If you are looking for a dish that effortlessly combines elegance and simplicity, these Pan Seared Scallops (with Lemon Butter) are an absolute winner. Tender, juicy scallops get a beautiful golden crust from a quick sear and are then bathed in a luscious lemon butter sauce bursting with garlic, capers, and fresh parsley. Each bite delivers a perfect balance of bright citrus, rich butter, and savory seafood that will leave you craving more. Whether it’s a special occasion or weeknight treat, this recipe brings restaurant-worthy flavor right to your kitchen.

Pan Seared Scallops (with Lemon Butter) Recipe - Recipe Image

Ingredients You’ll Need

The magic of making Pan Seared Scallops (with Lemon Butter) lies in a handful of simple but essential ingredients. Each one plays a crucial role: fresh scallops for that tender texture, olive oil and butter for a beautiful sear and sauce base, garlic and lemon juice to brighten the flavors, and capers with parsley adding bursts of tang and fresh green vibrancy.

Sea scallops (1 lb, thawed): Choose fresh or properly thawed scallops for the best texture and flavor.
Olive oil (1 tbsp): Used to get a nice crispy sear without burning the scallops.
Butter (3 tbsp): Adds richness and creates the luscious lemon butter sauce foundation.
Garlic (2 cloves, minced): Infuses the butter sauce with a warm and fragrant depth.
Lemon juice (½ lemon): Brings a bright, zesty kick that balances the richness.
Parsley (1 ½ tbsp, minced): Freshens up the dish and adds a pop of color.
Capers (2 tbsp): Introduce a salty, tangy bite to elevate the lemon butter sauce.
Salt (to taste): Essential for seasoning the scallops and bringing all flavors together.

How to Make Pan Seared Scallops (with Lemon Butter)

Step 1: Prep and Season Your Scallops

Start by patting the scallops dry with a paper towel — this is key to getting that perfect golden crust when seared. Then, sprinkle salt generously on both sides; this simple seasoning shines the natural sweetness of the scallops.

Step 2: Heat the Pan and Add Olive Oil

Warm a skillet over medium-high heat and add the olive oil. Wait until the oil is shimmering and just about to smoke, as this high heat will create the ideal sear that locks in moisture.

Step 3: Sear the Scallops

Place the scallops in the hot pan carefully, making sure not to overcrowd. If needed, cook in batches to keep that heat steady. Let them cook undisturbed for 60 to 90 seconds to develop a rich golden crust, then flip and cook the other side for the same amount of time.

Step 4: Create the Lemon Butter Sauce

Once all scallops are cooked and resting, reduce the heat to low. Add the butter, minced garlic, freshly squeezed lemon juice, and capers to the pan. Stir gently, scraping up all the flavorful browned bits from the bottom of the pan. Let it simmer for 1 to 2 minutes, then mix in the minced parsley before taking the pan off the heat.

Step 5: Serve with Sauce

Drizzle the gorgeous lemon butter sauce straight over the scallops while still warm. This finishing touch is where all the flavors come together, transforming simple seared scallops into a dish bursting with brightness and richness.

How to Serve Pan Seared Scallops (with Lemon Butter)

Garnishes

A sprinkle of extra chopped parsley adds a lovely fresh pop of color and flavor, while a couple of lemon wedges on the side let guests add an extra splash of citrus if desired. For a bit of crunch, try toasted pine nuts or thinly sliced almonds.

Side Dishes

Pan Seared Scallops (with Lemon Butter) pair beautifully with light, buttery pasta or simple buttered noodles that soak up the sauce wonderfully. For something extra fresh, a crisp green salad or sautéed asparagus make fantastic companions. And don’t underestimate the power of crusty toasted bread to mop up every last bit of that luscious sauce.

Creative Ways to Present

For a dinner party, plate the scallops atop a bed of creamy mashed potatoes or a vibrant pea purée for a wow-worthy contrast. You can also layer cooked scallops over a bed of quinoa or cauliflower rice tossed with herbs for a vibrant, lighter option. Playing with presentation makes this dish as fun to serve as it is to eat.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and I hope you do!), place them in an airtight container and keep them in the fridge for up to two days. Make sure the scallops and the lemon butter sauce are stored together to keep all those gorgeous flavors intact.

Freezing

Freezing cooked scallops can be tricky because their texture might suffer upon thawing. It’s best to freeze uncooked scallops if needed, but for this Pan Seared Scallops (with Lemon Butter) recipe, I recommend enjoying them fresh to fully appreciate the tender texture and buttery sauce.

Reheating

Reheat leftovers gently on the stove over low heat to avoid overcooking the scallops. Pour the lemon butter sauce over and warm it slowly until heated through. Avoid the microwave, as it can make your scallops rubbery and dry.

FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, but it’s important to thaw them thoroughly and pat them dry. Removing excess moisture is crucial to ensure a perfect sear and avoid steaming the scallops instead.

What if I don’t have capers on hand?

If capers aren’t available, you can substitute with a small amount of chopped green olives or a splash of brine to maintain that tangy, salty bite in the lemon butter sauce.

How do I know when scallops are cooked?

Scallops are done when they form a golden crust and are opaque in the center. Usually, 60 to 90 seconds per side over high heat is perfect — they should be firm but still tender when pressed gently.

Can I make the lemon butter sauce ahead of time?

While you can prepare the sauce in advance, I recommend making it fresh right after searing the scallops so it captures the pan’s flavorful browned bits for maximum depth.

What wine pairs well with Pan Seared Scallops (with Lemon Butter)?

A crisp, chilled white wine like Sauvignon Blanc or a light Chardonnay beautifully complements the citrusy butter sauce and delicate scallops. Sparkling wine also makes a festive pairing!

Final Thoughts

There’s something truly special about the simplicity and elegance of Pan Seared Scallops (with Lemon Butter). This dish manages to feel luxurious but comes together so quickly and easily that it’s perfect for both impressing guests and treating yourself on a busy night. I hope you’ll try this recipe soon and enjoy every bite of those buttery, lemon-kissed scallops as much as I do.

Pan Seared Scallops (with Lemon Butter) Recipe

★★★★★

4.9 from 8 reviews

Author: Sophie
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

Pan Seared Scallops with Lemon Butter is a quick and elegant seafood dish featuring perfectly seared sea scallops served in a rich, tangy lemon butter sauce with garlic, capers, and fresh parsley. Ideal for a sophisticated dinner or a special occasion, this recipe offers a succulent balance of flavors and textures that impress every time.

Ingredients

Scale

Seafood

1 lb sea scallops (thawed)

Cooking Fats and Oils

1 tbsp olive oil
3 tbsp butter

Flavorings and Herbs

2 cloves garlic (minced)
½ lemon (juiced)
1 ½ tbsp parsley (minced)
2 tbsp capers
Salt (to taste)

Instructions

Prepare the scallops: Pat the scallops dry thoroughly using a paper towel to ensure a good sear. Season both sides generously with salt to enhance flavor.
Heat the pan: Place a pan on medium-high heat and add 1 tablespoon of olive oil. Wait until the oil is hot and just starting to smoke, which is essential for achieving the perfect sear.
Sear the scallops: Arrange the scallops in the hot pan without overcrowding. Cook each side for 60-90 seconds until a golden crust forms. Work in batches if necessary to avoid steaming the scallops. Transfer cooked scallops to a plate and keep warm.
Make the lemon butter sauce: Reduce heat to low. Add butter, minced garlic, lemon juice, and capers to the same pan. Stir continuously, scraping up the browned bits from the bottom for 1-2 minutes to build flavor. Then stir in minced parsley and remove from heat.
Serve: Drizzle the lemon butter sauce generously over the scallops. Serve immediately for best texture and flavor, paired with crusty toasted bread, buttered noodles, or a glass of white wine.

Notes

Do not overcrowd the pan when searing scallops to ensure a crisp crust and perfect sear.
Patting scallops dry is critical to achieving the right texture.
If scallops are very thick, you may need to cook them slightly longer but avoid overcooking as they become rubbery.
The lemon butter sauce can be prepared while scallops cook or immediately after.
Serve immediately after preparing to enjoy scallops at their freshest.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan Seared
Cuisine: American