There’s just something magical about the combination of rich, golden-buttered scallops and a zesty lemon finish. When I first made this lemon butter scallops recipe, I felt like I was dining at a fancy seaside restaurant! The flavors meld together so beautifully that one bite had me convinced this would be a go-to recipe for years to come.
Plus, it’s surprisingly quick and easy to prepare. If you’re like me and enjoy trying out elegant recipes that don’t take all night, you’ve got to give this recipe a go. You can also explore other fresh meal ideas like an Asian Chicken Crunch Salad to pair with your weeknight dinners.
Ingredients for Lemon Butter Scallops
For the Scallops
- 1 tablespoon unsalted butter
Creates a rich, velvety base for searing. - 1 pound sea scallops
Opt for fresh or dry scallops for the best texture and caramelization. - Kosher salt and freshly ground pepper
Enhances the natural flavors of the scallops without overpowering them.
For the Lemon Butter Sauce
- 2 tablespoons unsalted butter
Adds creaminess and depth to the sauce. - 3 cloves garlic, minced
The garlic gives the sauce its aromatic, savory edge. - 3 tablespoons freshly squeezed lemon juice
Adds a perfectly tangy balance to the buttery richness. - 2 tablespoons chopped fresh parsley
For freshness and a vibrant color.
Note: This recipe yields about two servings. Double the ingredients to serve more people.
Variations to Try
Love to experiment? Here are some fun variations:
- Dairy-Free: Swap butter with a plant-based alternative or olive oil.
- Extra Flavor: Add a splash of white wine to the sauce for a sophisticated touch.
- Herbaceous Twist: Substitute parsley with dill or chives for a new flavor profile.
- Healthy Option: Replace the butter with avocado oil for a lighter take.
If you’re into casseroles, check out this Chicken Parmesan Casserole for another comforting dinner idea!
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Equipment You Need
- Large cast iron skillet
Essential for achieving that perfect sear on the scallops. - Tongs
Ideal for flipping scallops without breaking them apart. - Sharp knife and cutting board
Used for mincing garlic and chopping parsley. - Small mixing bowl
Mixes your lemon butter sauce with ease.
How to Make Lemon Butter Scallops
Making these lemon butter scallops is effortless, and the result is a plate full of restaurant-quality delight!
Step 1: Prep Your Scallops
First, rinse the scallops under cold water, then pat them dry with a paper towel. Make sure to remove the small, tough muscle on the side of each scallop. It’s edible but can feel chewy once cooked. Dry scallops are crucial for that golden crust!
Step 2: Sear the Scallops
Melt 1 tablespoon of butter in your cast iron skillet over medium-high heat. Once the butter is sizzling, season the scallops lightly with salt and pepper. Lay them in the skillet in a single layer. Cook for 2-3 minutes on one side until golden brown, then flip and cook another 2-3 minutes. Set them aside to rest while you move on to the sauce.
Step 3: Make the Lemon Butter Sauce
Using the same skillet, reduce the heat slightly and melt the remaining butter. Stir in the minced garlic, cooking for about one minute or until fragrant. Add the fresh lemon juice while gently scraping up flavorful bits from the pan. Sprinkle in fresh parsley for a vibrant finish.
Step 4: Combine and Serve
Return the scallops to the skillet, spooning that luscious lemon butter sauce over them. Allow the scallops to soak in the sauce for a minute before serving them up. They’re best enjoyed warm, straight from the skillet!
Additional Tips for Making This Recipe Better
Here’s what I’ve learned to make this dish even better!
- Pat Them Dry: Take the time to thoroughly dry the scallops. It’s key for that crispy, caramelized exterior.
- Do Not Overcrowd the Pan: Cook in two batches if necessary, to avoid steaming instead of searing the scallops.
- Reheat with Care: If you have leftovers, reheat them in a 200°F oven rather than a microwave for a better texture.
- Use Fresh Ingredients: Fresh lemon juice and herbs make all the difference in the sauce’s brightness.
How to Serve Lemon Butter Scallops
Plating is just as important as preparation. Serve these scallops over a bed of fluffy mashed potatoes or alongside roasted vegetables for a complete meal. For a fun twist, layer them over pasta lightly tossed in garlic oil.
Nutritional Information
Curious about what’s in your dish? Here’s a quick breakdown per serving:
- Calories: 310
- Protein: 26g
- Carbohydrates: 3g
- Fat: 23g
How to Store Lemon Butter Scallops
- Refrigerating: Store leftovers in an airtight container in the fridge. Best consumed within 1-2 days for optimal freshness.
- Freezing: Freezing scallops isn’t recommended, as it may change their texture, but you can freeze the sauce for up to 2 weeks.
- Reheating: Use a low oven or stovetop to reheat scallops, ensuring they don’t toughen up.
You can also explore a variety of Dinner Recipes for more delicious ideas to try at home.
Why You’ll Love This Recipe
This recipe will easily earn a spot in your favorites because it’s:
- Quick to Make: Done in just 20 minutes, perfect for busy nights.
- Impressive: Looks and tastes like a fine dining entrée.
- Versatile: Pairs beautifully with many sides or as an appetizer.
- Customizable: Simple to adapt for dietary preferences.
- Flavorful: The balance of buttery richness and fresh lemon is irresistible.
FAQs
Can I use frozen scallops?
Yes, you can! Thaw frozen scallops in the fridge overnight or under lukewarm running water. Dry them well before searing.
What’s the difference between sea and bay scallops?
Sea scallops are larger and meatier, making them ideal for pan-searing. Bay scallops are smaller and sweeter, often used in soups or pasta dishes.
Why should I avoid overcrowding the pan?
Overcrowding traps steam, preventing the scallops from getting that perfect golden crust. Sear in batches for the best results.
How do I avoid rubbery scallops?
Don’t overcook them. Scallops only need about 2-3 minutes per side and should remain tender and slightly springy.