If you have ever wanted to master a dish that feels both luxurious and effortlessly simple, this Pan Seared Scallops with Lemon Garlic Sauce Recipe is exactly what you need. These perfectly caramelized scallops paired with a vibrant, buttery lemon garlic sauce create a harmonious blend of flavors that instantly elevates any meal. Whether it’s a quiet weeknight or a special celebration, this recipe never fails to impress with its crispy edges, tender centers, and zesty sauce that gently wakes up your palate.
Ingredients You’ll Need
What makes this dish truly shine is its straightforward list of ingredients that work together to create incredible depth of flavor. Each component plays a critical role: from the fresh, sweet scallops to the bright lemon and hearty garlic, every ingredient adds texture, brightness, and richness to the final result.
- 1½ pounds large sea scallops: Pat dry well to achieve that coveted golden crust when searing.
- 2 tablespoons olive oil: Helps get the pan hot enough for a perfect sear without burning.
- 2 tablespoons unsalted butter: Adds creamy richness and a silky finish to the sauce.
- 3 garlic cloves, minced: Infuses the sauce with a warm, aromatic flavor that pairs beautifully with lemon.
- ½ cup dry white wine: Provides acidity and depth, giving the sauce a sophisticated lift.
- 2 tablespoons fresh lemon juice: Brightens the sauce with tangy freshness that perfectly balances buttery notes.
- 1 teaspoon lemon zest: Packs extra citrus aroma and enhances the sauce’s complexity.
- 2 tablespoons chopped fresh parsley: Adds a pop of green color and subtle herbal freshness.
- Salt and pepper to taste: Essential seasonings to enhance all the natural flavors.
How to Make Pan Seared Scallops with Lemon Garlic Sauce Recipe
Step 1: Prepare and Season the Scallops
Start by patting your scallops dry with paper towels—this step is key and cannot be skipped if you want a perfectly crispy crust. Season both sides generously with salt and pepper. This simple seasoning helps highlight the scallops’ natural sweetness and creates a flavorful foundation for the dish.
Step 2: Sear the Scallops
Heat the olive oil in a large skillet over medium-high heat until it starts shimmering, signaling it’s hot enough. Carefully place the scallops in the skillet in a single layer without overcrowding; this ensures even cooking. Let them sear untouched for 2 to 3 minutes until a gorgeous golden crust forms. Flip and cook the other side for another 2–3 minutes until scallops are just opaque in the middle. Then remove them from the pan and set aside to rest.
Step 3: Make the Lemon Garlic Sauce
Reduce the heat to medium and add the butter to the same skillet. As it melts, toss in the minced garlic, sautéing for about 30 seconds until fragrant but not browned. Next, pour in the white wine to deglaze the pan, scraping up those delicious browned bits stuck to the bottom—that’s where a lot of flavor lives! Allow the wine to reduce by half, then stir in the fresh lemon juice and zest and let this sauce simmer for 1 to 2 minutes, thickening slightly.
Step 4: Combine and Warm Through
Return the scallops briefly to the skillet, spooning some sauce over them to reheat gently. This final step lets the scallops soak up a bit of that lemon garlic goodness without overcooking, ensuring every bite is juicy and tender with a luscious coating of sauce.
How to Serve Pan Seared Scallops with Lemon Garlic Sauce Recipe
Garnishes
Fresh chopped parsley is a simple yet beautiful garnish that adds color and a refreshing finish to the richness of the scallops and sauce. A light sprinkle right before serving is perfect for a vibrant look and a hint of herbal brightness.
Side Dishes
To complement this dish, I love serving it over creamy risotto, buttery pasta, or with a crusty artisan bread on the side. Each option soaks up the lemon garlic sauce brilliantly, making each bite a delightful mixture of textures and flavors that feel indulgent without fuss.
Creative Ways to Present
For an elegant dinner party, try plating your scallops on a bed of sautéed spinach or mixed greens, drizzling the lemon garlic sauce artistically around the plate. Adding a few roasted cherry tomatoes or a sprinkle of toasted pine nuts can introduce more texture and an extra burst of flavor, making this dish look as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the scallops and sauce separately in airtight containers in the refrigerator. This prevents the scallops from becoming overly soft as they absorb the sauce and keeps their texture more enjoyable for the next meal.
Freezing
Scallops generally don’t freeze well after cooking, as they can become rubbery once thawed. I recommend enjoying this Pan Seared Scallops with Lemon Garlic Sauce Recipe fresh for the best taste and texture.
Reheating
When reheating, avoid high heat which can toughen scallops. Instead, gently warm them in a skillet over low heat just until heated through, spooning sauce on top to keep them moist and flavorful.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them thoroughly and pat them very dry before cooking. Excess moisture will prevent a good sear and affect the texture.
What if I don’t have white wine for the sauce?
If you prefer not to use wine, a light chicken broth or vegetable broth can be a great substitute that still deglazes the pan and adds savory depth to the sauce.
How do I know when the scallops are done?
Scallops cook quickly; they’re done when they have a golden crust on the outside and are opaque but still slightly translucent in the center. Overcooking makes them tough, so timing is essential.
Can I make the sauce ahead of time?
The sauce is best made fresh to capture the vibrant lemon and garlic flavors. However, you can prepare it moments before serving and reheat gently while you sear the scallops.
What sides pair best with this dish?
Classic sides like risotto, linguine, or a fresh green salad work beautifully. Don’t forget some crusty bread to soak up the irresistible lemon garlic sauce!
Final Thoughts
Once you try this Pan Seared Scallops with Lemon Garlic Sauce Recipe, it’s bound to become a go-to for impressing friends, enjoying a gourmet meal at home, or simply treating yourself. The combination of crisped scallops and zesty, buttery sauce is an absolute winner every time. Give it a shot—you might just discover your new favorite seafood dish!
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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
This Pan Seared Scallops with Lemon Garlic Sauce recipe features tender, golden-crusted sea scallops cooked to perfection on the stovetop. The scallops are served with a bright and zesty lemon garlic butter sauce enhanced with white wine and fresh parsley, making it an elegant yet easy-to-prepare seafood dinner perfect for any occasion.
Ingredients
Seafood
- 1½ pounds large sea scallops (about 12–16)
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 3 garlic cloves, minced
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare Scallops: Pat the scallops dry thoroughly using paper towels to ensure a good sear. Season both sides of the scallops evenly with salt and pepper to taste.
- Heat Pan and Sear Scallops: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the scallops carefully in a single layer, ensuring not to overcrowd the pan. Sear the scallops for 2–3 minutes per side until they develop a golden crust and are just opaque in the center. Remove scallops from the skillet and set aside.
- Make Lemon Garlic Sauce: Reduce the heat to medium. Add butter and minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Deglaze the skillet by pouring in the white wine, scraping the browned bits from the bottom. Allow the wine to reduce by half to intensify flavor.
- Finish Sauce and Reheat Scallops: Stir in the fresh lemon juice and lemon zest. Let the sauce simmer for an additional 1–2 minutes to meld the flavors. Return the cooked scallops to the skillet briefly to warm through and coat with the sauce.
- Serve: Plate the scallops and spoon the lemon garlic sauce over them. Garnish with chopped fresh parsley. Enjoy immediately with your choice of risotto, pasta, or crusty bread to soak up the delicious sauce.
Notes
- Ensure the scallops are very dry before searing to achieve a beautiful, golden crust.
- You can substitute chicken broth for white wine if you prefer a non-alcoholic version.
- This dish pairs perfectly with risotto, pasta, or crusty bread to help soak up the flavorful sauce.
