Lemon Garlic Butter Scallops
Scallops look and taste like fine dining but they’re secretly one of the fastest proteins to cook — 2 minutes per side and they’re done. A quick lemon garlic butter sauce in the same pan, and you’ve got a plate that looks like it costs $40 but took you 10 minutes.
Why You’ll Love This Recipe
- Scallops cook in just 4 minutes total
- Golden seared crust, buttery tender interior
- The pan sauce makes itself
- Date night impressive, Tuesday night fast
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Lemon Garlic Butter Scallops
Ingredients
- 1 lb large sea scallops (about 8-10)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers (optional)
- Fresh parsley, chopped
- Salt and pepper
Instructions
- Pat scallops very dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a skillet over high heat until nearly smoking. Place scallops flat-side down — do not move them for 2 minutes.
- Flip when a deep golden crust forms. Cook 2 more minutes on the second side. Remove to a plate.
- Reduce heat to medium. Add butter and garlic to the pan. Cook 30 seconds until fragrant and butter is foaming.
- Add lemon juice and capers. Swirl the pan, pour the sauce over the scallops, and garnish with parsley.
Recipe Tips
- The #1 rule: pat scallops BONE DRY. Moisture prevents the golden crust.
- Don’t crowd the pan — leave an inch between each scallop.
- High heat is non-negotiable. The pan should be nearly smoking before scallops go in.
- Serve with risotto, mashed potatoes, or a simple green salad.
Calories: 310 | Protein: 28g | Fat: 20g | Carbs: 6g
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Nutritional information is estimated and may vary based on ingredients used.
