Lemon Butter Pan Seared Scallops

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.

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!

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.

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.  

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!

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. 

Hungry for more seafood recipes?

• Scallop Scampi with Zucchini Noodles
• Sheet Pan Hawaiian Shrimp
• Instant Pot Calamari Stew
• Pan Fried Sea Bass
• Portuguese Shrimp Mozambique