Pan-Seared Scallops in
Lemon Butter Garlic Sauce

Have a healthy and delicious meal on your table in 20 minutes with pan-seared scallops in a lemon butter garlic sauce. They’re so easy to make yourself, yet tastes like something out of a restaurant. You can use fresh or frozen, just make sure to thoroughly thaw frozen scallops before cooking. They can be served with pasta, risotto, rice or vegetables.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

1 1/4 lbs scallops (remove side muscle if attached)
salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
2 tablespoon fresh lemon juice
2 tablespoons fresh parsley chopped

If using frozen scallops they should be completed thawed.

Pat the scallops dry with paper towels and season with salt and pepper on both sides.

In a large skillet, heat olive oil over medium-high heat. When the oil is hot and starts to shimmer, add the scallops in a single layer, making sure not to overcrowd them. Cook in batches if necessary.

Cook for 2-3 minutes on each side until they’re golden brown on both sides and cooked through (opaque). Remove and set aside on a plate.

Reduce heat to low. Add butter, garlic and lemon juice to the pan, cook while stirring frequently, until garlic is fragrant, about 1 minute.  

Add the scallops back in the pan and heat through. Garnish with chopped parsley and serve immediately.


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