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Lemon Butter Scallops - All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!

These lemon butter scallops are so easy to make yet so fancy! Requires only 5 ingredients and 10 minutes for restaurant-quality scallops!

Lemon Butter Scallops - All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!

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I’ve made this many times and it never disappoints. Have some rice ready in the rice cooker, your asparagus broiling for alongside, and you’ll be in heaven.
Jody
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Why you’ll love lemon butter scallops

  • Fool-proof recipe. Cooking scallops may be daunting and intimidating, but this recipe is completely fool-proof with just a few tips and tricks (ex. keep the cook time short and make sure the pan is extra hot – more on that below!).
  • Short ingredient list. It really doesn’t take much to cook restaurant-quality scallops right at home with an irresistible lemon butter sauce. All you need is 5 ingredients, 10 minutes, and a single heavy cast iron skillet.
  • Easy yet so impressive No reservations required here. These scallops are perfect for a date night in or to impress weekend company, costing just a fraction of the price when ordering out.
Lemon Butter Scallops - All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!

Types of scallops

Bay scallops

Bay scallops are bite-sized, about 1/2-inch in diameter, sweeter and more tender.

Sea scallops

Sea scallops are about 2 inches in diameter, saltier, thicker and chewier.

Dry scallops

Dry scallops are not treated with preservatives, therefore their shelf life is much shorter, although much fresher than wet scallops. They have a slightly tan, vanilla color, almost even grey and sometimes pink appearance.

Wet scallops

Wet scallops are treated with water and preservatives, and have a higher water content. They are generally more expensive due to the added weight. Wet scallops will often times look pure snow-white.

Lemon Butter Scallops - All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!

How to make lemon butter scallops

  1. Prep the scallops. Remove the side muscle on the side of each scallop, rinse with cold water, and pat completely dry using paper towels.
  2. Prep the skillet. Preheat a large cast iron skillet over medium high heat.
  3. Season. Season both sides of the scallops with salt and pepper.
  4. Sear. Melt the butter, then add the scallops to the hot skillet in a single layer without overcrowding the pan. Let the scallops cook, undisturbed, for about 2-3 minutes.
  5. Flip. Flip the scallops and cook for an additional 1-2 minutes until firm and opaque; set aside.
  6. Make the lemon butter sauce. Melt the additional butter in the same skillet, then sauté the garlic until fragrant. Finally, stir in the lemon juice, salt and pepper.
  7. Serve. Serve the scallops immediately, spooning the lemon butter sauce on top and garnishing with parsley.
Lemon Butter Scallops - All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!

what to serve with lemon butter scallops

Tools For This Recipe

Lemon Butter Scallops: Frequently Asked Questions

Why use unsalted butter?

Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency.

Can I use frozen scallops?

Yes! You can thaw frozen scallops overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under lukewarm water until completely thawed. Pat them dry as thoroughly as possible to remove any excess moisture.

How long do you cook scallops?

When pan searing, scallops will cook through fairly quickly, about 2-3 minutes per side. Scallops are done when they are opaque and firm around the edges.

How can I store leftovers?

Store leftovers in an airtight container in the fridge for 1 day, reheating in a low oven at 200°F, covered in foil, until warmed through.

Lemon Butter Scallops

Lemon Butter Scallops

Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!
4.9 stars (141 ratings)
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Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound sea 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 2 minutes per side. Set aside and keep warm.

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.
  • Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Equipment

Cast Iron Skillet
Cast Iron Skillet

Notes

  • Use a cast iron skillet. A cast iron skillet retains heat exceptionally well, allowing for a deep, golden brown crust on the scallops before the insides become overcooked.
  • Prep the scallops. Although safe to eat, gently peel away the small side muscle from the scallops as it is tougher and chewier than the rest of the scallops. Rinse and pat dry to remove as much excess moisture as possible.
  • Use dry scallops. Dry scallops are generally preferred over wet scallops as the latter is treated with preservatives, retaining excess water, and will not caramelize properly with a golden brown, crusty sear.
  • Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery scallops.
  • Serve as an appetizer or main course. Plan for 1-2 scallops per person when serving as an appetizer, and 3-5 scallops per person when serving as a primary protein, pairing with risotto or vegetables.
  • Reheat in the oven. Leftover scallops can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 200°F, covered in aluminum foil, until warmed through.
Course: Appetizer, Main Course

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