Seared Scallops with Garlic Butter and Lemon

Seared scallops are one of the most elegant seafood dishes you can prepare at home. With a golden crust on the outside and a tender, juicy inside, they’re perfect for a romantic dinner, a special occasion, or simply when you want to treat yourself to something delicious. This recipe combines the natural sweetness of scallops with a rich garlic butter sauce, fresh parsley, and a bright squeeze of lemon juice. The balance of flavors makes it irresistible and restaurant-worthy.

Ingredients

1 lb (450 g) fresh scallops, patted dry
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, finely minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Optional: extra lemon wedges for serving

Instructions

1. Prepare the scallops

Place the scallops on a plate lined with paper towels.
Gently press another paper towel on top to remove any excess moisture. This step is very important to achieve a golden crust.
Season both sides lightly with salt and pepper.

2. Heat the pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat.
Add the olive oil and let it heat until shimmering but not smoking.

3. Sear the scallops

Place the scallops in the pan in a single layer, leaving space between them. Do not overcrowd the skillet.
Cook without moving them for about 2 minutes, until the bottom forms a golden-brown crust.
Flip each scallop carefully with tongs and cook for another 1–2 minutes on the other side, until opaque in the center.
Remove the scallops from the pan and transfer them to a plate.

4. Make the garlic butter sauce

In the same skillet, reduce the heat to medium.
Add the butter and let it melt.
Stir in the minced garlic and cook for about 30 seconds until fragrant, but not burned.
Add the lemon juice and stir to combine, scraping up any browned bits from the pan for extra flavor.

5. Finish the dish

Return the scallops to the skillet for about 30 seconds, spooning the garlic butter sauce over them.
Sprinkle with fresh parsley.
Serve immediately with extra lemon wedges.

Tips for Perfect Seared Scallops

Dry thoroughly – Moisture prevents browning. Always pat the scallops dry.
High heat – A hot skillet ensures that golden crust.
Don’t overcook – Scallops only need a few minutes; otherwise, they turn rubbery.
Use real butter – It gives richness to the garlic-lemon sauce.

Serving Suggestions

Serve over creamy risotto, garlic mashed potatoes, or pasta tossed with olive oil.
Pair with steamed asparagus, roasted vegetables, or a fresh green salad.
A crisp white wine like Sauvignon Blanc or Chardonnay makes the perfect companion.

Nutrition (per serving, approx.)

Calories: 220
Protein: 20 g
Fat: 14 g
Carbohydrates: 2 g