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Seared Lemon Garlic Butter Scallops

  • Author: Karina/Cafe Delites
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10


John and I love scallops!!  Scallops in lemon butter are just delicious.  Enjoy!



  • 2 Tbsp. olive oil
  • 1 1/4 lb. scallops
  • 3 Tbsp. unsalted butter, divided
  • 45 large garlic cloves, minced (or 1 1/2 Tbsp. minced garlic)
  • salt & freshly ground black pepper, to taste
  • 1/4 cup dry white wine or broth
  • 2 Tbsp. lemon juice
  • 1/4 cup chopped parsley


  1. If using frozen scallops, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with a paper towel.
  2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
  3. Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
  4. Melt 2 Tbsp. butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
  5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining Tbsp. of butter and lemon juice.
  6. Remove pan from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
  7. Serve over rice, pasta, garlic bread, or steamed vegetables.


  • Serving Size: 4
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