These lemon Garlic Butter Scallops are elegance made easy—ready in just 10 minutes! With their golden caramelized exterior and soft, juicy interior, they’re a mouthwatering balance of zesty citrus and rich buttery goodness. Perfect as a starter or main, they’ll have everyone raving at your next dinner.
What Sets These Garlic Butter Scallops Apart?
Lemon Garlic Butter Scallops are one of my favorite ways to enjoy scallops, along with Creamy Tuscan Scallops. Many people find scallops intimidating due to their high price tag—understandably, no one wants to splurge on scallops only to have things go haywire in the kitchen! That’s why I’ve crafted this recipe to help you savor one of the sea’s finest flavors without any fear. The result is guaranteed to be as exquisite as a dish from a lavish restaurant.
Garlic Butter Scallops: Key Ingredients
The secret to these Lemon Garlic Butter Scallops lies in the ingredients. Fresh scallops ensure tenderness, garlic brings bold flavor, and butter creates a rich, golden sear. Simple ingredients, exceptional results!
- Scallops: Opt for fresh, large sea scallops with a firm texture and a sweet, briny aroma. Avoid smaller scallops—they tend to shrink and lose their richness. High-quality scallops ensure that melt-in-your-mouth magic every time.
- Garlic: Fresh garlic cloves are a must for bold, savory flavor. Pre-minced garlic often lacks the punch needed for this dish. Pair with recipes like Creamy Garlic Scallops for irresistible garlic goodness.
- Butter: For the best sauce, use unsalted or European-style butter for extra creaminess. Its velvety richness enhances the scallops and balances the dish beautifully.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Garlic Butter Scallops, it’s all about balancing bold, simple flavors. Short on an ingredient? Smart substitutions will still bring this dish to life!
- Citrus Variations: While lemon juice is classic, you can experiment with other citrus fruits. Lime juice adds a vibrant tang, while orange juice provides a sweeter, slightly less acidic profile. Both variations bring a unique twist to the scallops.
- Herbs and Seasonings: Want to elevate the flavors even more? Add a sprinkle of fresh thyme or rosemary with the parsley. Just use small amounts to avoid overpowering the scallops’ subtle flavor. These herbs beautifully complement the zesty lemon and garlic, adding depth and complexity. A dash of smoked paprika also introduces a subtle smokiness.
Seared Garlic Lemon Buttered Scallops: Step-By-Step
Let’s get cooking! With just a few easy steps, you’ll have beautifully seared Garlic Butter Scallops on your plate, ready to impress. Time to make magic happen in the kitchen!
- Thaw and Prepare Scallops: If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat Olive Oil: Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan (work in batches if needed).
- Season and Fry: Season with salt and pepper to taste. Fry scallops for a few minutes on each side until golden, crisp, and cooked through. Remove from the skillet and transfer to a plate
- Melt Butter and Cook Garlic: Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Add Wine and Lemon Juice: Pour in wine (or broth) and bring to a simmer until the wine reduces by about half. Stir in the remaining butter and lemon juice.
- Warm Scallops and Garnish: Remove the pan from the heat; add the scallops back into the pan to warm through slightly. Garnish with freshly chopped parsley.
With so many amazing shrimp recipes on the blog like our Creamy Shrimp Pasta, Browned Butter Honey Garlic Shrimp and our Creamy Garlic Shrimp With Parmesan, I felt it was high time to shine a light on scallops – and what a recipe to kick us off! You’ve all been writing in to tell us how much you loved my Garlic Butter Shrimp Scampi recipe and this Lemon Garlic Butter Shrimp recipe, so I figured it was time to shake things up with a lemon garlic butter scallops recipe.
Recipe FAQ’s
Scallops cook quickly, usually within 4-5 minutes. You’ll know they’re done when they turn opaque and feel slightly firm to the touch. Overcooking them can make them tough, so keep an eye on them and remove them from the pan as soon as they’re ready.
Try to find scallops without the bright orange or coral-colored crescent-shaped part still attached (or roe). The orange part can be a little bitter, but some people do enjoy this part of the scallop—it’s a matter of personal preference. If you can only find scallops with the roe attached, you can always pull it off and discard it. If you have bought whole scallops, you will need to remove both the roe and the muscle that attaches the scallop to the shell. For this reason, we buy frozen, wild-caught scallops without the roe.
If you are using frozen scallops, defrost them overnight in the refrigerator. Never defrost frozen fish or seafood in water, as it can damage the texture. Always defrost in the fridge to avoid the risk of salmonella. Pat them dry thoroughly with paper towels before searing to absorb excess liquid.
Seared Lemon Garlic Butter Scallops
Ingredients
- 2 Tablespoons olive oil
- 1 ¼ pounds scallops
- 3 tablespoons unsalted butter divided
- 4-5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
- ¼ teaspoon salt to taste
- ¼ teaspoon ground black pepper to taste
- ¼ cup dry white wine or broth
- 2 tablespoons lemon juice
- ¼ cup parsley chopped
Instructions
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
- Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Russell says
DO NOT OVERCOOK!
If anything? UNDERCOOK them.
I’ve been eating sea scallops ‘100% RAW’ (sashimi) for years and never once got sick, so if these are a little undercooked? It won’t hurt you. (And you never know….you might discover you like ‘scallop sashimi!)
Karen says
These are great!
Ginny Hoffmann says
Excellent recipe! Very easy and tasty. My husband loved it and so did I.
Chuck Sampson says
Wow! This was a surprise. I have never had a better tasting scallop recipe, than this one. Looking forward to making again. The sauce is amazing!!
Linda H. says
I was hesitant to try this as I had never cooked scallops before but your directions were easy to follow and the results were EXCELLENT! I would recommend!
Linda Geraghty says
This sauce is to die for!!! THANKYOU!!!
Karina says
Hi Linda, I’m so glad you loved the sauce!
Joan says
Really tasty, but was a bit confused about whether to turn down the heat when adding the butter. Can you please clarify?