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Buttery Pan-Seared Scallops with Zesty Lemon Sauce

  • Author: Emily Parker


  • 1 pound fresh scallops
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped


  1. Prepare the Scallops: Start by ensuring your scallops are dry; pat them with paper towels and season with salt and pepper. This step is crucial for achieving that perfect sear.
  2. Sear the Scallops: Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the scallops, making sure not to crowd the pan. Sear for 2-3 minutes on each side or until a golden-brown crust forms. Remove scallops from the skillet and set aside.
  3. Make the Zesty Lemon Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté briefly until fragrant. Deglaze the pan with white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Reduce the mixture slightly, then lower the heat and whisk in the butter until the sauce thickens.
  4. Combine and Serve: Return the scallops to the skillet, spooning the sauce over them. Gently warm the scallops in the sauce for about a minute, then sprinkle with chopped parsley. Serve immediately, and enjoy the harmony of flavors.
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