Pan-Seared Scallops with Lemon Butter Sauce

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Pan-seared scallops are the epitome of a quick and elegant meal. They feel incredibly luxurious, yet they are one of the fastest proteins you can cook. This recipe will teach you the simple technique to achieve a perfect, deep golden-brown sear on your scallops while keeping the inside tender and sweet. They are then bathed in a simple, luscious sauce made from garlic, butter, white wine, and lemon juice. It’s a restaurant-quality dish that is perfect for a special occasion or any night you want to treat yourself, and it’s ready in under 20 minutes.

Perfectly pan-seared scallops with a golden-brown crust, sitting in a lemon butter sauce and garnished with fresh parsley.

Table of Contents

Why You’ll Love This Recipe

  • Quick & Elegant: A gourmet meal on the table in less than 20 minutes.
  • Perfectly Seared: Learn the secrets to achieving that beautiful, deep golden-brown crust.
  • Tender & Sweet: The scallops are cooked perfectly to be sweet and tender, not rubbery.
  • Delicious Lemon Butter Sauce: A simple, classic sauce that perfectly complements the scallops.

Ingredients You’ll Need

  • 1.5 lbs (700g) large sea scallops
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • Juice of 1/2 lemon
  • Salt and black pepper
  • 2 tbsp chopped fresh parsley, for garnish

Step-by-Step Instructions

  1. Prep the Scallops (Crucial Step): If using frozen scallops, thaw them completely. Remove the small side muscle (the « foot ») from each scallop if it’s still attached. The most important step is to pat the scallops completely dry with paper towels. A dry surface is essential for a good sear. Season both sides with salt and pepper.
  2. Heat the Pan: Heat the olive oil and 2 tablespoons of the butter in a large skillet (cast-iron is great) over medium-high heat. The pan should be very hot; the butter should be foaming but not burning.
  3. Sear the Scallops: Carefully place the scallops in the hot pan in a single layer, making sure not to overcrowd them. Let them cook, untouched, for 2-3 minutes, until a deep golden-brown crust forms on the bottom.
  4. Flip and Finish Cooking: Flip the scallops and cook for another 1-2 minutes on the other side until they are opaque and just cooked through. Immediately remove the scallops from the pan and set them aside on a plate.
  5. Make the Sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
  6. Deglaze and Reduce: Pour in the white wine and lemon juice to deglaze the pan, scraping up any delicious browned bits from the bottom. Let the sauce simmer and reduce for 2-3 minutes.
  7. Combine and Serve: Return the scallops to the pan and toss them gently in the sauce to warm through. Garnish with fresh parsley and serve immediately.

Pro Tips for a Perfect Sear

  • Pat Them Dry: This is the most critical step. Moisture is the enemy of a good sear. Pat your scallops as dry as you possibly can with paper towels.
  • Use a Hot Pan: The skillet needs to be properly hot before you add the scallops. This ensures they sear immediately rather than steam.
  • Don’t Overcrowd: Cook the scallops in batches if necessary. Overcrowding the pan will lower the temperature and cause them to steam.
  • Don’t Move Them: Once you place the scallops in the pan, leave them alone! Let them sit untouched for the full 2-3 minutes to develop that beautiful crust.

Frequently Asked Questions (FAQ)

Q: What should I serve with pan-seared scallops?
A: They are wonderful served over a creamy risotto, angel hair pasta, or with a side of roasted asparagus or a simple green salad.

Q: How do I know when scallops are cooked?
A: They cook very quickly. They are done when they are opaque all the way through. If you overcook them, they will become tough and rubbery.

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