There’s something magical about Garlic Butter Scallops with Lemon Sauce that instantly transports me back to summers on Cape Cod. I’d watch fishermen unload their fresh catches each morning, and by lunchtime, we’d be enjoying these sweet, briny morsels seared to perfection. What I love most about this dish is how restaurant-quality it tastes while being ridiculously simple to make at home. In just 15 minutes, you can transform a few basic ingredients into something truly special. The combination of golden-crusted scallops swimming in that bright lemon butter sauce is what seafood dreams are made of – trust me, it’ll become your new weeknight favorite!

Ingredients for Garlic Butter Scallops with Lemon Sauce

Here’s what you’ll need to make these heavenly scallops – and yes, every single ingredient matters! I’ve learned through trial and error that fresh, quality components make all the difference:

• 1 lb fresh scallops (look for dry-packed – they sear better!)
• 3 tbsp unsalted butter (the good stuff – it’s worth it)
• 3 cloves garlic, minced (fresh only – no jarred garlic here)
• 1 tbsp olive oil (for that perfect sear)
• 1 lemon, juiced (about 2 tbsp) plus 1 tsp zest (brightens everything up)
• 2 tbsp fresh parsley, chopped (measure after chopping)
• Salt and pepper to taste (I’m generous with both)

Pro tip: Have everything prepped and ready before you start cooking – this dish comes together fast!

How to Make Garlic Butter Scallops with Lemon Sauce

Okay, let’s get cooking! This process is faster than you might think – just follow these simple steps for perfect scallops every time. I’ve made this recipe dozens of times, and these are all my little secrets for getting it just right.

Searing the Scallops

First things first – dry those scallops! I can’t stress this enough. Pat them thoroughly with paper towels until they feel slightly tacky (not wet at all). Season both sides generously with salt and pepper – this helps create that gorgeous crust.

Heat your pan (I prefer stainless steel) over medium-high heat until it’s properly hot. Add olive oil and wait until it shimmers. Now here’s the key: don’t crowd the pan! Give each scallop some personal space – they’ll steam instead of sear if they’re too close together.

Gently place them in and – here’s the hard part – don’t touch them for 2-3 minutes! Peek at one after 2 minutes – you want a deep golden crust. Flip with tongs when they release easily from the pan, then sear the other side for 1-2 minutes. Transfer to a plate immediately.

Making the Lemon Butter Sauce

Don’t clean that pan! All those delicious browned bits will make your sauce incredible. Reduce heat to medium and add butter. When it’s melted and slightly foamy, toss in the garlic. Stir constantly for about 30 seconds – just until fragrant (burnt garlic is the worst!).

Now the magic happens – squeeze in that fresh lemon juice (stand back, it’ll sizzle!) and sprinkle in the zest. Give it a quick stir, then return the scallops to the pan. Spoon that glorious sauce over them for about 30 seconds – just long enough to warm through. Finish with a shower of fresh parsley and serve immediately while everything’s piping hot!

Why You’ll Love These Garlic Butter Scallops

Seriously, what’s not to love? Here’s why this recipe will become your new go-to:

• 15-minute wonder – Faster than ordering takeout but tastes infinitely better
• Bright citrus punch – The lemon cuts through the richness perfectly
• Restaurant quality – Impressive enough for date night, easy enough for Tuesday
• Minimal cleanup – One pan is all you’ll dirty
• Customizable – Add a pinch of chili flakes or swap parsley for dill

Honestly, I crave these scallops at least once a week – they’re that good!

Tips for Perfect Garlic Butter Scallops with Lemon Sauce

Listen, I’ve burned my fair share of scallops before getting this right! Here are my hard-earned secrets:

• Dry scallops or bust – Ask your fishmonger for “dry-packed” – they won’t release water and ruin your sear
• Patience with patting – Dry those babies like you’re prepping them for surgery (wet scallops = steamed scallops)
• Butter ballet – Let it foam and turn golden, but pull it off heat before it browns (burnt butter is bitter butter)
• Pan choice matters – Stainless steel gives the best crust (nonstick just doesn’t get that golden magic)
• Don’t peek! – Resist the urge to move them around – that crust needs uninterrupted contact

Follow these, and you’ll nail restaurant-quality scallops every single time. Promise!

Serving Suggestions for Garlic Butter Scallops

Oh, let me tell you how I love to serve these beauties! A crusty baguette is mandatory – you’ll want to sop up every last drop of that lemony garlic butter. For heartier meals, toss the scallops with fresh pasta or creamy risotto. When I’m feeling fancy, I’ll plate them over a simple arugula salad with shaved parmesan. And always – I mean always – finish with extra lemon wedges and a flurry of parsley. The pop of color makes everything taste better, don’t you think?

Storing and Reheating Garlic Butter Scallops

Let’s be real – these garlic butter scallops taste best fresh from the pan when that crust is still crisp and the sauce is bubbling. But if you’ve got leftovers (miracle of miracles!), here’s how to handle them: Store in an airtight container in the fridge for 1, maybe 2 days max. When reheating, please skip the microwave – it’ll turn your beautiful scallops rubbery. Instead, warm them gently in a skillet over low heat with a splash of water or lemon juice to revive that sauce. They won’t be quite as perfect as fresh, but they’ll still make your taste buds happy!

Garlic Butter Scallops with Lemon Sauce FAQs

I get asked about this recipe all the time – here are the questions that pop up most often from fellow scallop lovers:

Can I use frozen scallops?
Absolutely! Just thaw them overnight in the fridge first. Pat them extra dry – frozen scallops tend to hold more moisture. And don’t skip the paper towel step – I’ll sometimes press them between towels with a light weight to really remove excess water.

How do I prevent scallops from sticking?
Hot pan + enough oil + patience = unsticking magic! Wait until your oil shimmers before adding scallops, and don’t move them until they naturally release. If they resist, give them another 30 seconds – they’ll tell you when they’re ready to flip.

Can I make this dairy-free?
You bet! Swap butter for ghee or a good olive oil. The sauce won’t be quite as rich, but add a teaspoon of nutritional yeast for depth. Just know I’ll be silently judging you from my butter-filled kitchen!

What’s the best scallop size?
I love U10-20 (that’s 10-20 per pound) – big enough to get that dreamy sear but small enough to cook through fast. Those giant diver scallops look impressive but can overcook before browning properly.

Nutritional Information for Garlic Butter Scallops

Here’s the scoop on what you’re eating (because tasty and healthy is the dream, right?). These numbers are estimates – your actual counts might vary based on scallop size and butter measurements:

• Calories: 280 per serving
• Protein: 24g (scallops are little protein powerhouses!)
• Fat: 18g (that luxurious butter doing its thing)
• Carbs: 6g (mostly from that zesty lemon)

Not bad for something that tastes this indulgent, if I do say so myself!

15-Minute Garlic Butter Scallops with Lemon Sauce Perfection

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• Author: ushinzomr
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Diet: Low Calorie

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Description

Garlic butter scallops with lemon sauce is a quick and flavorful dish perfect for seafood lovers. The scallops are seared to perfection and paired with a bright lemon butter sauce.

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Ingredients

Scale 1x2x3x

• 1 lb fresh scallops
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 lemon, juiced
• 1 tsp lemon zest
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

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Instructions

1. Pat the scallops dry with a paper towel and season with salt and pepper.
2. Heat olive oil in a pan over medium-high heat.
3. Sear scallops for 2-3 minutes per side until golden brown. Remove and set aside.
4. In the same pan, melt butter and sauté garlic until fragrant (about 1 minute).
5. Add lemon juice and zest, stir to combine.
6. Return scallops to the pan and coat with the sauce.
7. Sprinkle with parsley before serving.

Notes

• Use dry scallops for better searing.
• Do not overcrowd the pan to ensure even cooking.
• Serve immediately for best texture.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/2 lb scallops
• Calories: 280
• Sugar: 1g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 80mg

Keywords: garlic butter scallops, lemon butter scallops, quick seafood recipe