These quick and easy Lemon Butter Pan Seared Scallops are the perfect meal that’s big on flavor. Finished in a creamy lemon butter pan sauce, they’re an elegant dinner party main but still simple enough for family dinners!

Seared scallops were once intimidating to me but after giving them a shot, I realized how easy they are to cook! Now, I’m always turning to these Lemon Butter Pan Seared Scallops when I need a quick and easy meal that’s full of protein and flavor.

Scallops in a white round plate with lemon wedges. A pinch bowl with red pepper flakes and lemon slices on the table.

These tasty pan seared scallops take less than 15 minutes to make. Serve them as an appetizer or main for fancy dinner parties or simple weeknight dinners. They’re finished with a simple lemon butter sauce, making every tender scallop completely delectable!

For more fuss-free ways to cook scallops, check out these Baked Scallops and Sheet Pan Garlic Butter Scallops.

What to look for when shopping for scallops

Most scallops in the US are coming from the east coast, like Massachusetts, New Jersey, and Virginia. When you’re out shopping, look for fresh scallops from these regions as well as these features:

  • Appearance – The meat should be a solid cream color and appear dry and firm.
  • Dry vs. wet scallops – Steer clear of fresh scallops that appear damp or like there’s liquid in the packaging. The excess moisture in “wet” scallops makes it challenging to achieve a good sear. 
  • Smell – Scallops should never have a pungent fish smell. Fresh sea scallops smell briny and sweet, like the sea!
Scallops in butter and lemon in a cast iron skillet. Lemon wedges and fresh herbs on top.

Ingredient notes

  • Scallops – You need sea scallops for this recipe. Bay scallops are typically smaller and better in soups and stews.
  • Olive oil – Butter works just as well.
  • Garlic – Three cloves were enough to give the sauce a savory, mouthwatering flavor, but you’re welcome to use more.
  • Heavy whipping cream – Cream will create a rich and smooth scallop cream sauce. To make a dairy free version, use coconut milk or cashew cream instead.  
  • Spices and seasonings – A pinch of salt and pepper will heighten the naturally sweet, buttery, and briny scallops while a pinch of red pepper flakes adds a subtle heat.
  • Lemons – Use freshly squeezed lemon juice for the very best flavors.
Cast iron skillet containing pan seared scallops in butter and lemon

How to make pan seared scallops

Searing scallops in a cast iron skillet is as simple as frying an egg and making the lemon butter sauce is even easier:

Step 1: Heat the olive oil in a cast iron skillet, then transfer the scallops to the hot pan in a single even layer. 

Step 2: Season with a pinch of salt, pepper, and red pepper flakes. Cook until a browned crust forms on the bottom, then flip and repeat on the other side. Transfer the seared scallops to a plate.

Step 3: Lower the heat and add butter and garlic to the skillet. Stir in the cream and lemon juice.

Step 4: Nestle the seared scallops back into the pan with the lemon butter sauce. Garnish with quartered lemons and fresh cilantro, then serve.  

Scallops in cast iron skillet in sauce with lemon wedges and fresh herbs on top.

Tips and tricks

  • If any tiny muscle is still attached to the scallops, simply pinch and pull it away from the “body” to remove it. 
  • The oil in your skillet should be hot before searing. Expect a little sizzle when you place the scallops in the pan. 
  • Never overcrowd scallops in a skillet. They should be in one layer with some space in between.
  • Only flip scallops once. You’ll know they’re ready to flip when the bottom has a crispy, golden brown, and buttery crust.

How to serve seared scallops

Place the lemon butter scallops on top of a bowl of pasta to transform it into a gourmet dish. They’re the perfect fit for scampi recipes, healthy spiralized zucchini, or on top of buttery linguine noodles. The creamy butter sauce also complements risotto and creamy polenta perfectly. 

If you’re really looking to impress, serve the scallops as part of a surf and turf feast!

Lemon Butter Pan Seared Scallops in a round serving dish topped with freshly chopped cilantro

Frequently asked questions

Can you use frozen scallops?

Yes, you can pan sear frozen scallops, but only once they’re thawed. Let them thaw overnight in the fridge then pat dry with paper towels the next day.

How long does it take to sear scallops in a pan?

Once the oil is hot (but not smoking), add the scallops and sear for about 2 to 3 minutes per side. 

How long do lemon butter scallops last in the fridge?

The scallops will last for 3 to 4 days when stored in a shallow, airtight container in the fridge. 

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Pan Seared Scallops

Lemon Butter Pan Seared Scallops

by Silvia Dunnirvine
These Lemon Butter Pan Seared Scallops are the perfect meal for fancy dinner parties or simple weeknight dinners. Finished with a lemon butter sauce, this recipe is surprisingly simple and ready to eat in just 15 minutes!
Cook: 12 minutes
Total: 12 minutes
Servings: 6 servings

Ingredients 

  • 1 1/2 lb sea scallops
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup cream
  • 1 pinch sea salt, black pepper, red pepper flakes, to taste
  • 3 whole lemons

Instructions 

  • Heat olive oil in cast iron pan until oil is hot. If you do not wait until oil is hot enough its fine but it will take longer for the scallops to get that golden layer
  • Place scallops in cast iron side by side, not on top of each other. If you need to, pan sear them in batches. Cook the scallops for about 2-3 minutes on each side or until the scallops have developed a golden layer to your preference. Season with salt, pepper and red pepper flakes.
  • Transfer scallops to a plate. Turn head down to medium low. Add butter and garlic to the pan, cook until fragrant 1-2 minutes. Add cream and juice from one lemon and stir scraping the bottom of the pan.
  • Add scallops back to the pan, quartered lemons and top with fresh cilantro.
  • Remove from heat and serve

Notes

Tips and tricks

  • If any tiny muscle is still attached to the scallops, simply pinch and pull it away from the “body” to remove it. 
  • The oil in your skillet should be hot before searing. Expect a little sizzle when you place the scallops in the pan. 
  • Never overcrowd scallops in a skillet. They should be in one layer with some space in between.
  • Only flip scallops once. You’ll know they’re ready to flip when the bottom has a crispy, golden brown, and buttery crust.

Nutrition

Calories: 189kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 455mg | Potassium: 250mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Lemon Butter Scallops, Pan Seared Scallops, Scallops, Seafood
Course: Dinner
Cuisine: American
Like this? Leave a comment below!
pan seared scallops

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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8 Comments

  1. Born & raised in New Bedford, but I’m ashamed to say I’ve never made scallops for myself before…looking forward to trying your recipe!

    1. Hi Heather, it’s really never too late! but yeah, OMG great seafood all around you (and Portuguese food – LOVE!) xoxo, Silvia