Lemon Garlic Scallops Delight

My tiny apartment kitchen filled with the most incredible buttery aroma when I first attempted scallops at home. I was terrified of overcooking them like I had at dinner parties past, but that night something clicked. The sound of them hitting the hot pan still makes my heart race a little.

I made these for my dads birthday last year and he actually stopped mid bite to ask what restaurant Id ordered them from. Watching someone discover how perfectly tender scallops can be is one of my favorite kitchen moments now.

Ingredients

• Large sea scallops: The dry pat down step is nonnegotiable I learned this after creating a pan of steamed sad scallops my first attempt
• Garlic cloves: Fresh minced gives you that gentle sweetness jarred garlic just cannot replicate here
• Unsalted butter: I keep mine cold and cut into small pieces so it melts slowly into the sauce without separating
• Lemon: Both zest and juice create layers of brightness that cut through the rich butter perfectly
• Extra virgin olive oil: Raises the smoking point so your butter does not burn while adding its own fruity depth
• Fresh parsley: Do not skip this finishing touch it makes everything look and taste restaurant worthy

Instructions

Prep your scallops properly:

Pat them completely dry with paper towels then season both sides generously with salt and pepper letting them sit while the pan heats

Get your pan screaming hot:

Heat 1 tablespoon olive oil with 1 tablespoon butter over medium high heat until you see it shimmering and just beginning to smoke

Create that golden crust:

Add scallops in a single layer without touching then walk away for 2 full minutes resist the urge to peek or move them

Flip and finish:

Turn each scallop and cook 1 to 2 minutes more until just opaque then transfer immediately to a plate and cover with foil

Build the buttery lemon sauce:

Reduce heat to medium add remaining oil and butter garlic and red pepper flakes cooking just 30 seconds before stirring in lemon zest and juice

Bring it all together:

Return scallops to the pan spoon that gorgeous sauce over them and cook 1 final minute to warm through then scatter with parsley

Save

Something magical happens when you spoon that lemon garlic butter over the seared scallops the sauce clings to every cranny creating this incredible contrast between crisp exterior and tender interior.

Choosing The Best Scallops

I always ask for dry sea scallops at the fish counter even though wet scallops are more common. Dry scallops have not been treated with phosphates so they sear rather than steam and have a naturally sweet flavor that really shines in simple preparations like this one.

What To Serve With Scallops

Crispy roasted asparagus or sautéed spinach with garlic complements the richness without competing. A simple arugula salad with lemon vinaigrette brings freshness to the plate while crusty bread is mandatory for mopping up every drop of sauce.

Make It Your Own

Try adding a splash of white wine to the sauce after sautéing the garlic let it reduce for 30 seconds before adding the lemon. The wine adds another layer of sophistication and pairs beautifully with both the seafood and butter.

• A pinch of smoked paprika in the seasoning blend adds incredible depth
• Swap parsley for fresh tarragon or chives for different herbal notes
• Finish with tiny parsley leaves instead of chopped for an elegant presentation

Save

These lemon garlic scallops have become my go to for special nights at home when I want something elegant but do not want to spend hours in the kitchen.

Recipe FAQs

→ How do I achieve a perfect sear on scallops?

Pat scallops dry before cooking to avoid steaming, and sear them in a hot skillet with oil and butter without crowding. Cook each side until golden crust forms, about 2 minutes per side.

→ Can I substitute lemon with other citrus?

Yes, lime or orange zest and juice can be used to add different citrus notes while maintaining the bright flavor profile of the dish.

→ What sides pair well with this dish?

Serve with crusty bread, creamy risotto, or angel hair pasta to complement the buttery, lemony scallops.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free, making this a great option for gluten-sensitive individuals.

→ How do I prevent scallops from sticking to the pan?

Use a well-heated skillet with olive oil and butter, and avoid moving scallops until a golden crust forms on one side.

→ Can I prepare this dish ahead?

Scallops are best cooked fresh, but you can prep ingredients beforehand and cook just before serving for optimal texture and flavor.