Pan-Seared Scallops with Lemon Butter
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Pan-seared scallops make a restaurant-worthy meal, and they’re easy to make at home.
Pan-seared scallops make an elegant dinner with hardly any effort. Like a perfect steak (see how to cook a steak) or good pan-seared salmon, they don’t require fancy sauces or extra ingredients to make them taste good—just the right technique. The key is to sear them in a very hot pan and resist the urge to fiddle with them as they cook. Letting them sear untouched creates a flavorful, caramelized exterior and tender interior.
To finish the dish, a simple lemon-butter pan sauce is all you need. Citrus works beautifully with scallops as it both highlights their briny sweetness and tempers their natural richness. Feel free to experiment with different citrus flavors like lime, grapefruit, orange, or a combination. You can also dress your scallops up with fresh herbs, like tarragon, chives, thyme, basil, dill, or parsley. Pan-seared scallops are wonderful paired with risotto, a green salad, and a crisp white wine.
Table of Contents
“I had given up making scallops at home because I could never get a good sear. Made these tonight and they were perfection!”
What You’ll Need To Make Pan-Seared Scallops with Lemon Butter
- Dry sea scallops: The main ingredient. When purchasing, opt for “dry” or “dry-packed” scallops, as they haven’t been soaked in a solution that causes them to absorb water. This ensures they can achieve a golden, caramelized exterior when cooked. Quality seafood markets often carry these but may not label them explicitly, so don’t hesitate to ask your fishmonger for assistance.
- Olive oil: Used in combination with butter for searing the scallops. It has a higher smoke point than butter, which prevents burning, and it adds a subtle, fruity flavor to the dish.
- Butter: Adds rich flavor and helps create a beautiful golden crust on the scallops when searing. It’s also used to finish the dish, adding a silky, luxurious texture to the sauce.
- Lemon juice: Adds brightness and acidity to the dish, cutting through the richness of the butter and complementing the natural sweetness of the scallops.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Remove the tiny side muscle where sand can hide and rinse the scallops, if necessary (some scallops already have the muscle removed). Dry the scallops very well with a paper towel.
Heat a large cast iron pan or thick-bottom nonstick sauté pan over medium high heat until very hot. (Use two pans if necessary to keep scallops from crowding.) Do not use stainless steel, as the scallops will likely stick. Add the olive oil and ½ tablespoon of the butter, and swirl to coat the pan.
Place the scallops in the pan and season with half of the salt and pepper.
Sear on the first side, without touching or flipping, for about 3 minutes, or until golden. Using tongs, turn the scallops over, season with the remaining salt and pepper, and sear for 1 to 2 minutes more, until the scallops are just cooked through.
Move the scallops to a plate. Remove the pan from the heat and add the remaining butter to the skillet. Add the lemon juice and swirl the pan a few times, scraping up any browned bits with a wooden spoon.
Add the scallops back in the skillet, baste with the sauce to warm, and then divide onto 4 plates, using all the sauce. Garnish with lemon wedges, if desired.
Frequently Asked Questions
Bay and sea scallops differ primarily in size and culinary use. Bay scallops are smaller, about the size of a dime, and are often used in casseroles and seafood stews. Sea scallops, on the other hand, are larger, with a diameter of up to about 2 inches, and are commonly served in restaurants. For pan-searing, as in this recipe, it’s best to use sea scallops.
When purchasing scallops, look for the “dry” or “dry-packed” variety. These haven’t been treated with a solution that causes them to retain water, which can impede the searing process and prevent them from developing a nicely caramelized crust. If you’re unsure, ask your fishmonger for dry scallops, as they are not always clearly labeled in seafood markets.
Fresh scallops should have a mild, briny scent reminiscent of the ocean. If they start to give off a more pronounced fishy smell, it’s an indicator that they’re beginning to spoil. Since scallops are highly perishable, plan to buy them only a day or two before you intend to cook them.
Yes, scallops have a small muscle on the side, sometimes referred to as the “foot.” I remove it as it can contain sand and it toughens when cooked. Simply peel it away from the main body of the scallop to ensure a clean, pleasant texture.
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Pan-Seared Scallops with Lemon Butter
Pan-seared scallops make a restaurant-worthy meal, and they’re easy to make at home.
Ingredients
- 12 to 16 dry sea scallops (about ¾ lb; see note)
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons butter, divided
- 1 tablespoon lemon juice
- ¼ teaspoon each salt and freshly ground black pepper
- Lemon wedges, for serving (optional)
Instructions
- Remove the tiny, tough side muscle where sand can hide and rinse the scallops if necessary (some scallops are sold with the muscle already removed). Dry the scallops very well with a paper towel, as moisture can impede browning.
- Heat a large cast iron pan or thick-bottom nonstick sauté pan over medium-high heat until very hot. (Heat two pans if necessary to keep scallops from crowding.) Add the olive oil and ½ tablespoon of the butter, and swirl to coat the pan. Place the scallops in the pan and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Sear on the first side, without touching or flipping, for about 3 minutes, or until golden. Using tongs, turn the scallops over, season with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper, and sear for another 1 to 2 minutes, until the scallops are just cooked through.
- Move the scallops to a plate. Remove the pan from the heat and add the remaining 3½ tablespoons butter to the skillet. As the butter is melting, add the lemon juice and swirl the pan a few times, scraping up any browned bits with a wooden spoon.
- Add the scallops back in the skillet, baste with the sauce to warm, and then divide onto 4 plates, using all the sauce. Garnish with lemon wedges, if desired.
- Note: When purchasing scallops, look for the “dry” or “dry-packed” variety. Some scallops on the market are dipped in a solution to extend shelf life. The scallops end up absorbing the water in the solution, increasing the price and causing the scallops to leak moisture when cooked (which will keep them from developing a beautifully caramelized exterior). Quality seafood markets typically carry dry scallops but don’t usually label them; if you're uncertain of what to buy, ask your fishmonger.
- Variation: For even more flavor, you can brown the butter to make a brown butter lemon sauce. Before cooking the scallops, start the sauce by adding 3½ tablespoons of the butter to a small, thick-bottomed saucepan. Bring to a boil, and then simmer on medium heat for 3 to 4 minutes. You will notice foaming and then milk particles will begin to drop to the bottom. When the butter turns golden and starts to smell nutty, it’s done. Set aside for a minute or two. Strain through the finest strainer you have to remove the brown bits. (It’s called “brown butter,” but a key to browning butter is to remove when it is golden, before it paradoxically turns brown and burns.) Set the strained butter aside and proceed with the recipe, adding the browned butter to the pan after cooking the scallops.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: 4 scallops
- Calories: 202
- Fat: 15 g
- Saturated fat: 8 g
- Carbohydrates: 4 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 12 g
- Sodium: 394 mg
- Cholesterol: 55 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Oh my goodness!
I wasn’t able to acquire fresh nor dry packed Scallops, only frozen but even so this is so delicious! I placed seared Scallops on a bed of mixed greens used the lemon & butter sauce as my dressing and added feta cheese and mandarin slices and it is the most divine flavors.
Thank you Jenn! As always you are amazing!
I am not a good cook. my husband is a retired chef and restaurant owner and has always done the cooking at home. But he has been recovering from some surgery and I am cooking if you can call it that. LOL! Well this recipe was so easy it will now be my go to. Thanks