Lemon Herb Butter Seared Scallops

Short description
Succulent scallops seared to golden perfection and bathed in a bright, buttery lemon‑herb sauce—elegant, quick, and restaurant-worthy at home.

Why You’ll Love This Recipe

• Delicate scallops with a luscious, vibrant butter sauce
• Ready in just minutes—ideal for impressive weeknight dinners
• Perfectly balanced with citrus, garlic, and fresh herbs
• Elegant yet simple, great for entertaining or treating yourself

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Large sea scallops, well‑pat dried
• Salt and pepper
• Olive oil or neutral cooking oil
• Unsalted butter
• Garlic, minced
• Fresh lemon juice and zest
• Fresh herbs such as parsley, thyme, or chives

directions

1. Prepare scallops: Pat scallops dry and season both sides with salt and pepper.
2. Heat pan: Heat oil in skillet over medium-high until shimmering.
3. Sear scallops: Place scallops flat‑side down. Sear without moving for 2–3 minutes until a golden crust forms. Flip and sear other side for another 1–2 minutes—scallops should feel firm yet tender.
4. Make butter sauce: Reduce heat to medium. Add butter and garlic; swirl to melt. Stir in lemon juice, zest, and herbs.
5. Coat scallops: Spoon the warm sauce over scallops for extra flavor.
6. Serve promptly: Plate scallops and drizzle remaining sauce on top. Garnish with additional herbs and lemon slices if desired.

Servings and timing

• Servings: 2–4 (depending on portion size)
• Prep time: 5 minutes
• Cook time: 6–8 minutes
• Total time: 10–13 minutes

Variations

• Add wine: Deglaze the pan with a splash of white wine before adding butter for extra depth.
• Spice it up: Include a pinch of red pepper flakes for a slight kick.
• Herb swap: Tarragon, dill, or basil can replace parsley for unique flavor profiles.
• Make it creamy: Stir in a tablespoon of cream after butter melts for richer sauce.

storage/reheating

• Storage: Best fresh; you can refrigerate in airtight container for 1 day.
• Reheating: Warm gently in a skillet with a splash of water and butter over low heat to avoid rubberiness.

FAQs

What size scallops are best?

Large sea scallops (about 20–30 count per pound) sear beautifully and offer a tender interior.

How do I ensure a good sear?

Dry scallops thoroughly and use a hot, lightly oiled pan. Do not overcrowd.

Are scallops okay slightly undercooked?

Yes—scallops should be just opaque with a slight give in the center.

Can I prepare scallops ahead of time?

You can pat and season them in advance, then sear just before serving.

Is this gluten-free?

Yes—this recipe contains no gluten.

What herbs work best?

Parsley is classic, but thyme, basil, chives, or tarragon are all excellent choices.

Can I add garlic earlier?

Avoid adding garlic to a very hot pan before scallops—add it with the butter to prevent burning.

Can I bake scallops instead?

You can bake at 220 °C (425 °F) in butter for 8–10 minutes, but they won’t get a crisp sear.

What side dishes pair well?

Serve with rice pilaf, roasted asparagus, mashed potatoes, or a fresh green salad.

Can I double the recipe?

Yes, but cook scallops in batches to maintain pan heat and proper searing.

Conclusion

Lemon Herb Butter Seared Scallops are a fast, flavorful dish that brings gourmet flavor to your table. With a crisp sear and zesty, buttery sauce, it’s a refined recipe perfect for both special occasions and elegant weeknight dinners.

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