Lemon Butter Scallops is a delectable seafood dish that combines tender, perfectly seared scallops with a zesty, buttery lemon sauce. This quick and easy recipe can elevate any dinner table, whether it’s a casual weeknight meal or a special occasion.
Why You’ll Love This Recipe
I absolutely love this recipe for its simplicity and bold flavors. The scallops cook quickly, making it perfect for a busy weeknight or when I’m craving something elegant yet easy to prepare. The lemon butter sauce is bright and tangy, enhancing the natural sweetness of the scallops. Plus, the rich, buttery finish adds the perfect touch of indulgence. With just a few simple ingredients, I get a delicious, restaurant-quality dish right at home.
Ingredients
1 lb sea scallops (about 12-16)
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup dry white wine
Juice and zest of 1 lemon
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Pat the scallops dry with paper towels and season them with salt and pepper on both sides.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
Once the butter has melted and is sizzling, add the scallops in a single layer. Cook the scallops for 2-3 minutes per side, or until golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it cook for 2-3 minutes, allowing it to reduce slightly.
Add the lemon juice and zest, then stir in the remaining butter, allowing it to melt into the sauce.
Return the scallops to the skillet and toss them in the sauce, coating them evenly.
Sprinkle with fresh parsley before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Servings: 4 servings
Storage/Reheating
If I happen to have leftovers, I store the scallops and sauce separately in airtight containers in the refrigerator. The scallops are best eaten within a day or two to maintain their texture. To reheat, I warm them gently in a skillet over low heat, adding a splash of wine or broth to help keep the sauce moist.
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FAQs
How do I know when the scallops are done cooking?
Scallops cook quickly. I know they’re done when they turn golden brown on the outside and are opaque in the center. They should be firm but tender when pressed lightly.
Can I use frozen scallops for this recipe?
Yes, frozen scallops can work. I make sure to thaw them completely and pat them dry before cooking, as excess moisture can prevent them from searing properly.
What kind of white wine should I use?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe. I choose one that I enjoy drinking, as the flavor will come through in the sauce.
Can I make this recipe without wine?
If I prefer not to use wine, I substitute it with a little extra lemon juice or chicken broth. The wine adds depth to the sauce, but it’s still delicious without it.
Can I use a different type of seafood?
Although I love scallops for this recipe, I’ve also made it with shrimp or even fish fillets. The cooking times will vary, but the lemon butter sauce pairs well with many types of seafood.
Conclusion
Lemon Butter Scallops is a simple yet impressive dish that I can whip up in under 30 minutes. With its bright, zesty flavors and tender scallops, it’s the perfect seafood recipe for a quick dinner or a special treat. Whether served on a busy weeknight or for a special occasion, this dish is sure to impress.
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Lemon Butter Scallops
- Total Time: 18 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Lemon Butter Scallops is a delectable seafood dish that combines tender, perfectly seared scallops with a zesty, buttery lemon sauce. This quick and easy recipe can elevate any dinner table, whether it’s a casual weeknight meal or a special occasion.
Ingredients
1 lb sea scallops (about 12-16)
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup dry white wine
Juice and zest of 1 lemon
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions
- Pat the scallops dry with paper towels and season them with salt and pepper on both sides.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Once the butter has melted and is sizzling, add the scallops in a single layer. Cook the scallops for 2-3 minutes per side, or until golden brown and cooked through. Remove them from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it cook for 2-3 minutes, allowing it to reduce slightly.
- Add the lemon juice and zest, then stir in the remaining butter, allowing it to melt into the sauce.
- Return the scallops to the skillet and toss them in the sauce, coating them evenly.
- Sprinkle with fresh parsley before serving.
Notes
If you have leftovers, store the scallops and sauce separately in airtight containers in the refrigerator. The scallops are best eaten within a day or two to maintain their texture.
To reheat, warm gently in a skillet over low heat, adding a splash of wine or broth to keep the sauce moist.
If you prefer not to use wine, substitute it with extra lemon juice or chicken broth.
Frozen scallops can be used, but make sure to thaw and pat them dry before cooking.
Wine adds depth to the sauce, but you can omit it without losing much flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 35mg
