Perfect Seared Scallops Recipe with Brown Butter Lemon Sauce

Name: Seared Scallops with Butter Lemon Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound Large sea scallops (12-15 count); 2 tablespoons vegetable oil or clarified butter; Kosher salt; Freshly ground black pepper; 2 tablespoons unsalted butter (for finishing); 4 tablespoons unsalted butter; 2 tablespoons capers, drained; 2 tablespoons fresh lemon juice; 2 tablespoons fresh parsley, finely chopped; 1 clove garlic, minced

Hey there, food lovers! 🍽️ Ready to treat yourself to a gourmet experience without ever leaving your kitchen? With this super simple recipe, you can create restaurant-quality seared scallops right at home! Imagine perfectly golden-brown sea scallops, each piece boasting a mouthwatering, caramelized crust, all drizzled with a rich brown butter lemon sauce that's bursting with flavor. 🍋

Not only does this dish look absolutely stunning, but it's also incredibly quick to prepare—ready in just 15 minutes! Whether you're planning a special dinner or just want to enjoy a little luxury on a weeknight, this recipe has got you covered. So, grab your apron, fire up the stove, and let's dive into this culinary adventure together. Happy cooking, and enjoy every delicious bite! 😋

Top-down close-up of golden-brown seared scallops in a lemon-garlic butter sauce, garnished with parsley and three lemon slices in a shallow dish, captured under warm overhead lighting with a shallow depth of field.

Why You'll Love These Pan Seared Scallops

There's something magical about perfectly seared scallops - that golden-brown crust giving way to a tender, sweet interior is the hallmark of fine dining. But you don't need to visit an expensive restaurant to enjoy this luxurious seafood dish. With just a few simple techniques and quality ingredients, you can create stunning seared sea scallops in your own kitchen.

This recipe combines plump, sweet scallops with a sophisticated brown butter sauce that's brightened with fresh lemon and capers. Whether you're planning a romantic dinner, entertaining guests, or simply treating yourself to something special, these pan seared scallops are guaranteed to impress.

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Ingredients
Equipment
Instructions
Recipe Variations
Storage and Reheating
Top Tip
FAQ
Dive into Deliciousness: Gourmet Seared Scallops at Home
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Pairing
Seared Scallops with Butter Lemon Sauce Recipe

Ingredients

For the Scallops:

1 pound large sea scallops (about 12-15 scallops)
2 tablespoons vegetable oil or clarified butter
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter (for finishing)

Overhead view of 12-15 fresh, white sea scallops arranged on a marble countertop, with a small dish of vegetable oil or clarified butter, a rustic salt shaker, a classic pepper grinder, and a pat of unsalted butter displayed nearby.

For the Brown Butter Lemon Sauce:

4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 tablespoons fresh parsley, finely chopped
1 clove garlic, minced

Overhead view of a gourmet ingredient setup on a clean marble countertop featuring a small elegant dish with 4 tablespoons of unsalted butter, a clear minimalist glass container holding 2 tablespoons of fresh lemon juice, a tiny ceramic bowl with 2 tablespoons of drained capers, a small white plate displaying 2 tablespoons of finely chopped fresh parsley, and a delicate dish containing 1 clove of minced garlic, all illuminated by soft natural lighting.

Equipment

Large stainless steel or cast-iron skillet
Paper towels
Tongs
Instant-read thermometer (optional)

Instructions

1-Preparing the Scallops

Pat the scallops completely dry with paper towels. This crucial step removes excess moisture and ensures a perfect golden crust.
Inspect each scallop and remove the small side muscle (sometimes called the "foot") if still attached.
Season both sides generously with kosher salt and freshly ground black pepper.
Let the scallops sit at room temperature for 10 minutes before cooking.

2-Searing the Scallops

Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot (about 2 minutes).
Add vegetable oil or clarified butter and heat until shimmering but not smoking.
Carefully place the scallops in the pan, leaving space between each one. Don't overcrowd the pan - work in batches if necessary.
Sear without moving for 2-3 minutes until a golden-brown crust forms on the bottom.
Flip each scallop and cook for an additional 1-2 minutes until the second side is golden brown and the center is just opaque (130-135°F internal temperature).
Add 2 tablespoons of butter to the pan in the last minute of cooking, spooning it over the scallops as it melts.
Transfer the seared scallops to a warm plate and tent loosely with foil.

3-Making the Brown Butter Lemon Sauce

In the same pan, reduce heat to medium and add 4 tablespoons butter.
Cook the butter, swirling occasionally, until it turns golden brown and smells nutty (2-3 minutes).
Add minced garlic and cook for 30 seconds until fragrant.
Stir in lemon juice, capers, and half the parsley.
Season with salt and pepper to taste.

4-Plating and Serving

Serve immediately while hot.
Arrange the seared scallops on warm plates.
Spoon the brown butter sauce over and around the scallops.
Garnish with remaining parsley.

Overhead view of 12-15 seasoned sea scallops on a marble countertop with paper towels, a wooden cutting board, and a salt dish with a pepper grinder.

Step 1:Preparing the Scallops
Dry scallops on paper, then season both sides with kosher salt and freshly ground black pepper to enhance flavor.

Close-up of a cast-iron skillet on a stovetop with evenly spaced, golden-brown scallops and a melting pat of butter, with a marble countertop in the background.

Step 2:Searing the Scallops
Sear scallops in a cast-iron skillet until golden, with a melting pat of butter.

Close-up of a cast-iron skillet on a stovetop filled with a vibrant Butter Lemon Sauce made with lemon juice, melted butter, minced garlic, capers, and chopped parsley, with a salt dish and pepper mill on a marble countertop.

Step 3:Making the Brown Butter Lemon Sauce
Combine lemon juice, melted butter, garlic, and capers in the skillet, garnish with parsley, and season with salt and pepper.

Close-up of a cast-iron skillet on a stovetop with golden-brown seared scallops in lemon-garlic butter sauce, garnished with chopped parsley and three thin lemon slices, with serving dishes and forks on a marble countertop in the background.

Step 4:Plating and Serving
Plate hot seared scallops on warm dishes, drizzle with brown butter sauce, garnish with parsley, and serve immediately.

Pro Tips for Perfect Seared Scallops

Choose "dry" scallops instead of "wet" scallops. Dry scallops haven't been treated with preservatives and will sear much better.
Make sure your pan is properly preheated before adding the scallops.
Don't move the scallops while they're searing - this ensures a proper crust forms.
Fresh scallops should have a sweet, clean ocean smell. Avoid any that smell fishy.
Serve with crusty bread to soak up the delicious sauce.

Recipe Variations

Citrus Twist: Replace lemon juice with orange or lime juice for a different flavor profile
Herb-Infused: Add fresh herbs like thyme or tarragon to the butter while searing
Asian-Inspired: Skip the brown butter sauce and finish with soy sauce, ginger, and sesame oil
Mediterranean Style: Add sun-dried tomatoes and fresh basil to the sauce
Spicy Kick: Add a pinch of red pepper flakes to the brown butter sauce

Storage and Reheating

While seared scallops are best enjoyed immediately, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat:

Gently warm in a skillet over low heat
Heat just until warmed through to avoid overcooking
Add a splash of water or white wine to maintain moisture

Top Tip

The most crucial pro tip for perfect seared scallops is to thoroughly pat them completely dry with paper towels and ensure your pan is screaming hot before searing - this is absolutely essential for achieving that coveted golden-brown crust while keeping the center tender and sweet.

FAQ

Is it better to sear scallops in butter or oil?

Start with oil and finish with butter. Use high-smoke-point oil (like vegetable or clarified butter) for the initial sear, then add regular butter at the end for flavor. Regular butter alone can burn at high temperatures needed for searing.

How do you get the perfect sear on scallops?

Pat scallops completely dry, season with salt, use a very hot pan, and don't move them for 2-3 minutes. The three keys are: dry scallops, hot pan, don't touch.

Is it better to sear or bake scallops?

Searing is better for scallops. It creates a golden crust and keeps the inside tender, while baking can easily overcook them and doesn't develop the same flavorful crust.

Should you rinse scallops before searing?

No, don't rinse scallops before searing. Just pat them dry with paper towels. Rinsing adds moisture, which prevents proper searing and that golden-brown crust from forming.

Dive into Deliciousness: Gourmet Seared Scallops at Home

Hey there, food lovers! 🍽️ Perfecting the technique of seared scallops brings a touch of fine dining straight to your kitchen. With the right approach and high-quality ingredients, you can create restaurant-level scallops that are both impressive and delicious. Picture beautifully seared scallops topped with a luscious brown butter lemon sauce—a true delight for the senses! 🍋

Try this recipe and treat your taste buds to something extraordinary. We'd love to see your culinary masterpieces, so be sure to share your results in the comments below. And while you're at it, explore our Baked Cod with Garlic and Lemon for more fantastic seafood inspiration. Plus, don't miss our Perfect Grilled Salmon Recipe for another delicious fish dish. Happy cooking and enjoy every bite! 😋

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Pairing

These are my favorite dishes to serve with this Seared Scallops with Butter Lemon Sauce recipe:

Seared Scallops with Butter Lemon Sauce Recipe

Learn how to make restaurant-quality seared scallops at home with this foolproof recipe. Sweet, plump sea scallops are seared until golden brown and topped with a rich brown butter lemon sauce. The secret to achieving that perfect golden crust while keeping the inside tender and succulent lies in the technique - high heat and minimal handling.

Print Pin Rate

Course: dinner

Cuisine: American/European

Keyword: Butter Lemon Sauce, Pan seared scallops Gordon Ramsay, Pan seared scallops recipe, Pan seared scallops with sauce, Seared Scallops

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 280kcal

Cost: $28-35

Equipment

Large stainless steel or cast-iron skillet (12-inch recommended)
Paper towels
Tongs or fish spatula
Sharp knife
Cutting board
Small bowl for sauce
Instant-read thermometer (optional)
Microplane or garlic press
Timer
Plates for serving

Ingredients

For the Scallops

1 pound Large sea scallops (12-15 count)
2 tablespoons vegetable oil or clarified butter
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter (for finishing)

For the Brown Butter Lemon Sauce

4 tablespoons unsalted butter
2 tablespoons capers, drained
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, finely chopped
1 clove garlic, minced

Instructions

Pat scallops dry with paper towels
Remove side muscle if present
Season with salt and pepper
Heat pan over medium-high heat
Add oil until shimmering
Sear scallops 2-3 minutes per side
Remove scallops and tent with foil
Make sauce in same pan
Brown butter until golden
Add garlic, lemon juice, capers
Pour over scallops
Garnish with parsley

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Why You'll Love These Pan Seared Scallops