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Crispy Pan-Seared Scallops with Lemon Butter Sauce

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A quick and easy recipe for crispy pan-seared sea scallops served with a luscious homemade lemon butter sauce. Perfect for special occasions or a comforting family meal.

Ingredients

Scale
  • 1 pound (about 450 grams) fresh dry-packed sea scallops, patted completely dry
  • Kosher salt, to season
  • Freshly ground black pepper, to season
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
  • 1/4 cup (60 ml) white wine (optional, for deglazing)

Instructions

  1. Gently rinse 1 pound (450 grams) of sea scallops under cold water and pat thoroughly dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.
  2. Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering but not smoking, about 2 minutes.
  3. Carefully place the scallops in the pan, leaving space between each. Do not overcrowd. Cook undisturbed for 2-3 minutes until the bottom is golden brown and crisp.
  4. Flip each scallop using tongs or a spatula and cook for another 1-2 minutes on the other side until firm but slightly springy.
  5. Transfer scallops to a warm plate and tent with foil to keep warm. Leave browned bits in the pan.
  6. Reduce heat to medium. Add 1 tablespoon unsalted butter and minced garlic to the pan. Stir frequently for about 30 seconds until fragrant.
  7. Pour in 1/4 cup white wine (optional) and scrape browned bits from the pan. Simmer for 1-2 minutes until slightly reduced.
  8. Stir in lemon juice and remaining 2 tablespoons butter. Whisk until butter melts and sauce is silky and glossy.
  9. Return scallops to the pan briefly to coat in sauce, about 30 seconds.
  10. Sprinkle with finely chopped fresh parsley before serving.

Notes

Pat scallops very dry before cooking to ensure a crispy crust. Use a hot pan and do not overcrowd to avoid steaming. If you don’t have white wine, substitute with chicken or vegetable broth or omit entirely. For dairy-free, substitute butter with vegan butter or olive oil but sauce will be less rich. Avoid overcooking scallops to prevent rubbery texture.

Nutrition

Keywords: scallops, pan-seared scallops, lemon butter sauce, seafood recipe, quick dinner, easy scallops, crispy scallops

Find it online: https://tessierecipes.com/crispy-pan-seared-scallops-recipe-easy-homemade-lemon-butter-sauce/