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Create a restaurant-quality gourmet masterpiece at home with these Seared Scallops with Lemon Butter. Achieving that iconic golden-brown crust requires screaming hot pans and completely dry seafood while keeping the inside tender and buttery. Finished with a luscious pan sauce of fresh lemon juice, garlic, and melted butter, this French-inspired dish is pure elegance.
Prep Time
10 min
Per serving
240kcal
Calories
22g
Protein
2g
Carbs
15
Cook Time
4 min
Servings
2 people
Difficulty
medium
Fat
Follow step-by-step with voice guidance.
1. Rinse the sea scallops under cold water and gently pat them completely dry using several layers of paper towels to remove all surface moisture.
2. Season both sides of the dried scallops lightly with kosher salt and freshly cracked black pepper.
3. Place a heavy cast-iron skillet over high heat and add the olive oil along with half of the butter, heating until the fat begins to shimmer and smoke slightly.
4. Carefully place the scallops in the hot skillet in a single layer, leaving space between each piece so they sear instead of steam.
5. Leave the scallops completely undisturbed for exactly 2 minutes to develop a deep, golden-brown crust.
6. Add the remaining butter, minced garlic, and fresh lemon juice directly into the pan around the scallops.
7. Flip each scallop over and spoon the bubbling lemon-garlic butter sauce continuously over them for 1 minute.
8. Remove the skillet from the heat immediately to prevent overcooking the delicate seafood.
9. Transfer the seared scallops to warm serving plates and spoon the remaining pan juices over top.
10. Garnish with freshly chopped parsley and serve immediately.
Dry Scallops Completely: Surface moisture is the enemy of a good sear; take extra time to blot them dry. Do Not Overcrowd: Cooking in batches prevents pan temperature from dropping and ensures a crisp crust. Cook Quickly: Scallops cook in minutes; overcooking turns them rubbery and tough.
Fresh sea scallops should smell sweet and clean like the ocean, never fishy or sour. Their color should be ivory or creamy white with firm, plump flesh.
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