This post may contain affiliate links, read my disclosure policy for details.
Is there anything better than getting a delicious meal on your plate in 15 minutes? Like seriously, I love those kinds of meals because it makes life so much easier! Yes, I am basically saying you can have these super delicious Lemon Garlic Butter Scallops on your plate in 15 minutes!
Succulent scallops covered in a lusciously silky garlic butter, ready in the blink of an eye! This super easy seafood recipe feels decadent but is really accessible and makes for a great weeknight meal, paired up with salads, potatoes or steamed veggies. These Lemon Garlic Butter Scallops will not disappoint!
If you’re looking for other delicious seafood recipes, why not also try my Shrimp and Vegetable Skillet or my Citrus Salmon Skewers!
Why you’ll love these Lemon Garlic Butter Scallops
- A simple and delicious butter sauce. Lemon juice , garlic, butter and a pinch of salt – it covers the scallops in the most addictive silky coating.
- Versatile. These scallops can be an appetizer, or pair with your favorite sides for a super satisfying main.
- An easy seafood recipe. A few pantry staples and less than 15 mins – done!
Ingredients you’ll need
- Sea Scallops
- Butter
- Olive Oil
- Salt
- Garlic
- Lemon Juice
- Parsley
How to make these Lemon Garlic Butter Scallops
- Cook the scallops – On a skillet with butter and oil, place in the thawed scalloped then pan sear for 2 mins each side. Add in the garlic and parsley.
- Serve – Remove from the skillet, drizzle some lemon juice over the scallops – serve!
Recipe notes and tips
- If possible, consider buying dry packed scallops, this means natural scallops that have not been treated with phosphates.
- Keep an eye on the scallops. Be sure to monitor your scallops because if they are overcooked, they will be rubbery and chewy.
- Add in the scallops without over crowding the pan because over crowding will create more water and cause the scallops to boil rather than sear.
- Add some chili flakes, near the end of the sear, if you want a spicy kick!
- If the pan doesn’t fit all your scallops, you can cook them in two batches and return them back in when it’s time to add the garlic and butter.
- Don’t move around the scallops while they cook.When searing these Garlic Buter Scallops, you do not want to move the scallops for 2 minutes without moving them so they can obtain a crunchy crust on the outside.
FAQ’s
WHAT ARE SCALLOPS?
Scallop is a type of shell fish within the same family as clams, mussels, and oysters. The surface of the shell is scalloped and thats where the this fish gets it’s name. There are 3 main types of Scallops: Sea Scallops, Bay Scallops and Callio Scallops, which are found all over the world but best harvested on the Atlantic and Mediterranean sea.
What’s the best way to thaw scallops?
Most likely, you will be buying frozen scallops unless you living on the coast and buy them fresh from fishermen. To thaw the scallops, place in a bath of cold water or 10-15 minutes until completely thawed or you can place them in your fridge the night before to thaw like that. Pat dry the scallops very well before cooking. Allow the scallops to sit on room temperature at least 15 minutes before cooking. Salt and pepper them after that.
Different way to cook scallops
Scallops can be cooked in many different ways depending on your dietary preference. For example, if you are on a low-carb or low calorie diet, you may want to grill, bake, sauté or pan sear. Some people who to not have a dietary restriction might like to bread and deep fry them. However way you decide to cook the scallops, it’s important to not over cook them because they can be easily over cooked if left cooking for too long. Be sure to keep an eye on them because over cooking them will make them chewy and rubbery.
How to store cooked scallops
Scallops should, ideally, be cooked and eaten within one day. If you do have leftovers, store them in an airtight container and keep refrigerated for a maximum of 2 days.
What to serve with these Garlic Butter Scallops
These little beauties play well with a variety of sides, here’s some ideas:
- Herb and Parmesan Oven Roasted Potatoes
- Oven Baked Brussel Sprouts
- Spicy Cilantro Hassleback Potatoes
- Smashed Sweet Potatoes With Herbs and Garlic
- Strawberry Spinach Salad with Feta
- Mexican Street Corn Salad
Other recipes you might like
I hope you enjoy all the recipes I share with you, including this delicious Lemon Garlic Butter Scallops recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Lemon Garlic Butter Scallops
Ingredients
- 2 lbs. sea scallops, thawed and patted dry
- 2 tbsps. butter
- 2 tbsps. olive oil
- 1/2 tsp. salt
- 3 cloves garlic, minced
- 1 tbsp. parsley, chopped
- 2 tbsps. lemon juice
Instructions
- Thaw and pat dry the sea scallops. Allow to rest at room temperature for 15 minutes.
- Mince the garlic and chop the parsley.
- Heat a non-stick skillet on medium-high heat and add in the olive oil and butter.
- Add in the scallops and pan sear each side for 2 minutes without moving.
- Add in the garlic and parsley and cook for another minute and half.
- Remove the skillet from heat, drizzle some lemon juice on the scallops and serve.
Notes
- If possible, consider buying dry packed scallops, this means natural scallops that have not been treated with phosphates.
- Keep an eye on the scallops. Be sure to monitor your scallops because if they are overcooked, they will be rubbery and chewy.
- Add in the scallops without over crowding the pan because over crowding will create more water and cause the scallops to boil rather than sear.
- Add some chili flakes, near the end of the sear, if you want a spicy kick!
- If the pan doesn’t fit all your scallops, you can cook them in two batches and return them back in when it’s time to add the garlic and butter.
- Don’t move around the scallops while they cook.When searing these Garlic Buter Scallops, you do not want to move the scallops for 2 minutes without moving them so they can obtain a crunchy crust on the outside.
