Use high-quality, dry-packed scallops for the best results. Patting them dry before searing is crucial for achieving a beautiful crust. Clarified butter has a higher smoke point than regular butter, making it ideal for high-heat searing. Don't overcrowd the pan! Sear the scallops in batches if necessary to maintain even heat distribution. Be careful not to overcook the scallops, as they will become rubbery. They are done when they are opaque and slightly firm to the touch. Serve these scallops with a side of creamy risotto, a light salad, or crusty bread for a complete and satisfying meal.
Pan-Seared Lemon and Garlic Scallops
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 20 mins
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SERVING2 People
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VIEWS25
Indulge in the exquisite simplicity of pan-seared scallops, kissed with bright lemon and fragrant garlic. Achieve perfectly caramelized exteriors and tender, succulent interiors in mere minutes. This dish is an elegant dance of flavors and textures, ideal for a quick yet sophisticated meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol232 mg
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Fiber0 g
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Protein43 g
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Saturated Fat32 g
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Sodium1648 mg
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Sugar0 g
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Fat53 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Prepare the Scallops: Place the scallops in a bowl and sprinkle evenly with salt. Cover and refrigerate for 30 minutes to allow the salt to penetrate and enhance their natural sweetness. (30 minutes)
02
Step
30 mins
Infuse the Butter: In a separate bowl, whisk together the warm clarified butter, fresh lemon juice, and minced garlic. Set aside at room temperature for 30 minutes to allow the flavors to meld and deepen. (30 minutes)
03
Step
30 mins
Temper the Scallops: Remove the scallops from the refrigerator and let them sit at room temperature for 20-30 minutes. This ensures even cooking and prevents the scallops from seizing up in the hot pan. (20-30 minutes)
04
Step
4 mins
Sear to Perfection: Heat the remaining clarified butter in a non-stick skillet over medium-high heat. The pan should be hot enough to sear, but not smoking. Brush the scallops generously with the lemon-garlic butter mixture. Carefully place the scallops in the hot pan, ensuring they are not overcrowded. Sear for approximately 2 minutes per side, until a beautiful golden-brown crust forms. (4 minutes)
05
Step
5 mins
Rest and Finish: Remove the scallops from the heat and allow them to rest in the pan for about 5 minutes. The residual heat will continue to cook them gently, ensuring they remain tender and juicy. (5 minutes)
06
Step
0 mins
Serve Immediately: Plate the scallops and spoon any remaining lemon-garlic butter over them. Serve immediately to enjoy their peak flavor and texture.
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Please Rate
Hyman Runolfsson
Jun 14, 2025The tip about patting the scallops dry is a game-changer. My scallops have never been so beautifully browned.
Juliet Armstrong
Jun 8, 2025This recipe is a winner! The scallops came out perfectly seared and the lemon-garlic butter was so flavorful.
Josiane Hettinger
May 28, 2025Absolutely delicious! The resting period after searing is key to keeping the scallops tender.
Amy Morissette
May 22, 2025I was intimidated to cook scallops at home, but this recipe made it so easy. Thank you!
Elsie Mante
Mar 20, 2025I served these scallops with risotto and it was a match made in heaven!