Garlic Lemon Butter Seared Scallops

Garlic Lemon Butter Seared Scallops


  • 1 1/4 lb sea scallops side muscle removed
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons butter
  • 1-2 cloves of garlic minced
  • 2 tablespoon fresh lemon juice
  • 1 1/2 tablespoons fresh chopped parsley
  • Salt & pepper


  1. Pat the scallops dry with paper towels and sprinkle with a pinch of salt right before cooking.
  2. Add olive oil and 1 tablespoon butter to a large saute pan over medium high heat.
  3. Get the fat good and hot and almost to smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side.
  4. They should have a golden crust on each side. Do not overcrowd the pan so if necessary cook in batches. As cooked remove to plate.
  5. Wipe out skillet. Add 2 tablespoons butter to same skillet over low heat. Add garlic and cook until fragrant; about 1 minute.
  6. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes; turning several times to get them in the lemon butter.
  7. Sprinkle with parsley, salt and pepper to taste and serve immediately.


  • If using frozen scallops they should be completed thawed.
  • Let scallops rest for 5 minutes at room temperature.
  • Make sure the scallops have been dried thoroughly.
  • Scallops cook very quickly and become tough and chewy if overcooked.
  • Scallops become opaque when cooked through
  • Enjoy!!

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