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These pan-seared lemon butter scallops cook in under 10 minutes and are perfect for special occasions or a busy weeknight. Serve these buttery scallops with creamy mashed potatoes and Brussel sprouts for an epic meal!
Scallops are a type of shellfish that are naturally sweet, tender, and less firm than mussels and oysters. They can be pricey so be careful not to overcook them. Scallops can get rubbery pretty quickly if overcooked. All scallops need is a good sear and a delicious lemon butter sauce. It’s an easy and elegant recipe that requires just a handful of ingredients!
Ingredient Notes
Scallops – I used sea scallops but feel free to use bay scallops if you prefer. Keep in mind that bay scallops are a lot smaller than sea scallops and cook a lot quicker. Bay scallops are typically used in pasta recipes.
Butter – The scallops and butter are the stars of this recipe so make sure to use good quality butter such as Pure Irish butter or your favorite brand! Avoid margarine for this recipe.
Lemon – Fresh is highly recommended.
Capers – If you’re not a fan of capers, simply omit them.
How To Cook Lemon Butter Scallops
- Start by pat drying the scallops with a paper towel and remove the scallops side muscle. Drying the scallops is essential for achieving that golden crust, so don’t skip this step.
- Season the scallops on both sides with salt and pepper.
- Heat some olive oil over medium-high heat. Once your skillet is nice and hot, add the scallops to the skillet and reduce the heat to medium. Cook the scallops for 2 minutes on each side.
- Once the scallops are done cooking, remove them from the skillet and set them aside.
- Add the butter to the skillet and let it melt completely. Stir in the fresh garlic and cook for 15 seconds. Add the lemon juice and capers.
- Place the scallops back into the skillet and baste them with the lemon butter sauce. Check for seasoning and enjoy!
Top Tips
- Allow the scallops to rest at room temperature for at least 20 minutes before cooking.
- If you don’t like it too lemony, only use 1/2 a lemon.
- Make sure not to overcrowd your pan. Work in batches if you have to.
- Like it extra saucy? Double the butter and lemon juice amount.
- If you want to add white wine, do so right after you remove the scallops from the skillet. Add about 1/4 cup of white wine, deglaze the pan, and allow the wine to reduce by half before adding the butter.
- Want to thicken the sauce? Add extra butter or a splash of heavy cream.
What’s The Difference Between Wet Scallops And Dry Scallops?
Dry scallops are far superior to wet scallops because they caramelize a lot better and also taste better. Wet scallops are treated with a water and sodium tripolyphosphate solution to help preserve them. Wet scallops tend to have a bitter soapy taste while dry scallops have a more sweet and fresh taste. I highly recommend dry scallops for this recipe!
Can I Use Frozen Scallops?
You can, just make sure you thaw the scallops by placing them in the refrigerator the night before you plan on cooking them.
How Many Scallops Per Person?
This all depends on the actual person but I typically serve 4-5 scallops per person.
Storage
I highly recommend eating scallops immediately so I don’t recommend making them ahead of time. However, if you have any leftovers, feel free to place them in an air-tight container and refrigerate for up to 2 days.
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Lemon Butter Scallops
Ingredients
- 1/2 lb sea scallops
- 3 tbsp butter
- 2 garlic cloves , finely minced
- 1 lemon, juiced
- 2 tsp capers
- 1 tbsp olive oil , or more if needed
Instructions
- Start by pat drying the scallops with a paper towel and remove the scallops side muscle. Drying the scallops is essential for achieving that golden crust, so don't skip this step.
- Season the scallops on both sides with salt and pepper.
- Heat some olive oil over medium-high heat. Once your skillet is nice and hot, add the scallops to the skillet and reduce the heat to medium. Cook the scallops for 2 minutes on each side. Make sure not to overcrowd your pan. Work in batches if you have to.
- Once the scallops are done cooking, remove them from the skillet and set them aside.
- Add the butter to the skillet and let it melt completely. Stir in the fresh garlic and cook for 15 seconds. Add the lemon juice and capers.
- Place the scallops back into the skillet and baste them with the lemon butter sauce. Check for seasoning and enjoy!
Notes
- Allow the scallops to rest at room temperature for at least 20 minutes before cooking.
- If you don’t like it too lemony, only use 1/2 a lemon.
- Make sure not to overcrowd your pan. Work in batches if you have to.
- Like it extra saucy? Double the butter and lemon juice amount.
- If you want to add white wine, do so right after you remove the scallops from the skillet. Add about 1/4 cup of white wine, deglaze the pan, and allow the wine to reduce by half before adding the butter.
- Want to thicken the sauce? Add extra butter or a splash of heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
