Pan Seared Scallops with Lemon Butter

These quick pan seared scallops with lemon butter are crispy outside, and beautifully tender inside. Ready in just 10 minutes and perfect for a weeknight dinner or date night.

Scallops might seem like one of those things you only order at a restaurant, but cooking them at home is much easier than you'd think.

They're golden on the outside, tender in the center, and rich without feeling heavy.

And the truth is, pan seared scallops only need a hot pan, a little butter and oil, and a watchful eye.

This recipe brings it back to basics: a good sear, salt and pepper, and a bit of lemon to cut the richness. You don't need cream sauces, breadcrumbs, or anything complicated.

I've cooked this recipe dozens of times for friends, for date nights, and even for solo dinners when I want something fast but a little special.

The key is drying the scallops well and not overcrowding the pan. If you're new to cooking scallops, this is a great place to start.

The flavor is lightly sweet, almost like lobster but more delicate. Pair them with something green or something starchy. Or both. I like serving them with a crisp salad, Spanish Green Beans and Truffle Mashed Potatoes.

If you love scallops, be sure to also try this easy recipe for boiled scallops.

Jump to:

• Scallops
• Why You Should Make This Recipe
• Ingredients
• What are Scallops?
• How To Prep Scallops
• Scallop Guide
• Instructions
• Variations
• Serving Suggestions
• Storage
• Recipe Tips
• 📖 Recipe
• 💬 Comments

Scallops

Scallops are a type of shellfish from the mollusk family. Sea scallops (larger) and bay scallops (smaller) are the most common types you'll find.

Their mild, slightly sweet flavor makes them incredibly versatile. They cook fast and absorb seasoning well. They're also high in lean protein and low in fat, which makes them a popular choice for light meals.

Why You Should Make This Recipe

Here are some great reasons to make pan-seared scallops:

• It's fast. The whole process takes about 10 minutes.
• Restaurant-quality at home. No reservations needed.
• Minimal ingredients. You likely have everything but the scallops.
• Flexible. Works with fresh or frozen scallops.
• One pan. Less cleanup.
• Healthy. High in protein, low in carbs.
• Gluten-free. Naturally.
• Impressive but easy. Great for date night or guests.
• Bright flavor. Lemon cuts the richness perfectly.
• Works year-round. No seasonal limits.

Ingredients

• Scallops. I used king scallops, but regular sea scallops work perfectly. Avoid bay scallops here; they're too small to sear well. Pat them dry before cooking.
• Butter. Adds richness and flavor. I like using unsalted so I can control the salt.
• Oil. A neutral oil like canola or avocado helps prevent the butter from burning.
• Salt. Brings out the scallops' natural sweetness. Kosher salt is ideal.
• Black pepper. For a mild kick. Use freshly ground if you can.
• Lemon juice. Adds acidity and freshness.
• Lemon zest. Packs a lot of flavor. Zest before juicing to make it easier.

See the recipe card for the full method and quantities.

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.

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.

1. Thaw if Frozen

Place scallops in the fridge overnight, or submerge the sealed bag in cold water for about 30 minutes. Never thaw at room temperature on the counter.

2. Remove the Side Muscle

Check each scallop for a small, tough flap on the side. This is the adductor muscle. Just pinch and pull it off - it can get chewy when cooked.

3. Quick Rinse (Optional)

If they feel sandy or smell slightly chemical (common with "wet" scallops), give them a fast rinse under cold water. Then dry them immediately.

4. Dry Thoroughly

This step is key for a good sear. Pat scallops dry with paper towels on all sides. Let them sit on a towel-lined plate for 10-15 minutes to draw out extra moisture.

5. Season Just Before Cooking

Sprinkle with salt and pepper right before they go in the pan. Don't season too early or the salt will draw out moisture.

Scallop Guide

Buying

• Choose fresh or frozen from a trusted source.
• Look for "dry" scallops (no added chemicals).
• They should smell like the ocean, not fishy or sour.
• Avoid scallops that are slimy, grey, or mushy.

Storing

• Keep in the coldest part of your fridge, ideally on ice.
• Use within 1-2 days of purchase.
• Don't store in water.
• If frozen, thaw in the fridge overnight. Never on the counter.

Cooking

• Pat dry before searing - moisture ruins the crust.
• Cook until opaque and firm (about 125-130°F inside).
• Don't eat raw unless you're sure they're sushi-grade.

When to Toss

• Strong odor (ammonia/fishy).
• Slimy texture.
• Discoloration.

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.

Variations

• Add a sprinkle of chili flakes or Aleppo pepper for a bit of heat.Serving Suggestions
• Use lime instead of lemon for a slightly sweeter citrus note.
• Add minced garlic to the butter for garlic butter scallops.
• Finish with chopped parsley or chives.
• Deglaze the pan with white wine after searing for a quick sauce.
• Add a pinch of smoked paprika for a hint of heat and color.
• Use ghee instead of butter for a nuttier flavor.
• Try a brown butter finish with sage.
• Use sesame oil and soy sauce for an Asian twist.
• Serve over corn puree or pea purée instead of plain vegetables.

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!

1. As an appetizer: Serve seared scallops on a bed of arugula or spinach with a drizzle of lemon butter sauce.
2. With pasta: Toss pan-seared scallops with linguine or fettuccine and a light cream sauce.
3. In a salad: Add scallops to a salad with mixed greens, cherry tomatoes, and avocado.
4. With risotto: Pair pan-seared scallops with a creamy risotto and fresh herbs.
5. With vegetables: Serve seared scallops with roasted or grilled vegetables, such as asparagus, zucchini, or bell peppers.
6. As a main course: Serve a larger portion of scallops with a side of rice or mashed potatoes and steamed vegetables.

Storage

Storage: Cooked scallops are best eaten fresh. If needed, store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat or eat cold in a salad.

Freezing: Raw scallops freeze well. If buying frozen, thaw overnight in the fridge. Don't refreeze once thawed.

Make-ahead: You can prep by drying and seasoning the scallops ahead. Store them covered in the fridge, then cook just before serving. The actual searing should be done last-minute for best texture.

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