Garlic Butter Scallops

Have these super easy and crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes! Coated in a deliciously silky lemon garlic butter sauce!

Cheaper than going out to a restaurant and just as good as chef-made scallops! These crispy, pan-seared, and juicy garlic butter scallops are the ultimate treat when it comes to easy scallop recipes! Serve as a starter or main; nothing melts in your mouth quite like tender-crisp scallops with garlic butter.

Scallops

With so many shrimp recipes on this site, it was high time we gave the mic over to garlic butter scallops. And what a recipe to kick things off! You have all been writing in, telling us how much you loved our garlic butter scampi and that quick lemon garlic version. Both are so similar to how to cook scallops in garlic butter; we had to share this one with you in time for Good Friday!

Lemon Garlic Butter Scallops

Just one of the many ways we love lemon garlic scallops! Most people are extremely intimidated by cooking scallops, especially because of their high price tag. It's something you don't want to spend so much money on, only to have it go completely haywire.

But that's also the beautiful thing about this seared scallops recipe. They are a luxury, and a feeling of fine dining washes over you when you have a bowl full of garlic-butter scallops and a glass of your favorite wine in hand.

How To Prepare Scallops

Try to find scallops without the bright orange or coral-colored crescent-shaped part still attached (or roe). The orange part can be a little bitter; however, some people do like this part of the scallop. It's personal preference. If you can only find them with the roe attached, you can pull it off and discard it. If you have bought whole scallops, you will need to remove that and the muscle that attaches the scallop to the shell. For this reason, we buy frozen, wild-caught scallops without the roe when making garlic butter scallops.

How To Thaw Scallops

• Thaw scallops in a bowl of cold water for about 10 to 20 minutes until completely thawedor overnight in the refrigerator.
• Make sure to thoroughly pat them dry with paper towels to absorb all the liquid before searing your garlic butter scallops.

Recipe FAQ's

Excess moisture prevents a proper sear. When learning how to cook scallops in garlic butter, the most critical step is patting the seafood completely dry with paper towels beforehand. Ensure your skillet and oil are hot before adding them, and never crowd the pan.

They cook quickly, usually within 2 to 3 minutes per side. You will know they are ready when the center turns opaque and they feel firm to the touch. Keep a close eye on the pan; overcooking is the main reason why a seared scallops recipe turns out rubbery.

Because of the pan sauce, we prefer serving garlic butter scallops over pasta, risotto, or plain white rice to soak up the extra liquid. For a lighter dinner, pair them with zucchini noodles, steamed asparagus, or green beans.

Yes. We actually buy frozen, wild-caught seafood most of the time. Just make sure to thaw them in the fridge overnight or in a bowl of cold water. Never use warm water or a microwave to defrost, and always pat them dry before making lemon garlic scallops.

4.92 from 45 votes

Seared Lemon Garlic Butter Scallops

What you need

• 2 Tablespoons olive oil
• 1 1/4 pounds scallops
• 3 tablespoons unsalted butter divided
• 4-5 cloves garlic large, minced, or 1 1/2 tablespoons minced garlic
• 1/4 teaspoon salt to taste
• 1/4 teaspoon ground black pepper to taste
• 1/4 cup dry white wine or broth
• 2 tablespoons lemon juice
• 1/4 cup parsley chopped

Method

1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan. Work in batches if needed
3. Season with salt and pepper to taste and fry for 2 to 3 minutes on one side, then flip and fry again for 2 minutes until crisp and cooked through. Remove from the skillet and transfer to a plate.
4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
5. Pour in the wine and bring to a simmer for 2 minutes, or until the wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
6. Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.