Have These Super Easy and Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes! Coated in a deliciously silky lemon garlic butter sauce!
Cheaper than going out to a restaurant and just as good as chef made scallops! These crispy, pan seared and juicy Lemon Garlic Butter Scallops are the ultimate treat when it comes to scallop recipes! Serve as a starter or main, nothing melts in your mouth quite like tender-crisp and buttery scallops.
Scallops
With so many shrimp recipes on this site, it was high time I gave the mic over to scallops. And what a recipe to kick us off! You have all been writing in telling us how much you loved this Garlic Butter Shrimp Scampi recipe and this Lemon Garlic Butter Shrimp recipe. Both are so similar to how we cook scallops, I had to share this one with you in time for Good Friday!
Lemon Garlic Butter Scallops
Just one of the many ways we love our scallops! Most people are extremely intimidated to cook scallops, especially because of their high price tag. Something you don’t want to spend so much money on only to have it go completely hay-wire. But that’s also the beautiful thing about scallops. They are a luxury and a feeling of fine dining washes over you when you have a bowl full of scallops and a glass of your favourite wine in hand.
How To Prepare Scallops
Try to find scallops without the bright orange or coral coloured crescent-shaped part still attached (or roe). The orange part can be a little bitter, however some people do like this part of the scallop. It’s personal preference. If you can only find them with the roe attached, you can pull it off and discard it. If you have bought whole scallops, you will need to remove that and the muscle that attaches the scallop to the shell. For this reason, we buy frozen wild caught scallops without the roe.
How To Thaw Scallops
- 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 towel to absorb all the liquid before searing.
How To Cook Scallops
Understanding how quickly scallops cook means you’ll never be intimidated again! They only take four to five minutes to cook — that’s it! You’ll have no chance of messing them up from now on. Guaranteed.
- Heat an oiled skillet or pan until it’s sizzling. Key step right here. You want them to sizzle and crisp to a golden colour on the outside.
- The first scallop should sizzle as soon as it hits the oil. If it doesn’t, wait and let the pan continue heating before adding any more.
- Use a large pan to avoid over crowding, or cook in batches to make sure they are at least 1-inch apart.
- Sear them without moving them for about 2-3 minutes on each side. Done!
Both sides of a scallop should be seared to a perfect golden-brown ‘crust’ with the sides opaque all the way through. They should be firm to the touch, but still slightly soft with a little bounce to them.
Watch how we make our scallops right here!
Seared Lemon Garlic Butter Scallops
Ingredients
- 2 Tablespoons olive oil
- 1 1/4 pounds (600 grams) scallops
- 3 tablespoons unsalted butter, divided
- 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or broth
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
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).
Doreen says
These were amazing! So simple and delicious!
MarissaB says
So quick and scrumptious. Loved the sauce. Thanks for this recipe. It’ll become a staple for us, I’m sure.
Terrell Martin says
I made this tonight and it was my first time ever to cook scallops. I watch Hells Kitchen a lot and see Ramsey continually having issues with the way they come out for alot of folks,so I will say I was a bit worried. BUT THEY WERE AMAZING! I just followed the recipe using chicken stock. Came out perfect. We will do this again
Dawn says
Karina, Thanks for sharing your scallop recipe. They were delicious! I can’t work to try your other recipes.
Shelia says
Just made the butter garlic scallops with peas over flat noodles. Just delicious!!
Sunit Patel says
This is an amazing recipe. I used more garlic than recommend because I love it of course.
Kristen Hecksher says
Just made it and both my husband and I loved it! Excellent recipe and so delicious! Thank you!
Mari says
Had this tonight and everyone loved it including my 14 year old son who is a picky eater. I added a little more butter and followed the recipe exactly. Super delicious with crusty bread and a simple green salad. Thank you.
Katherine LeRoy says
This is making my mouth water and I do have scallops in my freezer. But I have just started weight watchers to take off 15 pounds. Has anyone tried this with less than the 5 tablespoons of fat? I realize that’s what makes it taste so good but I’m wondering if it has turned out well for anyone using less? And thanks so much for the recipe!
Ken McCusker says
You certainly can use less butter and a try a different oil… I’m doing this tonight
Julie Mcpherson says
Made the recipe tonight. Followed the directions exactly and it was perfect, Delicious!
Steve says
Made these last week. Awesome, tasted wonderful and filling. Thanks for the recipe and website. Going to try piccatta chicken tonight.
Chris says
I made them last night and it was fantastic! Made it with broiled asparagus and a kale and quinoa salad.
Karen Billingsley says
where is all the sodium coming from? I don’t see any actual salt in the recipe!
michele says
Scallops are salt water mollusks so by their very nature they are sodium loaded.
Don Lawrence says
5th line salt and pepper to taste
Sandy Rapoza says
Original video shows adding salt and pepper!
SHARYN says
bay or sea scallops?
Karina says
Either is great! Enjoy! XO
Karen Billingsley says
looks like sea scallops to me – they are bigger and is what I always use
Denise Ireland-Miller says
This was super easy and tasted excellent! To keep the scallops tender, definitely do not cook them more than 3 minutes per side. Enjoy!
Cynthia says
How many scallops per serving?
Karina says
About 4-5 scallops per person.
Shelley says
Best scallops I have ever had!!!! So easy too!
Blanch says
Did u use wine or broth? If broth what kind ?
Kathleen G Douglas says
We had it tonight. Very, very good! 5 stars.
Alexis says
Made this last week, it was my first time cooking scallops and it was super easy! The recipe is great and very simple to follow. I served with rice and asparagus, yum.
Karina says
That sounds great! I love your sides! Thank you for sharing and following along with me! XO
Crystal says
What kind of broth?
Karina says
You are welcome to use chicken broth or a light and flavorful broth that you love.
Jack says
What goes well with scallops if I’m using them as a main?
Karina says
You can always add a salad, rice, or mashed potatoes. I do love steamed broccoli too. This sounds like a great main dish! Enjoy!