Lemon Garlic Pan Seared Scallops

Name: Lemon Garlic Pan Seared Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Ingredients: 1 lb large sea scallops; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 garlic cloves, minced; Juice and zest of 1 lemon; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Quick & Tasty Creations

I absolutely love making Lemon Garlic Pan Seared Scallops for a quick and elegant dinner. The combination of buttery scallops with a zesty garlic-lemon sauce elevates this dish, making it perfect for special occasions or a comforting weeknight meal. In just 15 minutes, I can serve up a gourmet-style plate that never fails to impress my family and friends. The key is to ensure the pan is hot enough before adding the scallops so they get that beautiful caramelization, creating a delicious crust while keeping the inside tender and juicy.

Created by

Emily

Last updated on 2026-01-23T23:06:28.791Z

Creating Lemon Garlic Pan Seared Scallops was a delightful process that transformed my kitchen into a seafood haven. I played around with the timing to achieve the perfect sear, learning that patience is key. Allowing the scallops to rest a moment before flipping them ensures they develop that golden exterior.

While experimenting, I discovered that fresh garlic combined with lemon juice not only brightens the dish but also enhances the scallops' natural sweetness. Pairing the scallops with a sprinkle of fresh parsley and a drizzle of olive oil completes the experience, proving that simplicity can lead to stunning flavors.

Why You'll Love This Recipe
The delicate sweetness of the scallops perfectly complements the bright acidity of lemon.
Quick cooking time means you can enjoy a gourmet meal in under 30 minutes.
Versatile dish that works wonderfully as an appetizer or a main course.

Ingredient Insights

The star of this dish is, of course, the scallops. Choosing large sea scallops ensures a succulent bite that can hold up to the bold flavors of garlic and lemon. When purchasing scallops, look for those that are firm to the touch, with a slightly sweet ocean scent. Avoid any that smell overly fishy, as this indicates they may not be fresh. If large scallops are unavailable, you can opt for smaller sea scallops, just be mindful of adjusting the cooking time slightly since they will sear more quickly.

The use of unsalted butter in this recipe is crucial as it allows you to control the saltiness of the dish better. Combining the butter with olive oil helps to raise the smoking point, preventing the butter from burning while still providing that rich flavor. The garlic, when sautéed in the butter, adds an aromatic depth that complements the scallops beautifully. Adjusting the amount of garlic can create a stronger or milder taste, depending on your preference.

Perfecting the Sear

Achieving that perfect sear on the scallops unlocks their natural sweetness while contributing to the overall texture of the dish. To do this, ensure the skillet is properly preheated, which should take around 2-3 minutes over medium-high heat. When you add the scallops, you should hear a satisfying sizzle. If it’s too quiet, the pan isn’t hot enough, and the scallops will stick instead of caramelizing. A non-stick skillet works, but for best results, a cast-iron skillet is preferred for even heat distribution.

During the searing process, avoid moving the scallops around for the first 2-3 minutes. This waiting period allows a crust to develop. You’ll know it’s time to flip when the edges of the scallops start to turn golden brown. Using a thin spatula can help gently lift them without tearing. Once flipped, the additional garlic and butter will enrich the scallops with flavor and moisture, so be sure to spoon the sauce over them as they finish cooking to infuse the flavors.

Ingredients

Ingredients for Lemon Garlic Pan Seared Scallops

Ingredients

1 lb large sea scallops
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
Juice and zest of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Gather all ingredients before cooking to ensure a smooth process.

Instructions

Cooking Instructions

Prepare the Scallops

Pat the scallops dry with paper towels. Season both sides with salt and pepper. This is crucial for achieving that perfect sear.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Scallops

Add the scallops to the pan in a single layer, making sure not to overcrowd them. Sear for about 2-3 minutes without moving them, until they develop a golden crust.

Flip and Add Garlic

Carefully flip the scallops and add the butter and minced garlic to the pan. Cook for another 2-3 minutes, spooning the melted butter over the scallops.

Finish with Lemon

Remove the pan from heat, then stir in the lemon juice and zest. Toss to coat the scallops in the sauce.

Serve

Garnish with chopped parsley, and serve immediately with your choice of sides.

Enjoy your deliciously seared scallops with a glass of white wine!

Pro Tips

For the best sear, ensure your scallops are completely dry before cooking. Additionally, using a cast-iron skillet helps maintain heat for better caramelization.

Serving Suggestions

To elevate this dish further, consider pairing the Lemon Garlic Pan Seared Scallops with a simple side like a lemony arugula salad or roasted asparagus. The freshness of the salad will balance the richness of the scallops perfectly. If you’re enjoying this as a main course, serving it atop a bed of creamy risotto or alongside herbed quinoa adds heartiness to the meal.

For a delightful flavor twist, try deglazing the skillet with white wine or a splash of broth after removing the scallops. This creates a simple sauce that you can drizzle over the dish for added depth. A sprinkle of fresh herbs like dill or chives can also lend an extra layer of flavor and brighten the presentation.

Make-Ahead Tips

While scallops are best cooked fresh for optimal taste and texture, you can prep your ingredients in advance. Mince the garlic, zest the lemon, and chop your parsley ahead of time. Store these in the refrigerator to save time during cooking. Remember to take the scallops out of the fridge about 15-20 minutes before cooking to allow them to come to room temperature; this helps them cook more evenly.

If you find yourself with leftover cooked scallops, you can store them in an airtight container in the fridge for up to 2 days. Gently reheat them in a skillet on a low flame with a splash of fresh lemon juice to prevent them from becoming tough. For longer storage, you can freeze cooked scallops for up to a month; however, the texture may change slightly upon thawing.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but ensure they are fully thawed and patted dry before cooking.

→ What can I serve with scallops?

They pair beautifully with pasta, risotto, or a fresh spinach salad.

→ How do I store leftovers?

Store scallops in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over low heat.

→ Can I substitute the butter?

Absolutely! You can use ghee or a dairy-free butter alternative.