Save
Juicy scallops pan-fried and bathed in a luscious lemon butter drizzle make a dish that’s fancy yet light. The soft, sweet scallops blend perfectly with the tangy, rich sauce for a flavor boost that livens up any dinner. It comes together fast but tastes like you spent hours.
I first made these to celebrate a tiny anniversary at home and they quickly won over everyone. It shows how just a few good ingredients can make magic fast.
Must-Have Ingredients
- About one pound of big sea scallops: roughly 12 to 15 pieces, firm and dry with no strong fish smell
- Two tablespoons vegetable oil or clarified butter: for a perfect sear without burning
- Kosher salt and fresh black pepper: just enough to bring out the natural taste
- Four tablespoons unsalted butter: the creamy highlight of the sauce
- Two tablespoons capers: drained, for a salty burst that pairs great with lemon
- Fresh lemon juice, two tablespoons: adds fresh zing
- Two tablespoons fresh parsley: chopped fine for color and freshness
- One garlic clove: minced to give the sauce a nice aroma
Step-by-Step Instructions
- Prepare The Scallops:
- Dry scallops very well on paper towels so they brown nicely. Pull off the side muscle if you spot it to keep them tender. Season lightly with salt and pepper on both sides.
- Sear Them:
- Heat a heavy pan until hot on medium-high. Pour in oil or clarified butter and swirl to cover. Space scallops apart on the pan so they don’t steam. Let them cook without moving for 2 to 3 minutes per side till golden. Take scallops out and cover loosely with foil to stay warm.
- Make The Sauce:
- Using the same pan, melt 2 tablespoons of butter over medium heat until it turns golden and smells nutty. Toss in garlic and cook about a minute until fragrant. Add lemon juice, capers, and the rest of the butter. Swirl the pan gently till the sauce comes together smooth.
- Serve It Up:
- Put scallops on warm plates and pour that buttery lemon sauce over them. Top with fresh parsley for a nice pop of color.
This dish became my favorite for celebrating special times with family. I remember one holiday when my kids tried scallops for the first time and loved the buttery sauce. It quickly became a happy tradition filled with fun and homey vibes.
Tips For Storing
Keep any leftover scallops in a sealed container in the fridge for up to two days. Don’t stack them or they’ll get wet. Warm them up slowly in a skillet with a bit of butter to keep them juicy without cooking too much. Keep the sauce separate and heat it gently before serving.
Swapping Ingredients
Mix things up by swapping lemon juice with lime for a fresh citrus twist that works well here. Try herbs besides parsley like dill or chives for a nice change. If you want less tang, cut back the capers or swap them with chopped olives for a milder salty note.
Dish Pairing Ideas
Serve scallops with creamy risotto or a light quinoa salad for texture balance. A crisp white wine like Sauvignon Blanc or a dry sparkling wine pairs beautifully with the lemon butter. Add roasted asparagus or sautéed spinach for earthiness and color on the plate.
This is a dish I turn to whenever I want a simple but dazzling seafood meal. The way scallops and sauce work together feels like a little celebration in each bite, proof that treating simple ingredients right makes memorable food.
Frequently Asked Cooking Questions
- → How do I get a perfect sear on scallops?
Make sure scallops are dry and don’t crowd the pan. Use medium-high heat and leave scallops alone for 2-3 minutes on each side so a golden crust forms.
- → Can I substitute butter in the sauce?
Vegetable oil or clarified butter can work, but regular butter gives the sauce its rich, nutty flavor that’s hard to beat.
- → What is the role of capers in the sauce?
Capers add a salty, tangy punch that cuts through the richness and lifts the lemon flavor.
- → Should the scallops be cooked fully through?
Cook scallops until they’re mostly opaque but still a little see-through inside so they stay juicy and tender.
- → How do I avoid burning the butter in the sauce?
Keep the heat medium and melt the butter slowly. Take it off the stove right when it turns golden but before it starts smoking.
- → What herbs work best for garnish?
Fresh parsley is great because it adds a clean, mild flavor that pairs well with lemon and butter.