If you’ve ever dreamed of mastering a dish that looks effortlessly elegant yet bursts with incredible flavor, then you’re absolutely going to love this Pan Seared Scallops with Lemon Garlic Sauce Recipe. There is something irresistibly satisfying about the golden crust on tender scallops paired with a bright, zesty lemon garlic sauce that elevates these little gems to a show-stopping meal. Whether you’re cooking for a special occasion or just want to impress yourself on a weeknight, this recipe brings restaurant-quality seafood right to your kitchen with simple ingredients and straightforward steps.
Ingredients You’ll Need
Don’t be fooled by the short list—each ingredient here is essential to building layers of bright, buttery, and savory flavor. From the fresh scallops themselves to the punchy garlic and lively lemon, every element plays a vital role in the dish’s perfect balance of taste, texture, and color.
- 1 lb sea scallops: Make sure they are dry and the side muscle is removed to achieve a perfect sear.
- 1 tablespoon olive oil: Helps create a crisp, golden crust without burning the scallops.
- 2 tablespoons unsalted butter (divided): Adds richness, one part for searing and one part for the sauce.
- 3 cloves garlic (minced): Gives the sauce a flavorful kick that sings with the lemon.
- 1/4 cup dry white wine: Adds acidity and depth, enhancing the lemon and garlic flavors.
- 1 tablespoon freshly squeezed lemon juice: Brings brightness and freshness to the sauce.
- 1 teaspoon lemon zest: Intensifies the lemon flavor, making each bite vibrant and uplifting.
- 1 tablespoon chopped fresh parsley: For a pop of color and a mild herbal note.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together harmoniously.
How to Make Pan Seared Scallops with Lemon Garlic Sauce Recipe
Step 1: Prepare the Scallops
The first key to perfection here is preparation. Pat your sea scallops dry with a paper towel to remove any excess moisture—this is crucial for getting that gorgeous crust when searing. Also, be sure to peel off the side muscle if it’s still attached, as it can be chewy and detracts from the delicate texture of the scallop.
Step 2: Sear the Scallops
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until it’s hot and shimmering. This ensures your scallops will sizzle immediately upon contact. Place your scallops carefully in a single layer; do not crowd them because they need space to develop that crust. Let them cook untouched for about 2 to 3 minutes on each side. You’ll know they’re ready to flip when they easily release from the pan and have a beautiful golden brown color.
Step 3: Make the Lemon Garlic Sauce
Once the scallops are perfectly seared, transfer them to a plate and cover loosely to keep warm. Turn the heat down to medium and add the remaining tablespoon of butter to the skillet. As it melts, toss in the minced garlic and sauté for just 30 seconds until fragrant—you want to avoid burning it. Pour in the white wine next, scraping up any flavorful brown bits trapped on the pan’s surface, which adds incredible depth to your sauce. Let it simmer and reduce slightly for 1 to 2 minutes.
Step 4: Finish the Sauce and Combine
Stir in the freshly squeezed lemon juice and the zest, then let the sauce cook for another 1 to 2 minutes to meld those bright citrus notes. Return your seared scallops to the skillet and gently spoon the sauce over them, coating each scallop with that luscious lemon garlic goodness. Sprinkle the chopped fresh parsley on top for that final flourish before serving.
How to Serve Pan Seared Scallops with Lemon Garlic Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a lovely green touch and a refreshing herbal brightness that complements the richness of the butter sauce beautifully. For a little extra zing, a few thin lemon slices or lemon wedges on the side not only brighten the plate visually but allow guests to add more citrus if desired.
Side Dishes
These scallops are naturally elegant and versatile, making them the perfect partner for a variety of sides. A bed of fluffy rice or creamy risotto works wonderfully to soak up the lemon garlic sauce, while roasted or steamed seasonal veggies bring color and texture contrast. For a lighter option, serve with a crisp arugula salad tossed in a simple vinaigrette to balance out the richness.
Creative Ways to Present
To impress your guests, consider serving the scallops atop a pureed vegetable base like cauliflower or asparagus puree. For an easy appetizer, serve individual scallops on small spoons with a drizzle of sauce and a tiny herb garnish. Pair with toasted crusty bread on the side so everyone can savor the sauce—no delicious drop goes to waste!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place the scallops and sauce in an airtight container and refrigerate. Because scallops are delicate, it’s best to consume leftovers within 24 hours to enjoy them at their freshest and tastiest.
Freezing
Freezing is generally not recommended for cooked scallops in this recipe as it can change their texture, making them rubbery. If you must freeze, do so before cooking by tightly sealing raw scallops in a freezer-safe bag, and use within one month for best quality.
Reheating
Reheat leftovers gently in a skillet over low heat with a little butter or olive oil to avoid overcooking. Microwave reheating is possible but may cause the scallops to become tough. A quick warm-up just until heated through will keep the sauce silky and the scallops tender.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but thaw them completely and pat them very dry before cooking. Removing moisture is key to getting that beautiful seared crust in this Pan Seared Scallops with Lemon Garlic Sauce Recipe.
What can I substitute for white wine in the sauce?
If you prefer a non-alcoholic version, swap out the white wine for chicken broth mixed with a splash of white wine vinegar. This combination maintains acidity and depth without alcohol.
How do I know when scallops are cooked perfectly?
When scallops have developed a golden crust and turn opaque all the way through but still feel slightly springy, they’re perfectly cooked. Overcooking makes them rubbery, so keep an eye on the searing time—usually 2 to 3 minutes per side.
Can I prepare the lemon garlic sauce ahead of time?
While the sauce tastes best freshly made, you can prepare it in advance and gently reheat it just before serving. Fresh garlic and lemon lose some brightness when stored, so it’s best to add fresh lemon juice and zest right before serving when possible.
What wine pairs well with Pan Seared Scallops with Lemon Garlic Sauce Recipe?
A crisp, light white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully, complementing the citrus and garlic without overpowering the delicate scallops.
Final Thoughts
This Pan Seared Scallops with Lemon Garlic Sauce Recipe is one of those dazzling dishes that feels fancy but comes together so easily that you’ll find yourself making it again and again. It’s buttery, bright, and utterly satisfying in every bite. Give it a try—you might just discover your new favorite way to enjoy scallops that wows both the eyes and the taste buds!
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Pan Seared Scallops with Lemon Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
This Pan Seared Scallops with Lemon Garlic Sauce recipe offers a quick and elegant seafood dish featuring perfectly seared scallops bathed in a bright, buttery lemon garlic sauce. Ideal for a sophisticated weeknight dinner, the scallops are cooked to a golden crust and enhanced with fresh parsley and a splash of white wine for depth of flavor.
Ingredients
Scallops
- 1 lb sea scallops, patted dry and side muscle removed
- Salt and pepper to taste
Sauce & Cooking
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
Instructions
- Season the Scallops: Pat scallops dry and remove the side muscle. Season both sides with salt and pepper evenly to prepare for searing.
- Heat the Pan: In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat until hot and shimmering to ensure a proper sear.
- Sear the Scallops: Place scallops in a single layer in the pan, ensuring they don’t touch. Cook undisturbed for 2–3 minutes per side until a golden crust forms and scallops release easily from the pan.
- Remove and Keep Warm: Transfer scallops to a plate and cover lightly to retain warmth while preparing the sauce.
- Prepare the Sauce: Reduce heat to medium. Add the remaining tablespoon of butter to the skillet, add minced garlic, and sauté for 30 seconds until fragrant.
- Deglaze the Pan: Pour in white wine, scraping any browned bits from the bottom, and simmer for 1–2 minutes allowing the alcohol to cook off.
- Add Lemon Ingredients: Stir in lemon juice and zest, then simmer for another 1–2 minutes until the sauce slightly reduces and thickens.
- Combine and Serve: Return the scallops to the pan, spoon the lemon garlic sauce over them, sprinkle with chopped parsley, and serve immediately.
Notes
- Ensure scallops are thoroughly dry before searing for a perfect, golden crust.
- Use chicken broth and a splash of white wine vinegar as a non-alcoholic substitute for dry white wine.
- Serve with rice, pasta, or crusty bread to enjoy the flavorful sauce.
