Lemon Butter Scallops Recipe | Bright Buttery Seafood Delight

I remember the first time I made these lemon butter scallops — the kitchen smelled heavenly, and I felt like I was plating a restaurant‐level dish right at home. After one bite, I was hooked.

The silky scallops bathed in bright, garlicky lemon butter sauce really make you feel fancy without too much fuss. Over time I’ve tweaked this basic version to suit my taste, and now I’m excited to share it with you.

If you enjoy seafood with a citrusy kick, you might also love this best lemon garlic shrimp recipe for another quick and vibrant dinner idea.

Ingredients

Here’s what you need to make Lemon Butter Scallops (serves 4):

1 tablespoon unsalted butter — for searing scallops (unsalted lets you control salt)
1 pound (≈ 450 g) sea scallops — choose “dry” scallops if available for better sear
Kosher salt, to taste — a coarse salt helps seasoning cling
Freshly ground black pepper, to taste — adds brightness
2 tablespoons unsalted butter — for the lemon butter sauce
3 cloves garlic, minced — fresh garlic gives a sharper bite than pre-minced
3 tablespoons freshly squeezed lemon juice — brightens and balances the butter
2 tablespoons fresh parsley, chopped — for garnish and freshness

Note: serves 4

Pro tips & why these ingredients matter:

Always pat your scallops – dry scallops sear better and form a golden crust.
Use unsalted butter so you don’t over-salt (you can add salt later more precisely).
Fresh lemon juice (not bottled) gives the cleanest citrus flavor.
Fresh parsley at the end gives a burst of color and herbaceous lift.

Variations

Want to tweak this recipe? Here are some ideas:

Dairy-free / vegan twist: Use a plant-based butter or ghee alternative and substitute scallops with thick king oyster mushroom slices (seared similarly).
With white wine: Add ¼ cup dry white wine to the pan after the scallops come out, let it reduce slightly before stirring in butter and lemon.
Spicy version: Add a pinch of red pepper flakes or a dash of cayenne in the garlic-butter sauce.
Herb boost: Stir in a teaspoon of chopped tarragon or chives with the parsley for extra complexity.
Creamy finish: Add 1 tablespoon heavy cream into the sauce for a richer, silky texture (though that’s deviating from the classic).
You can also enjoy similar bright flavors by trying this creamy butter lemon chicken recipe on another night.

Cooking Time

Here’s how long it takes:

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Equipment you need

Cast iron skillet or heavy-bottomed pan — to get a good sear
Sharp knife & cutting board — to trim side muscle and mince garlic
Bowls or plates — to rest scallops while making sauce
Tongs or spatula — to flip scallops neatly
Spoon — to baste sauce over scallops

How to Make Lemon Butter Scallops Recipe

Prepare the Scallops

I start by removing the little side muscle (it’s chewy) and giving each scallop a gentle rinse. Then I pat them completely dry using paper towels. Season lightly with salt and pepper just before cooking.

Sear the Scallops

I melt 1 tablespoon of butter in a hot skillet over medium-high heat. Working in batches (so as not to crowd), I place the scallops in a single layer and cook for about 2–3 minutes per side, until they’re golden brown and just opaque in the center. I then remove them and keep warm.

Make the Lemon Butter Sauce

With scallops out, I add the 2 tablespoons of butter to the same pan. I stir in the minced garlic and cook it until fragrant (about 1 minute).

Then I whisk in lemon juice, season with salt and pepper, and swirl the pan to emulsify the sauce. Finally, I return the scallops briefly to coat in the sauce.

Additional Tips for Making This Recipe Better

From my own experiences, here are a few tricks I rely on:

Always use dry scallops (not the ones soaked in additives) for better browning.
Let the pan get hot before you add butter so the scallops don’t steam.
Don’t flip too soon — wait until the edge starts to turn opaque.
Work in small batches so each scallop gets heat and space.
After cooking, turn off heat and swirl sauce off the heat to preserve butter texture.

How to Serve Lemon Butter Scallops Recipe

To serve, spoon the warm lemon butter sauce over each scallop and sprinkle with fresh parsley. For presentation, I like arranging the scallops in a ring or straight line on a platter, with lemon wedges on the side.

Garnish with a few parsley sprigs or microgreens for color. These scallops pair beautifully with a light salad, steamed vegetables, or creamy risotto. For more mealtime inspiration, browse the variety of ideas in our lunch recipes collection.

Nutritional Information

Here’s an approximate nutrition overview per serving:

Calories: ~220 kcal
Protein: ~20 g
Carbohydrates: ~2 g
Fat: ~14 g

Make Ahead and Storage

Storage

Let leftover scallops and sauce cool, then store in an airtight container in the refrigerator. They stay good for up to 1 day.

Freezing

I personally avoid freezing after cooking, because scallops tend to lose texture. But if you must, freeze the scallops separately without sauce in a sealed container for up to 1 month (thaw slowly in fridge).

Reheating

To gently reheat, I recommend using a low oven (around 200°F / 90–95 °C), covered lightly with foil, until warmed through. Avoid the microwave — it often turns them rubbery.

Why You’ll Love This Recipe

Here’s why this dish won me over:

Fast & simple: You can pull this off in about 20 minutes.
Elegant flavor: The lemon-butter sauce gives a bright richness that feels fancy.
Minimal ingredients: Just a few staples produce a standout dish.
Adaptable: You can play with herbs, spice, or wine to suit your mood.
Great for dinner parties: It looks impressive but is hardly fussy to make.

Ash Tyrrell