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By Shawn Williams
4.80 from 10 votes
Apr 24, 2022, Updated Feb 21, 2024
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Pan-seared scallops with lemon butter is my favorite method to prepare sea scallops. Scallops are the perfect elegant meal or appetizer for date night or special occasion, yet they’re super easy to make and only take about 5 minutes to cook.
I prepare my scallops in a cast iron skillet right on the grill or stovetop. If you don’t have a cast iron skillet, I highly recommend you pick one up. Cast iron is inexpensive and itcan be used on the grill, stove, or in the oven. It’s the perfect pan for searing scallops, steak, and much more.
Table of Contents
- Why I Love This Recipe
- Ingredients
- How to Prep Sea Scallops
- How to Pan Sear Scallops
- Expert Tips
- Frequently Asked Questions
- More Seafood Recipes
- Pan Seared Scallops with Lemon Butter Recipe
Why I Love This Recipe
This recipe is delicious because the scallops feature a nice caramelized exterior and tender interior. The scallops are finished with a simple and delicious lemon butter sauce that brings out the delicate and fresh flavors of the dish.
Make this recipe a complete meal with my scallops over risotto recipe or pair it with my lemon butter couscous recipe. If you’re looking for other date-night-worthy seafood dishes, try my bacon-wrapped scallops, baked lobster tails, or pair this with pan-seared filet mignon for surf and turf.
Ingredients
- Large/jumbo sea scallops: get the largest scallops you can find. Baby scallops will shrink and is much harder to get a good uniform sear.
- Oil: canola, vegetable, or grapeseed oil works best thanks to their high smoke points. You can also use olive oil if that’s all you have.
- Butter: you can use salted or unsalted. You may need to add a pinch more salt if using unsalted butter.
- Fresh parsley: both flat leave and Italian parsley can be used interchangeably. Always use fresh herbs!
- Garlic: mince the garlic as fine as possible or use a microplane for even better results. Always use fresh garlic for the best flavor.
See the recipe card for full information on ingredients and quantities below.
How to Prep Sea Scallops
Most scallops will have a chewy side muscle that resembles arectangular tag of tissue on thesideof thescallop. Rinse scallops under cool water and then get them as dry as possible. pat scallops dry with a paper towel or a clean dish towel. Remove the side muscle by simply pulling it off with your hands. The side muscles may not always be as obvious as the ones pictured below.
How to Pan Sear Scallops
Step 1.
Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or a clean dish towel. Season all over with salt and pepper. Mince the parsley and garlic and set aside.
Step 2.
Add the oil to a 12-inchcast iron skilletand bring to high heat. Once the skillet is hot and starts to smoke, add the scallops to the pan and sear for 2 minutes per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
Step 3.
Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Add the butter, garlic, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted. Cook on low heat if needed.
Quick Tip
You can optionally cook the lemon butter sauce in a separate saucepan to decrease darkening due to the crust developed in the pan. Drizzle over scallops at the very end.
Step 4.
Return the scallops to the skillet on low heat and cook for an additional 30-90 seconds. Use a spoon to spoon the butter over the scallops. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
Expert Tips
- Getting the scallops as dry as possible is critical to getting a good sear. Do not skip this step.
- It’s important to get the skillet smoking hot before adding the scallops. This ensures a good caramelized sear.
- Use canola, vegetable, or grapeseed oil for searing because they have higher smoke points.
Frequently Asked Questions
How long does it take to pan-sear scallops?
On high heat, scallops will fully cook in 1 1/2-2 minutes per side.
What is the secret to searing scallops?
Always start with a thin layer of oil in a very hot skillet on high heat. Arrange scallops around the perimeter of the pan and sear undisturbed for 2 minutes per side.
What is the best oil to sear scallops in?
Canola oil, vegetable oil, or grapeseed oil have higher smoke points and are best suited for searing in a hot pan.
More Seafood Recipes
Baked Oysters Recipe
Baked Lobster Tails Recipe
Lemon Butter Scallops Over Parmesan Risotto Recipe
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!
4.80 from 10 votes
Pan Seared Scallops with Lemon Butter Recipe
By: Shawn Williams
Servings: 2
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
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Sea scallops pan-seared in a cast iron skillet with a lemon and herb butter sauce.
Ingredients
- 8 large sea scallops, side muscle removed
- 1 tablespoon canola, vegetable, or grapeseed oil
- Salt and pepper to taste
Lemon Butter Sauce
- 2 tablespoons butter
- 2 tablespoons fresh parsley, minced
- 1-2 cloves garlic, minced
- Juice of half a lemon, squeezed
Instructions
Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or a clean dish towel. Season all over with salt and pepper. Mince the parsley and garlic and set aside.
Add the oil to a 12-inch cast iron skillet and bring to high heat. Once the skillet is hot and starts to smoke, add the scallops to the pan and sear for 2 minutes per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Give the pan a quick wipe if you prefer. Add the butter, garlic, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted. Cook on low heat if needed.
Return the scallops to the skillet on low heat and cook for an additional 30-90 seconds. Use a spoon to spoon the butter over the scallops. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
Notes
Getting the scallops as dry as possible is critical to getting a good sear. Do not skip this step.
It’s important to get the skillet smoking hot before adding the scallops. This ensures a good caramelized sear.
Use canola, vegetable, or grapeseed oil for searing because they have higher smoke points.
You can optionally cook the lemon butter sauce in a separate saucepan to decrease darkening due to the crust developed in the pan. Drizzle over scallops at the very end.
Nutrition
Serving: 4scallopsCalories: 282kcalCarbohydrates: 6.8gProtein: 20.9gFat: 19.6gSaturated Fat: 8.4gCholesterol: 70mgSodium: 356mgFiber: 1gSugar: 0.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: American
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