Lemon Garlic Seared Scallops Recipe

If you’re looking for a quick, impressive, and utterly decadent dinner, trust me, this one’s a game-changer. These Lemon Garlic Seared Scallops are truly the epitome of simple elegance. We’re talking about plump, perfectly caramelized scallops drenched in a vibrant, buttery sauce infused with fresh lemon and savory garlic. It looks and tastes like something you ordered at a fancy seaside restaurant, but guess what? It takes less than 15 minutes to make right in your own kitchen! This recipe is a guaranteed weeknight winner that will totally wow your tastebuds and feel like a special occasion—every single time.

Why You’ll Love This Recipe

• Restaurant Quality in Minutes: Achieving that incredible, golden-brown sear takes just a couple of minutes, giving you a gourmet meal faster than takeout.
• Insanely Flavorful: The simple lemon-garlic butter sauce is pure magic. It coats every tender scallop with a bright, savory, and irresistible finish.
• Healthy & High-Protein: Scallops are a wonderful, lean source of protein, making this a dinner you can feel great about enjoying often.¹
• Simple Ingredients, Big Impact: You only need a handful of pantry staples to make this dish sing.

Ingredients

All you need for this incredible Lemon Garlic Seared Scallops Recipe is about 15 minutes and these fresh ingredients. Let’s talk about why each one is important for maximum flavor!

• Large Sea Scallops: The star of the show! Look for “dry” scallops if you can, as they hold less water and will give you a better, more professional-looking sear.
• Olive Oil: Used to create the hot, shimmering surface we need to start building that gorgeous crust on the scallops.
• Butter: Added at the end to create a rich, nutty foundation for our pan sauce. It also helps baste the scallops as they finish cooking.
• Garlic, Minced: The essential aromatic component that perfumes the butter and creates that irresistible savory depth.
• Lemon Zest: This is where the powerful, concentrated citrus aroma comes from—it brings a bright finish to the whole dish!
• Fresh Lemon Juice: The perfect acidic element to balance the richness of the butter and “deglaze” the pan, pulling up all those browned, flavorful bits.
• Fresh Parsley, Chopped: Adds a pop of fresh color and a clean, herbaceous note that cuts through the richness.
• Paprika: A secret weapon for seasoning! It adds beautiful color and a hint of smoky sweetness to the sear.
• Salt and Black Pepper: Necessary for seasoning the scallops and bringing all the flavors into sharp focus. Don’t skip this step!

Note: The ingredients with exact measurements and cooking instructions will be right under the article in the recipe card!

How to Make the Lemon Garlic Seared Scallops

This is arguably one of the fastest and easiest fancy dinners you can make. The key is to work quickly and use high heat!

Step 1: Prep the Scallops

Pat the scallops aggressively dry with paper towels. Seriously, this is the most important step for getting that deep, golden-brown crust. Season both sides lightly with salt, pepper, and paprika.

Step 2: Get a Great Sear

Heat the olive oil in a large skillet over medium-high heat until it is shimmering. Place the scallops in the pan in a single layer—do not crowd the pan! Leave them untouched for 2 minutes to form that perfect crust.

Step 3: Finish with Butter and Garlic

Flip the scallops. Immediately add the butter and minced garlic to the pan. Cook for an additional 1–2 minutes. As the butter melts, tilt the pan slightly and use a spoon to baste the scallops with the hot, garlicky butter as they cook.

Step 4: Add the Lemon and Finish

Remove the scallops from the pan and arrange them on your serving plate. Drizzle them immediately with the fresh lemon juice.

Step 5: Sauce and Serve

Stir the lemon zest and chopped parsley into the remaining pan juices (hello, flavor!) and then spoon that beautiful mixture generously over the scallops. Serve warm!

Pro Tips for Making the Recipe

• The Pat-Down is Non-Negotiable: Water is the enemy of a good sear. If the scallops are damp, they will steam instead of caramelize. Pat them until they are squeaky dry!
• Don’t Overcrowd the Pan: Work in batches if necessary. If the scallops are touching, the pan temperature will drop, and you won’t get a proper crust.
• High Heat is Your Friend: You need that olive oil nice and hot before the scallops go in. This is a quick-cooking dance!
• Mind the Internal Temperature: Scallops are done when they are opaque and white inside, usually around $130^\circ\text{F}$. They cook fast, so don’t walk away!

How to Serve

These scallops are fantastic on their own, but they truly shine when paired with something delicious to soak up that lemon-garlic butter!

• Over Carbs: Serve them over creamy risotto, buttered angel hair pasta, or a bed of fluffy white rice.
• Alongside Veggies: Pair with simple roasted asparagus, green beans, or a crisp, fresh salad.
• As an Appetizer: Serve them nestled in large spoons or on crostini for a stunning starter.
• The Essential Garnish: Don’t forget those fresh lemon wedges for an extra burst of brightness right before serving!

Make Ahead and Storage

Storing Leftovers

While scallops are best enjoyed fresh, you can store cooled leftovers in an airtight container in the refrigerator for up to 2 days.

Freezing

It’s generally not recommended to freeze cooked scallops, as the texture can become rubbery upon thawing. It’s better to cook only what you plan to eat!

Reheating

To gently reheat, place the scallops in a single layer on a parchment-lined baking sheet and warm them in a $300^\circ\text{F}$ oven for just a few minutes until heated through. Alternatively, a quick, gentle reheat in a dry skillet also works, but be careful not to overcook them!

FAQs

Can I use frozen scallops for this recipe?

Yes, you absolutely can! The key difference is that you must thaw them completely overnight in the refrigerator first. Once thawed, transfer them to a paper-towel-lined plate and pat them aggressively dry several times before cooking. Remember, dry scallops equal a beautiful sear!

How do I know when the scallops are perfectly cooked?

Perfectly seared scallops should have a beautiful, golden-brown crust on the outside and be opaque, white, and slightly firm in the center. If they are still translucent or clear-looking, they need more time. If they look shriveled or rubbery, they are overcooked. They usually take about 2-3 minutes per side, depending on their size.

Can I add white wine to the pan sauce?

Oh, yes! This is a great idea for an extra layer of flavor. After you remove the scallops from the pan (Step 7), pour in about a quarter cup of dry white wine (like Pinot Grigio or Sauvignon Blanc) and let it bubble and reduce for about a minute, scraping up any browned bits. Then, proceed with adding the lemon juice, zest, and parsley. It’s a fabulous addition!

I don’t have a large skillet; what should I do?

If your skillet isn’t big enough to hold all the scallops in a single layer without touching, you must work in two separate batches. Cook the first batch, remove them, and then quickly wipe out the pan and repeat the process for the second batch. This ensures the heat stays high and you get that coveted, professional sear every time.