If you’re craving a restaurant-worthy seafood dish that’s both quick and irresistibly flavorful, this Pan Seared Scallops with Lemon Garlic Sauce Recipe is your golden ticket. Imagine succulent scallops with a perfectly caramelized crust, bathed in a bright, tangy sauce made from fresh lemon, garlic, and a buttery kiss of richness. Every bite bursts with freshness and indulgence without feeling heavy. It’s the kind of dish that feels special but comes together with just a handful of simple ingredients, making it perfect for both a weeknight dinner or an impressive weekend treat.
Ingredients You’ll Need
To make this delightful dish, you’ll want to gather a very straightforward and essential lineup of ingredients. Each element plays a crucial role, whether it’s building that gorgeous golden crust or crafting the bright, garlicky sauce that takes these scallops to the next level.
- 1 pound large sea scallops: Dry scallops sear best, creating that coveted crispy crust without steaming.
- Salt and black pepper to taste: Basic seasonings that enhance the natural sweetness of the scallops.
- 2 tablespoons olive oil: Provides a high heat-friendly fat to get your scallops beautifully browned.
- 2 tablespoons unsalted butter: Adds richness and velvety texture to the lemon garlic sauce.
- 4 cloves garlic, minced: Infuses the sauce with its unmistakable fragrant punch.
- 1/4 cup chicken broth or dry white wine: Deglazes the pan and adds layers of savory flavor.
- 2 tablespoons fresh lemon juice: Brings zesty brightness that balances the butter perfectly.
- 1 teaspoon lemon zest: Concentrated lemon flavor that lifts the sauce aromatically.
- 1 tablespoon fresh parsley, chopped: Adds a pop of herbaceous color and fresh taste for garnish.
How to Make Pan Seared Scallops with Lemon Garlic Sauce Recipe
Step 1: Season and Sear the Scallops
Start by patting the scallops completely dry for the best sear—wet scallops steam instead of getting that delicious crust. Season them generously with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat until it shimmers, then gently place the scallops in a single layer. Resist the urge to move them around; let them cook undisturbed for 2 to 3 minutes so a golden crust can form. Flip carefully and cook another 2 minutes until they turn just opaque in the center. This step is crucial for perfect texture and flavor.
Step 2: Prepare the Lemon Garlic Sauce
After removing the scallops from the skillet, reduce the heat to medium and add the butter. Once it’s melted and bubbling, toss in the minced garlic and sauté for about 30 seconds—enough to release its aroma without burning. Pour in the chicken broth or dry white wine to deglaze the pan, using a spoon to scrape up all those flavorful browned bits stuck to the bottom. Stir in fresh lemon juice and zest, letting the sauce simmer for a minute or two until slightly thickened and soulful.
Step 3: Combine and Finish
Return the scallops to the skillet and spoon the tangy lemon garlic sauce over them, letting them soak up all that goodness in the gentle heat for just a moment. Remove from the heat and sprinkle with fresh parsley. Now your Pan Seared Scallops with Lemon Garlic Sauce Recipe is ready to impress!
How to Serve Pan Seared Scallops with Lemon Garlic Sauce Recipe
Garnishes
A sprinkle of fresh parsley not only adds a burst of bright green color but also introduces a fresh herbal note to balance the buttery, lemony sauce. For an extra touch, thin lemon slices or a light scattering of crushed red pepper flakes can bring visual appeal and a bit of zing.
Side Dishes
This dish pairs beautifully with simple sides that soak up the luscious sauce. Think al dente pasta tossed with olive oil and herbs, fluffy steamed rice, or tender steamed vegetables like asparagus or green beans for a fresh contrast. Even a light salad dressed with lemon vinaigrette can make a refreshing partner.
Creative Ways to Present
Elevate your plate by arranging scallops over a bed of creamy risotto or alongside vibrant sautéed spinach. For a stunning presentation, drizzle some sauce artfully around the plate and finish with microgreens or edible flowers. This dish is as much about its delicious taste as it is about the eye-catching appeal.
Make Ahead and Storage
Storing Leftovers
Leftover scallops are best stored in an airtight container in the refrigerator and enjoyed within one day. Since scallops can lose their delicate texture quickly, keeping them fresh is key to preventing a rubbery bite.
Freezing
It’s generally not recommended to freeze cooked scallops with the lemon garlic sauce, as the texture and sauce quality may degrade upon thawing. If you must freeze, store the scallops and sauce separately in airtight containers and use within a month for best taste.
Reheating
To gently reheat leftover scallops, warm them in a skillet over low heat just until heated through. Avoid the microwave if possible to keep them tender. Reheat the lemon garlic sauce separately and spoon it over the scallops to restore their luscious flavor.
FAQs
What’s the secret to perfectly seared scallops?
Patting scallops dry before cooking is the key to creating a golden crust. Also, make sure your pan and oil are hot enough, and don’t overcrowd the pan—work in batches if needed.
Can I use frozen scallops for this Pan Seared Scallops with Lemon Garlic Sauce Recipe?
Yes, but it’s important to thaw them thoroughly and dry them completely before cooking. Frozen scallops sometimes have excess moisture that can prevent a good sear.
What’s the best way to substitute chicken broth?
If you prefer to keep it vegetarian, vegetable broth works well, or you can simply use dry white wine which adds a lovely depth of flavor to the sauce.
Can I use this recipe for small scallops?
Small scallops can be used, but the cooking time will be shorter and you may need to adjust accordingly to avoid overcooking.
How do I make the sauce thicker?
Allow the lemon garlic sauce to simmer a little longer to reduce and concentrate. You can also whisk in a small pat of cold butter at the end for a richer, slightly thicker finish.
Final Thoughts
Making this Pan Seared Scallops with Lemon Garlic Sauce Recipe is an absolute joy, bringing an elegant and fresh seafood dish straight to your table in just 20 minutes. Once you taste the buttery, lemon-kissed scallops with that perfectly crisp sear, you’ll find yourself reaching for this recipe again and again. Trust me, it’s one of those dishes that feels special but is incredibly approachable—so give it a try and watch it become a new favorite in your kitchen!
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Pan Seared Scallops with Lemon Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A simple yet elegant seafood dish featuring large sea scallops pan seared to golden perfection and served with a flavorful lemon garlic butter sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe highlights fresh ingredients and a balance of savory and tangy flavors.
Ingredients
Scallops
- 1 pound large sea scallops, patted dry
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Lemon Garlic Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth or dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the Scallops: Pat the sea scallops dry with paper towels and season both sides with salt and black pepper to enhance flavor.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil. Heat until hot and shimmering to ensure a good sear.
- Sear the Scallops: Add the scallops in a single layer without overcrowding. Cook undisturbed for 2 to 3 minutes until a golden crust forms on the bottom.
- Flip and Finish Cooking: Flip the scallops carefully and cook for an additional 2 minutes until they turn opaque. Remove scallops from the skillet and set aside on a plate.
- Prepare the Sauce: Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Deglaze the Pan: Pour in the chicken broth or dry white wine, scraping the bottom of the pan to lift any browned bits for extra flavor.
- Add Lemon Elements: Stir in fresh lemon juice and lemon zest, and let the sauce simmer for 1 to 2 minutes until it slightly reduces.
- Combine and Finish: Return the cooked scallops to the skillet and spoon the lemon garlic sauce over them to coat.
- Garnish and Serve: Remove from heat, sprinkle with fresh chopped parsley, and serve immediately for the best taste and texture.
Notes
- Ensure the scallops are very dry before cooking to achieve a proper sear and avoid steaming.
- Avoid overcrowding the pan; cook scallops in batches if necessary to maintain a crispy crust.
- This dish pairs wonderfully with pasta, steamed rice, or fresh steamed vegetables for a balanced meal.
