed in a bright lemon butter sauce with garlic and parsley.

# What You'll 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

# Directions:

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

# Expert Suggestions:

01 -
  • The whole thing finishes in twenty minutes, which means you can actually eat dinner at a reasonable hour without sacrificing elegance.
  • Scallops go from raw to restaurant-quality with just one good sear, so there's very little room for things to go wrong.
  • That lemon butter sauce is bright enough to feel spring-like but rich enough to feel indulgent, hitting both moods at once.
02 -
  • Overcrowding the pan is the fastest way to steam your scallops instead of searing them, so don't be shy about cooking in two batches if you need to.
  • That moment when the scallops turn from translucent to opaque is your signal to stop cooking—they'll keep cooking slightly after you remove them, and overcooked scallops become tough rubber.
03 -
  • Buy your scallops from a fishmonger you trust rather than the grocery store seafood case, because fresh, properly handled scallops make an enormous difference in texture.
  • If you're nervous about the searing, practice once with confidence—the scallops know what to do, and your job is just to get the pan hot and step back.
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