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Homemade Pan-Seared Scallops with Lemon Butter photo

Pan-Seared Scallops with Lemon Butter

This Pan-Seared Scallops with Lemon Butter is a showstopper! Elegant, quick, and bursting with flavor, it’s sure to impress your guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 pounds sea scallops (10 to 20 per pound, preferably dry)
  • to taste Salt
  • to taste freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 4 tablespoons butter (½ stick), cut into 4 pieces
  • 1 small shallot (minced, 1-2 tablespoons)
  • 1 tablespoon fresh parsley (minced)
  • 0.5 teaspoon fresh thyme (minced)
  • 2 teaspoons lemon juice

Equipment

  • Large skillet
  • Spatula
  • Measuring spoons
  • Tongs

Method
 

Instructions
  1. Start by patting the scallops dry with paper towels. This is crucial for achieving that beautiful sear. Season both sides generously with salt and freshly ground black pepper.
  2. In a large skillet, heat the vegetable oil over medium-high heat until it shimmers but isn't smoking. This is the perfect temperature for searing.
  3. Carefully add the scallops to the pan, ensuring they are not overcrowded. Sear for about 2-3 minutes without moving them, until they develop a golden crust.
  4. Using a spatula, gently flip the scallops. Add the 2 tablespoons of butter to the skillet. As the butter melts, use a spoon to baste the scallops with the melted butter for about 2 more minutes until they are opaque and cooked through.
  5. Once the scallops are done, remove them to a plate and cover them loosely with foil to keep warm. In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for about 1 minute until fragrant. Then, add the remaining 4 pieces of butter, minced parsley, thyme, and lemon juice. Stir to combine and let it simmer for 1-2 minutes.
  6. Return the scallops to the skillet for a quick toss in the sauce before plating. Drizzle the lemon butter sauce over the scallops and serve immediately.

Notes

  • Grate lemon zest over the scallops before serving for an extra burst of citrus flavor.
  • Experiment with fresh herbs like dill or basil instead of parsley for a different flavor profile.
  • A pinch of red pepper flakes can add a delightful kick to the lemon butter sauce.
  • Serve with seasonal vegetables like asparagus or green beans for a vibrant plate.