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Pan-seared scallops with lemon butter is my favorite method to prepare sea scallops. Scallops are the perfect elegant meal or appetizer for date night or special occasion, yet they’re super easy to make and only take about 5 minutes to cook.
I prepare my scallops in a cast iron skillet right on the grill or stovetop. If you don’t have a cast iron skillet, I highly recommend you pick one up. Cast iron is inexpensive and it can be used on the grill, stove, or in the oven. It’s the perfect pan for searing scallops, steak, and much more.
Table of Contents
Why I Love This Recipe
This recipe is delicious because the scallops feature a nice caramelized exterior and tender interior. The scallops are finished with a simple and delicious lemon butter sauce that brings out the delicate and fresh flavors of the dish.
Make this recipe a complete meal with my scallops over risotto recipe or pair it with my lemon butter couscous recipe. If you’re looking for other date-night-worthy seafood dishes, try my bacon-wrapped scallops, baked lobster tails, or pair this with pan-seared filet mignon for surf and turf.
Ingredients
- Large/jumbo sea scallops: get the largest scallops you can find. Baby scallops will shrink and is much harder to get a good uniform sear.
- Oil: canola, vegetable, or grapeseed oil works best thanks to their high smoke points. You can also use olive oil if that’s all you have.
- Butter: you can use salted or unsalted. You may need to add a pinch more salt if using unsalted butter.
- Fresh parsley: both flat leave and Italian parsley can be used interchangeably. Always use fresh herbs!
- Garlic: mince the garlic as fine as possible or use a microplane for even better results. Always use fresh garlic for the best flavor.
See the recipe card for full information on ingredients and quantities below.
How to Prep Sea Scallops
Most scallops will have a chewy side muscle that resembles a rectangular tag of tissue on the side of the scallop. Rinse scallops under cool water and then get them as dry as possible. pat scallops dry with a paper towel or a clean dish towel. Remove the side muscle by simply pulling it off with your hands. The side muscles may not always be as obvious as the ones pictured below.
How to Pan Sear Scallops
Step 1.
Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or a clean dish towel. Season all over with salt and pepper. Mince the parsley and garlic and set aside.
Step 2.
Add the oil to a 12-inch cast iron skillet and bring to high heat. Once the skillet is hot and starts to smoke, add the scallops to the pan and sear for 2 minutes per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
Step 3.
Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Add the butter, garlic, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted. Cook on low heat if needed.
Quick Tip
You can optionally cook the lemon butter sauce in a separate saucepan to decrease darkening due to the crust developed in the pan. Drizzle over scallops at the very end.
Step 4.
Return the scallops to the skillet on low heat and cook for an additional 30-90 seconds. Use a spoon to spoon the butter over the scallops. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
Expert Tips
- Getting the scallops as dry as possible is critical to getting a good sear. Do not skip this step.
- It’s important to get the skillet smoking hot before adding the scallops. This ensures a good caramelized sear.
- Use canola, vegetable, or grapeseed oil for searing because they have higher smoke points.
Frequently Asked Questions
On high heat, scallops will fully cook in 1 1/2-2 minutes per side.
Always start with a thin layer of oil in a very hot skillet on high heat. Arrange scallops around the perimeter of the pan and sear undisturbed for 2 minutes per side.
Canola oil, vegetable oil, or grapeseed oil have higher smoke points and are best suited for searing in a hot pan.
More Seafood Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Pan Seared Scallops with Lemon Butter Recipe
Ingredients
- 8 large sea scallops, side muscle removed
- 1 tablespoon canola, vegetable, or grapeseed oil
- Salt and pepper to taste
Lemon Butter Sauce
- 2 tablespoons butter
- 2 tablespoons fresh parsley, minced
- 1-2 cloves garlic, minced
- Juice of half a lemon, squeezed
Instructions
- Rinse scallops under cool water and remove the side muscle if still intact. Pat scallops as dry as possible using two sheets of paper towel or a clean dish towel. Season all over with salt and pepper. Mince the parsley and garlic and set aside.
- Add the oil to a 12-inch cast iron skillet and bring to high heat. Once the skillet is hot and starts to smoke, add the scallops to the pan and sear for 2 minutes per side, undisturbed, or until a golden brown crust forms. It helps to arrange the scallops around the perimeter of the pan if possible as it’s usually the hottest part of the pan.
- Remove scallops from the skillet and set them aside on a plate. Remove the skillet from heat and let cool for 2 minutes. Give the pan a quick wipe if you prefer. Add the butter, garlic, lemon, and fresh parsley to the skillet, stirring occasionally until fully melted. Cook on low heat if needed.
- Return the scallops to the skillet on low heat and cook for an additional 30-90 seconds. Use a spoon to spoon the butter over the scallops. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
What kind of side could you serve with this? Trying this recipe on date night!
Hmmm anything really. We usually make this when we are doing a tapas night and pair with other apps like mussels and crab cakes. As for sides, how about roasted asparagus, maybe in garlic and olive oil and mashed potatoes?
can u tell me where the muscle is on the scallops.I never heard of it,so I asked the man that was working in the seafood dept,and he didn’t know either!
Simple yet elegant recipe. I added a little heavy cream to the sauce and served with steamed asparagus. Visually stunning on the plate and wonderful flavor. If you’re looking for gourmet at home, this is it.
I like the extra touch, Robert.
So happy we tried this! Really easy and delicious! Definitely 5 Stars!
Thank you, Elaine! Glad this worked out well for you.
Making this tonight as an appetizer , sounds delicious and will let you know how I go!
Awesome appetizer! Thank you for that simple but delicious recipe… The only thing I didn’t do was wait for my skillet to cool off enough and my garlic kind of got scorched. I was being impatient!
This was my first attempt and I’ll say I “Nailed It”. I will definitely do this again.
Thanks again! ?
Awesome Kristen. Glad it worked out and thanks for note. I may need to rethink the lemon butter sauce part.
This was my first attempt ever at preparing scallops and all 3 of us here loved it. Thank you. I also need to cool the pan down a bit first before adding the sauce ingredients. I liked your idea of cooling it with the butter.
Great! Yes, I need to add a note about cooling the pan here.
I made this and found the pan was to hot for the butter and herbs, I will cool the pan down or prepare the sauce in a separate pan next time, but it was super delicious!!
Good point. Sometimes it helps if you add the butter first so it melts and “cools” the pan. Then you can add the fresh herbs.
in your picture you did not remove the muscle
You caught me…