By Emma Carter
These pan-seared scallops are the 15-minute dinner I make when I want something that tastes like a restaurant but cooks like a weeknight meal. A golden crust, a tender centre, and a lemon garlic butter sauce — that’s the whole recipe. It’s one of my favourite scallop recipes for date night or a special dinner at home, and it works just as well over risotto, pasta, or mashed potatoes.
Pan-Seared Scallops with Lemon Garlic Butter (15 Minutes)
Description
Pan-seared scallops in 15 minutes — golden crust, tender centre, lemon garlic butter sauce. Restaurant-style scallops, easy enough for a weeknight.
Ingredients
Instructions
- Prep the scallops — pull off the small side muscle if attached, pat very dry with paper towels, season with salt and pepper.
- Heat the pan — melt 1 tbsp butter with olive oil in a large cast-iron or stainless-steel skillet over high heat until butter foams and just starts to brown.
- Sear the scallops — single layer, with space between them, do not move them; cook 2–3 minutes per side, until deeply golden outside and opaque in the centre; transfer to a plate.
- Make the lemon garlic butter sauce — reduce heat to medium, add remaining 2 tbsp butter, then garlic and red pepper flakes, cook 30 seconds until fragrant, do not let garlic brown.
- Finish — stir in lemon juice and zest, return scallops to skillet, spoon sauce over them for 30 seconds.
- Serve — sprinkle parsley, serve right away with lemon wedges.
Notes
- Buy dry-packed scallops — dry-packed sear and brown; wet scallops are soaked in phosphate solution, release water and steam instead of searing. Do not crowd the pan — sear in two batches if skillet is small. Do not overcook — pull as soon as opaque in centre with golden crust, about 2–3 minutes per side. Serve over risotto, pasta, or mashed potatoes, with salad or roasted asparagus.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories
- 220kcal
- % Daily Value *
- Total Fat 11g
- 17%
- Sodium 380mg
- 16%
- Total Carbohydrate 3g
- 1%
- Protein 24g
- 48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Why you’ll love this recipe
- Ready in 15 minutes, start to finish
- Golden crust outside, tender and sweet inside
- One skillet, minimal cleanup
- Tastes like a restaurant, cooks like a weeknight dinner
Ingredients — how to choose them
- Scallops — dry-packed sea scallops U-10/U-12; buy dry-packed, not wet; fresh or thawed frozen both work, thaw overnight in fridge if frozen.
- Butter and garlic — real butter makes the sauce; fresh garlic, not jarred.
- Lemon — both juice and zest.
How to make pan-seared scallops
- Prep the scallops — pull off the small side muscle if attached, pat very dry with paper towels, season with salt and pepper.
- Heat the pan — melt 1 tbsp butter with olive oil in a large cast-iron or stainless-steel skillet over high heat until butter foams and just starts to brown.
- Sear the scallops — single layer, with space between them, do not move them; cook 2–3 minutes per side, until deeply golden outside and opaque in the centre; transfer to a plate.
- Make the lemon garlic butter sauce — reduce heat to medium, add remaining 2 tbsp butter, then garlic and red pepper flakes, cook 30 seconds until fragrant, do not let garlic brown.
- Finish — stir in lemon juice and zest, return scallops to skillet, spoon sauce over them for 30 seconds.
- Serve — sprinkle parsley, serve right away with lemon wedges.
How to tell when scallops are done
Scallops are done when golden outside and opaque in the centre, flesh firm but still tender — about 2–3 minutes per side.
What to serve with pan-seared scallops
- risotto or garlic butter pasta
- mashed potatoes
- roasted asparagus, green beans, or a simple salad
- crusty bread for a lighter dinner
For another date-night favourite, try the Easy Garlic Butter Shrimp.
Storage and reheating
Fridge up to 2 days in an airtight container. Reheat gently in a skillet over low heat 1–2 minutes, just until warm; do not microwave on high. Freezer not recommended once cooked.
FAQ
What are dry-packed scallops? — Dry-packed are untreated, no phosphate soak; they sear and brown properly; wet scallops release water and steam instead of searing.
How long do you sear scallops? — About 2–3 minutes per side over high heat, until deeply golden outside and opaque in the centre; do not move them while they sear.
Should I remove the side muscle? — Yes, if still attached; pull off the small tough rectangular piece on the side.
Can I use frozen scallops? — Yes, thaw overnight in the fridge, then pat very dry.
What pan is best for searing scallops? — Cast iron or stainless steel over high heat; non-stick does not get hot enough.
What goes well with pan-seared scallops? — Risotto, pasta, mashed potatoes, roasted vegetables, or a salad.
