If you’ve ever wanted to bring restaurant-worthy elegance to your own kitchen in just 20 minutes, this Pan Seared Scallops with Lemon Garlic Sauce recipe is your ticket. Imagine golden, buttery scallops nestled in a silky, citrusy sauce that’s bursting with fresh flavor—this dish is simple, yet feels like a celebration every single time. Whether you’re hosting friends or treating yourself to a special weeknight dinner, you’ll be amazed at how easy it is to create such a memorable meal at home.
Ingredients You’ll Need
The beauty of Pan Seared Scallops with Lemon Garlic Sauce lies in its handful of quality ingredients. Every component plays a starring role, from the sweet, briny scallops to the zesty pop of lemon and the mellow richness of butter. Here’s how each one brings the dish together:
- Large sea scallops (dry packed): Dry-packed scallops are key for a perfect sear and a naturally sweet flavor.
- Olive oil: Adds a subtle fruitiness and helps the scallops achieve that irresistible golden crust.
- Unsalted butter: Lends creamy depth to both the sear and the sauce, letting you control the salt.
- Salt and black pepper: Essential for seasoning and bringing out the delicate flavor of the scallops.
- Garlic cloves, minced: Infuses the sauce with a warm, aromatic kick that never overwhelms.
- Dry white wine (or chicken broth): Deglazes the pan for a bright, savory backbone—use what you love to drink!
- Fresh lemon juice: Delivers the signature tangy lift that makes the sauce shine.
- Chopped fresh parsley: Finishes the dish with herby freshness and a splash of color.
- Lemon wedges for serving: A final flourish for squeezing over just before you dig in.
How to Make Pan Seared Scallops with Lemon Garlic Sauce
Step 1: Prep and Season the Scallops
Begin by lining a plate with paper towels and patting the scallops completely dry—this is the secret to that coveted golden crust! Season both sides with a good pinch of salt and freshly ground black pepper. Don’t skip this step; seasoning is what elevates the natural sweetness of the scallops.
Step 2: Sear the Scallops
Heat a large skillet over medium-high and swirl in the olive oil and 1 tablespoon of the butter. When the butter melts and the pan is shimmering, add the scallops in a single layer, leaving space between each one so they sear rather than steam. Cook for 2 to 3 minutes per side, flipping only once, until they’re deeply golden and just opaque in the center. Remove the scallops to a plate—you’ll return them to the pan soon.
Step 3: Make the Lemon Garlic Sauce
Lower the heat to medium and add the minced garlic right into the same pan. Stir for about 30 seconds, just until the garlic is fragrant (no browning needed). Pour in the white wine or chicken broth to deglaze, scraping up any delicious browned bits left from the scallops. Stir in the lemon juice and let the sauce simmer for a minute or two to reduce slightly.
Step 4: Finish the Sauce and Warm the Scallops
Remove the skillet from the heat and whisk in the remaining 2 tablespoons of butter until the sauce is glossy and beautifully emulsified. Slide the seared scallops back into the pan just long enough to coat them in the sauce and warm through. Sprinkle with parsley, and give everything a loving toss to coat.
Step 5: Serve and Enjoy
Transfer the Pan Seared Scallops with Lemon Garlic Sauce to a serving platter or individual plates. Spoon that luscious sauce over the top, add a shower of fresh parsley, and arrange lemon wedges on the side. Serve immediately while everything is hot, juicy, and at its absolute best.
How to Serve Pan Seared Scallops with Lemon Garlic Sauce
Garnishes
For a finishing touch, nothing beats a sprinkle of bright green parsley and a few lemon wedges. Both add freshness and a pop of color that makes Pan Seared Scallops with Lemon Garlic Sauce look as good as it tastes. If you’re feeling extra, a pinch of flaky sea salt or a dusting of finely grated lemon zest takes it over the top.
Side Dishes
This dish pairs beautifully with a range of sides. Creamy risotto or a swirl of buttery mashed potatoes soak up every drop of sauce, while a pile of lightly dressed greens or steamed asparagus keep things light and elegant. Crusty bread is a must if you want to mop up that irresistible lemon garlic sauce!
Creative Ways to Present
For a dinner party, serve the scallops atop a bed of wilted spinach or nestle them onto a small portion of angel hair pasta. For a starter, try plating one or two scallops per person in small ramekins with a spoonful of sauce. Pan Seared Scallops with Lemon Garlic Sauce also shines on a platter with charred lemon halves and microgreens for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Pan Seared Scallops with Lemon Garlic Sauce, transfer them to an airtight container and refrigerate within two hours of cooking. They’ll keep well for up to 2 days, but scallops are always best enjoyed as fresh as possible.
Freezing
While you can technically freeze cooked scallops, their delicate texture can suffer. If you must freeze leftovers, wrap them tightly and freeze for up to one month. For best results, freeze the scallops and sauce separately to avoid sogginess when reheating.
Reheating
To gently reheat, place the scallops and sauce in a skillet over low heat, adding a splash of broth or water if needed to loosen the sauce. Warm just until heated through—avoid overcooking, as scallops can turn rubbery if reheated too aggressively.
FAQs
How do I know when scallops are perfectly cooked?
Scallops are done when they’re golden on the outside and opaque in the center. They should feel slightly springy to the touch. Overcooking can make them rubbery, so keep a close eye and err on the side of less time if you’re unsure.
Can I use frozen scallops for Pan Seared Scallops with Lemon Garlic Sauce?
Absolutely! Just be sure to thaw them completely in the refrigerator and pat them super dry before searing. This will help you achieve that beautiful crust and prevent excess moisture in the pan.
What type Main Course
A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay works perfectly. If you prefer, you can use chicken broth for an alcohol-free version—it’s just as delicious!
How can I tell if my scallops are “dry packed”?
Dry-packed scallops are not treated with preservatives or added water, so they have a slightly beige color and a firmer texture. Look for them at the seafood counter and ask your fishmonger if you’re unsure. They sear much better than “wet” scallops.
Can I make Pan Seared Scallops with Lemon Garlic Sauce dairy-free?
You can swap the butter for a plant-based alternative or simply use more olive oil. The sauce will still be flavorful, though it may not be quite as rich and creamy as the original.
Final Thoughts
If you’re looking for a dish that’s quick, impressive, and downright delicious, you can’t go wrong with Pan Seared Scallops with Lemon Garlic Sauce. I hope you give this recipe a whirl and experience just how special a simple seafood dinner can be. Happy cooking!
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Pan Seared Scallops with Lemon Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Delicious pan seared scallops cooked to golden perfection and served with a tangy lemon garlic butter sauce. This quick and easy seafood dish offers a tender, flavorful bite perfect for a light dinner or special occasion meal.
Ingredients
Scallops
- 1 lb large sea scallops (dry packed)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Lemon Garlic Sauce
- 3 garlic cloves, minced
- 1/4 cup dry white wine (or chicken broth)
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
For Serving
- Lemon wedges
Instructions
- Prepare the scallops: Pat the scallops dry thoroughly with paper towels and season both sides with salt and black pepper. Ensuring the scallops are dry is key to achieving a nice sear.
- Sear the scallops: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot and shimmering, place the scallops in the pan without overcrowding. Sear for 2 to 3 minutes on each side until they develop a golden brown crust and turn opaque in the center. Remove scallops from the skillet and set aside.
- Make the sauce: Reduce the heat to medium. Add the minced garlic to the same pan and sauté for about 30 seconds until fragrant. Deglaze the pan by pouring in the white wine or chicken broth, scraping up any browned bits stuck to the bottom. Stir in fresh lemon juice and let the sauce simmer gently for 1 to 2 minutes.
- Finish the sauce: Remove the pan from heat and whisk in the remaining 2 tablespoons of butter until the sauce becomes smooth and glossy.
- Warm scallops and serve: Return the scallops to the skillet just to warm through, then garnish with chopped parsley. Serve immediately with fresh lemon wedges on the side.
Notes
- Ensure you use dry-packed scallops rather than those in a wet brine for best searing results.
- Thoroughly drying the scallops before searing creates a perfect crust and prevents steaming.
- This dish pairs beautifully with creamy risotto, pasta, or a crisp, light salad.
Nutrition
- Serving Size: 4–5 scallops
- Calories: 280
- Sugar: 0g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 60mg
