I love this lemon butter scallops recipe because it feels fancy but is really simple to make. The bright lemon flavor mixed with buttery goodness makes every bite special. I can’t wait for you to try it and enjoy how quickly it comes together!
Most of the ingredients in this recipe are easy to find, but fresh scallops might be new to some kitchens. When you go to the supermarket, look for scallops that are fresh or properly thawed if frozen. Also, fresh lemons and parsley add a lot of flavor, so try to pick ones that look bright and healthy.

Ingredients For Lemon Butter Scallops Recipe
Scallops: These are tender shellfish that cook quickly and soak up flavors beautifully.
Unsalted butter: Butter adds richness without extra salt, so you can control the seasoning.
Olive oil: Used to get a nice sear on the scallops without burning.
Garlic: Fresh garlic gives a fragrant and savory taste to the sauce.
Lemon: Both the juice and zest brighten the dish with fresh citrus flavor.
Parsley: Adds a pop of color and a mild, fresh herb flavor.
Salt: Enhances all the flavors in the recipe.
Black pepper: Adds a little heat and depth to the seasoning.
Technique Tip for Cooking Scallops
One of the most important steps in this Lemon Butter Scallops Recipe is patting the scallops dry before cooking. Here’s how you do it right: first, take some paper towels and gently press them onto the surface of the scallops to soak up any extra moisture. You don’t want to rub or press too hard because that can break the delicate texture. Just a gentle pat until they feel dry to the touch.
Why does this matter? When scallops are wet, they don’t brown properly in the skillet. Instead of getting that beautiful golden crust, they steam and turn out a bit rubbery or soggy. Dry scallops sear better and develop a richer flavor because the heat hits the surface directly, creating a tasty caramelized layer. This little trick makes a big difference in how your dish looks and tastes.
I remember the first time I cooked scallops, I skipped drying them and ended up with a pan full of water and no nice crust. It was disappointing! Now, I always make sure to dry them well before seasoning and cooking. Also, using a hot skillet with a mix of olive oil and butter helps get that perfect sear without burning the butter. It’s a simple step that makes the whole dish feel special and restaurant-quality. Give it a try, and you’ll notice how much better your scallops turn out!
Suggested Side Dishes
Alternative Ingredients
scallops - Substitute with shrimp: Shrimp has a similar texture and mild flavor, making it a good alternative for scallops in this dish.
unsalted butter - Substitute with ghee: Ghee provides a rich, buttery flavor and can withstand high cooking temperatures, similar to butter.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in cooking.
minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent than fresh garlic.
lemon - Substitute with lime: Lime offers a similar acidity and citrus flavor, which can mimic the brightness of lemon in the recipe.
chopped parsley - Substitute with cilantro: Cilantro can add a fresh, herbal note similar to parsley, though it has a slightly different flavor profile.
salt - Substitute with sea salt: Sea salt can be used in place of regular salt, providing a similar level of seasoning.
freshly ground black pepper - Substitute with white pepper: White pepper can offer a similar spiciness and depth of flavor, with a slightly different aroma.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the scallops to cool completely before storing. This prevents condensation, which can make them soggy.
Transfer the scallops to an airtight container. If stacking them, place a sheet of parchment paper between layers to prevent sticking.
Store the scallops in the refrigerator for up to two days. For optimal freshness, consume them as soon as possible.
To freeze, arrange the scallops in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
Once frozen, transfer the scallops to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
Label the container with the date to keep track of freshness. Frozen scallops can be stored for up to three months.
When ready to enjoy, thaw the scallops in the refrigerator overnight. Avoid thawing at room temperature to maintain texture and safety.
Reheat gently in a skillet over low heat, adding a touch of butter or olive oil to refresh the flavors. Avoid overcooking to keep them tender.
For a burst of freshness, squeeze a bit of lemon juice over the reheated scallops before serving.
How to Reheat Leftovers
Stovetop Sizzle: Begin by heating a non-stick skillet over medium heat. Add a small pat of butter or a splash of olive oil to the pan. Once the butter melts or the oil shimmers, gently place the leftover scallops in the skillet. Allow them to warm for about 1-2 minutes on each side, spooning the luscious lemon butter sauce over them to keep them moist and flavorful. This method ensures the scallops remain tender and don't overcook.
Oven Warm-Up: Preheat your oven to 275°F (135°C). Arrange the scallops in a single layer in an oven-safe dish, and drizzle any remaining lemon butter sauce over them. Cover the dish with aluminum foil to lock in moisture. Heat in the oven for about 10 minutes, checking to ensure they are warmed through without drying out.
Microwave Magic: Place the scallops in a microwave-safe dish and cover them with a microwave-safe lid or a damp paper towel to prevent them from drying out. Heat on medium power in 30-second intervals, checking frequently to ensure they are just warmed through. Be cautious with this method to avoid rubbery scallops.
Steam Revival: Fill a pot with a small amount of water and bring it to a gentle simmer. Place the scallops in a steamer basket or a heatproof dish that fits over the pot. Cover and steam for about 3-5 minutes. This gentle method helps maintain the delicate texture of the scallops while infusing them with moisture.
Essential Tools for Cooking Scallops
Skillet: A flat-bottomed pan used for searing the scallops to achieve a golden brown crust.
Paper towels: Used to pat the scallops dry, ensuring they sear properly without excess moisture.
Tongs: Handy for flipping the scallops in the skillet without piercing them.
Measuring spoons: Essential for accurately measuring the butter, olive oil, and other ingredients.
Juicer: Useful for extracting juice from the lemon efficiently.
Zester: A tool to finely grate the lemon zest, adding a burst of citrus flavor.
Knife: Used for mincing the garlic and chopping the parsley.
Cutting board: Provides a stable surface for preparing ingredients like garlic and parsley.
Spatula: Helps in stirring the sauce and gently returning the scallops to the skillet.
Serving plate: Used to present the finished dish attractively.
Time-Saving Tips for This Recipe
Prep ingredients in advance: Measure and prepare all ingredients like garlic, lemon, and parsley before starting to cook.
Use a hot skillet: Ensure the skillet is hot before adding scallops to achieve a perfect sear quickly.
Dry scallops thoroughly: Pat the scallops dry to prevent steaming and ensure a golden crust.
Zest and juice together: Zest the lemon before juicing to save time and maximize flavor.
One-pan method: Use the same skillet for cooking scallops and making the sauce to reduce cleanup time.

Lemon Butter Scallops
Ingredients
Main Ingredients
- 1 lb scallops fresh or thawed
- 2 tablespoon butter unsalted
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 lemon juiced and zested
- 1 tablespoon parsley chopped
- to taste salt
- to taste black pepper freshly ground
Instructions
- Pat the scallops dry with paper towels. Season with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the butter and garlic. Cook until fragrant, about 1 minute.
- Add the lemon juice and zest to the skillet. Stir to combine.
- Return the scallops to the skillet and spoon the sauce over them. Cook for another 1-2 minutes until heated through.
- Garnish with chopped parsley and serve immediately.
Nutritional Value
Keywords
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