Elegant and flavorful, these lemon herb butter seared scallops are golden on the outside and tender within, finished with a zesty, aromatic butter sauce that elevates every bite.

Why You’ll Love This Recipe

Restaurant-quality at home: Quick yet impressive presentation and flavor.
Fresh and bright: Lemon and herbs bring vibrant contrast to rich scallops.
Fast cooking: Ready in under 15 minutes.
Pairs well with sides: Ideal over risotto, pasta, or a fresh salad.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sea scallops (dry-packed preferred)
Butter
Olive oil
Garlic, minced
Fresh lemon juice and zest
Fresh herbs (parsley, thyme, or dill)
Salt and pepper

directions

Pat scallops dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear scallops for about 2 minutes per side until golden brown and just opaque in the center. Remove and set aside.
Lower heat to medium; add butter and garlic to the pan. Cook for 1 minute.
Stir in lemon juice, zest, and chopped herbs. Simmer for 1–2 minutes.
Return scallops to pan briefly to coat with sauce, then serve immediately.

Servings and timing

Servings: 2
Prep time: 5 minutes
Cook time: 8–10 minutes
Total time: 13–15 minutes

Variations

Add white wine: Deglaze the pan with a splash for a more complex sauce.
Use ghee: For a nuttier flavor and higher smoke point.
Incorporate spice: Add a pinch of red pepper flakes for a kick.
Serve with puree: Try over cauliflower or sweet potato puree.

storage/reheating

Refrigeration: Store scallops in an airtight container up to 2 days.
Reheating: Gently reheat in a pan with butter on low heat to avoid overcooking.
Freezing not recommended: Texture becomes rubbery after thawing.

FAQs

Why must scallops be dry-packed?

Dry-packed scallops sear better and aren’t treated with preservatives that add moisture.

How do I get a perfect sear?

Ensure scallops are dry, pan is hot, and avoid overcrowding the skillet.

Can I use frozen scallops?

Yes—thaw completely and dry well before cooking.

What oil should I use?

Olive oil is fine, but avocado or grapeseed oil works well for higher smoke points.

What herbs work best?

Parsley, thyme, dill, or basil all complement scallops well.

Should I remove the side muscle?

Yes—it’s edible but tough. Peel it off before cooking.

Can I cook this ahead of time?

Not recommended—scallops are best fresh due to their delicate texture.

What to serve with scallops?

Try with risotto, sautéed greens, or lemon pasta.

Can I make it dairy-free?

Use olive oil and skip butter, though the flavor will differ.

How to tell if scallops are done?

They turn opaque and firm up slightly—avoid overcooking which makes them rubbery.

Conclusion

These lemon herb butter seared scallops bring elegance and flavor to your table with minimal effort. Perfect for a special occasion or a quick gourmet dinner, they showcase the natural sweetness of scallops enhanced by vibrant citrus and herbs.

Lemon Herb Butter Seared Scallops

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Elegant and flavorful, these lemon herb butter seared scallops are golden on the outside and tender within, finished with a zesty, aromatic butter sauce that elevates every bite.

Author: Emma Harper
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: 13–15 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Seared
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

8–10 sea scallops (dry-packed preferred)
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon fresh herbs (parsley, thyme, or dill), chopped
Salt and pepper to taste

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Instructions

Pat scallops dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear scallops for about 2 minutes per side until golden brown and just opaque in the center. Remove and set aside.
Lower heat to medium; add butter and garlic to the pan. Cook for 1 minute.
Stir in lemon juice, zest, and chopped herbs. Simmer for 1–2 minutes.
Return scallops to pan briefly to coat with sauce, then serve immediately.