There’s something about scallops that makes any dinner feel like a celebration—even if it’s just a random Tuesday night. These Lemon Butter Scallops are one of my go-to recipes when I want something indulgent but don’t want to spend hours in the kitchen. You only need five ingredients, a hot skillet, and about ten minutes. That’s it. And trust me, it tastes like something you’d order at a fancy coastal restaurant.
I love serving this with some fluffy rice or crusty bread to soak up that golden lemon butter sauce—and if you’ve got a bunch of asparagus or green beans on hand, it’s a full meal in no time.
Why This Recipe Works So Well
- Short ingredient list, big flavor payoff: All you need is scallops, butter, garlic, lemon, and a bit of salt and pepper. That’s it. No flourishes, no fancy pantry pulls. Just good ingredients doing their thing.
- Ready in ten minutes: This is faster than most takeout. I can go from zero to plated in the time it takes my rice cooker to beep.
- Feels fancy without trying too hard: This is the kind of dish that makes people think you’ve really pulled something off—even though you know it took almost no effort.
Whenever I make this for guests, I serve it with lemon wedges and let the scallops speak for themselves. And for an easy weeknight version? Just toss it all over pasta and call it a win.
A Quick Note on Scallop Types
Bay Scallops: These are the tiny guys—about ½-inch wide. They’re sweeter and super tender, and they cook in a flash. I use these for stir-fries or pasta.
Sea Scallops: These are what I reach for here. They’re larger (around 2 inches wide), a little saltier, and they sear up beautifully. I like them for that golden crust you get in a hot pan.
Choosing the Right Scallops: Dry vs. Wet
Here’s a trick I wish I had learned earlier:
- Dry scallops are what you want for a proper sear. They’re not treated with preservatives, so they’ll caramelize beautifully and develop that golden crust. You’ll notice they have a slight beige or creamy tone—not that glowing white you often see at the store.
- Wet scallops are soaked in a phosphate solution. That makes them absorb water and look bright white—but the extra moisture messes with your sear and makes them cook unevenly. If that’s all you can find, give them a rinse and pat them extra dry with paper towels.
Cooking Tips That Make a Big Difference
Remove the side muscle: That little flap on the side of some scallops? It’s edible but tougher than the rest. I usually just peel it off and set it aside—it takes two seconds and makes the texture way better.
Pat everything dry: This is the most important step. Moisture = no crust. I lay the scallops between layers of paper towels for 10 minutes if I’ve got the time.
Use a hot pan: I like using a cast iron skillet because it retains heat well and gives that restaurant-style sear. Just make sure you don’t overcrowd the pan. Give those scallops some breathing room.
Don’t fuss with them: Place them in the pan, let them cook for 2–3 minutes on one side, flip, and finish. You want a golden crust—not steamed scallops.
Leftovers and Reheating
Scallops are delicate, so reheating them can be tricky. If you zap them in the microwave, they’ll go rubbery fast. Here’s what works better for me:
- Preheat the oven to 200°F.
- Place the scallops in a small baking dish, cover with foil, and reheat for 10–12 minutes.
- If I have leftover lemon butter sauce, I drizzle it on top before warming—it helps keep them moist.
Still, I’ll be honest—I rarely have leftovers. These get devoured.
What I Serve With Lemon Butter Scallops
- Steamed jasmine rice or garlic butter noodles – to soak up the sauce.
- Roasted asparagus or green beans – something crisp and fresh to balance the richness.
- Mashed potatoes or mushroom risotto – for when I want to lean into full comfort mode.
- A slice of crusty bread – when I just want to scoop up every drop of that lemony butter.
You could also serve these over a salad for a light, fancy lunch. Add some arugula, avocado, and a bit of Parmesan—it’s shockingly good.
Handy Tools I Use
- Cast iron skillet – nothing sears scallops quite like it.
- Fish spatula – super handy for flipping without tearing them.
- Paper towels – to dry those scallops really well.
Common Questions (With My Honest Answers)
Why use unsalted butter?
I always reach for unsalted butter because it gives me full control over the saltiness of the dish. Some scallops are already naturally salty, so this keeps things balanced.
Can I use frozen scallops?
Absolutely. Just thaw them overnight in the fridge, or run them under cool water until defrosted. Dry them as much as possible—frozen scallops tend to hold a lot of extra moisture.
How do I know when scallops are done?
They’ll turn opaque and feel firm around the edges. Two to three minutes per side usually does the trick. If you see that golden crust, you’re in business.
How long do leftovers last?
Ideally, eat them fresh. But if you have extras, they’ll keep in the fridge in an airtight container for one day. Just reheat gently to avoid turning them chewy.
Lemon Butter Scallops
Golden, buttery sea scallops kissed with lemon and garlic—this recipe is all about simple ingredients done right. Whether you're cooking for guests or just treating yourself to something special on a weeknight, these scallops come together in minutes and taste like they came from a fancy restaurant.
Ingredients
- 1 pound sea scallops, cleaned and patted dry
- 1 tablespoon unsalted butter (for searing)
- Kosher salt and freshly ground black pepper, to taste
For the lemon butter sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Start by gently pulling off the little side muscle from each scallop if still attached. Give them a rinse under cold water and pat them dry—really dry—so you get that perfect golden sear.
- In a large cast iron skillet, melt a tablespoon of butter over medium-high heat. Once the pan is hot and the butter is shimmering, season the scallops with salt and pepper and place them in a single layer. Don’t overcrowd the pan—work in batches if needed. Let them cook undisturbed until a golden crust forms, then flip and cook the other side until just translucent in the center—about 2 to 3 minutes per side. Transfer to a plate and keep warm.
- To make the sauce, reduce the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté for about a minute until fragrant, making sure it doesn’t brown. Stir in the lemon juice and season with salt and pepper. Let it bubble gently for a few seconds, then turn off the heat.
- Spoon the lemony butter sauce over the warm scallops and sprinkle with fresh parsley before serving. They’re best enjoyed right away.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 209Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 69mgSodium 907mgCarbohydrates 8gFiber 0gSugar 0gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Let me know if you try this! I always say scallops are one of those recipes that make you feel like a better cook than you are—and that’s my kind of dinner.
Try Other Scallops Recipes:
Fettuccine Alfredo With Scallops
Creamy Shrimp and Scallops
Mushroom Scallops
