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Homemade Pan-Seared Scallops with Lemon Butter photo
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Pan-Seared Scallops with Lemon Butter

This Pan-Seared Scallops with Lemon Butter is quick, elegant, and bursting with bright, buttery flavor. Perfect for impressing guests or a fancy weeknight treat!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Gluten-Free, Low-Carb, Quick, Seafood
Servings: 4 servings

Ingredients

  • 1 1/2 pounds sea scallops 10 to 20 per pound, preferably dry
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 4 tablespoons butter cut into 4 pieces
  • 1 small shallot minced, about 1-2 tablespoons
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon minced fresh thyme
  • 2 teaspoons lemon juice

Instructions

  • Start by patting the scallops dry with paper towels. This step is crucial for getting that beautiful golden crust. Season both sides with salt and freshly ground black pepper.
  • In a large skillet, heat the vegetable oil over medium-high heat. You want the oil hot enough that it shimmers but doesn’t smoke.
  • Carefully add the scallops to the hot skillet, making sure they are spaced apart to allow even cooking. Sear for about 2-3 minutes without moving them, until a golden crust forms.
  • Using a spatula, gently flip the scallops over. Add 2 tablespoons of butter to the skillet and let it melt, spooning the melted butter over the scallops as they cook. Sear for another 2-3 minutes, until cooked through and opaque.
  • Once the scallops are done, remove them from the skillet and set aside on a plate. In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for about 1 minute until fragrant. Then, add the 4 pieces of butter, minced parsley, thyme, lemon juice, and a pinch of salt and pepper. Stir until the butter is melted and the sauce is well combined.
  • Return the scallops to the skillet, gently tossing them in the lemon butter sauce to coat. Serve immediately on a warm plate, drizzled with any remaining sauce.

Equipment

  • Large Skillet
  • Spatula
  • Measuring Spoons
  • Knife and cutting board
  • Serving Plate

Notes

  • Pat scallops dry thoroughly to ensure a perfect sear and caramelized crust.
  • Do not overcrowd the pan; cook scallops in batches if needed to maintain high heat.
  • Use fresh herbs like parsley and thyme to brighten the lemon butter sauce.
  • Store leftovers in an airtight container in the fridge and reheat gently to avoid overcooking.
  • For added flavor, consider a splash of white wine or a pinch of red pepper flakes in the sauce.