Easy Lemon Butter Scallops in 20 Minutes

If you’re craving a seafood dish that’s simple yet full of flavor, lemon butter scallops are the answer. This dish is a perfect blend of tender, perfectly seared scallops and a rich, tangy lemon butter sauce that elevates the entire meal. Whether you’re preparing it for a weeknight dinner or a special occasion, this easy recipe delivers restaurant-quality results in just 20 minutes.

Scallops are a luxurious treat, but they don’t have to be complicated to prepare. With a few ingredients, you can create a dish that’s both impressive and delicious. This recipe uses only five ingredients for the scallops themselves and just a few more for the lemon butter sauce, making it a fuss-free yet elegant meal. Let’s dive into the details of how to prepare lemon butter scallops and why this dish will quickly become a favorite in your kitchen.

What Are Scallops?

Scallops are a type of shellfish known for their delicate, sweet flavor and tender texture. There are two main types of scallops:

Bay Scallops: Smaller in size (about 1/2 inch in diameter), bay scallops are sweeter and more tender, making them perfect for quick cooking.
Sea Scallops: Larger (about 2 inches in diameter), sea scallops have a slightly saltier taste and a thicker, meatier texture. They are commonly used in high-end seafood dishes.

In this recipe, we will be using sea scallops, which are ideal for searing and create that beautiful golden brown crust.

Basic Terms to Know for Perfect Scallops

Dry Scallops: These are scallops that have not been treated with preservatives or added water. Dry scallops are preferable for cooking because they sear better, resulting in a golden crust. They also have a slightly tan or beige appearance.
Wet Scallops: These scallops are treated with preservatives and water, resulting in a whiter appearance. They have more moisture, which can make them harder to sear properly. While they are often more affordable, they may not deliver the same crispy texture when cooked.

Tip: Always choose dry scallops for the best sear and flavor.

Ingredients for Lemon Butter Scallops

To make lemon butter scallops, you will need the following ingredients:

For the Scallops:

1 pound of sea scallops (about 12-14 scallops)
1 tablespoon unsalted butter
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Lemon Butter Sauce:

2 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves (for garnish)

Step-by-Step Instructions for Cooking Lemon Butter Scallops

Step 1: Prep the Scallops

Start by removing the small side muscle from the scallops. This muscle is often tougher and can be chewy if not removed. Gently pull it off with your fingers or a small knife. Once that’s done, rinse the scallops under cold water and pat them dry with paper towels. The key to perfectly seared scallops is removing as much moisture as possible.

Step 2: Season and Sear the Scallops

Season the scallops with kosher salt and freshly ground black pepper. Heat 1 tablespoon of unsalted butter in a large cast-iron skillet over medium-high heat. When the pan is hot, add the scallops in a single layer. Don’t overcrowd the pan, as this can cause the scallops to steam rather than sear.

Cook the scallops for about 2-3 minutes on each side until they are golden brown on the outside and opaque in the center. The scallops should be slightly firm to the touch but not rubbery. Once cooked, remove them from the pan and set them aside on a plate. Keep them warm while you make the sauce.

Step 3: Make the Lemon Butter Sauce

In the same skillet, add 2 tablespoons of unsalted butter. Allow the butter to melt, then add the minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can become bitter.

Next, stir in the freshly squeezed lemon juice, scraping up any bits of caramelized scallop from the bottom of the pan. Season the sauce with kosher salt and freshly ground black pepper, adjusting to taste. Let the sauce simmer for another 2-3 minutes, allowing it to reduce slightly.

Step 4: Combine and Serve

Return the scallops to the pan, coating them with the lemon butter sauce. Let them simmer for a minute or so to absorb the sauce flavors. Garnish with freshly chopped parsley for a burst of color and freshness.

Serve your lemon butter scallops immediately, and enjoy the rich, tangy flavors.

Tips and Tricks for Perfect Lemon Butter Scallops

Dry the Scallops: As mentioned, moisture is the enemy of a good sear. Always pat your scallops dry before cooking.
Avoid Overcrowding the Pan: Searing scallops requires high heat and plenty of space. If you overcrowd the pan, the scallops will release moisture and steam rather than sear.
Control the Heat: Medium-high heat is ideal for searing scallops. Too high, and the outside will burn before the inside cooks; too low, and you won’t get the desired golden crust.
Use Unsalted Butter: Unsalted butter allows you to control the amount of salt in your dish, which is especially important when working with flavorful ingredients like scallops and lemon.

What to Serve with Lemon Butter Scallops

Lemon butter scallops pair well with a variety of side dishes. Here are a few options that complement the rich, creamy texture of the scallops:

Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic make a perfect base for the rich lemon butter sauce.
Sautéed Spinach: Lightly sautéed spinach with a touch of garlic balances the richness of the scallops and adds a pop of green.
Asparagus: Roasted or steamed asparagus adds a fresh and crunchy contrast to the soft, buttery scallops.
Crispy Bread: Serve with crusty bread or garlic bread to soak up the delicious lemon butter sauce.

Nutritional Facts (Per Serving)

Nutrient	Amount
Calories	295 kcal
Carbohydrates	4g
Protein	30g
Fat	18g
Saturated Fat	10g
Cholesterol	50mg
Sodium	350mg
Potassium	310mg
Calcium	45mg
Iron	1mg

Common Mistakes to Avoid When Cooking Lemon Butter Scallops

Even though making lemon butter scallops is relatively simple, a few common mistakes can affect the outcome of your dish. To ensure you get the perfect sear and flavor, here are some tips to avoid:

Not Drying the Scallops Properly: Moisture is the enemy of a good sear. If your scallops are wet, they will steam instead of sear, and you won’t get that delicious golden crust. Always pat them dry thoroughly with paper towels before cooking.
Overcooking the Scallops: Scallops cook quickly, and overcooking them can make them tough and rubbery. Be sure to cook the scallops for 2-3 minutes per side until they are golden on the outside and opaque in the center. A perfectly cooked scallop will be tender and slightly firm to the touch.
Using Wet Scallops: Wet scallops, which are treated with preservatives, often have excess moisture that prevents them from searing properly. It’s best to use dry scallops, which have no added moisture and caramelize better during cooking.
Overcrowding the Pan: When cooking scallops, don’t overcrowd the pan. If the scallops are too close together, they will release moisture and steam rather than sear. It’s better to cook the scallops in batches for the best results.
Not Letting the Pan Heat Up Properly: Make sure the pan is hot before adding the scallops. A hot pan ensures the scallops get a good sear and helps create that beautiful golden crust.

How to Store Leftover Lemon Butter Scallops

If you have leftover lemon butter scallops, they can be stored properly to ensure they stay fresh and flavorful:

Refrigerate: Place the leftover scallops in an airtight container and store them in the refrigerator for up to 1 day. Make sure the scallops are cool before sealing them to prevent moisture buildup.
Reheat: When reheating, avoid using the microwave as it can make the scallops tough and rubbery. Instead, gently reheat them in the oven at 200°F, covered with foil, until warmed through. This will help preserve their texture and moisture.
Freezing: If you need to store scallops for longer than a day, you can freeze them. Place the scallops in an airtight container or freezer bag and freeze them for up to 1 month. When ready to use, thaw them overnight in the refrigerator before reheating.

How to Customize Your Lemon Butter Scallops

While this lemon butter scallops recipe is already fantastic on its own, you can customize it to suit your tastes or dietary preferences:

Add More Herbs: You can experiment with different herbs in your lemon butter sauce. Fresh thyme, rosemary, or basil can add another layer of flavor to the dish.
Spicy Kick: For a spicier version, add a pinch of red pepper flakes to the sauce, or drizzle the scallops with a spicy hot sauce after cooking.
Add White Wine: If you want to elevate the sauce, add a splash of white wine (such as Sauvignon Blanc) to the skillet after cooking the garlic. Let it cook off and then proceed with the lemon juice and butter.
Serve Over Pasta: To make this dish heartier, serve the scallops over a bed of pasta, like angel hair or spaghetti, to soak up the rich lemon butter sauce.
Substitute for Other Proteins: If you’re not a fan of scallops, you can use this same recipe with shrimp, fish fillets, or even chicken breast for a delicious variation.

FAQs On Lemon Butter Scallops

1. What Flavour Goes Best with Scallops?

Scallops have a delicate, slightly sweet flavor, and they pair wonderfully with bold, savory ingredients. Some of the best flavors that complement scallops include:

Lemon: The bright acidity of lemon enhances the natural sweetness of scallops and provides a refreshing contrast.
Garlic: A hint of garlic adds richness and depth without overpowering the scallops.
Butter: A rich, creamy butter sauce is a classic pairing, helping to bring out the scallops’ delicate texture.
Herbs: Fresh herbs like parsley, thyme, and tarragon provide freshness and balance to the dish.
Wine: A splash of white wine, like Sauvignon Blanc or Chardonnay, adds complexity to the flavor.

2. How to Make Lemon Butter Sauce?

To make a delicious lemon butter sauce, follow these simple steps:

Melt Butter: In a pan, melt 2 tablespoons of unsalted butter over medium heat.
Add Garlic: Add minced garlic (about 2-3 cloves) and sauté for 1 minute until fragrant.
Add Lemon Juice: Stir in freshly squeezed lemon juice (about 2-3 tablespoons).
Season: Add salt and freshly ground black pepper to taste. You can also add a pinch of paprika or chili flakes for some extra heat.
Simmer: Let the sauce simmer for a few minutes to combine the flavors, then pour over your cooked scallops.

3. What is the Secret to Perfect Scallops?

The secret to perfect scallops lies in a few key techniques:

Pat them dry: Ensure the scallops are thoroughly dried before cooking. Excess moisture prevents a golden, crispy sear.
Use a hot pan: Searing scallops requires a very hot pan. This helps to achieve a crispy crust while keeping the inside tender.
Avoid overcrowding: Cook the scallops in batches if necessary. Overcrowding the pan traps moisture, which prevents them from searing properly.
Don’t overcook: Scallops cook quickly. Typically, 2-3 minutes per side is enough. Overcooking can make them rubbery and dry.

4. What Does Gordon Ramsay Put on Scallops?

Gordon Ramsay is known for creating simple yet flavorful scallop dishes. Some of his favorite ingredients and techniques for scallops include:

Sea salt and black pepper: These basic seasonings highlight the natural flavor of scallops.
Butter and garlic: He often uses butter and garlic to sear the scallops, creating a rich base for the dish.
Herbs: Fresh herbs like parsley, tarragon, or chives add freshness and complexity.
Lemon: He frequently uses lemon juice or zest to brighten up the dish and add a touch of acidity.
Bacon or pancetta: Ramsay sometimes adds crispy bacon or pancetta for texture and a smoky flavor that pairs well with scallops.

5. Can I Use Frozen Scallops for Lemon Butter Scallops?

Yes, you can use frozen scallops for lemon butter scallops, but there are a few important tips to follow:

Thaw Properly: If using frozen scallops, make sure to thaw them in the refrigerator overnight. For a quicker thaw, place them in a sealed bag and submerge in cold water for about 10-15 minutes.
Pat Dry: After thawing, make sure to pat the scallops dry with paper towels to remove excess moisture before cooking.
Sear Quickly: Frozen scallops can release more moisture, so make sure to sear them quickly on high heat to achieve the perfect golden crust.

Lemon Butter Scallops Recipe Card