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Craving a restaurant-quality seafood dish that’s quick and easy? Lemon Butter Scallops are a Zesty Seafood Dish that pairs tender, golden-seared scallops with a bright, buttery lemon sauce. Perfect for a weeknight dinner or a special occasion, this elegant recipe comes together in under 20 minutes. Serve up Lemon Butter Scallops for a meal that’s sure to impress with minimal effort!

Why You’ll Love Lemon Butter Scallops

I’m obsessed with Lemon Butter Scallops because they’re a Zesty Seafood Dish that delivers bold, fresh flavors with minimal fuss. The scallops sear to perfection in minutes, and the tangy lemon butter sauce enhances their natural sweetness. This Zesty Seafood Dish feels indulgent yet is simple enough for busy evenings, making it a go-to for both casual dinners and fancy gatherings!

Ingredients for Lemon Butter Scallops

Here’s what you’ll need for Lemon Butter Scallops (serves 4):

1 lb sea scallops (about 12–16)
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
¼ cup dry white wine
Juice and zest of 1 lemon
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Equipment

Large skillet
Paper towels
Tongs or spatula
Airtight containers for storage

Ingredient Tips

Scallops: Pat dry thoroughly for a perfect sear; fresh or thawed frozen work well.
White Wine: Use a dry variety like Sauvignon Blanc or Pinot Grigio for balanced flavor.
Lemon: Freshly squeezed juice and zest add brightness; avoid bottled juice for best results.
Butter: Unsalted butter allows better control of seasoning.
Parsley: Fresh parsley adds a vibrant finish; substitute with chives if preferred.

Directions for Lemon Butter Scallops

Let’s make these Lemon Butter Scallops!

Prep the Scallops

I pat 1 lb sea scallops dry with paper towels and season both sides with salt and pepper.

Sear the Scallops

In a large skillet, I heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat until sizzling. I add the scallops in a single layer, cooking for 2–3 minutes per side until golden brown and opaque. I remove them from the skillet and set aside.

Make the Lemon Butter Sauce

In the same skillet, I sauté 2 minced garlic cloves for 1 minute until fragrant. I pour in ¼ cup dry white wine, scraping up browned bits, and let it reduce for 2–3 minutes. I add the juice and zest of 1 lemon, then stir in the remaining 1 tbsp butter until melted and smooth.

Combine and Serve

I return the scallops to the skillet, tossing them in the sauce to coat evenly. I sprinkle with 1 tbsp chopped parsley and serve the Lemon Butter Scallops immediately.

Nutrition

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: ~220 kcal per serving (based on 4 servings)
Macros per Serving: 5g carbs, 20g protein, 14g fat, 0g fiber

Variations for Lemon Butter Scallops

Try these twists on Lemon Butter Scallops:

Shrimp Swap: Replace scallops with shrimp for a different Zesty Seafood Dish.
Herb Boost: Add 1 tsp fresh dill or thyme to the sauce for extra flavor.
Spicy Kick: Include ¼ tsp red pepper flakes for a spicy Zesty Seafood Dish.
Creamy Finish: Stir in 2 tbsp heavy cream for a richer sauce.
Wine-Free: Substitute wine with chicken broth or extra lemon juice.

Serving Ideas:

Pair with Layla Cooks’ Spicy Salmon Sushi Bake for a seafood feast.
Serve over Layla Cooks’ roasted asparagus for a complete Zesty Seafood Dish.
Offer with crusty bread to soak up the sauce at a dinner party.

Storage

I store Lemon Butter Scallops and their sauce separately in airtight containers in the refrigerator for up to 1–2 days to preserve texture. To reheat, I warm them gently in a skillet over low heat with a splash of broth or wine to keep the sauce moist. I avoid microwaving to maintain the scallops’ tenderness.

Serving Tips

Presentation: Arrange Lemon Butter Scallops on a platter with lemon wedges and extra parsley for a vibrant look.
Garnish: Add a sprinkle of lemon zest or cracked black pepper for flair.
Pairing: Enjoy with a chilled Sauvignon Blanc or sparkling water to complement the Zesty Seafood Dish.
Portion Size: 3–4 scallops per person for a main dish.
Occasions: Perfect for weeknight dinners, date nights, or special occasions.

FAQs About Lemon Butter Scallops

Here are answers to some common questions about Lemon Butter Scallops:

How do I know when the scallops are done cooking?
Scallops cook quickly. I know they’re done when they turn golden brown on the outside and are opaque in the center. They should be firm but tender when pressed lightly.

Can I use frozen scallops for this recipe?
Yes, frozen scallops can work. I make sure to thaw them completely and pat them dry before cooking, as excess moisture can prevent them from searing properly.

What kind of white wine should I use?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe. I choose one that I enjoy drinking, as the flavor will come through in the sauce.

Can I make this recipe without wine?
If I prefer not to use wine, I substitute it with a little extra lemon juice or chicken broth. The wine adds depth to the sauce, but it’s still delicious without it.

Can I use a different type of seafood?
Although I love scallops for this recipe, I’ve also made it with shrimp or even fish fillets. The cooking times will vary, but the lemon butter sauce pairs well with many types of seafood.

Can I make this dairy-free?
Yes, use dairy-free butter and olive oil instead of regular butter for dairy-free Lemon Butter Scallops.

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Conclusion

Lemon Butter Scallops is a simple yet impressive dish that I can whip up in under 30 minutes. With its bright, zesty flavors and tender scallops, it’s the perfect seafood recipe for a quick dinner or a special treat. Whether served on a busy weeknight or for a special occasion, this dish is sure to impress.