Lemon Butter Scallops

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Golden, pan-seared scallops glistening in a silky lemon butter sauce — this dish is elegance served on a plate. Each scallop is delicately caramelized to form a crispy crust, while the inside remains tender and juicy. Paired with the brightness of lemon and the richness of melted butter, these scallops are both refreshing and indulgent, making them perfect for a special dinner or a luxurious weeknight treat.

The balance of flavors in Lemon Butter Scallops is what sets them apart. You get the richness from the butter, the citrusy zing from fresh lemon juice, and the aromatic touch of garlic and parsley. It’s a restaurant-quality meal that’s surprisingly simple to make at home with just a few ingredients and a bit of technique. Whether served with pasta, risotto, or crusty bread, they’re a guaranteed crowd-pleaser.

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Why You’ll Love This Lemon Butter Scallops Recipe

• Quick & Easy: Ready in under 20 minutes, this is a no-fuss gourmet dish.
• Flavor-Packed: The combination of seared scallops and lemon butter is irresistible.
• Elegant Presentation: Looks stunning with minimal effort.
• Perfect Texture: A crisp, golden crust with a soft, tender center.
• Versatile Pairings: Works well with light sides, grains, or vegetables.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter):

• Cast Iron or Heavy Stainless Steel Skillet: Crucial for achieving that signature golden-brown sear on scallops. Lighter pans can cause uneven browning or sticking.
• Fish Spatula or Thin Metal Spatula: Ideal for gently flipping scallops without tearing their delicate crust.
• Paper Towels: Drying scallops thoroughly before searing is a must for crust development.
• Tongs: Offers control when placing or removing scallops from the hot pan without disturbing the sear.
• Small Mixing Bowl & Whisk: For combining the lemon butter sauce ingredients smoothly.
• Citrus Zester or Microplane: Helps extract fresh lemon zest for that pop of citrus aroma.

These tools not only improve efficiency but also play a big role in ensuring perfect texture and flavor.

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Preparation Tips

• Pat Scallops Dry Thoroughly: Moisture is the enemy of a good sear. Press gently between paper towels until the surface feels dry.
• Let Scallops Sit at Room Temp (10 minutes): Cold scallops lower pan temperature and interfere with searing.
• Do Not Overcrowd the Pan: Leave space between each scallop to avoid steaming and encourage browning.
• Use High Heat — Briefly: Preheat the pan until it’s shimmering hot. Once scallops hit the pan, let them sit undisturbed for 1.5 to 2 minutes.
• Butter Goes in Last: To avoid burning the butter, add it once the scallops are nearly done, then spoon it over them to infuse flavor.

With the right tools and preparation, this dish becomes almost foolproof.

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Ingredients for This Lemon Butter Scallops Recipe

• 1 lb sea scallops – Large, dry-packed scallops are best for an even sear and juicy center.
• 2 tablespoons olive oil – Used to sear scallops at high heat without burning.
• 3 tablespoons unsalted butter – Adds richness and silkiness to the sauce.
• 2 garlic cloves, minced – Infuses the butter with savory depth.
• 1 tablespoon fresh lemon juice – Brings brightness and cuts through the richness.
• 1 teaspoon lemon zest – Adds aromatic citrus notes.
• Salt and freshly cracked black pepper – Enhances natural scallop flavor.
• 1 tablespoon chopped fresh parsley – Offers a fresh, herbal contrast to the buttery sauce.
• Optional: pinch of red pepper flakes – For a touch of gentle heat if desired.

Fresh, high-quality scallops and a few bold ingredients are all you need to let this dish shine.

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Step 1: Prep the Scallops

Remove the small side muscle from each scallop if present. Pat them dry thoroughly with paper towels. Season both sides with salt and freshly cracked black pepper.

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Step 2: Heat the Pan

Place a cast iron or stainless steel skillet over medium-high heat. Once the pan is hot, add olive oil and let it shimmer without smoking.

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Step 3: Sear the Scallops

Carefully place scallops in the hot pan, spaced apart. Sear without moving them for 1.5 to 2 minutes until a golden crust forms. Flip and sear the other side for another 1.5 minutes. Remove scallops and set aside on a plate.

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Step 4: Make the Lemon Butter Sauce

Lower heat to medium. Add butter to the same pan. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant (not browned). Add lemon juice and zest, stirring well.

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Step 5: Combine and Finish

Return scallops to the pan briefly, spooning the lemon butter over them to coat. Sprinkle with chopped parsley and optional red pepper flakes. Serve immediately with sauce spooned over top.

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Notes

• Dry Scallops Are a Must: Always opt for dry-packed scallops. Wet-packed ones have added preservatives and moisture, which hinder searing.
• Room Temperature Helps: Letting scallops rest at room temp for a few minutes ensures even cooking.
• Lemon Balance: Adjust lemon juice to your taste—start with a tablespoon and increase if you want it more tangy.
• Butter Quality Matters: Use high-quality unsalted butter for the richest, cleanest flavor.
• Short Cook Time: Scallops cook quickly. Keep a close eye to avoid overcooking and turning them rubbery.

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Watch Out for These Mistakes While Cooking

• Placing Scallops in a Cold Pan: The pan must be fully preheated to create that golden sear.
• Not Drying Scallops Properly: Even slight moisture will prevent browning and result in steaming.
• Overcrowding the Pan: Causes scallops to steam instead of sear. Cook in batches if needed.
• Using Low Heat: Won’t caramelize the surface, leading to pale, underwhelming results.
• Flipping Too Early: Scallops should release easily when properly seared. If they stick, they’re not ready to turn.
• Burning the Garlic: Add garlic after butter melts and heat is reduced to avoid bitterness.
• Overcooking: Scallops only need about 3–4 minutes total. Watch for a firm, opaque center.
• Neglecting Sauce Timing: Add the butter and lemon after scallops are removed to preserve their delicate flavor.

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What to Serve With Lemon Butter Scallops?

8 Recommendations

1. Creamy Risotto: A velvety parmesan risotto complements the richness of the lemon butter without overpowering the scallops.
2. Garlic Mashed Potatoes: Their smooth texture and subtle garlic flavor pair beautifully with the lemony sauce.
3. Angel Hair Pasta: Tossed with olive oil and herbs, it soaks up the lemon butter like a dream.
4. Steamed Asparagus: A crisp, clean side that echoes the citrus freshness of the dish.
5. Crusty Artisan Bread: Perfect for mopping up every last drop of the buttery sauce.
6. Grilled Zucchini: Light and smoky, it brings balance to the richness of the scallops.
7. Arugula Salad with Parmesan and Lemon Vinaigrette: Bright and peppery greens add contrast and crunch.
8. Wild Rice Pilaf: Nutty, chewy grains create a hearty yet neutral base that lets the scallops shine.

Each pairing enhances the elegant, fresh flavors of Lemon Butter Scallops in a unique way.

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Storage Instructions

Refrigeration:
Place leftover scallops and sauce in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out or overcooking.

Freezing (Not Recommended):
Scallops can become rubbery and lose their delicate texture after freezing and reheating. For best quality, enjoy them fresh.

Reheating Tip:
Warm in a covered pan with a small splash of water or broth to maintain moisture. Avoid microwaving — it tends to toughen the scallops.

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Estimated Nutrition (Per Serving, based on 4 servings)

• Calories: ~250 kcal
• Protein: 20g
• Fat: 18g
  • Saturated Fat: 7g
• Carbohydrates: 3g
  • Sugars: 0g
• Fiber: 0g
• Cholesterol: 55mg
• Sodium: 320mg

This makes Lemon Butter Scallops a high-protein, low-carb option that’s also rich in healthy fats — ideal for keto or low-carb diets.

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Frequently Asked Questions

1. Can I use frozen scallops?

Yes, but make sure they’re fully thawed and patted very dry before cooking to achieve a proper sear.

2. What’s the difference between dry and wet scallops?

Dry scallops are untreated and sear better. Wet scallops are soaked in a solution that adds water weight and can hinder browning.

3. How do I know when scallops are done?

They should be firm to the touch, opaque throughout, and have a golden crust. Overcooked scallops turn rubbery.

4. Can I add white wine to the sauce?

Absolutely. A splash of dry white wine (like Sauvignon Blanc) adds depth. Let it reduce slightly before adding butter.

5. What if my scallops stick to the pan?

They’ll release naturally when properly seared. If they stick, give them another 30 seconds before trying again.

6. Can I use ghee instead of butter?

Yes, ghee has a higher smoke point and a nutty flavor that complements scallops well.

7. How do I avoid burning the butter?

Add butter after removing scallops and reduce the heat. Stir constantly to keep it from browning too quickly.

8. Are bay scallops a good substitute?

Bay scallops are smaller and cook faster. They can work, but adjust cooking time to avoid overcooking.

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Conclusion

Lemon Butter Scallops bring together bold flavor and delicate texture in one quick, sophisticated dish. Whether you’re cooking for a dinner party or a quiet night in, their golden sear, vibrant citrus notes, and rich butter sauce make every bite feel luxurious. With a few key tools and simple techniques, this recipe delivers gourmet results in minutes — no chef’s hat required.

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