I keep coming back to these Garlic Lemon Butter Seared Scallops because they taste restaurant worthy with almost no effort. Golden, buttery, and bright with lemon, they disappear fast every single time.

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I’m obsessed with these Garlic Lemon Butter Seared Scallops because they taste like I ordered the good thing at the restaurant and somehow got to eat it barefoot at my own counter. The scallops get that rich, golden sear, then the garlic and fresh lemon juice come in loud, bright, and buttery in the best way.

I love how fancy they feel without acting fussy. But the real pull is that sweet, briny bite against all that silky sauce.

Absolutely ridiculous. And yes, I will drag bread through every last drop like I have no manners at all here tonight.

Ingredients

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Sea scallops are the star, sweet and tender when you don’t mess them up.
Kosher salt keeps the flavor clean and helps that golden crust happen.
Black pepper adds a little bite without taking over the whole plate.
Olive oil handles the hot pan, so the scallops sear instead of steam.
Butter brings the rich, cozy flavor everyone secretly came for.
Garlic makes it smell amazing, like dinner just got serious.
Lemon juice cuts the richness and keeps each bite bright.
Lemon zest gives that fresh pop you’ll notice right away.
Parsley adds color and a clean, herby finish.
Plus, red pepper flakes bring a tiny kick if you’re into heat.
Basically, it’s simple seafood that feels fancy without being fussy.

Ingredient Quantities

1 pound large sea scallops (about 12 to 16)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped

Optional: pinch of red pepper flakes

How to Make this

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1. Pat scallops dry with paper towels and season both sides with kosher salt and freshly ground black pepper.

2. Zest one lemon and juice enough to measure 2 tablespoons lemon juice; mince the garlic and chop the parsley.

3. Heat a large heavy skillet over medium high heat until very hot, then add 2 tablespoons olive oil.

4. Working in a single layer without crowding, place scallops in the skillet and sear undisturbed for 1 1/2 to 2 minutes until a deep golden crust forms.

5. Flip scallops and sear the other side for 1 to 1 1/2 minutes until opaque and just cooked through, then transfer scallops to a plate and tent loosely with foil.

6. Reduce heat to medium, add 2 tablespoons unsalted butter to the same skillet and melt.

7. Add the minced garlic and cook, stirring, for about 30 seconds until fragrant but not brown.

8. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and a pinch of red pepper flakes if using, scraping up any browned bits from the pan.

9. Return the scallops to the skillet and spoon the garlic lemon butter over them for 30 seconds to reheat and coat.

10. Remove from heat, sprinkle with 2 tablespoons chopped fresh parsley, adjust seasoning to taste, and serve immediately.

Equipment Needed

1. Large heavy skillet (stainless steel or cast iron)
2. Tongs or a wide spatula
3. Paper towels
4. Microplane or fine grater for zesting
5. Small bowl or measuring cup for lemon juice
6. Measuring spoons
7. Chef knife and cutting board
8. Spoon for basting the scallops with butter
9. Plate and aluminum foil for resting

FAQ

1 pound large sea scallops (about 12 to 16)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped

Optional: pinch of red pepper flakes

Q What size scallops should I buy and how many per person? A Large sea scallops are ideal. Plan on 3 to 4 scallops per person for a main course and 2 to 3 per person for an appetizer.

Q Can I use frozen scallops? A Yes. Thaw them completely in the refrigerator and pat very dry before cooking. If they are wet packed with added liquid, rinse and dry well.

Q How can I tell when scallops are done? A They should be opaque throughout and springy to the touch. Cook time is quick: about 3 to 5 minutes total depending on size.

Q My scallops stuck to the pan. What went wrong? A The pan was not hot enough or the scallops were not dry. Heat the pan well and pat scallops completely dry before searing.

Q Can I make the sauce ahead? A You can make the garlic lemon butter sauce and warm it gently before serving but add the parsley fresh and spoon over scallops just before serving for best flavor.

Q What can I substitute for lemon juice? A A light white wine or a splash of white wine vinegar can work, though lemon gives the best bright balance.

Garlic Lemon Butter Seared Scallops Recipe Substitutions and Variations

Scallops: bay scallops for smaller portions, large shrimp as a shellfish alternative, or firm white fish medallions like halibut or cod
Unsalted butter: ghee for a nuttier flavor, clarified butter for higher smoke point, or an additional 1 tablespoon olive oil plus 1 tablespoon butter for richness
Fresh lemon juice and zest: fresh lime juice and lime zest for a brighter, slightly more acidic profile, or 1 tablespoon white wine vinegar plus a bit of lemon peel for acidity without citrus
Fresh parsley: chopped chives for a mild onion note, fresh cilantro for a more herbaceous finish, or finely chopped basil for a sweeter, aromatic touch

Pro Tips

– Get the scallops as dry as possible before seasoning. Pat them with paper towels until they look almost dry; this is the single best trick to get a deep golden crust instead of steaming them.

– Use a very hot pan and do not move the scallops while searing. Let them form a solid crust for the full 1 1/2 to 2 minutes before flipping. If the pan is not hot enough the scallops will stick and you will lose that caramelized flavor.

– Don’t overcook. Scallops go from perfectly tender to rubbery within a minute or two. Pull them off when they are just opaque in the center and finish gently in the sauce for 30 seconds to warm through.

– Finish with a tiny pinch of flaky sea salt and extra lemon at the end if needed. It wakes up the flavors and brightens the butter without adding more cooking time.

Garlic Lemon Butter Seared Scallops Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

213

kcal

Equipment: 1. Large heavy skillet (stainless steel or cast iron)
2. Tongs or a wide spatula
3. Paper towels
4. Microplane or fine grater for zesting
5. Small bowl or measuring cup for lemon juice
6. Measuring spoons
7. Chef knife and cutting board
8. Spoon for basting the scallops with butter
9. Plate and aluminum foil for resting

Ingredients

1 pound large sea scallops (about 12 to 16)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
Optional: pinch of red pepper flakes

Directions

Pat scallops dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
Zest one lemon and juice enough to measure 2 tablespoons lemon juice; mince the garlic and chop the parsley.
Heat a large heavy skillet over medium high heat until very hot, then add 2 tablespoons olive oil.
Working in a single layer without crowding, place scallops in the skillet and sear undisturbed for 1 1/2 to 2 minutes until a deep golden crust forms.
Flip scallops and sear the other side for 1 to 1 1/2 minutes until opaque and just cooked through, then transfer scallops to a plate and tent loosely with foil.
Reduce heat to medium, add 2 tablespoons unsalted butter to the same skillet and melt.
Add the minced garlic and cook, stirring, for about 30 seconds until fragrant but not brown.
Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and a pinch of red pepper flakes if using, scraping up any browned bits from the pan.
Return the scallops to the skillet and spoon the garlic lemon butter over them for 30 seconds to reheat and coat.
Remove from heat, sprinkle with 2 tablespoons chopped fresh parsley, adjust seasoning to taste, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.