Name: Lemon Garlic Butter Scallops Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 Tablespoons olive oil; 1 ¼ pounds scallops; 3 tablespoons unsalted butter divided; 4-5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic; ¼ teaspoon salt to taste; ¼ teaspoon ground black pepper to taste; 2 tablespoons lemon juice; ¼ cup parsley chopped

There’s something truly magical about scallops seared to a golden, crispy finish and drizzled with a luscious lemon garlic butter sauce. They’re elegant, yet surprisingly easy to make at home—and oh, the flavor! If you’re looking for a recipe that feels like a restaurant-quality dish without the hassle, this Lemon Garlic Butter Scallops recipe has you covered. It’s quick, simple, and full of bright, fresh flavors. Plus, it’s versatile enough to pair with all kinds of sides, from pasta to veggies. Let’s dive in and bring these scallops to life!

🍋 My first time cooking scallops: a buttery adventure

I remember the first time I cooked scallops—I was both excited and nervous. Scallops have this reputation for being delicate and easy to mess up, but I had a craving for that melt-in-your-mouth texture. So, I grabbed a pan, heated up some butter, and hoped for the best. I can still recall the way they sizzled as soon as they hit the pan, filling my kitchen with the rich aroma of butter and garlic. The result? Not perfect, but delicious enough to make me want to try again (and again). These days, I’ve learned a few tricks to get that golden crust every time, and I’m excited to share them with you.

A little backstory on scallops

Scallops have been enjoyed for centuries, loved for their sweet, delicate flavor and tender texture. Found in oceans worldwide, they were historically a prized catch along coastal towns. Fun fact: the term “scallop” comes from the Old French word “escalope,” meaning “shell,” referring to the beautiful fan-shaped shells they live in. While scallops were once a luxury reserved for special occasions, today they’re much more accessible—though they still feel fancy enough to impress at a dinner party.

Let’s talk ingredients: simple, fresh, and flavorful

For a recipe with such incredible flavor, the ingredients list is refreshingly simple. Here’s what makes each one shine:

Scallops: The star of the dish. Look for large, dry-packed sea scallops for the best sear. Wet-packed scallops can release too much water, preventing that perfect crust. If you can’t find fresh scallops, frozen ones work too—just be sure to thaw them properly.
Olive oil: Adds a mild richness and helps develop that golden crust. You can substitute with avocado oil if you prefer something with a higher smoke point.
Butter: The base of our sauce. It gives that velvety finish that pairs so well with the natural sweetness of the scallops. You can swap for ghee if you’re looking for a dairy-free option.
Garlic: Garlic and butter are a dream team. Minced fresh garlic is ideal, but jarred minced garlic works in a pinch.
Lemon juice: Brightens the dish with its acidity. Fresh is best, but bottled will do if you’re short on time.
Parsley: Adds a pop of color and a hint of freshness at the end. If you don’t have parsley, try fresh cilantro or even chives for a different twist.

Essential kitchen tools: what you need (and what you can totally skip)

To make this dish a breeze, there are a few tools that will come in handy:

A large skillet: A stainless steel or cast iron skillet is ideal for getting that golden-brown sear. Non-stick pans won’t give you the same crispy finish. If your pan isn’t big enough, work in batches to avoid overcrowding the scallops.
Tongs or a fish spatula: These are great for gently flipping the scallops without tearing them.
A sharp knife and cutting board: You’ll need these for mincing your garlic and chopping the parsley. Simple, but essential.
Paper towels: Patting the scallops dry is key to achieving that perfect sear, so don’t skip this step!

Step-by-step: my foolproof method for perfect scallops

Prep the scallops: If your scallops are frozen, thaw them in a bowl of cold water. This usually takes about 30 minutes. Once thawed (or if using fresh), remove the little side muscle from each scallop. It’s a small, tough piece of tissue that can make the texture chewy if left on. Then, pat them dry thoroughly with paper towels. This is crucial for getting a good sear. Tip: I’ve made the mistake of not drying them well enough, and trust me, soggy scallops just won’t crisp up the same way.
Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it’s shimmering. You’ll want the pan hot, but not smoking. Add the scallops in a single layer without crowding them (you might need to work in batches if your pan is small).
Sear the scallops: Season the scallops with a pinch of salt and pepper, then let them cook undisturbed for 2-3 minutes. You should see a golden crust form on the bottom. Flip them over and cook for another 2 minutes until the other side is just as golden and they’re opaque in the center. Once done, remove them from the pan and set aside on a plate.
Make the garlic butter sauce: In the same pan, melt 2 tablespoons of butter, scraping up any brown bits left from the scallops. This is where all the flavor is! Add the minced garlic and cook for about a minute until fragrant. Don’t let it burn—it should smell amazing but not turn brown.
Finish the dish: Remove the pan from the heat and stir in the lemon juice and remaining butter. Add the scallops back into the pan, tossing them gently to warm through. Garnish with the chopped parsley for a fresh, herby finish.

Variations you’ve got to try

Once you’ve mastered this base recipe, there are so many ways you can switch things up:

Make it dairy-free: Swap the butter for a good-quality plant-based butter or even olive oil. The sauce will still be rich and flavorful.
Add a touch of heat: Love a little spice? Sprinkle in some red pepper flakes or drizzle with a touch of sriracha before serving.
Go gluten-free: This dish is naturally gluten-free, but if you’re serving it over pasta, opt for a gluten-free variety like rice noodles or zoodles.
Herb swaps: Parsley is classic, but you can play around with other herbs like dill, basil, or even mint for a fresh twist.
Seasonal variations: In the winter, try serving the scallops over roasted root vegetables like sweet potatoes or parsnips. In the summer, a light side of grilled asparagus or zucchini would be perfect.

Serving ideas: make it dinner-party ready

When it comes to serving these scallops, you’ve got options. For a casual meal, serve them over a bed of rice or pasta. If you’re going low-carb, they’re fantastic with steamed vegetables like cauliflower or zucchini noodles. For a dinner party-worthy presentation, I love serving these scallops on a platter with a sprinkle of parsley and some lemon wedges. A simple salad on the side—maybe something with arugula and a light vinaigrette—completes the meal beautifully.

Pairing beverages: something fresh and crisp

When it comes to pairings, you want something that complements the light, buttery flavor of the scallops without overpowering them:

Lemon or cucumber sparkling water: This is a refreshing option that won’t compete with the lemon in the dish.
Iced green tea with mint: The slight bitterness of green tea balances out the richness of the butter, and mint adds a cool, refreshing touch.
Ginger ale: The slight spice of ginger pairs beautifully with the buttery scallops, while its sweetness complements the garlic and lemon.

Storage and reheating: how to keep those scallops tasty

If you have leftovers (which is rare in my house!), scallops store pretty well. Place them in an airtight container and refrigerate for up to 2 days. To reheat, do so gently—overheating can make them rubbery. I recommend warming them in a pan over low heat with a little extra butter or olive oil to keep them moist. Just a couple of minutes on each side should do the trick. Avoid the microwave if you can; it tends to dry them out.

Scaling the recipe: cooking for a crowd (or just yourself)

Whether you’re cooking for two or a small crowd, this recipe is super easy to adjust. For larger groups, simply double or triple the ingredients, but make sure to sear the scallops in batches to avoid overcrowding the pan. If you’re cooking for one, you can halve the ingredients without any issues—just keep an eye on your cooking times since smaller amounts may cook a bit faster.

Common issues and how to avoid them

Rubbery scallops: This happens if they’re overcooked. Keep an eye on them—they only need 4-5 minutes total.
No sear: If your scallops aren’t getting that golden crust, it’s likely because they weren’t dry enough before cooking. Pat them well with paper towels and make sure your pan is hot.
Garlic burning: Garlic cooks fast! As soon as it’s fragrant, you’ll want to move on to the next step to avoid bitterness.

Ready to cook? Let me know

how it turns out!

I hope you’re as excited to try these Lemon Garlic Butter Scallops as I am to share the recipe! Once you’ve made them, feel free to tweak and experiment with different flavors—make it your own. Cooking is all about having fun and finding what works for your taste buds. Happy cooking!

Frequently Asked Questions

Q: Can I use frozen scallops?
A: Absolutely! Just make sure to thaw them in cold water and pat them dry thoroughly before cooking.

Q: What if I don’t have fresh lemon juice?
A: You can use bottled lemon juice in a pinch, but fresh will give the sauce a brighter, more vibrant flavor.

Q: How can I tell if scallops are cooked through?
A: They should be opaque in the center and firm to the touch. You’re looking for a golden crust on the outside, but avoid overcooking them to keep them tender.

Q: Can I make this dish ahead of time?
A: Scallops are best served fresh, but you can make the garlic butter sauce ahead of time and quickly reheat the scallops before serving.

Q: What sides go well with scallops?
A: Rice, pasta, or steamed veggies like broccoli or cauliflower are all great options. You can also serve them with a light salad or crusty garlic bread.