If you’ve ever been nervous about cooking scallops at home, let me tell you—this recipe is the one that’ll change your mind. With just five ingredients and ten minutes, you’ll have a buttery, golden crusted plate of scallops that tastes like something straight off a restaurant menu.
This is the dish I pull out when I want something impressive without putting in much effort. Fancy without the fuss. Whether it’s a cozy dinner with my wife or a last-minute date night in, these scallops always deliver.
Why I Love Making Scallops at Home
- You barely need anything—just scallops, butter, lemon, garlic, and a bit of seasoning.
- They cook so fast, I sometimes make them even on weeknights after a long workday.
- It looks like you spent hours when it really took less than fifteen minutes, start to finish.
When I made these for a few friends last winter, one of them paused mid-bite and said, “Wait… you cooked these?” That’s when I knew I had to share this on the blog.
Bay Scallops or Sea Scallops? Here’s What I Use
If you’re standing at the seafood counter wondering which to pick, here’s the breakdown:
- Bay scallops are smaller (about ½ inch), sweeter, and more tender. They cook super fast and are great for tossing into pasta or chowder.
- Sea scallops are much bigger (around 2 inches), a little chewier, and perfect for searing. That’s what I use here.
The size makes a big difference when pan-searing. With sea scallops, you can get that golden crust without overcooking the inside.
Dry vs. Wet Scallops (And Why It Matters)
This part is key. I always hunt down dry scallops for this recipe.
Dry scallops haven’t been soaked in preservatives, which means they caramelize beautifully and taste like the ocean—in the best way. They’re usually a bit off-white, sometimes with pink or grey tones.
Wet scallops have been treated with preservatives and hold onto a lot of water. That water makes it really tough to get that golden sear—and they often taste a little bland or rubbery when cooked.
If you’re buying frozen scallops, check the label. If it doesn’t say “dry,” assume they’re wet and just take the extra time to dry them out properly.
Real-Life Tips That Make a Big Difference
- Pat them dry, like really dry. I press mine gently between layers of paper towels. Any leftover moisture will mess up your sear.
- Remove the side muscle. It’s that small, tough strip on the edge—totally edible, but chewy. Just peel it off before cooking.
- Don’t crowd the pan. This one’s hard when you’re in a hurry, but trust me—scallops need space to brown. I sear in batches if needed.
- Use a hot pan. I always go for my cast iron skillet here. Heat it until it just starts to smoke, add a bit of oil, and drop in the scallops. You should hear a sizzle the second they hit the pan.
- Don’t mess with them too much. Let them sit for about 2–3 minutes per side. Flip once. That’s how you get that nice, crusty golden edge.
- What I Serve with Lemon Butter Scallops
Most of the time, I throw some rice in the cooker, toss asparagus in the oven, and call it a meal. But here are a few more pairings I love:
- Creamy mashed potatoes
- Garlicky sautéed spinach or kale
- Mushroom risotto (if you’re feeling fancy)
- No-knead bread for soaking up the sauce
That buttery lemony sauce is liquid gold, so make sure whatever’s on the side can help you mop up every last drop.
Storage and Reheating Advice
Scallops are best right after cooking—hot off the pan. But if you’ve got leftovers (and I rarely do), here’s how I handle them:
- Storage: Pop them into an airtight container and keep in the fridge. Eat within 1 day.
- Reheat in the oven: I warm them gently at 200°F, covered with foil. Avoid the microwave—it’s too harsh and turns them rubbery.
Quick Questions Answered
Why do you use unsalted butter?
I like controlling the salt myself. Scallops are naturally a bit briny, and using unsalted butter lets me season them just right.
Can I use frozen scallops?
Yes, just thaw them overnight in the fridge, or run them under lukewarm water if you’re in a pinch. Make sure they’re fully thawed and very dry before cooking.
How long do scallops take to cook?
About 2–3 minutes per side on a hot skillet. You’ll know they’re done when they turn opaque and feel firm to the touch.
What if I want to make this ahead?
Scallops don’t love being made ahead, but you can prep everything else (rice, veggies, sauce ingredients) in advance and have the scallops ready to hit the pan last-minute. It comes together in under 10 minutes anyway.
Lemon Butter Scallops
Perfectly seared scallops in a zesty, buttery lemon garlic sauce—this quick and elegant dish is ready in just 20 minutes and tastes like a restaurant meal made right at home.
Ingredients
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter (for searing)
For the lemon butter sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Start by removing the small side muscle from each scallop if still attached. Rinse the scallops under cold water, then pat them completely dry using paper towels—this helps achieve that perfect golden crust.
- Season both sides of the scallops with salt and pepper. Heat the butter in a large cast iron skillet over medium-high heat. Once the butter is hot and shimmering, gently place the scallops in a single layer. Don’t overcrowd the pan—cook in batches if needed.
- Let the scallops sear without moving them for about 2 to 3 minutes until a golden crust forms. Flip and cook the other side for another 2 to 3 minutes, just until they’re translucent in the center. Remove from the skillet and set aside—cover to keep warm.
- To make the lemon butter sauce, melt the butter in the same skillet over medium heat. Add the minced garlic and stir frequently for about a minute until fragrant. Pour in the lemon juice and season with salt and pepper to taste. Stir to combine, letting it bubble slightly for a minute to blend the flavors.
- Spoon the warm lemon butter sauce over the scallops and sprinkle with fresh parsley just before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 209Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 69mgSodium 909mgCarbohydrates 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.
Final Thoughts
These lemon butter scallops are proof that great food doesn’t have to be complicated. It’s one of those dishes that makes you feel like a chef without needing a culinary degree—or even a lot of time.
If you’ve ever been nervous about cooking scallops at home, I hope this gives you the confidence to try. Once you see how easy (and delicious) it is, you’ll be adding it to your rotation in no time.
Try Other Scallops Recipes:
