Scallops in Lemon Butter Sauce is a dish that celebrates the scallop’s delicate, sweet flavor, letting it take center stage with every bite. This elegant recipe highlights the natural richness of the scallops, balanced by the brightness of fresh lemon and the velvety smoothness of butter. One of the best parts? It’s quick and easy to prepare, making it perfect for both an impressive dinner party starter or a luxurious weeknight meal that feels like a special occasion.
Choosing Wisely
The key to exceptional flavor is starting with fresh, high-quality dry scallops from a trusted seafood market. But what exactly are they? They’re scallops that haven’t been treated with preservatives or water, which is crucial for flavor and texture. Learn more about the difference between the two in Scallops 101.
Using wet ones will leave you wondering why your dish doesn’t taste as good as it did at that amazing restaurant. Trust me— it matters.
Scallops 102: Bay vs. Sea
Sea and bay scallops are easily distinguishable by size. The former are much larger—up to three times the size of their bay counterparts. However, the latter make up for their smaller size with a sweeter flavor and tender texture. While sea scallops deliver a more dramatic presentation, petite bay scallops offer their own charm.
Serving Suggestions
This recipe highlights this special shellfish, so keep the accompaniments simple. Personally, I prefer to focus on more scallops, but if you must add sides, consider serving them over Pink Madagascar Rice, or pairing them with pureed parsnips or grits. If you’re looking for a vegetable, roasted asparagus is a classic choice. Just don’t let the sides overshadow the star of the dish. Print
Scallops in Lemon Butter Sauce
Pan seared scallops with a Meyer lemon butter sauce
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 1 serving 1x
Ingredients
- 5 sea scallops
- 1 TBL olive oil
- 2 tsp Meyer lemon juice
- 3 TBL butter – divided
- Salt and pepper – to taste
- Whole parsley leaves – garnish
Instructions
- Trim off the muscle if necessary, rinse and pat the scallops dry, then season both sides with salt and pepper
- Melt 2 tablespoons of butter in a small pot and strain through cheesecloth to clarify (optional). Stir in the lemon juice and set aside – keep warm
- Heat the olive oil and remaining butter on medium heat in a carbon steel skillet
- When the pan is hot, place the scallops in the pan and sear until you get color, about 2 minutes, then flip them and sear for another 1-2 minutes. Do not crowd the pan which will lower the temp and steam them instead of searing them
- Spoon the lemon butter into a warm soup bowl, plate and garnish with parsley leaves