Pan-Seared Sea Scallops with Lemon Butter

Sea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.

Shrimp cocktail with lemon
  • Prep 10 min
  • Cook 8 min
  • Total 18 min
  • Yield 4 servings

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Restaurant-style seared scallops come down to three things: dry scallops, a very hot pan and patience. When the surface of a scallop is completely dry, it browns in under two minutes into a sweet, caramelized crust while the center stays tender and barely translucent.

Once the scallops are out of the pan, a little butter, garlic, white wine and lemon turn the browned bits left behind into a bright sauce. Serve them over pasta, risotto or greens, or with crusty bread.

Ingredients

Scallops

  • 1 1/2 pounds large dry-packed sea scallops (about 16 to 20)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable or canola oil
  • 1 tablespoon unsalted butter

Lemon butter sauce

  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Trim. Pull off the small, tough side muscle from each scallop if it is still attached. It peels away easily with your fingers.
  2. Dry thoroughly. Spread the scallops on a double layer of paper towels, cover with more towels and press gently. Let them sit for 10 minutes so the surface dries completely.
  3. Season. Just before cooking, season both flat sides with the salt and pepper.
  4. Heat the pan. Heat the oil in a large stainless-steel or cast-iron skillet over medium-high heat until it shimmers and just begins to smoke.
  5. Sear the first side. Add the scallops one at a time in a single layer, leaving space between them. Work in two batches if needed. Do not move them for 1 1/2 to 2 minutes, until a deep golden crust forms and they release easily from the pan.
  6. Finish. Turn the scallops, add 1 tablespoon butter to the pan and cook 1 to 1 1/2 minutes more, until the sides are opaque and the centers are still slightly translucent. Move them to a warm plate.
  7. Make the sauce. Lower the heat to medium. Add 3 tablespoons butter and the garlic and cook for 30 seconds. Pour in the wine and simmer, scraping up the browned bits, until reduced by about half, 1 to 2 minutes.
  8. Serve. Take the pan off the heat and stir in the lemon juice and parsley. Spoon the sauce over the scallops and serve right away.

Tips

  • Buy scallops labeled dry or dry-packed. Wet-packed scallops are treated with a solution that makes them release water and steam instead of searing.
  • Crowding the pan is the most common mistake. If the scallops touch, they steam.
  • Overcooked scallops turn rubbery, so take them off while the centers still look slightly translucent.

Questions about this recipe

Why won't my scallops brown?
The scallops were wet, the pan was not hot enough, or the pan was crowded. Dry them well, preheat the pan until the oil just smokes, and cook in batches.
What is the side muscle on a scallop?
It is a small rectangular tab of tougher muscle on the side of the scallop. It is edible but chewy, so most cooks remove it.
Can I use bay scallops?
Yes, but they are much smaller and will not sear the same way. Saute them for 1 to 2 minutes total, then make the sauce.

More seafood recipes

Cooking a different size or thickness? See shrimp and scallop cooking times.

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