Lemon Butter Scallops
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All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!
As much as I love scallops, I have always been very hesitant to cook with it. At $20 per pound, there is absolutely no room for error when it comes to cooking these.
But little did I know with a few handy tricks, scallops are actually one of the easiest (and quickest) meals to whip up, and they’re just on par with restaurant-quality scallops.
And this lemon butter sauce is absolutely unreal, and the perfect accompaniment to these golden brown oh-so-perfectly seared scallops.
Just remember – you’ll want to have your side dishes and/or light salads ready to go since these scallops will be ready in a flash in just 10 minutes from start to finish!
Tools For This Recipe
Large cast iron skillet
Lemon Butter Scallops: Frequently Asked Questions
Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency.
Any of these side dishes and/or light salads would go beautifully with these scallops. Our favorites include glazed carrots, roasted cauliflower, and chicken caesar salad with homemade croutons.
You can also serve this with some light crusty bread to sop up all that leftover sauce!
Lemon Butter Scallops
Ingredients
- 1 tablespoon unsalted butter
- 1 pound scallops
- Kosher salt and 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
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large cast iron skillet over medium high heat.
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
- Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
for the lemon butter sauce
- Melt butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
Did you make this recipe?
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This doesn’t make enough sauce
Ashley, you can simply double or triple the sauce portion as needed to suit your preferences a little better. Isn’t that the beauty of home-cooking? 🙂
I made this tonight and was so easy and delicious!
Lemon butter scallops sounds and looks quite tasty. Both my wife and enjoy eating seafood and our passion for them started out after a friend of hers invited us to eat out at seafood restaurant. The both of us tried out certain seafood that appealed more to us and from there, my wife’s been cooking all type of seafood.
When you are making the sauce do you leave the scallops on the pan too? I’m a little confused about that. Or do you just pour it on top of the scallops once the sauce is ready??
Alia, the scallops are set aside and kept warm.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
Doubled recipe … TOO much lemon
Shelby, if the lemon taste is too strong, you can simply reduce the amount as needed to suit your preferences.
Yum! I am going to make these this week, no questions asked. I’m not sure if my kids will eat scallops and I don’t want to waste $$ buying some for them so I’ll cook a small batch – try them and out and see for next time. I can’t wait to try the lemon butter sauce.
All of your recipes are easy to make and so yummy to taste! I especially liked these scallops–they rate a 10 for me. Thank you.
Visiting my mother in the mountains and she doesn’t get a lot of seafood there so bringing scallops and trying this recipe. Simple is sometimes the best! Gonna add a simple side salad and some garlic and parmesan pasta. Wish me luck 🙂
would a cast iron skillet work? I get better results iin it.
Yes, of course!
I made this. So so yummy! Also very easy! Yum!
We made this last night and used lime juice and cilantro in place of the lemon juice and parsley and it was delicious!!
HI CHUNGAH,
TOMORROWMORNING I USE THIS FOR SHRIMP AND WHITE RICE FOR BREAKFAST.
WE’RE LIVING IN THAILAND AND EAT MOSTLY A RICE- OR NOODLE DISH FOR BREAKFAST.
TOMORROWNIGHT I’LL MAKE IT WITH THE SCALLOPS, INCLUDING THE ORANGE FLAG ON THE SIDE.
HAHA, BEING DUTCH, THAT’S THE RIGHT COLOR.
NOW, CAN YOU TELL ME WHY YOU READ MANY TIMES(NOT ALL THE TIMES THOUGH) TO REMOVE THAT MUSSCLE??
THANKS FOR ALL YOUR GREAT RECIPES.
LOUISE VAN DER MAREL
The muscles should be removed as they are a little tough to chew, but are safe to eat.
what sides did you make with this?
We served this with a salad and a side of roasted vegetables.
I’m making a parmeasean roast tomatoes with seasonings, basil, oregano, and fresh parsley. Takes but a few minutes in the oven. Goes great with seafood dishes.
I would love to do more with my home grown tomatoes. The scallops and your tomato recipe sounds wonderful. Please tell me more about your recipe.
The Bishops wife.
You had me at butter and lemon!!!!
Oh boy does this look good!
Chungah, what size scallops did you use – or recommend – for this dish?
Sea scallops would be really great for this dish.
i have been doing scallops similar to this recipe for years (I also add a tsp of white wine or vermouth to the sauce). The key is to have your scallops really dry, paper towels help with this.
very and very nice – many thanks
This recipe sounds delicious. What would you serve with it?
We served this with a salad and a side of roasted vegetables.
I’ve always been afraid to cook scallops, but this looks so easy!