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Golden-brown pan-seared scallops being tossed in a skillet with a lemon garlic butter sauce and fresh parsley.

Lemon Garlic Butter Scallops: A 10-Minute Restaurant-Quality Meal

This 10-minute Lemon Garlic Butter Scallops recipe delivers a stunningly delicious, restaurant-worthy dish with a rich and tangy lemon garlic butter sauce. Learn the secrets to a perfect golden-brown sear every time for an easy, elegant meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large sea scallops about 16-20, side-muscle removed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/4 cup dry white wine optional, or chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Large Skillet (Cast Iron or Stainless Steel Recommended)
  • 1 Tongs

Method
 

  1. First, prepare the scallops. If the small, tough side-muscle is still attached, pull it off and discard. Thoroughly pat the scallops dry on all sides with paper towels and season with salt and pepper.
  2. Heat the olive oil in a large cast iron or stainless steel skillet over medium-high heat until the oil is shimmering. Carefully place the scallops in the pan in a single layer, ensuring they are not touching.
  3. Sear the scallops without moving them for 1.5-2 minutes on one side, until a deep, golden-brown crust forms. Flip the scallops and cook for another 1-2 minutes until they are opaque throughout. Transfer the scallops to a plate.
  4. Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. If using, pour in the white wine to deglaze the pan, scraping any browned bits from the bottom.
  5. Stir in the fresh lemon juice and chopped parsley. Return the scallops to the skillet and toss gently to coat them in the sauce. Serve immediately.

Notes

Pat Dry Thoroughly: This is the most critical step for a good sear. Do not skip it!
Don't Overcook: Scallops cook very quickly. Overcooking will make them tough and rubbery. Remove them from the heat as soon as they turn opaque.
High Heat is Key: Ensure your pan and oil are very hot before adding the scallops to achieve that perfect golden-brown crust.