The Perfect Pan-Seared Scallops With Lemon Butter Recipe

Culinary magic happens when pan-seared scallops meet a silky lemon butter sauce that dances on your palate.

Golden-edged seafood promises an elegant dining experience right in your kitchen.

Fresh scallops require careful technique to achieve that perfect caramelized exterior.

Coastal ingredients blend seamlessly in this restaurant-quality dish you can master at home.

Mediterranean sea salt and cracked pepper complement the delicate marine protein beautifully.

Rich butter creates a luxurious coating that enhances the natural sweetness of each scallop.

Let this recipe transport you to a seaside restaurant with minimal effort and maximum flavor.

Why Pan-Seared Scallops with Lemon Butter Shine

• Master Quick Seafood Delicacy: Transform ordinary scallops into a restaurant-quality dish with minimal cooking skills and basic ingredients.
• Impress Dinner Guests Instantly: Create a sophisticated meal that looks professionally prepared but requires surprisingly simple techniques and just a few steps.
• Elevate Weeknight Cooking: Break away from mundane dinner routines by introducing a gourmet seafood experience that's faster to prepare than ordering takeout.
• Customize with Ease: Adapt the recipe with personal touches like adding herbs, adjusting seasoning, or pairing with different side dishes for variety and personal flair.

Ingredients for Pan-Seared Scallops with Lemon Butter

• Scallops: Fresh, sweet seafood with a delicate texture that provides the main protein for this elegant dish.

• Butter, Olive Oil: Butter adds rich flavor and helps create a golden-brown crust, while olive oil prevents burning and enhances overall taste.

• Salt, Black Pepper: Classic seasonings that enhance the natural sweetness of scallops and provide balanced flavor.
• Lemon Juice, Lemon Wedges: Bright, citrusy element that cuts through the richness of the butter and adds a fresh, zesty finish to the dish.

How to Cook Pan-Seared Scallops with Lemon Butter

Step 1: Prepare Seafood Stars

Gently remove the side muscle from each scallop if visible. Use paper towels to blot the scallops completely dry.

This crucial step ensures a gorgeous golden-brown crust that’ll make your taste buds dance.

Step 2: Fire Up the Cooking Surface

Heat a cast-iron skillet or heavy-bottomed pan until it’s blazing hot.

• Olive oil
• Butter

Swirl the mixture to create a shimmering cooking surface.

Step 3: Create Golden Masterpieces

Carefully place scallops into the hot pan. Don’t crowd them – they need breathing room to caramelize beautifully.

• Salt
• Black pepper

Let them sizzle undisturbed for about 3 minutes until a deep golden crust develops.

Step 4: Flip and Finish Cooking

Use tongs to gently turn each scallop.

Season the other side with remaining salt and pepper. Cook for an additional 1-2 minutes until just cooked through.

They should look opaque and feel slightly firm.

Step 5: Craft Zesty Sauce

Remove pan from heat.

Add more butter and squeeze fresh lemon juice. Use a wooden spoon to scrape up those delicious browned bits stuck to the pan.

Step 6: Serve and Celebrate

Return scallops to the pan, coating them in the luscious sauce. Transfer to serving plates and garnish with fresh lemon wedges.

Enjoy your restaurant-quality seafood feast right at home!

Pro Tips for Pan-Seared Scallops with Lemon Butter

• Use paper towels to remove excess moisture, ensuring a golden-brown, crispy exterior when searing.
• Space scallops evenly to prevent steaming and achieve perfect caramelization on each side.
• Use medium-high heat for ideal searing, creating a beautiful crust without burning the delicate seafood.
• Select high-quality, untreated scallops for the best flavor and most reliable cooking results.
• Let scallops sit at room temperature for 10 minutes to promote even cooking and prevent rubbery texture.

Variations for Pan-Seared Scallops with Lemon Butter

• Herbal Fusion: Replace lemon juice with white wine and add fresh thyme or rosemary for an aromatic Mediterranean-inspired version.
• Spicy Cajun Style: Coat scallops in Cajun seasoning before searing, then finish with a splash of hot sauce and chopped green onions.
• Asian-Inspired Glaze: Swap lemon butter for a ginger-soy reduction, garnishing with toasted sesame seeds and chopped cilantro.
• Bacon-Wrapped Extravaganza: Wrap each scallop with a thin slice of crispy bacon before searing, creating a smoky and rich flavor profile.

Pairing Suggestions for Pan-Seared Scallops with Lemon Butter

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the delicate scallop flavor, cutting through the richness of the butter sauce with bright, citrusy notes.
• Enhance with Herbed Risotto: Creamy parmesan risotto with fresh herbs like chives or parsley creates a luxurious side that balances the scallops' delicate texture and lemony butter.
• Match with Roasted Asparagus: Lightly roasted asparagus spears with a touch of garlic and olive oil provide a tender-crisp vegetable accompaniment that echoes the scallops' elegant profile.
• Complement with Sparkling Mineral Water: A chilled, light sparkling water with a slice of lemon refreshes the palate between bites, cleansing the richness of the buttery scallops.

How to Store Pan-Seared Scallops with Lemon Butter

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. Ensure they are completely cooled before sealing to prevent moisture buildup.

Warm scallops carefully in a skillet over low heat with a splash of butter to prevent drying out. Cook for 1-2 minutes, turning gently to maintain tenderness.

Reheat in short 15-second intervals, checking frequently to avoid overcooking. Add a small pat of butter to help retain moisture and prevent rubbery texture.

Enjoy reheated scallops immediately after warming to preserve their delicate texture and flavor. Discard if stored longer than 2 days to ensure food safety.

FAQs

• How do I know when scallops are perfectly cooked?

Look for a golden-brown crust and translucent center. When they’re opaque and firm to touch, they’re done. Overcooking makes them tough and rubbery.

• Why is drying scallops so important before cooking?

Drying removes moisture, which allows scallops to develop a beautiful golden-brown crust. Wet scallops will steam instead of sear, preventing that delicious caramelized exterior.

• Can I use frozen scallops for this recipe?

Yes, but thaw them completely and pat them extremely dry. Fresh scallops are ideal, but high-quality frozen scallops work well if prepared correctly.

Pan-Seared Scallops With Lemon Butter Recipe

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4.7 from 40 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Succulent pan-seared scallops with lemon butter elevate seafood to an elegant culinary experience. Delicate marine flavors and golden-brown edges promise a restaurant-quality dish you can effortlessly craft at home.

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Ingredients

Scale 1x2x3x

Protein:

• 12 to 16 dry sea scallops (about 0.75 pounds or 340 grams)

Fats and Oils:

• 1 tablespoon (15 milliliters) extra-virgin olive oil
• 4 tablespoons (60 grams) butter, divided

Seasonings and Garnish:

• 1 tablespoon (15 milliliters) lemon juice
• 0.25 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• Lemon wedges, for serving (optional)

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Instructions

1. Meticulously remove the side muscle from scallops and thoroughly blot excess moisture using clean paper towels to guarantee optimal caramelization.
2. Heat a heavy-bottomed skillet over medium-high temperature (approximately 400°F) until surface shimmers, then gently introduce olive oil and butter, creating an even coating.
3. Strategically arrange scallops in pan, ensuring sufficient spacing to prevent steaming. Season with a delicate sprinkle of salt and freshly cracked pepper, allowing each mollusk to develop a rich, golden exterior.
4. Allow scallops to sear undisturbed for roughly 3 minutes, developing a deeply bronzed crust without disturbing their surface connection to the pan.
5. Carefully flip each scallop using precision tongs, seasoning the opposite side. Continue cooking for an additional 1-2 minutes until translucent center becomes opaque and edges turn slightly firm.
6. Deglaze pan by removing from heat and incorporating remaining butter, whisking vigorously while introducing fresh lemon juice to capture and elevate the caramelized cooking remnants.
7. Gracefully return scallops to pan, gently bathing them in aromatic lemon-butter sauce, then transfer to serving plates accompanied by bright lemon wedges for a final zesty flourish.

Notes

• Pat scallops completely dry to achieve a golden-brown crust and prevent steaming instead of searing.
• Use a heavy-bottomed skillet like cast iron for even heat distribution and better caramelization.
• Avoid overcrowding the pan to ensure each scallop develops a perfect crispy exterior without releasing excess moisture.
• Remove scallops from heat when they’re slightly translucent in the center to prevent overcooking and maintain tender texture.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 200 kcal
• Sugar: 0 g
• Sodium: 400 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 15 g
• Cholesterol: 80 mg