Description
These pan-seared scallops are restaurant-quality yet quick and easy to make at home. Perfectly golden brown on the outside and tender on the inside, they’re finished with a rich lemon butter sauce for an elegant, 15-minute dinner.
Ingredients
Scale
- 12 to 16 dry sea scallops (about ¾ lb)
- 1 tbsp extra-virgin olive oil
- 4 tbsp butter, divided
- 1 tbsp lemon juice
- ¼ tsp salt, divided
- ¼ tsp freshly ground black pepper, divided
- Lemon wedges, for serving (optional)
Instructions
- Prep the scallops: Remove the tiny side muscle, if present, and pat dry thoroughly with a paper towel to ensure a perfect sear.
- Heat the pan: Place a large cast-iron skillet or nonstick sauté pan over medium-high heat until very hot. Add olive oil and ½ tbsp butter, swirling to coat.
- Sear the scallops: Add the scallops to the pan, making sure they are not overcrowded. Season with ⅛ tsp salt and ⅛ tsp pepper. Sear without moving for about 3 minutes until a deep golden crust forms.
- Flip and finish cooking: Use tongs to flip the scallops, then season with the remaining ⅛ tsp salt and ⅛ tsp pepper. Cook for another 1-2 minutes, until just cooked through. Transfer to a plate.
- Make the lemon butter sauce: Remove the pan from heat and add the remaining 3½ tbsp butter. Stir in lemon juice, scraping up any browned bits.
- Finish the dish: Return the scallops to the pan, spoon the sauce over them, then plate and serve with lemon wedges.
Notes
- For the best results, use dry-packed scallops as they sear better and don’t release water during cooking.
- You can adjust the seasoning to taste, adding more lemon juice for extra tang.
- Serve this dish with a side of sautéed greens or over pasta for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 6-8 scallops)
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 60mg