Seared Lemon Garlic Butter Scallops

4.92 from 45 votes

Seared Lemon Garlic Butter Scallops

Have 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. They are the ultimate treat!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine: American, French, Italian, Mediterranean, Seafood

Keyword: comfort food, Lemon Garlic Butter Scallops, one pot, party food, quick, scallops

Servings: people

Author: Karina Carrel

Ingredients

2 Tablespoons olive oil
1 1/4 pounds scallops
3 tablespoons unsalted butter divided
4-5 cloves garlic large, minced, or 1 1/2 tablespoons minced garlic
1/4 teaspoon salt to taste
1/4 teaspoon ground black pepper to taste
1/4 cup dry white wine or broth
2 tablespoons lemon juice
1/4 cup parsley chopped

US - Metric

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 overcrowding the pan. Work in batches if needed

Make sure your scallops are golden brown on both sides for a crispier, tastier bite.

Season with salt and pepper to taste and fry for 2 to 3 minutes on one side, then flip and fry again for 2 minutes until crisp and cooked through. Remove from the skillet and transfer to a plate.

You will know it is time to flip when a crust forms underneath. The scallops are cooked through once they become opaque and lightly browned.

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 the wine and bring to a simmer for 2 minutes, or until the wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.

If you prefer not to use wine, you can replace it with chicken broth or vegetable broth.

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).

Video

Notes

Storage, Reheating, and Make-Ahead Tips

When determining how to cook scallops in garlic butter, it helps to know how to handle the leftovers safely.

Fridge: Place any leftovers into an airtight container and store them in the fridge within two hours of cooking. They will stay safe to eat for 3 to 4 days.
Freezer: You can technically freeze cooked scallops for up to three months. However, I strongly advise against this. Freezing cooked seafood ruins the firm texture you just worked hard to achieve.
Reheating: Avoid the microwave. To prevent them from turning rubbery, gently warm the scallops in a skillet on the stove over low heat. Add a splash of water or extra butter to keep the pan moist until heated through.

Happy cooking! Xx

If you want to know how to pan fry scallops with butter and garlic without them sticking to the skillet, the secret is patience. Once you place the scallops in the hot pan, do not touch or move them for at least two minutes. Letting them sear undisturbed is exactly how you build that crisp crust.

Nutrition