Pan-Seared Lemon Butter Scallops

This recipe for Pan-Seared Lemon Butter Scallops is simple, easy, and even better than what you would find in a restaurant. Paired with a savory and light lemon sauce, this is the perfect meal for special occasions or when you want to treat yourself. Don’t forget the wine!

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I can’t think of a more elegant and special meal than seared scallops. So light and buttery, this easy seafood dinner can be enjoyed on its own or with a savory starch, like my Creamy Cauliflower Gnocchi. 

Making my Pan-Seared Lemon Butter Scallops may seem intimidating at first, but I promise it’s not that complicated. When cooked properly, scallops will taste soft, tender, and have the most irresistible golden crust. As a bonus, this restaurant-quality meal uses simple ingredients and is ready to eat in only 10 minutes.

A lemon caper sauce is the ultimate finish to this tasty meal. Make it complete with crusty buttered bread on the side and a glass of white wine. 

What are scallops?

Scallops are an Atlantic sea creature with two shells, just like clams and oysters. They have a sweet flavor that’s quite delicate and buttery. Their texture is soft when cooked correctly, but if overcooked, they’ll taste rubbery and tough.

What to look for when shopping for scallops

I recommend looking for wild-caught U.S. Atlantic sea scallops, as they are sustainability harvested. I also recommend buying “dry” scallops rather than “wet”. 

With any fresh seafood, scallops are best enjoyed on the day you buy them. Do a sniff test at the store to ensure they aren’t sour or slimy. Alternatively, buy frozen scallops and place them in the fridge to thaw for a few hours when you get home.

Dry vs. wet scallops

You should find two types of scallops as you’re shopping: dry and wet. Dry scallops have not been treated or packed with any chemicals and are cream-colored or pink. Wet scallops have been treated with a salt solution, which can make them heavy. The extra moisture can sometimes make them hard to sear, but this can be fixed by patting them dry with paper towels.

Most frozen scallops will be “wet”, so if that’s the easiest option for you, go for it!

Ingredients you need for seared scallops with sauce

A lemon caper sauce drizzled on top of seared scallops is the ultimate partnership. So fresh and light, you can whip this dinner together in no time using simple ingredients.

This is what you need:

• Sea scallops
• Olive oil
• Butter
• Garlic
• Lemon juice
• Capers
• Parsley

How to prepare scallops for cooking

Start by removing the side muscle from the fresh or thawed scallops. This is easy to remove by giving it a pinch and tearing it away. To finish, pat the scallops dry with a paper towel.

How to sear scallops

The key to searing scallops is to do it hot and fast – you definitely don’t want overcooked scallops! Luckily, each one only needs 1 or 2 minutes in the pan.

Here’s how to make this recipe:

1. Heat the oil: Add the oil to a pan over medium-high heat. Do not add the scallops to the pan until it’s hot and the oil is smoking.
2. Sear the scallops: Once the oil is smoking, add the scallops to the pan. Cook on one side for about 1 minute, then flip and cook the other side for another minute. Transfer them to a plate or wrap them in tinfoil to keep them warm.
3. Make the lemon butter 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 for the scallops from the heat.
4. Drizzle and serve: Drizzle the sauce over the scallops and serve right away.

Tips for cooking scallops

• 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.
• If you’re using fresh scallops, keep them in a container on top of a bowl of ice in the refrigerator until you’re ready to get cooking.
• To season the scallops, sprinkle some salt on both sides before adding them to the pan.
• Do not overcrowd the pan. Sear the scallops in batches if needed and keep the cooked scallops surrounded in foil to keep them warm.
• Once they’re in the pan, do not move the scallops. This will give them a beautiful, golden-brown sear.

How to serve seared scallops

Cooked scallops are the perfect addition to buttery, savory meals. Here’s how I suggest serving them: 

• On their own with the garlic and lemon sauce.
• Added to a bowl of buttery pasta.
• With creamy lemon risotto.
• Enjoy them with green vegetables, like French green beans or sauteed broccolini.
• With crusty toasted bread on the side.
• With white wine! Seared scallops pair beautifully with a white Burgundy, champagne, or an old Chenin Blanc.

Storing and reheating leftover scallops

You should serve the scallops as soon as they’re done cooking for the best flavor and texture. If you end up with leftovers, make sure to store them in the refrigerator within 2 hours of cooking. Scallops left out at room temperature longer should be thrown away.

To store, keep the scallops in a shallow container or wrap them well in foil and store in the fridge. They should stay fresh in the refrigerator for 3 to 4 days.

To reheat, warm the scallops up in a skillet over medium heat or in the microwave. Be careful not to overcook them or else the scallops could end up tasting rubbery.

More savory seafood dinner recipes

Try these seafood dinner recipes when you’re craving something light and delicious:

• Shrimp Lo Mein
• Crab Stuffed Salmon
• Brussels Sprouts Salad With Sardines
• Sushi Poke Bowls

If you try these Pan-Seared Lemon Butter Scallops, 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!