For as long as I can remember, I’ve been a scallop fanatic. As a kid, whenever my parents took me out to a nice restaurant, I’d skip the kid’s menu (except for the crayons and coloring pages, of course) and go straight for the adult menu. They always got a kick out of it, but I just knew what I liked! Many times, I ordered scallops.

The scallops I ordered were Seared Lemon Garlic Butter Scallops. They were usually served in a lemony garlic butter bath. To this day, it’s still my favorite way to prepare them because the flavors blend so perfectly together. And, don’t get me started on pairing them with a nice cut of steak, creamy mashed potatoes, a green vegetable, and a piece of brown molasses bread with oats. That’s my perfect meal!

So, if you love sea scallops like I do, then you’re going to absolutely LOVE this recipe! My tender sea scallops are seared to perfection, tossed in a savory and zesty lemon garlic butter sauce, and sprinkled with fresh parsley. They’re simple, flavorful, and perfect for when you want a quick and delicious seafood dish. These Seared Lemon Garlic Butter Scallops make for an excellent entrée, appetizer, or even a snack!

What Makes These Scallops Comforting?

Their soft, buttery texture melts in your mouth.
The richness of butter, the warmth of garlic, and the fresh zing of lemon all work well together.

Lemon Garlic Butter Scallops Ingredients

Jumbo Scallops – This is the star of the dish! They’re mildly sweet, delicate and tender.
Salt and Pepper – We’re keeping it simple with the seasonings. Using only salt and pepper enhances the scallops’ natural sweetness.
Olive Oil – This is my oil of preference when cooking scallops. It helps create that beautiful golden crust while keeping things light.
Unsalted Butter – Adds richness, depth and a slight thickness to the sauce.
Garlic – I like to use fresh garlic. It gives the sauce a warm and savory flavor.
Lemon Juice – Brightens up the dish, adds another component or flavor and balances the richness.
Parsley – Optional, but it adds a pop of color and a fresh finish!

How to Make Seared Lemon Garlic Butter Scallops

Step 1. Prep the Scallops: If needed, remove the small side muscle from the scallops. Rinse under cold water and pat completely dry with a paper towel. Drying them ensures a quality sear.
Step 2. Season: Season one side of the scallops with salt and pepper.
Step 3. Cook: Heat the olive oil in a large skillet over medium-high heat. Once hot, place the scallops seasoned-side down in the pan. Sear for 1½ to 2 minutes, then season the other side while the first side cooks. Use tongs to flip and sear for another 1½ to 2 minutes until golden brown and cooked through.
Step 3a. Test for Doneness: To test for doneness, gently press the top of a scallop with your finger. It should feel firm with a little bit of bounce back. If it’s mushy, it’s undercooked. If it’s too firm with no bounce back, it’s overcooked.
Step 4. Set Aside: Transfer the scallops to a plate and set aside.
Step 5. Make the Sauce: In the same pan, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Pour in the lemon juice and mix well.
Step 6. Spoon the Sauce on the Scallops: Return the scallops to the pan, spooning the sauce over them.
Step 7. Garnish and Serve: If desired, garnish with parsley. Serve immediately with lemon wedges. Enjoy!!

Cooking Scallops is an Art

Like most seafood, scallops cook quickly. They only take a few minutes to cook! This makes them ideal for serving a crowd or getting dinner on the table in no time. I usually stick to the particular measurements I’ve provided, but feel free to adjust the ingredients as you like. If you want more lemon, go ahead and add extra. Craving a bit more garlic? Use more! The world is your oyster (or should I say scallop?).

Tips for Perfect Scallops

Pat them dry – A well dried exterior is the key to a beautiful sear. Any moisture will prevent a proper sear.
Use a hot pan – The oil should shimmer before adding scallops, ensuring they cook quickly and evenly.
Don’t overcrowd the pan – Give them space to develop that golden crust.
Flip only once – Flipping them too much can cause them to overcook.
Keep your eye on them & Cook them quickly – Overcooked scallops become rubbery. Stick to 1 ½ to 2 minutes per side.
Don’t burn the garlic! – The garlic only needs to be cooked in the butter for 30 seconds, or until it’s fragrant.

How to Serve Lemon Garlic Butter Scallops

These scallops are great on their own, but they pair beautifully with:

Creamy Mashed Potatoes or risotto for a comforting side dish
A pasta dish like my Tuscan Shrimp Pasta
A light salad or roasted vegetables, like Garlic Sautéed Green Beans
Serve it as the “surf” in a classic surf and turf!

Hopefully, you enjoy cooking and eating these Seared Lemon Garlic Butter Scallops. Whether you’re cooking for a special occasion or simply treating yourself, these scallops are a quick way to bring both comfort and elegance to your table. Enjoy each and every buttery, garlicky, and lemony bite!