Making these delicious and elegant Lemon Garlic Butter Scallops takes just about 10 minutes! They have a nice caramelized exterior and a soft, juicy interior—they’re truly a mouth-watering combination of zesty and buttery. Serve them as a starter or a main at your next dinner party, and you’re sure to win a lot of compliments.
There’s nothing melt-in-your-mouth quite like these tender-crisp and buttery scallops.

What Sets These 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.
The delightful combination of bright, zesty lemon, aromatic garlic, and rich, velvety butter perfectly complements the scallops’ iconic subtle sweetness and tender, almost melt-in-your-mouth texture. It’s a feast for your palate that’s sure to impress!
Lemon Garlic Butter Scallops: Key Ingredients
Creating a truly exceptional Zesty Lemon Garlic Scallops starts with selecting the best ingredients. Here’s a closer look at what makes this recipe special and how to choose the finest produce for optimal flavor:
- Scallops: Choose the best quality, large-sized scallops you can find. Smaller scallops will shrink and aren’t ideal for this recipe. Opt for fresh, sea scallops for the best flavor and texture. High-quality scallops are essential to achieving that melt-in-your-mouth experience that makes this dish exceptional.
- Garlic: Fresh garlic is key for that beautiful, savory flavor. Avoid pre-minced garlic, which can lose its potency and freshness. If you love this flavor combination, don’t hesitate to try Creamy Garlic Scallops. Fresh garlic adds an aromatic depth that elevates the dish.
- Butter: This will be the base for the sauce. You can use unsalted or salted butter, depending on your preference. For a richer sauce, opt for European-style butter. Butter brings a rich, velvety smoothness to the sauce, making it irresistibly luxurious.
- Lemon Juice: Freshly squeezed lemon juice adds a tangy, citrusy flavor that brightens the dish. Avoid bottled lemon juice, which can be too acidic. Fresh lemon juice provides a burst of zesty freshness that perfectly complements the buttery sauce.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
Want to tweak the recipe to suit your taste? Here are some simple additions and substitutions that can add a personal touch without changing the dish entirely:
- 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? Try adding a sprinkle of fresh thyme or rosemary along with the parsley. These herbs complement the zesty lemon and aromatic garlic beautifully, adding depth and complexity to the dish. A dash of smoked paprika can also introduce a subtle smokiness.
- Butter Upgrades: For a richer and more luxurious sauce, consider using a mix of butter and a touch of heavy cream. The cream adds extra velvety smoothness and makes the sauce even more indulgent.
Garlic Lemon Buttered Scallops: Step-By-Step
Ready to create deliciously decadent Garlic Lemon Buttered Scallops? Follow these simple steps with images to guide you through the process. You’ll achieve perfectly caramelized scallops with a luscious, zesty butter sauce that’s sure to impress and delight!
- 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.
Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely, or overnight in the refrigerator. Make sure to thoroughly pat them dry with paper towels to absorb all of the liquid before searing.
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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?