Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops are the ultimate weeknight luxury — quick to make, elegant in presentation, and bursting with fresh, buttery, and zesty flavor.
Whether you’re cooking for guests or treating yourself to something special, this dish delivers restaurant-quality results in just minutes.
Why You’ll Love This Recipe
Quick & Easy: Ready in under 15 minutes from start to finish.
Elegant Yet Simple: Fancy enough for a dinner party, but simple enough for a busy night.
Big Flavor: The lemon, garlic, butter, and wine come together to create a light yet rich sauce that coats every scallop perfectly.
Versatile Pairings: Goes well with pasta, grains, veggies, or even garlic bread.
Key Ingredients
Scallops – Sweet, tender, and buttery when seared properly.
Garlic – Adds rich, aromatic flavor to the sauce.
Butter – Makes the sauce velvety and indulgent.
Lemon Juice – Cuts through the richness with a touch of brightness.
Dry White Wine or Broth – Adds depth and a slight tang to the sauce.
Fresh Parsley – Finishes the dish with color and freshness
Lemon Garlic Butter Scallops
Ingredients:
2 Tablespoons olive oil
1 1/4 pounds (600 grams) scallops
3 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth
2 tablespoons lemon juice
1/4 cup chopped parsley
Instructions:
If using frozen scallops, defrost them in cold water. Remove the tough side muscle if still attached. Pat the scallops completely dry with paper towels to ensure a good sear.
Heat the olive oil in a large skillet over medium-high heat until it’s hot and shimmering.
Arrange the scallops in a single layer, making sure not to crowd the pan (cook in batches if necessary). Season with salt and pepper.
Sear the scallops for 2–3 minutes on one side, undisturbed, until a golden crust forms. Flip and cook for another 2 minutes until browned and opaque in the center. Transfer them to a plate and set aside.
In the same pan, melt 2 tablespoons of butter and use a wooden spoon to scrape up the flavorful browned bits.
Add the garlic and sauté for about 1 minute, just until fragrant.
Pour in the wine (or broth) and simmer for 2 minutes, allowing it to reduce by about half. Stir in the last tablespoon of butter and the lemon juice.
Remove the skillet from the heat, return the scallops to the pan, and toss gently to coat in the sauce. Sprinkle with chopped parsley.
Serve immediately over rice, pasta, or with steamed veggies like broccoli, cauliflower, or zucchini noodles.
Tips and Shortcuts
Dry Thoroughly: Pat scallops dry to ensure a golden sear.
Don’t Crowd the Pan: Sear in batches if needed to avoid steaming.
Swap Wine with Broth: Use chicken or veggie broth if you don’t cook with alcohol.
Use Pre-Minced Garlic: Saves time, though fresh garlic gives the best flavor.
Frozen Scallops Work: Just be sure they’re fully thawed and dried.
Nutrition Information
(per serving, approx. 4 servings)
Calories: ~320 | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Carbohydrates: 4g | Fiber: 0g | Sugar: 1g | Sodium: 370mg
Kitchen Equipment Needed
Large skillet (preferably stainless steel or cast iron)
Tongs or spatula
Measuring cups and spoons
Paper towels (for drying scallops)
Cutting board & knife
Recipe Swaps and Variations
Butter Substitute: Use ghee or vegan butter for dietary needs.
Herbs: Swap parsley with fresh basil, dill, or chives.
Add Spice: Sprinkle crushed red pepper flakes for heat.
Citrus Twist: Try lime or orange juice for a different citrus profile.
Protein Alternative: Works with shrimp or white fish fillets too.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 2 days.
Reheat Gently: Warm over low heat in a skillet with a splash of broth or butter — avoid microwaving to prevent rubbery texture.
Not Freezer-Friendly: Scallops can become tough once frozen and reheated.
Food and Drink Pairings
Serve With:
Creamy pasta, risotto, or lemon herb rice
Garlic mashed potatoes
Steamed or roasted vegetables (broccoli, asparagus, zucchini)
Crusty bread for soaking up sauce
Drink Pairings:
White wine: Sauvignon Blanc, Pinot Grigio, or Chardonnay
Sparkling water with lemon
A light citrusy cocktail (like a lemon gin spritz)
Frequently Asked Questions:
Are scallops fishy-tasting?
No, scallops have a sweet, delicate flavor that’s more buttery than fishy when fresh.
Is this dish kid-friendly?
Absolutely! You can skip the wine and go with broth for a more neutral flavor.
Can I use bay scallops instead of sea scallops?
Yes, but reduce cooking time — bay scallops are smaller and cook much faster.
What’s the best wine to use?
A dry white like Sauvignon Blanc or Pinot Grigio works beautifully. Avoid sweet wines.
Can I prep this ahead of time?
You can mince garlic and prep other ingredients in advance, but scallops should be cooked fresh for best texture.
Why won’t my scallops brown properly?
Likely due to moisture — they must be very dry before hitting the hot pan.
What kind of pan is best for searing scallops?
A stainless steel or cast-iron skillet is ideal for getting that golden crust.
Can I use frozen scallops?
Yes! Just be sure to thaw them fully and pat them dry before cooking.
Why did my scallops turn rubbery?
Overcooking is the main cause. Stick to 2–3 minutes per side depending on size.
Can I double the sauce?
Definitely! Just scale up the garlic, butter, wine, and lemon to your preference.