Seared Scallops in Lemon Butter

We’re swept away by the irresistible aroma and taste of our seared scallops in a bright and lemony sauce.

Seared scallops is the perfect example of a meal you don’t plan for. It happens on the spur of the moment when you spot beautiful sea scallops at your market or grocery store. Maybe they look extra fresh that day, or they’re on a manager’s special. The first thing you need to know: they cook in minutes. The second thing? You only need 2 or 3 ingredients to make a simple delicious pan sauce.

what you’ll need for pan seared scallops in lemon butter

Seared scallops are succulent and have a rich delicious flavor, they don’t need much! Today we’re using butter and lemon but there are so many other simple combinations you can try depending on what you love and what you’ve got on hand. Check out more simple scallop sauce combinations at the end of the post.*

• dry sea scallops
  • see below for an explanation of this type of scallop. They can be pricy, and you’ll want to cook them within a day of purchase. Keep them very cold.
• vegetable oil
  • the oil is for initially searing the scallops over fairly high heat.
• butter
• lemon
• salt and fresh cracked black pepper
• capers, optional

dry scallops vs wet scallops

When you shop for scallops there are two different types: wet scallops and dry scallops.

Wet scallops are scallops that have been treated with a solution of water and a preservative. This solution causes the scallops to absorb water, which makes them heavier and look plumper. However, this can also dilute their flavor and make them soft and soggy.

Dry scallops, on the other hand, are scallops that have not been treated with any chemicals or solutions. They are simply shucked and packaged. They have a firmer texture and a more concentrated flavor than wet scallops. This recipe calls for dry scallops.

bay scallops vs sea scallops

Bay scallops are smaller than sea scallops, and are harvested in shallow coastal. waters They are typically sweeter and more tender than sea scallops.

Larger sea scallops are harvested in deeper ocean water. They have a firmer texture and a more robust, briny flavor than bay scallops. Today we’re using sea scallops.

wild caught vs farmed scallops

Wild-caught scallops are typically harvested from the ocean and have a more natural flavor and texture. They are generally more expensive than farmed scallops due to the higher cost of harvesting them.

On the other hand, farmed scallops are raised in a controlled environment and are less susceptible to environmental contaminants, such as pollutants or harmful algal blooms, than wild-caught scallops. They also have a more consistent quality and size, making them easier to cook and serve. Additionally, farmed scallops can be a more sustainable option, as they are often raised using environmentally responsible practices.

If you prioritize a natural, wild-caught taste and texture, then you might prefer wild-caught scallops. However, if you prioritize consistency, sustainability, and safety, then farmed scallops may be a better choice for you. I used wild caught scallops for this recipe.

how to make seared scallops, step by step

step 1. pat your sea scallops dry

It’s important to pat your scallops dry with a paper towel. This removes excess surface moisture which can interfere with a good sear. Note: If your scallops still have their ‘feet’ ~ small rectangular muscles on one side, just pinch them off. They’re tough and chewy so it’s best to remove them.

step 2. pre heat your pan on medium high heat

It’s important to get your pan nice and hot. Then add a little oil and get that nice and hot, too. You should hear a nice sizzle when you place that first scallop into the pan.

step 3. let the scallops sear, undisturbed

Let your scallops cook, undisturbed, for about 3-4 minutes on the first side to get that perfect golden brown sear. Then flip and cook for a minute or 2 more. (There’s no shame in doing a test scallop to be sure you’ve got the temp and timing right.)

step 4. make your pan sauce

Remove the scallops to a plate. This prevents them from overcooking when you make the pan sauce. Then pop them back into the pan to reheat before serving.

the myth-busting secret to perfect pan seared scallops

THE MYTH: You need to use a stainless steel or cast iron pan for the best sear. The logic is that they conduct and hold heat better non-stick pans.

For me, this was not the case. I tried searing the scallops in both stainless steel and cast iron and had trouble both times with the scallops cooking unevenly and sticking to the pan, no matter how long I left them. Many of them tore when I eventually tried to flip them, and they over cooked while I was waiting for them to release naturally.

I tried again in my good quality non-stick pan and the scallops seared like a dream. Just make sure you’ve got a newer, good quality chemical free nonstick pan that can withstand a higher heat.

can you sear frozen scallops?

Yes, but thaw scallops completely before cooking them, either by placing them in the refrigerator overnight or running them under cold water until thawed. Once the scallops are thawed, they can be patted dry with a paper towel to remove any excess moisture before searing. Removing excess moisture is even more important when using thawed scallops.

what to serve with pan seared scallops

This easy meal is so elegant you really don’t need to add much to it.

Serve them as is, French style, as a first course or appetizer.

For a light meal I’d add a salad and a crusty loaf of bread to soak up every last bit of that lemon butter sauce.

Veggie sides that work well are asparagus, green beans, Brussels sprouts, broccoli, or sautéed kale or spinach.

A classic way to serve seared scallops is over a bed of mashed potatoes.

Serve over pasta, couscous, orzo, rice, cheesy risotto, or polenta.

For a low carb option serve over a salad or bed of greens. You could also use cauliflower rice.

* pan sauce variations for seared scallops

• Garlic + white wine ~ sauté minced garlic in the pan (after cooking the scallops) until fragrant, then add a splash of white wine and simmer until reduced. Stir in a tablespoon of butter and a pinch of salt, then spoon the sauce over the scallops.
• Balsamic + brown sugar ~ after cooking the scallops, add a touch of brown sugar and a splash of balsamic vinegar to the pan and simmer until thick and syrupy. Drizzle the glaze over the scallops and sprinkle with chopped fresh herbs, such as parsley or thyme.
• Herbs + butter ~ melt 1-2 tablespoons of butter in the pan after cooking the scallops, then stir in chopped fresh herbs, such as basil, parsley, or dill. Season with salt and pepper to taste, then spoon the sauce over the scallops.
• Beurre blanc ~ a classic French sauce made by whisking butter into a reduction of white wine, vinegar, shallots, and lemon juice until it emulsifies into a creamy sauce.
• Brown butter sauce ~ melt butter in the pan and cook until it turns a nutty brown color, then add a splash of lemon juice and a pinch of salt.
• Creamy mustard sauce ~ Sauté minced shallots and garlic in the pan, then stir in Dijon mustard and heavy cream. Simmer until the sauce thickens, then season with salt and pepper.
• Tomato basil sauce ~ cook diced tomatoes, garlic, and red pepper flakes in the pan until the tomatoes break down and form a sauce. Stir in chopped fresh basil and season with salt and pepper.
• Hollandaise sauce ~ make my quick 30 second Hollandaise sauce with an immersion blender and then drizzle over the hot scallops.