Lemon Butter Scallops Recipe

Ash Tyrrell

Lemon Butter Scallops Recipe

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.

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Prep Time 10

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

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

Method

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.
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.
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.

Notes

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.