My Favorite Way To Cook Scallops
Seared scallops are one of my husband’s all-time favorite foods, and this lemon garlic butter version has become the recipe I always reach for because it’s simple, reliable, and SO GOOD every time. ♡
The ingredient list here is short and simple. But once the scallops hit the hot pan and finish in the most delicious garlic-lemon butter, the whole dish feels far more luxe than you’d expect. The scallops turn out perfectly golden on the outside, tender in the center, and restaurant-level good.
And if scallops have ever felt intimidating, this recipe is meant to put you at ease! I’ve kept things as unfussy as possible, and included plenty of tips below to help if this is your first time searing scallops. This recipe would be perfect for Valentine’s Day this week, or any time of the year you’re craving scallops. Enjoy!
Recipe Tips
If this is your first time cooking scallops, take a quick minute to read through these tips. Scallops cook fast and don’t leave much room for error, but with a few simple technique tweaks, you’ll get that gorgeous golden crust without overcooking them.
- Thaw frozen scallops properly. Most scallops are sold frozen, which is totally fine! Thaw them overnight in the refrigerator, or place them in a sealed bag and submerge in cold water for 30–45 minutes. Skip thawing at room temperature, which can lead to uneven texture.
- Dry the scallops thoroughly. This step is non-negotiable! Any moisture on the surface will cause steaming instead of searing, which means pale scallops and no crust. Pat them very dry, then let them rest uncovered on paper towels for a few minutes to air-dry.
- Use a very hot pan. Scallops need an immediate blast of heat to develop a deep golden crust before the inside overcooks. Let the empty skillet preheat for a full 2–3 minutes. When you add the oil, it should look fluid and shimmer easily as you tilt the pan — you may even see faint wisps of heat. That’s your cue to add the scallops. A hot pan also helps keep them from sticking.
- Don’t overcrowd the pan. If the scallops are touching, the pan temperature drops and they’ll steam instead of sear. Give them space, or work in two batches if needed.
- Resist the urge to move them. Let the scallops cook undisturbed until they naturally release from the pan. Once flipped, the second side cooks very quickly — usually under a minute — so keep a close eye on them.
- Add the garlic after lowering the heat. Garlic burns easily, so reduce the heat once the scallops come out to keep the sauce fragrant and not bitter.
- Finish off the heat. Stir in the lemon juice with the pan off the burner to keep the sauce bright, fresh, and balanced.
Recipe Variations
Here are some other variations you’re welcome to try with this recipe:
- Add capers for a salty, briny pop that pairs beautifully with the lemon.
- Make it creamy by stirring in a splash of heavy cream or crème fraîche at the end.
- Add white wine before the butter and let it reduce briefly for extra depth of flavor.
- Add fresh herbs like thyme, basil, or tarragon to the lemon butter sauce.
- Finish with browned butter instead of regular butter for a nuttier, richer sauce
FAQ
Yes! Just be sure they’re fully thawed and very well dried before cooking. See notes below about proper thawing and drying.
They should be golden on the outside and just opaque in the center. Overcooked scallops turn rubbery.
Scallops are best right off the stove. If needed, you can prep everything in advance and cook them just before serving.
Serving Suggestions
Seared Scallops with Lemon Garlic Butter
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6–8 servings 1x
Description
This seared scallops recipe is quick, elegant, and easy to make at home. Perfectly golden, tossed with a lemon garlic butter, and always so delicious!
Ingredients
- 1 1/2 pounds large sea scallops, thawed
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, pressed or minced
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- pinch of crushed red pepper flakes
- optional garnish: chopped fresh parsley or chives
Instructions
- Prep the scallops. If your scallops have a small, tough side muscle attached, gently pull it off and discard. Pat the scallops very, very dry with paper towels. Let them rest uncovered on fresh paper towels for 5–10 minutes to air-dry. Season both sides evenly with the fine sea salt and black pepper right before cooking.
- Heat the pan. Place a large skillet over high heat and let it preheat for 2–3 minutes. Add the olive oil and heat until shimmering and fluid (just shy of smoking).
- Sear the scallops. Add the scallops in a single layer, making sure they are not touching. (Do this in two batches if needed.) Cook undisturbed for 1½–2 minutes, until a deep golden crust forms on the bottom and the scallops release easily from the pan. Flip and cook for 30–45 seconds, just until the sides turn opaque. Transfer quickly to a plate.
- Finish with garlic butter. Reduce the heat to medium-low. Add the butter to the skillet, along with a pinch of salt and pepper, and let it melt. Add the garlic and crushed red pepper flakes and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Remove the pan from heat and stir in the lemon juice.
- Return the scallops briefly. Add the scallops back to the pan and gently toss for 10–15 seconds, just to coat them in the garlic butter. Do not cook longer.
- 6. Serve. Transfer to a serving plate, spoon the pan sauce over the scallops, and finish with a sprinkle of fresh herbs. Serve immediately with lemon wedges and enjoy!
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