Lemon Garlic Butter Scallops

5 from 1 vote

Golden, buttery, and bursting with flavor — these Lemon Garlic Butter Scallops are the perfect mix of indulgence and simplicity. With a quick sear and a silky lemon-garlic butter sauce, this dish feels five-star but takes less than 20 minutes from start to finish. Whether you’re planning a romantic dinner or just craving something special on a weeknight, this scallop recipe will become a go-to favorite.

Prep Time5

Cook Time12

Total Time17

Course: Dinner Recipes, Seafood Recipes

Cuisine: Louisiana

Servings: servings

Author: Matt Price

Equipment

Large Skillet Preferably Cast Iron or Stainless Steel
Tongs
Paper Towels

Ingredients

1 lb scallops side muscle removed & patted dry
1 lemon half juiced, half for charring
1 shallot finely diced
4 cloves garlic minced
½ cup dry white wine Sauvignon Blanc or Pinot Grigio
2 tablespoon fresh parsley chopped
½ teaspoon red pepper flakes optional
1 teaspoon Buttery Garlic Pepper seasoning
1 teaspoon AP seasoning or salt & black pepper to taste
Olive oil for searing

Instructions

Step 1: Prep the Scallops

Pat 1 lb scallops dry with paper towels. (Moisture prevents browning.)
Season lightly with 1 teaspoon AP seasoning and 1 teaspoon Buttery Garlic Pepper seasoning.

Step 2: Make the Lemon Garlic Butter Sauce

In a hot skillet, melt 2 tablespoon butter over medium heat.
Add 1 diced shallot and 4 cloves minced garlic. Cook until fragrant (1–2 minutes).
Deglaze with ½ cup white wine, scraping up any browned bits.
Stir in ½ teaspoon red pepper flakes (optional), juice from half a lemon, and 1 tablespoon parsley.
Simmer for 2–3 minutes until slightly reduced, then finish with 2 tablespoon cold butter for a glossy sauce.

Step 3: Sear the Scallops

In a clean skillet, heat a drizzle of olive oil + 2 tablespoon butter over medium-high heat.
When hot and shimmering, place scallops in the pan, leaving space between each.
Sear for 1–2 minutes per side until golden crust forms. Remove and set aside.

Step 4: Char the Lemon & Serve

Sear the cut side of the remaining lemon half in the hot skillet until caramelized.
Plate scallops, spoon the sauce over the top, sprinkle with the remaining parsley, and serve with charred lemon wedges.

Notes

Pro Tips for the Best Scallops

Dry = Crispy: Patting scallops completely dry ensures a golden crust.
Don’t Overcrowd: Cook in batches if necessary so scallops sear instead of steam.
Wine Alternative: Use chicken stock + a splash of vinegar if avoiding alcohol.
Charred Lemon: Adds a smoky-sweet finish that elevates the dish.

Nutrition