Garlic Lemon Butter Scallops

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Garlic Lemon Butter Scallops

Golden-seared on the outside, tender and buttery on the inside – these scallops are an irresistible seafood dish packed with lemony garlic flavor.

Why You’ll Love This Recipe

These Garlic Lemon Butter Scallops are incredibly quick and easy to make, yet taste like something you’d order at a fine seafood restaurant. The scallops are perfectly seared in butter, infused with garlic and lemon, and finished with a touch of heat from red pepper flakes. It’s a go-to recipe for special dinners or elegant appetizers.

Ingredients

Serves: 2–3 | Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes

  • 12 sea scallops (fresh or thawed if frozen)
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 1½ teaspoons fresh lemon juice (or to taste)
  • 1½ teaspoons red pepper flakes, divided (or to taste)
  • 4 garlic cloves, minced
  • Zest of 1 lemon
  • Fresh parsley, chopped, for garnish

Instructions

Step 1: Prepare the Scallops

  • Pat scallops thoroughly dry with paper towels.
  • Season both flat sides with salt and pepper.

Dry scallops are essential for a proper golden sear.

Step 2: Make the Garlic Lemon Butter

  • Melt the butter in a large (12-inch) nonstick skillet over medium heat.
  • Add lemon juice, half the red pepper flakes, and minced garlic.
  • Sauté for about 2 minutes until garlic is fragrant but not browned.

If using a smaller skillet, reduce the butter slightly to avoid steaming the scallops.

Step 3: Sear the Scallops

  • Place scallops in the skillet in a single layer with space between them.
  • Cook without moving for 2–3 minutes, until the bottom is golden and caramelized.
  • Flip gently and sear the second side for another 2–3 minutes.

Avoid overcrowding the pan, which causes steaming instead of searing.

Step 4: Finish and Serve

  • Remove scallops and rest briefly on a paper towel-lined plate.
  • Drizzle with the garlic lemon butter from the pan.
  • Sprinkle with the remaining red pepper flakes, lemon zest, and chopped parsley.

Serving Suggestions

  • Serve 5–6 scallops per person for a light entrée, or 2–3 as an appetizer
  • Pair with risotto, pasta, mashed potatoes, or sautéed spinach
  • Add crusty bread to soak up every drop of the flavorful butter sauce

Tips for the Best Results

  • Use sea scallops, not bay scallops – they’re larger and ideal for pan searing
  • Dry thoroughly – moisture prevents proper browning
  • Use real butter – for rich flavor and beautiful color
  • Don’t move the scallops during cooking – they need time to caramelize
  • Finish with lemon zest for a bright, fresh finish

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 2 days
  • Reheat: Gently in a skillet with a splash of butter over low heat. Avoid microwaving to preserve texture.

 

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