Seared Scallops with Garlic Butter and Lemon

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

1. Dry thoroughly – Moisture prevents browning. Always pat the scallops dry.
2. High heat – A hot skillet ensures that golden crust.
3. Don’t overcook – Scallops only need a few minutes; otherwise, they turn rubbery.
4. 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