Make these tasty Pan Seared Scallops with lemon butter in just 10 minutes with simple ingredients. This simple recipe is a quick, easy, and delicious way to enjoy seafood!
Looking for a delicious and easy-to-make seafood dish that's sure to impress your taste buds? Look no further than this pan-seared scallops recipe with lemon butter sauce!
These juicy and succulent scallops are seared to perfection and drizzled with a tangy lemon butter sauce that will leave your taste buds singing.
Not only is this recipe a crowd-pleaser, but it's also incredibly quick and simple to make.
With just a few basic ingredients and a hot skillet, you can whip up this restaurant-quality dish in under 15 minutes.
We love serving them up with a big salad, or with mashed potatoes and vegetables.
If you love scallops, be sure to also try this easy recipe for boiled scallops.
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Why You Should Make This Recipe
Here are some great reasons to make pan-seared scallops:
- Pan-seared scallops are incredibly tasty and have a unique flavor that's difficult to replicate with other types of seafood.
- They are a great source of protein and other essential nutrients, such as vitamin B12 and omega-3 fatty acids.
- This seafood is low in calories and fat, making them a healthy choice for those who are watching their weight - just go easy on the butter and oil when pan frying.
- They cook quickly and require minimal preparation, making them a great option for busy weeknights.
- Fried scallops pair well with a variety of flavors and can be served as an appetizer or main course.
- They are a great option for entertaining guests or special occasions, as they are impressive but easy to prepare.
- They are readily available at most seafood markets and grocery stores, making them accessible to most home cooks.
Ingredients
- Scallops: Use fresh or frozen and thawed scallops. If unprepared, please see below for how to prep scallops.
- Butter and Oil: To cook the scallops with a rich flavor and delicate crust.
- Lemon Juice and Zest: To give the scallops a zesty and fresh flavor.
- Salt and Pepper: To season the seared scallops.
See the recipe card for the full method and quantities.
How To Prep Scallops
Some scallops you buy will be fully prepared. However, others might need a little prep. Some will need all these elements removed, others will come partially prepped.
- Rinse your scallops under cold, running water.
- Pat them dry with a paper towel.
- Remove and discard the small, white side muscle, and the membrane that runs around the scallop. This can be done by gently pulling it away from the larger piece of scallop.
- If your scallop has the orange scallop roe you can cook that with the white scallop, or you can discard it if you don't want to eat it.
What are Scallops?
Scallops are a type of shellfish. They have a sweet, delicate flavor and a soft, chewy texture.
Scallops can be served grilled, pan-fried, baked, or boiled. They can also be used in soups, sauces, and stews.
Scallops are high in protein, low in fat and calories, and are a good source of vitamins and minerals.
Instructions
If you're wondering how to make this pan-seared scallops recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Wash and dry the scallops with paper towels. Sprinkle them with the salt and pepper.
Add the butter and oil to a frying pan and let it melt.
Add the scallops to the pan and fry for 2 minutes for regular scallops or 4 minutes for large king scallops, then turn each one over and cook the other side for a further 2/4 minutes or until golden.
Serve the scallops drizzled with lemon juice, lemon zest, and any remaining melted butter from the pan.
Serving Suggestions
Scallops are versatile seafood that can be served in a variety of ways, depending on your preferences and the occasion. Here are some ways you can serve them up!
- As an appetizer: Serve seared scallops on a bed of arugula or spinach with a drizzle of lemon butter sauce.
- With pasta: Toss pan-seared scallops with linguine or fettuccine and a light cream sauce.
- In a salad: Add scallops to a salad with mixed greens, cherry tomatoes, and avocado.
- With risotto: Pair pan-seared scallops with a creamy risotto and fresh herbs.
- With vegetables: Serve seared scallops with roasted or grilled vegetables, such as asparagus, zucchini, or bell peppers.
- As a main course: Serve a larger portion of scallops with a side of rice or mashed potatoes and steamed vegetables.
Recipe Tips
Don't overcook your scallops. They only need to be briefly pan-fried or they could become rubbery.
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📖 Recipe
Pan Seared Scallops
Equipment
- Skillet
Ingredients
- ½ pound scallops (I used king scallops, but regular ones worked well too)
- 1 tablespoon butter
- 1 tablespoon oil
- ½ teaspoon each salt and pepper
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Wash and dry the scallops with paper towels. Sprinkle them with the salt and pepper.
- Add the butter and oil to a frying pan and let it melt.
- Add the scallops to the pan and fry for 2 minutes for regular scallops or 4 minutes for large king scallops, then turn each one over and cook the other side for a further 2/4 minutes or until golden.
- Serve the scallops drizzled with the lemon juice, lemon zest, and any remaining melted butter from the pan.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Beth
You can't beat perfectly cooked scallops. I'm going to make a batch of these and serve them over some buttered noodles!
Kushigalu
Love the combination of flavors in this recipe. Thanks for sharing.
Tayler
I adore scallops but have always been intimidated to make them. This recipe is so easy to follow- thank you for sharing!
Shelby
These scallops are so simple, yet so delicious. They're rich and flavorful with a burst of citrus flavor. Yum!
Elizabeth
This was super easy and just like at my favorite restaurant. Served it with steamed veggies and a salad since I'm low carbing.