Pan Seared Scallops (with Lemon Butter)

Name: Pan Seared Scallops (with Lemon Butter)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb sea scallops (thawed); 1 tbsp olive oil; 3 tbsp butter; 2 cloves garlic (minced); ½ lemon (juiced); 1 ½ tbsp parsley (minced); 2 tbsp capers; salt ( to taste)

Why go out when you can create these restaurant-worthy Pan Seared Scallops at home? Perfectly golden and paired with a rich, zesty lemon butter sauce, this dish is made for date nights, dinner parties, or anytime you want to treat yourself to something special. And, of course, don’t forget the wine!

Jump to Recipe

White plate with scallops and caper sauce

Why This Recipe Works

I can’t think of a more elegant and special meal than pan seared scallops. Whether you enjoy them on their own or pair them with a savory side (like my creamy cauliflower gnocchi or lemon risotto), they make any dinner feel like a special occasion.

And I know scallops can seem a little intimidating at first, but trust me, they’re easier to cook than you think! When done right, they have an ultra-tender, melt-in-your-mouth texture with the most irresistible golden crust.

As a bonus, this restaurant-quality dish comes together in just 10 minutes with simple ingredients you probably already have (and the zesty lemon caper sauce takes these scallops to the next level!). Serve them with crusty bread and a glass of crisp white wine for my kind of well-rounded meal!

Ingredients

Sea Scallops: These are larger than bay scallops and have a rich, buttery flavor. Look for wild-caught, dry scallops (untreated with chemicals) for the best results. You can find fresh or frozen sea scallops at most seafood markets or grocery store seafood counters.
Olive Oil: Helps create that perfect golden crust on the scallops when they hit the hot pan. Use a high-quality extra virgin olive oil here.
Butter: Butter adds richness and depth to the sauce, balancing the brightness of the lemon and capers. Opt for unsalted butter to control the saltiness of the dish.
Garlic: Freshly minced garlic infuses the sauce with an aromatic, savory kick. Avoid pre-minced garlic, as it can lack the punch of freshly chopped cloves.
Lemon Juice: The acidity of lemon juice brightens the flavors and cuts through the richness of the scallops and butter. Use freshly squeezed lemon juice rather than bottled!
Capers: These briny little flavor bombs add tangy, salty notes that complement the sweetness of the scallops. Look for capers in jars near the olives and pickles.
Fresh Parsley: Adds a pop of color and a slightly peppery flavor that ties the dish together. Use flat-leaf (Italian) parsley for a more subtle flavor compared to curly parsley.

Raw scallops on a white plate. Garlic, butter, capers, salt, and oil in small bowls on the side.

Instructions

Prep the Scallops: Remove the side muscle from the fresh or thawed scallops. This is easy to remove by giving it a pinch and tearing it away. Pat them dry with a paper towel.
Sear the Scallops: Heat the oil in a pan over medium-high, then add the scallops and cook for about 60-90 seconds on each side. Transfer them to a plate or wrap them in tinfoil to keep them warm.
Make the Sauce: Reduce the heat to low and add the butter, garlic, lemon juice, and capers to the pan. Stir and scrape up the brown bits for a few minutes. To finish, stir in the chopped parsley and remove the sauce from the heat.
Drizzle & Serve: Drizzle the sauce over your pan seared scallops and serve with options like crusty bread, buttered pasta, French green beans, or sauteed broccolini.

Raw scallops on a paper towel on a white plate

Substitutions & Variations

Sea Scallops: If sea scallops are unavailable, you can substitute bay scallops for a smaller, sweeter bite. Bay scallops cook faster, so adjust your cooking time accordingly.
Olive Oil: Feel free to use avocado or grapeseed oil for a higher smoke point.
Butter: For a dairy-free option, try an equal amount of plant-based butter or margarine.
Garlic: If you don’t have fresh garlic, use ½ teaspoon of garlic powder or garlic paste.
Lemon Juice: For a more subtle tang, replace fresh lemon juice with white wine vinegar.
Capers: If you’re not a fan of capers, try chopped green olives or omit them entirely.
Parsley: You can use any fresh herb you like—fresh cilantro and chives are also delicious!
White Wine Scallops: For an extra layer of richness, deglaze the pan with a splash of white wine before adding the lemon juice.
Spicy: Add a pinch of red pepper flakes or cayenne to the sauce for a little heat.

Storing & Reheating

Pan seared scallops are best enjoyed fresh, but you can make the most of any leftovers with proper storage and reheating techniques.

Fridge: Store cooked scallops in a shallow, airtight container or wrapped in foil. They will stay fresh in the refrigerator for 3 to 4 days.
Freezer: I don’t recommend freezing cooked scallops because it will affect their texture and make them rubbery. If freezing is your only option, use a freezer-safe container and consume them within one month.
Reheating: Gently heat scallops in a skillet over medium heat or in the microwave in short intervals. Avoid overcooking, as they can become rubbery.
Prep ahead: You can clean and dry the scallops, prepare your sauce ingredients, and chop the parsley ahead of time. Store everything separately and cook the scallops fresh!

Close up of cooked scallops with lemon sauce on a white plate

Expert Tips

Thaw Frozen Scallops Properly: If you’re cooking with frozen scallops, they will need to be thawed beforehand. Leave them in the fridge overnight, then rinse and pat dry before cooking. They cannot be thawed at room temperature.
Keep Fresh Scallops Chilled: Store fresh scallops in a container on top of a bowl of ice in the refrigerator until you’re ready to cook. This keeps them fresh and prevents spoilage.
Don’t Overcrowd: Give each scallop enough space to sear properly. Overcrowding the pan can cause steaming instead of searing. Cook in batches if necessary.
Don’t Move Them: Do not disturb the scallops once they’re in the pan. This helps achieve a deep, golden-brown sear on each side.

Close up of cooked scallops with lemon sauce and capers on a white plate

FAQs

What are scallops?

Scallops are a type of shellfish similar to clams and oysters, with two fan-shaped shells. When cooked properly, they have a sweet, delicate flavor and a soft, buttery texture. But be warned—overcooking can make them rubbery and tough, so timing is everything!

What should I look for when shopping for scallops?

Go for wild-caught U.S. Atlantic sea scallops for the best flavor and sustainability. Always opt for “dry” scallops instead of “wet” ones (more on that below). If you’re buying fresh scallops, give them a quick sniff—they should smell clean and slightly sweet, not sour or fishy. And for convenience, frozen scallops are a great choice! Just thaw them in the fridge for a few hours before cooking.

What is the difference between dry and wet scallops?

You’ll typically find two types of scallops: dry and wet. Dry scallops are untreated, cream-colored, or slightly pink. Wet scallops, on the other hand, are treated with a salt solution to extend shelf life, which can make them heavier and more difficult to sear. If you only have access to wet scallops, just pat them dry with paper towels before cooking to remove excess moisture. Most frozen scallops will be wet scallops, but they’re still a great option!

Close up of cooked scallops with lemon sauce and capers

If you enjoyed these pan seared scallops, try these seafood dinner recipes when you’re craving something light and delicious:

If you try these Pan Seared Scallops with Lemon Caper Sauce, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!