Name: Pan-Seared Scallops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 pound fresh scallops; 2 tablespoons unsalted butter; 1/2 lemon, juiced; 4 garlic cloves, minced; 1/4 cup white wine; Salt and pepper, to taste; Fresh parsley, chopped (optional); Fleur de sel, to taste (optional)

Indulge in the warm, comforting aroma of our succulent Pan-Seared Scallops with Lemon-Garlic Butter. As the searing pan meets the succulent seafood, an explosion of citrusy and umami flavors dance on your taste buds.

Want to take your cooking to the next level? Our previous 5 Essential Pan-Seared Scallops Techniques will give you the confidence to tackle even the finickiest seafood dishes.

Why This Recipe Works

Seared scallops achieve a crispy exterior and a tender interior when cooked with minimal moisture.
Our quick cooking method ensures scallops stay juicy and flavorful.
Butter adds a richness and depth of flavor to this sea-inspired dish.

Key Ingredients

A few high-quality ingredients can elevate your cooking to the next level. For our Pan-Seared Scallops, you’ll need:

When selecting fresh scallops, look for creamy whites and firm flesh. Properly handling and storing them is crucial to avoid contamination and spoilage, which can be found out in this essential resource from our trusted seafood expert.

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Recipe Courtesy of Our Kitchen

Pan-Seared Scallops

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound fresh scallops

2 tablespoons unsalted butter

1/2 lemon, juiced

4 garlic cloves, minced

1/4 cup white wine

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Fleur de sel, to taste (optional)

Directions

Season the scallops with salt and pepper. Heat a large non-stick skillet or skillet to medium heat. Add the butter. Once the butter melts and smells nutty, add the garlic. Let it cook for about a minute, stirring constantly.

Add the scallops and white wine to the skillet. Cook for about 2-3 minutes per side, or until the scallops reach a nice golden brown and are cooked to your desired level of doneness. Remove the scallops from heat.

Add a squeeze of lemon juice over the scallops. Sprinkle with fresh parsley and fleur de sel (if using). Serve immediately.

Garnish the dish with lemon wedges, if desired. Enjoy your pan-seared scallops with a side of rice or pasta.

Storage and reheating wise, seal the cooled scallops in an airtight container and refrigerate them up to 2 days or freeze them for up to a month. To reheat, heat just until cooked through.

Storage & Reheating

For best storage, keep the pan-seared scallops airtight and refrigerate them within 2 days. Reheat in a skillet with minimal liquid until cooked through.