Introduction

When it comes to making dinner feel like a celebration, there’s one dish that never disappoints: Lemon Butter Scallops. Picture this: perfectly seared scallops with a golden, crispy exterior and a tender, melt-in-your-mouth interior, all drenched in a luscious lemon butter sauce. It’s the kind of dish that turns an ordinary weeknight dinner into something special, but it’s also elegant enough for a dinner party or holiday gathering.

I first fell in love with scallops during a family vacation to the coast. We were staying in a charming beach house, and one evening, we decided to make a seafood dinner. As we walked along the beach, a local fisherman recommended trying fresh scallops, and they were absolutely unforgettable. Since then, I’ve been on a mission to recreate that perfect scallop experience at home, and I’m thrilled to share this recipe with you today.

Why You’ll Love This Recipe

There are a million reasons why you’ll love this Lemon Butter Scallops recipe. Here are just a few:

Quick and Easy: If you’re intimidated by seafood, scallops are the perfect place to start. They cook quickly, requiring just a few simple steps to achieve that perfect sear. It’s a 15-minute recipe that feels fancy but is deceptively easy.
Deliciously Rich: The lemon butter sauce is a game-changer—tangy from the lemon, rich from the butter, and bursting with fresh garlic and herbs. It perfectly complements the delicate flavor of the scallops without overpowering them.
Light and Elegant: This is a light meal that’s full of flavor but not heavy. You can serve it on its own or pair it with a side salad, pasta, or vegetables for a complete meal.
Flexible: Whether you’re cooking for one or a crowd, this recipe can easily be adjusted. It’s a versatile dish that works for casual dinners, special occasions, or even a romantic date night at home.

I promise you, after making this dish, you’ll never look at scallops the same way again. So, let’s dive into how you can make these delicious Lemon Butter Scallops!

Preparation Time and Servings

Total Time: 15 minutes
Servings: 2-3 servings (can be easily doubled or halved depending on your needs)

Nutrition Facts (per serving)

Calories: 300
Protein: 20g
Carbs: 4g
Fat: 22g

Ingredients

scallops:

1 lb sea scallops (about 10-12 large scallops, fresh or thawed if frozen)
1 tablespoon olive oil
1 tablespoon butter (unsalted)
Salt and pepper to taste

lemon butter sauce:

1/4 cup unsalted butter
3 garlic cloves, minced
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried thyme (optional)
Salt and pepper to taste

Step-by-Step Instructions

Making Lemon Butter Scallops is a simple yet rewarding process. Here’s how to do it:

Prepare the Scallops
- Start by patting the scallops dry with paper towels. This step is crucial because moisture will prevent them from getting that beautiful sear we all love. If you skip this, your scallops might steam instead of sear.
- Season both sides of the scallops with a pinch of salt and pepper. Simple seasoning is best to allow the natural sweetness of the scallops to shine through.
Cook the Scallops
- Heat a large skillet over medium-high heat. Add the olive oil and butter, and let them melt together. You want the pan to be hot, but not smoking.
- Once the butter has melted and the oil is shimmering, add the scallops to the pan. Be careful not to overcrowd them—if your pan is too crowded, the scallops won’t sear properly. You might need to cook them in batches.
- Cook the scallops for 2-3 minutes on each side. You should see a golden-brown crust forming on the outside. Don’t move the scallops around too much—let them sit and develop that perfect sear.
- When the scallops are done, they should have an opaque center and a slight firmness to them. Remove them from the pan and set them aside on a plate. Tent them with foil to keep them warm while you make the sauce.
Make the Lemon Butter Sauce
- In the same skillet, lower the heat to medium and add the butter for the sauce. Let it melt and bubble gently.
- Add the minced garlic and sauté it for about 30 seconds until fragrant, being careful not to burn it.
- Add the lemon zest and lemon juice to the skillet, stirring to combine. This is where the magic happens! The acidity from the lemon balances out the richness of the butter, creating a tangy, flavorful sauce.
- Stir in the chopped parsley and thyme (if using), and taste the sauce. Add salt and pepper to taste, adjusting it to your preference.
- Let the sauce simmer for 1-2 minutes to reduce slightly. You’ll notice the sauce thickening just a bit, which makes it the perfect consistency to coat the scallops.
Serve the Scallops
- Return the scallops to the pan and spoon the sauce over them to coat them in all that buttery goodness.
- Let them cook for another minute or so to ensure they are heated through.
- Transfer the scallops to serving plates, and drizzle the lemon butter sauce over the top. For a little extra flavor, sprinkle with more fresh parsley and a twist of black pepper.

How to Serve

These Lemon Butter Scallops are delicious on their own, but they also pair beautifully with a variety of side dishes. Here are some ideas:

Serve over pasta: A light pasta like angel hair or linguine is perfect for soaking up the lemon butter sauce. Just toss the cooked pasta with a bit of the sauce before plating the scallops on top.
Pair with a crisp side salad: A fresh, vibrant salad with arugula, baby spinach, or mixed greens and a lemon vinaigrette complements the richness of the scallops without overwhelming them.
Serve with roasted vegetables: Roasted asparagus, green beans, or even a medley of root vegetables like carrots and parsnips make for a fantastic side dish that adds color and texture to your meal.
Top with fresh herbs: A sprinkle of fresh parsley, basil, or even a little grated Parmesan can elevate the dish even further.

Additional Tips for Success

Here are some tips to ensure your Lemon Butter Scallops come out perfectly every time:

Don’t Overcrowd the Pan: If you crowd the scallops, they won’t sear properly. Give them plenty of space in the pan for that perfect, crispy crust.
Pat the Scallops Dry: Removing moisture is key to getting that beautiful sear. If your scallops are wet, they’ll steam instead of sear.
Don’t Overcook the Scallops: Scallops cook quickly—about 2-3 minutes per side is all you need. Overcooking them will make them rubbery, so keep an eye on them!
Adjust the Sauce: You can make the sauce more tangy by adding extra lemon juice, or more creamy by adding a splash of cream or more butter.
Use Fresh Herbs: Fresh parsley and thyme elevate the flavor of the sauce. If you don’t have fresh herbs, dried will work, but fresh herbs make a big difference.

Recipe Variations

This recipe is versatile, and you can adjust it to suit your tastes:

Garlic Butter Scallops: If you’re a garlic lover, double the garlic in the sauce for an extra punch of flavor.
Spicy Lemon Butter Scallops: For a bit of heat, add red pepper flakes to the sauce or sprinkle them over the scallops before serving.
Creamy Lemon Butter Scallops: Add a splash of heavy cream or crème fraîche to the sauce to make it extra rich and creamy.
Herb Variations: Experiment with different herbs. Tarragon, dill, or chives all pair wonderfully with scallops, so feel free to swap out the parsley.

Freezing and Storage

If you have leftovers (although I doubt you will!), here’s how to store them:

Storage: Store leftover scallops in an airtight container in the fridge for up to 2 days. Keep the sauce separate to prevent the scallops from becoming soggy.
Freezing: Scallops don’t freeze well when already cooked, as they can become tough and rubbery. It’s best to cook them fresh, but you can freeze uncooked scallops for up to 3 months. Thaw them in the fridge overnight before cooking.

FAQ

Can I use frozen scallops? Yes! Just make sure to thaw them completely and pat them dry before cooking.
Can I use a different protein? Absolutely! Shrimp or fish fillets like tilapia or cod would also work well with this lemon butter sauce.
How do I know when the scallops are done? Scallops are done when they are opaque and firm to the touch, but not rubbery. They should still be tender in the center.
Can I use frozen scallops instead of fresh? Yes! You can absolutely use frozen scallops. Just make sure to thaw them properly in the refrigerator overnight before cooking. It’s important to pat them dry with paper towels after thawing to ensure they sear properly when cooked.
How do I prevent scallops from becoming rubbery? The key to tender scallops is not overcooking them. Scallops cook very quickly, and they only need about 2-3 minutes per side. When they are done, they should be opaque in the center but still soft and slightly firm. Overcooking will cause them to become tough and rubbery, so keep a close eye on them!
Can I make the lemon butter sauce ahead of time? While the lemon butter sauce is best made fresh to maintain its flavor and consistency, you can prepare the garlic, lemon zest, and lemon juice ahead of time. When ready to serve, just melt the butter and combine the remaining ingredients.

Conclusion

This Lemon Butter Scallops recipe is an elegant, flavorful dish that’s surprisingly easy to make. Whether you’re treating yourself to a special dinner or impressing guests, these scallops are sure to be a hit. The combination of rich butter, bright lemon, and tender scallops is simply irresistible. Plus, the recipe is versatile enough to fit any occasion, whether you serve it as a main course or a special appetizer. Give it a try, and prepare to fall in love with scallops all over again!

Lemon Butter Scallops