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easy scallops healthy seafood recipes how to cook scallops perfectly lemon butter scallops Pan-seared scallops recipe quick seafood recipes restaurant-style scallops scallops with wine sauce seafood dinner ideas seared sea scallops

Pan-Seared Scallops with Lemon Herb Butter

Name: Seared Scallops Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 lb large sea scallops (U12 size, about 12 per pound); 2 tbsp unsalted butter (plus more for sauce); 2 tbsp avocado or olive oil; Salt and freshly ground black pepper, to taste; 1 small shallot, finely minced; 1 clove garlic, minced; 1 tbsp fresh lemon juice + ½ tsp zest; ¼ cup dry white wine (such as Sauvignon Blanc or Chardonnay); 1 tsp fresh thyme leaves; 1 tbsp fresh parsley, finely chopped; 1 tbsp chives, sliced (for garnish)

If you’ve ever dreamed of making restaurant-quality pan-seared scallops at home, this is your moment. Golden, buttery, and bursting with flavor, these pan-seared sea scallops with lemon herb butter are incredibly easy to make—and ready in under 5 minutes!

This simple yet elegant seafood recipe transforms everyday ingredients like butter, garlic, white wine, and lemon into a luxurious dish perfect for date nights, dinner parties, or a special weeknight treat. You’ll love how quickly these scallops sear to perfection—tender inside, golden and crispy outside.

Why You’ll Love This Recipe

Quick & easy: Ready in under 15 minutes from start to finish.
Bright and flavorful: The lemon herb butter sauce elevates every bite.
Restaurant-quality made simple: A chef-worthy dish you can master at home.
Versatile: Pair with risotto, pasta, or your favorite veggies for a complete meal.
Healthy protein: Packed with lean protein and healthy fats for a light yet satisfying dinner.

Seared Scallops Recipe

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Calories

310

Pan-Seared Scallops are seared in hot oil until golden brown, then finished with a zesty lemon herb butter sauce that adds richness and freshness. Using large, dry-packed scallops ensures a caramelized crust while keeping the inside sweet and tender. Perfect for special occasions or quick gourmet meals, this recipe captures the best of simple seafood cooking—with minimal effort and maximum flavor.

Author:

Guiseppe

Ingredients

1 lb large sea scallops (U12 size, about 12 per pound)
2 tbsp unsalted butter (plus more for sauce)
2 tbsp avocado or olive oil
Salt and freshly ground black pepper, to taste
1 small shallot, finely minced
1 clove garlic, minced
1 tbsp fresh lemon juice + ½ tsp zest
¼ cup dry white wine (such as Sauvignon Blanc or Chardonnay)
1 tsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
1 tbsp chives, sliced (for garnish)

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Directions

Remove the small side muscle (foot) from each scallop. Pat scallops dry on all sides using paper towels—this ensures a beautiful golden sear. Season both sides with salt and pepper.
Heat a large stainless steel or cast-iron skillet over high heat. Add the oil and let it shimmer until it just begins to smoke lightly.
Place scallops in the pan, flat side down, without overcrowding. Sear for 90 seconds, or until a golden crust forms. Add 2 tablespoons of butter halfway through.
Flip the scallops and cook for another 30–45 seconds until just opaque in the center. Remove from the pan and set aside.
Drain excess oil, keeping the browned bits in the pan. Add shallots and garlic; sauté briefly. Deglaze with white wine and cook until slightly reduced. Remove from heat, then whisk in butter, lemon juice, zest, parsley, and thyme until smooth and silky.
Return scallops to the pan briefly to coat with sauce. Plate and drizzle with extra lemon herb butter. Garnish with fresh chives.

Recipe Note

Chef Tips

Don’t overcook: Scallops are best medium—just opaque in the center.
Use dry-packed scallops: Avoid wet (soaked) scallops—they won’t sear properly.
High heat = golden crust: Make sure your pan and oil are hot before adding scallops.
Choose the right oil: Use avocado oil, ghee, or clarified butter for their high smoke points.
Save leftover herb butter: Freeze and use for steaks, shrimp, or roasted vegetables.

Serving Suggestions

Pan-seared scallops pair beautifully with:
Lemon risotto or creamy mashed potatoes
Garlicky broccolini or roasted asparagus
Angel hair pasta tossed with olive oil and herbs
Or serve them over cauliflower puree for a lighter option
For a gourmet touch, finish with microgreens or extra lemon zest before serving.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat with a splash of butter—avoid microwaving to prevent overcooking.
Freeze: Not recommended—cooked scallops lose their tender texture when frozen.

Nutrition

Serving Size: 1 serving
per serving: Calories; 310

Amount/Serving % Daily Value

Carbs: 3 grams; 1%
Protein: 32 grams; 64%
Fat: 18 grams; 23%

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Pan-Seared Scallops with Lemon Herb Butter

Why You’ll Love This Recipe

Seared Scallops Recipe

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