If your scallops are frozen, thaw fully in the refrigerator. Pat them very dry with paper towels (excess moisture prevents searing). Small Town Woman+2Cafe Delites+2
Season both sides lightly with salt and pepper.
Step 2: Sear the Scallops
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Heat olive oil in a large skillet over medium‑high heat until shimmering. Add 1 tablespoon of the butter.
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Add the scallops in a single layer (avoid overcrowding). Sear for about 2–3 minutes per side, or until a golden crust forms and they’re just opaque in the center. Remove scallops to a plate. Cafe Delites+1
Step 3: Make the Lemon Garlic Butter Sauce
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In the same skillet, reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add minced garlic and sauté until fragrant (~30–60 seconds).
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Pour in the white wine (or broth) and lemon juice. Let it simmer ~1–2 minutes until slightly reduced.
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Stir in chopped parsley. Return scallops to the pan and toss in the sauce to coat and warm through (~30 seconds).
Step 4: Serve
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Plate the scallops, spoon the lemon‑garlic butter sauce over them, and garnish with extra parsley and lemon wedges. Serve immediately.
Tips for Success
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Make sure the scallops are completely dry before searing — this ensures a crisp golden crust. Better Homes & Gardens
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Pre‑heat the skillet well so the scallops sear instead of steam.
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Avoid cooking scallops too long — once opaque and lightly firm they’re done. Overcooking makes them tough. Cafe Delites
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This sauce comes together quickly — have your wine, lemon juice and parsley pre‑measured.
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Serve immediately for best texture; the butter sauce helps but scallops taste best fresh.
Variations
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Spicy version: Add a pinch of red pepper flakes when you add the garlic.
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Creamy twist: After the wine step, stir in ½ cup heavy cream for a richer sauce.
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Herb boost: Swap parsley for fresh tarragon or chives for a different herb note.
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Shell‑on presentation: If you can get scallops in shells, serve in shells with the butter sauce spooned over for dramatic plating.
Ingredient Substitutions
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Olive oil → light vegetable oil (if preferred).
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Butter → ghee or clarified butter for higher‑heat stability.
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White wine → chicken broth or dry vermouth for alcohol‑free version.
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Sea scallops → bay scallops (reduce cook time accordingly).
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Lemon juice → lime juice for citrus variation.
Storage & Reheating
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Store: Leftovers can be refrigerated in an airtight container up to 2 days.
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Reheat: Gently warm the scallops and sauce in a skillet over low heat—just enough to warm through. Avoid microwave if possible to preserve texture.
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Note: Searing again can help restore the crust a little if they’ve softened.
What to Serve With These Scallops
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Steamed white rice or cauliflower rice to soak up the butter sauce.
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Simple green salad with lemon vinaigrette for freshness.
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Angel hair pasta tossed with olive oil and parsley for a silky base.
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Roasted asparagus or sautéed spinach for a green side.
Nutrition Facts (Approximate per Serving)
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Calories: ~300 kcal
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Protein: ~30 g
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Carbohydrates: ~4 g
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Fat: ~18 g
(Values vary depending on actual portion size and ingredients used.)
FAQs
Can I make this ahead of time?
Because scallops are best seared just before serving, it’s best to prep ingredients ahead and cook them right before dining. The sauce can be prepared a minute early though.
Are sea scallops necessary?
Sea (large) scallops work best for searing because they hold up and develop a crust. Bay scallops are smaller and cook more quickly (less crisp surface).
Can I use frozen scallops?
Yes — just thaw them fully in the fridge and pat very dry before cooking. Semi‑thawed or wet scallops will steam instead of sear.
What if the sauce is too buttery or rich?
Serve with a splash of lemon juice at the end or pair with a light vegetable side to balance richness.
Related Recipes
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Try our Garlic Butter Shrimp Scampi for another quick seafood favorite.
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Or check out Seared Salmon with Lemon Butter for a different fish‑based twist.
Conclusion
These lemon garlic butter scallops bring together elegance, speed, and flavor in one skillet. With the golden sear, the garlic‑buttery sauce, and the brightness of lemon, you have a dish that feels restaurant‑worthy at home. Whether you’re cooking for someone special or simply treating yourself, this is one you’ll remember. Enjoy every buttery, garlicky bite.
