DOES ANYONE EAT CHEESY SCALLOPED POTATOES?
(But Wait… These Are LEMON BUTTER SEARED SCALLOPS!)
If you stopped because you thought this was cheesy scalloped potatoes, you’re not alone
But today’s recipe is something even better: perfectly seared sea scallops bathed in rich lemon-garlic butter. This dish is elegant, fast, and absolutely irresistible—the kind of recipe people save, share, and come back to again and again.
Why Everyone Loves This Scallop Recipe
- Ready in under 15 minutes
- Restaurant-quality flavor at home
- Crispy golden crust + tender, juicy center
- Simple ingredients, big results
- Perfect for dinner, date night, or special occasions
INGREDIENTS
- 1¼ lb sea scallops, side muscle removed
- 1½ tbsp olive oil (or vegetable oil)
- 3 tbsp butter, divided
- 1–2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 2 tsp fresh parsley, finely chopped (or herbs of choice)
- Salt & freshly ground black pepper, to taste
STEP-BY-STEP INSTRUCTIONS
1 Prepare the Scallops (Very Important!)
Pat the scallops completely dry with paper towels. This step is key to getting that beautiful golden crust.
Sprinkle lightly with sea salt right before cooking.
2 Sear to Golden Perfection
Heat a large sauté pan or cast-iron skillet over medium-high heat.
Add olive oil and 1 tablespoon butter. The pan should be very hot—almost smoking.
Place scallops in the pan, making sure not to overcrowd.
Sear for 1½–2 minutes per side, without moving them.
You’re looking for a deep golden crust
Do not overcook—scallops should stay tender
Remove scallops to a plate once done.
3 Make the Lemon Butter Sauce
Wipe the skillet clean and reduce heat to low.
Add the remaining 2 tablespoons butter.
Add minced garlic and cook for about 1 minute, just until fragrant (do not brown).
Stir in fresh lemon juice.
4 Finish the Dish
Return scallops to the pan and gently toss them in the lemon butter sauce for 1–2 minutes, turning several times.
Season with salt and freshly ground black pepper.
Sprinkle with fresh parsley.
HOW TO SERVE
Serve immediately while hot.
These scallops pair beautifully with:
- Creamy mashed potatoes
- Garlic rice
- Pasta or risotto
- Steamed vegetables
- Crusty bread to soak up that sauce
PRO TIPS FOR PERFECT SCALLOPS
- Use dry scallops, not wet (they sear better)
- Hot pan = crispy crust
- Less is more—don’t flip too early
- Overcooked scallops turn rubbery