Name: Lemon Garlic Seared Scallops Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 ¼ pounds scallops; ¼ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste; 2 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoons butter; 5 cloves garlic, minced; ¼ cup dry white wine (such as Pinot Grigio); 2 tablespoons lemon juice (from 1 lemon); ¼ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste

Description

This Lemon Garlic Scallops recipe features tender scallops seared to perfection and coated in a luscious lemon garlic butter sauce, perfect for a quick and elegant seafood dinner. Ready in just 10 minutes, it combines simple ingredients like fresh garlic, white wine, and lemon juice to create a flavorful dish that’s ideal for serving over pasta or with your favorite side.

Ingredients

Scale

Scallops

1 ¼ pounds scallops
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
2 tablespoons olive oil
2 tablespoons butter

Sauce

2 tablespoons olive oil
2 tablespoons butter
5 cloves garlic, minced
¼ cup dry white wine (such as Pinot Grigio)
2 tablespoons lemon juice (from 1 lemon)
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

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Instructions

Prepare Scallops: Remove the side muscle from each scallop. Pat the scallops dry thoroughly with paper towels to ensure a good sear.
Sear Scallops: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the scallops in a single layer without overcrowding, seasoning them with salt and pepper. Add 2 tablespoons of butter to the skillet. Sear the scallops for about 2 minutes on each side until they develop a golden brown crust and are cooked through. If your skillet is small, cook in batches. Transfer the seared scallops to a plate and set aside.
Make Sauce: In the same skillet or a separate one, heat 2 tablespoons olive oil over high heat. Add 2 tablespoons butter and let it melt completely. Add the minced garlic and sauté just until fragrant, about 30 seconds, taking care not to brown it. Pour in ¼ cup dry white wine and 2 tablespoons lemon juice. Season with salt and pepper. Let the sauce cook for about 1 minute to meld flavors, then remove from heat.
Combine and Serve: Add the seared scallops along with any juices accumulated on the plate back into the skillet with the sauce. Gently toss to coat the scallops evenly with the lemon garlic butter sauce. Serve immediately, ideally over cooked pasta or your preferred side dish.

Notes

Patting scallops dry is essential to achieving a good sear and preventing steaming.
Cook scallops in batches if necessary to avoid overcrowding, which can lower the pan temperature and hinder browning.
Use fresh lemon juice for the brightest flavor.
Serving the scallops over pasta or crusty bread makes a delicious and complete meal.
You can substitute the dry white wine with chicken broth or water if avoiding alcohol.
Adjust salt and pepper to your taste preference.