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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Great, simple,easy, tasty way to cook scallops.
Excellent! Only one thing added was 1/2 tbs of capers. That puts it over the top.
Yummy
I have made this scallop recipe many times. Sometimes as dinner or sometimes as a lovely appetizer for guests. I live in Maine so seafood is my thing. Here is my tip. Dry your scallops really well before you put them in the hot pan. I have a special towel I only use for this purpose. I wrap them up and squeeze until they are very dry. It makes a world of difference. This recipe is so quick and easy! Your guests will be impressed and you have minimal work!
Super easy and soooo good! This recipe is so easy and quick to make. I love it! Too bad I can’t add a picture of my dish. My scallops were frozen and thawed over night. I rinsed and pay dry. For me, the trick is to make sure to heat up pan very well and when you add scallops give them about an inch and a half or two apart from each other so that they don’t foam or boil. Do not cover. I cooked mine 2 1/2 mins each side. Perfection! Thank you!
One of my new favorite seafood dishes to whip up, incredibly easy (if you can get the scallops cooked properly, i.e. not over-done) and a crowd pleaser. The only seafood dishes I pick to cook over this, are oyster based dishes (albeit, that is a lot more work).
I’ve only had one issue with the dish and it probably comes from the fact I cringe at using 3/4 of a cup of butter to make it all. I use 1/4 cup of butter to cook the scallops and then I use another 1/4 cup to make the sauce. I’ll also throw in some minced shallots in the sauce (I recommend that), to go along with the minced garlic. What happens if you skimp on the butter is you will get more charred material from cooking the scallops. Then when you go to make your sauce, it has a slightly less appealing look, but it still taste insanely good. I bet if I added a touch of oil to go with the reduced butter amount, then this wouldn’t happen (I’ll try that next time). I have also found that using lemon/lime zest in the sauce gives it some extra citrus punch, many will probably enjoy this tweak.
I find this goes great with artichoke rice and garlic bok choy.
Note on cooking scallops: Many people will tell you to literally cook scallops for 90 seconds on each side (using medium to high heat), but that will vary dramatically based on the density and size of each scallop, even your type of cookware and stove play a role in the timing. I have seen scallops still somewhat raw after this period and I’ve seen them perfeclty cooked. I think the recommendation of ~2-3 minutes on each side, is a good average time, but you will have to adjust it based on your scallops. I’d recommend doing a small test batch before serving it to guests, if this is your first time.
Thanks for sharing the recipe!
I realized the recipe calling for this much butter was on a different site, lol.
I knew it sounded insane, but I guess other sites really like their butter!
I made this recipe last night and came away with some issues/questions.
I melted the butter first and also added a bit of oil as well. Once I put the scallops in, the scallops started to foam up and release a lot of juices. After I took them out of the pan, I tried to use high heat to get rid of some of the excess juices but I couldn’t. When I put the garlic in to saute and brown, it pretty much steamed the garlic. The end result was less than great. Any thoughts?
Your scallops were what is called “wet.” That means they were treated with TSP to keep their weight up. Scallops treated this way release a lot of liquid, either when being cooked, or when they’re thawed.
The trick is to find a fish seller you can trust, and ask before buying if the scallops are wet or dry. I only buy dry scallops, for the very reason you found out.
I made this recipe with frozen scallops which thawed overnite. I did rinse and dry. There was a lot of liquid from the scallops when cooking. Next time I will try fresh scallops. They still were excellent. I was wondering if there is a way to use frozen thawed scallops so they can cook with out all the liquid. Limited skilled in kitchen but luved the quick meal.
Hey Donna, we did the same exact thing, used thawed frozen scallops and had a lot of liquid at first. My husband cleared them out of the pan after they only cooked for about a minute and we basically started fresh. Cleared the liquid out, used a new tablespoon of butter and turned the heat up a little higher. Was perfect from there, the butter started to caramelize and they were seared. So good!
Delicious! Thank you 🙂
Very quick and easy! Perfect scallop recipe
These turned out as good as or better than the best gourmet restaurant. Thank you!
Fantastic ! Made them for my girlfriend, her 1st time. She wants them again. I haven’t made scallops in years because the ones I was buying were really salty..from every place. So I served them over home made spinach linguini, so I made extra sauce. Dried them out best could, did them in 2 batches, ( 20 30 ct) so Maybe I’ll squeeze dry them next time. ThY would help. I also,like a previous poster, wondered if a little olive oil in the cast iron pan along with less butter to cook, would be a better way to go.
None the less, they were great. Thank you so kindly for posting this recipe!
Nevermade scallops before, cooking seafood is pretty intimidating for this inner continent dweller. This recipe was a breeze, and very tasty. Hubby loved it too. Thank you, that’s one more dish added to my arsenal!
Try avocado oil instead of olive oil.
I made this with fresh sea scallops, substitutingthe juice of a lime for that of a lemon, out of necessity. it was delicious.
This was wonderful! So flavorful, quick and easy. Thank you for sharing!
So good. So fast, so easy. Cook up some asparagas and supper us ready. Throw it on top of a bed of rice. Might even go good as part of a salad. I made shrimp with mine, but ate all the scallops before I even finished cooking the shrimp lol
First I’d like to thank you for not sharing your life story before sharing the recipe. Although I’m sure your story is fabulous and I’d love to hear it sometime, when I need a dinner recipe in the next 5 minutes, it sure helps when you cut to the chase!
Thanks also for the delicious, easy recipe <3
This was wonderful! So quick and easy to prepare. The butter sauce was perfect. I love garlic so added 3 more. Real butter is best. Delicious!
I’ve been making this recipe for my husband’s birthday every year for the last five years (since watching Hell’s Kitchen and seeing Gordon Ramsay annihilate some of the contestants over their ability to cook scallops properly). 😉 I have ventured out and tried others but this is the one I come back to every time. Thank you for a fast easy delicious recipe!
I love this dish, yet it’s simple to prepare and cook.
Love the recipe, just wish it included how much heat so I would not have to guess. Will be delighted to try more of your recipes, especially ones this delicious and easy!
The recipe tells you to heat a skillet on medium high heat to melt the butter. read better
FOOKYOH you are correct, the first step in the directions of the recipe instruct “Melt 1 tablespoon butter in a large skillet over medium high heat.” However depending on stove (gas vs electric) and cookware used (heavy bottom vs thin vs cast iron, etc), the temperature may need adjustment. Too, after removing the scallops and adding the next ingredients for the lemon sauce, heat should be reduced in many instances to prevent burning the butter and garlic. Kindness is not underrated.
Kindness-yes♥️
much appreciated, very easy and served with dirty rice and garlic penne pasta