Lemon Garlic Butter Scallops Recipe

There’s just something magical about the combination of lemon, garlic, butter, and perfectly seared scallops that makes this dish a winner every single time. The buttery richness, the bright tang of fresh lemon juice, and the savory warmth of garlic – it’s a combination that just works. Every bite feels like a little luxury, yet the whole thing comes together in about 15 minutes. This Lemon Garlic Butter Scallops recipe is simple enough for a weeknight dinner, but impressive enough to wow at a dinner party – trust me, I’ve tested it in both settings!

I remember the first time I made scallops at home. I was a little nervous about getting that perfect golden crust, but once I got the hang of it, there was no turning back. Scallops have this elegant feel, but they’re surprisingly quick to cook. This recipe has become my go-to whenever I want to feel a little fancy without spending hours in the kitchen. Let me tell you, the aroma that fills your kitchen when you melt that butter and garlic – absolutely heavenly! The hardest part might just be waiting for dinner to hit the table.

Lemon Garlic Butter Scallops Recipe

The dish that stole my heart (and probably will steal yours too)

The first time I had scallops like this, I was on a little seaside getaway. A cozy restaurant served them up with lemony butter sauce, and I couldn’t get enough. Fast forward to a few months later, and I was determined to recreate that same flavor at home. I’ll admit, there were a few trial-and-error attempts (let’s just say there may have been a few overcooked scallops), but once I figured out how quickly they cook, it was smooth sailing. Now, this dish has become a special favorite. It’s become a part of my dinner rotation when I want something quick, delicious, and just a little bit indulgent.

Where scallops meet Mediterranean simplicity

While this specific combo of lemon, garlic, and butter has been around for ages, it’s very much rooted in Mediterranean flavors. Simple ingredients – olive oil, garlic, fresh lemon juice, and seafood – are staples in Mediterranean cuisine, known for being light yet full of flavor. Over time, chefs have added their own spins, with many modern variations using white wine or broth to deepen the sauce. Scallops themselves have been harvested and enjoyed for centuries, prized for their delicate texture and sweet, almost nutty flavor.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

  • Scallops: The star of the show! When selecting scallops, go for “dry” scallops (they haven’t been treated with chemicals to retain water). They’ll sear better and won’t release as much liquid. I prefer sea scallops, which are larger, but bay scallops work too if you’re looking for something smaller and sweeter. If scallops aren’t available, you could swap in shrimp for a similar vibe.
  • Butter: This is what makes the sauce so rich and velvety. Using unsalted butter gives you more control over the seasoning. But if you only have salted butter, just cut back a bit on the added salt.
  • Garlic: Fresh, aromatic, and oh-so-important in this dish! Mince it finely so it blends into the sauce rather than overpowering the scallops. If you’re out of fresh garlic, you could use ½ teaspoon garlic powder in a pinch, but fresh is always best.
  • Lemon juice: Fresh lemon juice adds the perfect bright note to the richness of the butter. It’s the kind of thing that makes the sauce pop. Bottled lemon juice will work if you don’t have fresh lemons, but it’s definitely worth squeezing one yourself.
  • Dry white wine or broth: Wine adds depth to the sauce and helps balance the richness of the butter. A good rule is to cook with a wine you’d happily drink. If you’re avoiding alcohol, chicken or vegetable broth works just as well, though the flavor will be slightly lighter.
  • Parsley: Fresh parsley sprinkled on top not only adds color but also gives a fresh, herby contrast to the rich sauce. No parsley? Fresh basil or cilantro could work as substitutes.
Lemon Garlic Butter Scallops Recipe

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need anything too fancy. But a few key tools will make things go smoothly:

  • A large skillet or pan: Ideally, you want a heavy-bottomed pan that distributes heat evenly. Cast iron or stainless steel is perfect for getting that golden crust on the scallops. Nonstick can work too, though you might not get as much of that crispy sear.
  • Tongs: These will make flipping the scallops easier without breaking their delicate flesh.
  • A microplane or garlic press: This is my favorite tool for mincing garlic quickly! If you don’t have one, just chop finely with a knife.

Step-by-step: My foolproof method (and a few hard-learned lessons)

  1. Prepare the scallops: First things first, if your scallops are frozen, thaw them in cold water. Make sure to remove the little side muscle (it’s a tiny, tough bit on the side) if it’s still attached – it can get a bit chewy when cooked. Then, pat them super dry with paper towels. This step is key to getting that beautiful sear.
  2. Sear the scallops: Heat your olive oil in the pan over medium-high heat. You want the pan hot enough that the scallops sizzle the moment they hit the surface. Place the scallops in a single layer (don’t overcrowd the pan – work in batches if necessary). Let them cook undisturbed for 2-3 minutes until a golden crust forms underneath, then flip and cook for another 2 minutes until they’re opaque and cooked through. Remove and set aside. Tip: If they’re sticking, they probably need a little more time before flipping!
  3. Make the sauce: In the same pan, melt 2 tablespoons of butter and stir in the minced garlic. Cook for about a minute until fragrant (don’t let it burn!). Add the wine or broth and let it simmer for 2 minutes, reducing slightly. Stir in the remaining tablespoon of butter and lemon juice. Now you’ve got a rich, tangy sauce with all those lovely browned bits from the scallops!
  4. Warm through and garnish: Return the scallops to the pan to soak up some of that delicious sauce. Garnish with chopped parsley for that fresh pop of color and flavor.
Lemon Garlic Butter Scallops Recipe

Variations and twists on a classic

  • Gluten-free: This recipe is naturally gluten-free if you use broth instead of wine.
  • Dairy-free: Replace butter with a dairy-free alternative like olive oil or vegan butter. The sauce will still be rich but with a slightly different flavor.
  • Vegan: Swap the scallops for king oyster mushrooms! Slice them into thick rounds and cook just like scallops. They have a similar texture and soak up the sauce beautifully.
  • Spicy kick: If you’re a fan of heat, add a pinch of red pepper flakes to the garlic butter sauce for a spicy twist.
  • Herb swap: If parsley isn’t your thing, fresh cilantro or basil work beautifully with the lemony butter sauce.
  • Seasonal twist: In the summer, serve with a light cucumber salad on the side. In the winter, you could pair it with roasted root vegetables for a cozier meal.

How to serve and plate like a pro

When it comes to serving, I love spooning these scallops over a bed of buttery pasta or creamy risotto. They’re also amazing with crusty garlic bread to soak up every last drop of that luscious sauce. For a lighter option, try serving them over zoodles (zucchini noodles) or alongside roasted vegetables like broccoli or cauliflower. Garnish with lemon wedges for an extra pop of color and flavor.

Drink pairings? Yes, please!

I love pairing these lemon garlic butter scallops with a crisp, chilled glass of Sauvignon Blanc. The wine’s bright acidity complements the lemony butter sauce without overpowering the delicate flavor of the scallops. If wine’s not your thing, a sparkling water with a twist of lemon works great, too.

Leftovers? Here’s how to store and reheat

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to two days. To reheat, do so gently – you don’t want to overcook the scallops. Warm them in a skillet over low heat with a little extra butter and broth, or microwave them on low power in short bursts.

Scaling up or down – no problem!

Need to cook for a crowd? Just double the ingredients, but be sure to sear the scallops in batches so you don’t overcrowd the pan. On the flip side, if you’re cooking for one, halve the recipe and you’ll still have plenty of deliciousness to enjoy.

Potential hiccups (and how to avoid them)

  • Soggy scallops: This usually happens if they weren’t dried well enough before cooking. Be sure to pat them dry thoroughly!
  • Sticking to the pan: If your scallops stick, they may need more time to develop that golden crust. Give them another 30 seconds and try again.

Give it a try!

I hope this Lemon Garlic Butter Scallops recipe becomes one of your new favorites. It’s such a satisfying dish, whether you’re cooking for yourself or a table full of friends. Feel free to adapt it to your taste – try adding extra lemon, experimenting with herbs, or serving it up in your favorite way. Trust me, once you get the hang of cooking scallops, you’ll want to make them again and again.

Lemon Garlic Butter Scallops Recipe

Frequently Asked Questions

Q: Can I use frozen scallops for this recipe?
A: Absolutely! Just make sure to thaw them in cold water and pat them very dry before cooking.

Q: What can I use instead of white wine?
A: Vegetable or chicken broth works well as a substitute. The flavor will be slightly different, but still delicious!

Q: How do I know when the scallops are done?
A: Scallops are done when they’re opaque and firm to the touch. They should have a nice golden-brown crust on each side.

Q: Can I make this dish ahead of time?
A: Scallops are best enjoyed fresh, but you can prepare the garlic butter sauce ahead of time and just reheat it when you’re ready to cook.

Q: What should I serve with these scallops?
A: They’re great over pasta, risotto, or with a side of roasted veggies. Garlic bread is also a must for soaking up the sauce!

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Lemon Garlic Butter Scallops Recipe

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Quick and easy lemon garlic butter scallops! Perfectly seared with a rich lemony butter sauce. Ready in 15 minutes!

  • Total Time: 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 Tablespoons olive oil
  • 1 ¼ pounds scallops
  • 3 tablespoons unsalted butter divided
  • 45 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
  • ¼ teaspoon salt to taste
  • ¼ teaspoon ground black pepper to taste
  • ¼ cup dry white wine or broth
  • 2 tablespoons lemon juice
  • ¼ cup parsley chopped

Instructions

  • Prepare the scallops: First things first, if your scallops are frozen, thaw them in cold water. Make sure to remove the little side muscle (it’s a tiny, tough bit on the side) if it’s still attached – it can get a bit chewy when cooked. Then, pat them super dry with paper towels. This step is key to getting that beautiful sear.
  • Sear the scallops: Heat your olive oil in the pan over medium-high heat. You want the pan hot enough that the scallops sizzle the moment they hit the surface. Place the scallops in a single layer (don’t overcrowd the pan – work in batches if necessary). Let them cook undisturbed for 2-3 minutes until a golden crust forms underneath, then flip and cook for another 2 minutes until they’re opaque and cooked through. Remove and set aside. Tip: If they’re sticking, they probably need a little more time before flipping!
  • Make the sauce: In the same pan, melt 2 tablespoons of butter and stir in the minced garlic. Cook for about a minute until fragrant (don’t let it burn!). Add the wine or broth and let it simmer for 2 minutes, reducing slightly. Stir in the remaining tablespoon of butter and lemon juice. Now you’ve got a rich, tangy sauce with all those lovely browned bits from the scallops!
  • Warm through and garnish: Return the scallops to the pan to soak up some of that delicious sauce. Garnish with chopped parsley for that fresh pop of color and flavor.

Notes

How to serve and plate like a pro

When it comes to serving, I love spooning these scallops over a bed of buttery pasta or creamy risotto. They’re also amazing with crusty garlic bread to soak up every last drop of that luscious sauce. For a lighter option, try serving them over zoodles (zucchini noodles) or alongside roasted vegetables like broccoli or cauliflower. Garnish with lemon wedges for an extra pop of color and flavor.

  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner

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