Garlic Butter Pan Seared Scallops

5 from 1 vote

Pan Seared Scallops with lemon garlic butter sauce are golden on the outside, tender on the inside, and ready in just 15 minutes for an easy restaurant-quality dinner.

Prep Time5

Cook Time6

Total Time11

Course: Dinner

Cuisine: American

Keyword: garlic butter scallops, Lemon Butter Scallops, Pan Seared Scallops, Scallops

Servings: servings

Author: Silvia Dunnirvine

Ingredients

1 1/2 lb sea scallops
2 tbsp avocado oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 pinch sea salt, black pepper, red pepper flakes, to taste
1 whole lemon zest and juice
fresh parsley

Instructions

Pat the scallops completely dry with paper towels and season both sides with salt and pepper.
Heat the avocado oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until the oil is hot and shimmering.
Carefully place the scallops in the pan, leaving space between each one. Avoid overcrowding the pan, as this can cause the scallops to steam rather than develop a golden crust. If necessary, cook them in batches.
Let the scallops cook undisturbed for about 3 minutes, or until a deep golden crust forms on the bottom.
Flip the scallops and immediately add the butter, garlic, lemon zest, red pepper flakes and parsley to the pan.
As the butter melts, tilt the pan slightly and use a spoon to continuously baste the scallops with the garlic butter sauce while they finish cooking, about 1 to 2 minutes more.
Remove the pan from the heat. Squeeze fresh lemon juice over the scallops and spoon the remaining garlic butter sauce over the top.
Serve immediately with additional lemon wedges if desired.

Notes

For the best crust, resist the urge to move the scallops once they hit the pan. Leaving them undisturbed for the first few minutes allows them to develop that beautiful golden sear that makes restaurant-quality scallops so memorable.

Storage & Reheating

Storage: Store leftover scallops and lemon garlic butter sauce in an airtight container in the refrigerator for up to 2 days.

Reheating: Gently reheat in a skillet over low heat just until warmed through. Avoid overheating, as scallops can quickly become tough and rubbery. You can also spoon the scallops and sauce into a microwave-safe dish and heat in short 15-second intervals.

Enjoy Cold: Leftover scallops are surprisingly delicious served cold over a salad or grain bowl the next day. I often slice them and toss them with fresh greens, vegetables, and a drizzle of the leftover lemon butter sauce for an easy lunch.

Freezing: I do not recommend freezing cooked scallops, as they tend to lose their tender texture once thawed and reheated.

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