Directions
- Prepare the scallops:
Pat scallops dry with paper towels—this ensures a golden crust. Lightly season with salt and black pepper. - Sear the scallops:
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Place scallops in the pan without overcrowding. Sear for 2 minutes per side until golden brown. Remove and set aside. - Make the lemon butter sauce:
Lower the heat slightly. Add garlic to the pan and sauté for 30 seconds until fragrant. Stir in the remaining 2 tablespoons butter, lemon juice, and lemon zest. - Combine scallops with sauce:
Return scallops to the skillet and spoon the lemon butter sauce over them. Cook for an additional minute to warm through and meld the flavors. - Garnish and serve:
Sprinkle chopped parsley on top and serve immediately with extra lemon wedges.
Recipe Details
Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Add a splash of white wine or dry vermouth to the sauce for a richer flavor.
- Serve over angel hair pasta or creamy risotto for a full meal.
- Swap parsley for fresh basil or tarragon for a slightly different herb profile.
- For a spicy twist, sprinkle a pinch of red pepper flakes into the butter sauce.
Serving Suggestions
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