Lemon Butter Scallops

Plate of lemon butter seared scallops garnished with herbs

A quick and elegant dish featuring tender scallops in a rich lemony butter sauce, perfect for seafood lovers.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds sea scallops (thawed) These plump, juicy scallops serve as the star of the dish.
2 tablespoons olive oil Light and fragrant, essential for sautéing.
4 tablespoons butter Rich and creamy, enhances overall flavor.
4 cloves garlic (minced) Infuses the dish with a savory note.
2 tablespoons fresh lemon juice Adds a refreshing burst of flavor.
2 tablespoons minced parsley Brings a pop of color and a fresh taste.
pinch red pepper flakes Adds depth and warmth to the sauce.
Salt Enhances natural flavors.
Fresh ground pepper Adds a warm, earthy note.

Method

Preparation

Start by patting the scallops dry with a paper towel, then generously season both sides with salt and fresh ground pepper.

Cooking

In a medium-high heat pan, add 1 tablespoon of olive oil, ensuring it shimmers.
Carefully add the scallops to the pan without overcrowding; cook in batches if necessary.
Allow the scallops to cook undisturbed for 60-90 seconds until they develop a golden crust. Flip and cook for another 60-90 seconds until fully cooked. Remove from the pan and set aside.

Making the Sauce

Reduce the heat to low, add the remaining butter and minced garlic to the same pan. Stir for 1-2 minutes.
Pour in fresh lemon juice, stirring in red pepper flakes and chopped parsley.

Serving

Drizzle the lemon butter sauce over the scallops and serve immediately for the best flavor and texture.

Notes

Don’t overcrowd the pan for the perfect sear. Prep all ingredients ahead for a smooth cooking process. Adjust red pepper flakes according to heat preference.