Lemon Garlic Sea Scallops

The first time I made scallops at home, I was terrified Id ruin them somehow. My grandmother had always talked about how restaurant chefs made them look so effortless, and I wanted that same magic in my tiny apartment kitchen. When that golden crust finally formed and I heard that satisfying sizzle, I actually did a little happy dance right there by the stove.

Last spring, I made these for my best friend who swore she hated seafood. One bite later and she was literally licking her plate, asking when I could make them again. Now she requests them every time she comes over, and Ive started keeping an extra bag of scallops in the freezer just for her visits.

Ingredients

• 1 lb large sea scallops: Dry them thoroughly or you will not get that gorgeous golden crust we are after
• 3 cloves garlic: Freshly minced releases way more flavor than the pre chopped stuff
• 2 tbsp fresh parsley: Adds a fresh pop of color and a slight herbal brightness
• 1 tsp lemon zest: This is where all that concentrated lemon oil lives
• 2 tbsp butter: Divide this so you have some for searing and some for the sauce
• 1 tbsp olive oil: Helps prevent the butter from burning over high heat
• 2 tbsp fresh lemon juice: Cut the acidity with brightness, not overwhelming tartness
• 1/2 tsp sea salt: Scallops need salt to shine, do not be shy here
• 1/4 tsp black pepper: Freshly ground makes all the difference

Instructions

Prep your scallops:

Pat those scallops completely dry with paper towels, then season both sides generously with salt and pepper.

Get the pan screaming hot:

Heat olive oil and 1 tablespoon butter in a large skillet over medium high until shimmering and fragrant.

Sear to perfection:

Add scallops in a single layer, do not crowd them, and let them sear undisturbed for 2 minutes until golden, then flip and cook 1 to 2 minutes more.

Make the magic sauce:

Remove scallops, reduce heat to medium, add remaining butter and garlic, sauté 30 seconds until fragrant.

Bring it all together:

Stir in lemon juice and zest, scraping up browned bits, simmer 1 minute, then return scallops and spoon sauce over them.

Save

These became my go to anniversary dinner because they feel incredibly special without requiring hours of prep. Something about that combination of tender scallop and bright butter sauce just makes everything feel a little more romantic.

Choosing the Best Scallops

Look for dry scallops rather than wet ones treated with preservatives. They will look slightly translucent and have a sweet ocean smell. If they smell overly fishy or are sitting in milky liquid, keep looking.

Getting That Restaurant Quality Sear

The secret is patience and a hot pan. Do not fidget with them, do not peek underneath, trust the process. That golden crust only happens when you let the scallop make full contact with the hot surface undisturbed.

Serving Suggestions

I love serving these over simple garlic risotto or alongside crusty bread to soak up every drop of that sauce.

• Pair with chilled white wine like Sauvignon Blanc
• Add steamed asparagus or green beans for color
• Keep extra lemon wedges handy for squeezing

Save

These scallops have saved me on countless weeknights when I wanted something impressive but had zero energy. Sometimes the simplest recipes are the ones that become legends.

Recipe FAQs

→ How do I ensure scallops get a perfect sear?

Pat scallops completely dry before cooking and avoid overcrowding the pan to allow even browning and a golden crust.

→ Can I substitute butter in the sauce?

While butter adds richness, olive oil can be used alone for a lighter version, though the flavor profile will be less creamy.

→ What sides complement lemon garlic scallops well?

Light sides like risotto, pasta, or steamed vegetables balance the richness of scallops and enhance the dish's freshness.

→ How long should scallops be cooked?

Sear scallops 2 minutes per side until golden brown, then briefly simmer in sauce to heat through without overcooking.

→ Is it important to use fresh lemon juice and zest?

Fresh lemon juice and zest provide bright, natural acidity and aroma that elevate the flavor beyond bottled or dried alternatives.