Pan-Seared Scallops with Lemon Herb Butter

Golden, buttery, and delicately tender, these pan-seared scallops with lemon herb butter make an elegant seafood dinner that feels restaurant-quality but is surprisingly easy to prepare at home. Large sea scallops are seared in a hot skillet until golden brown, then finished with a silky sauce made with butter, garlic, shallots, fresh lemon, white wine, and herbs.

Ready in about 15 minutes, this easy seared scallops recipe is ideal for date nights, dinner parties, or whenever you want a special meal without spending hours in the kitchen. Serve them with creamy risotto, roasted vegetables, or pasta for a delicious and memorable dinner.

Why You'll Love This Seared Scallops Recipe

• Quick and easy: With just 10 minutes of preparation and about 5 minutes of cooking, this seafood dish is perfect for a special meal on a busy day.

• Golden, caramelized crust: A hot skillet and thoroughly dried scallops help create a beautiful golden-brown exterior.

• Rich lemon herb butter: Butter, lemon, garlic, shallots, and fresh herbs create a bright, savory sauce that complements the scallops' natural sweetness.

• Restaurant-quality flavor: Simple ingredients and a few essential techniques deliver an elegant dish at home.

• Easy to customize: Pair the scallops with your favorite vegetables, pasta, potatoes, or rice.

Seared Scallops Recipe

Guiseppe

Servings

4

Prep Time

10 minutes

Cook Time

5 minutes

Calories

310

Cuisine

American

Category

Main Course, Seafood

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.

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)

Directions

1. 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.
2. 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.
3. 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.
4. Flip the scallops and cook for another 30–45 seconds until just opaque in the center. Remove from the pan and set aside.
5. 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.
6. Return scallops to the pan briefly to coat with sauce. Plate and drizzle with extra lemon herb butter. Garnish with fresh chives.