Seared Scallops with Garlic Lemon

Name: Seared Scallops with Garlic Lemon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 1 pound large sea scallops, patted dry; 2 tablespoons olive oil; Salt and pepper to taste; 4 cloves garlic, minced; 1/4 cup unsalted butter; Juice and zest of 1 lemon; 2 tablespoons fresh parsley, chopped

Highlighted under: Light & Fresh Meals

When I want to impress guests with minimal effort, I turn to seared scallops with garlic lemon. The dish is quick and creates a beautiful presentation. Cooking scallops perfectly requires just the right amount of sear to achieve that golden crust without overcooking. The bright flavor of garlic and lemon elevates the natural sweetness of the scallops, making it a favorite in my kitchen. This is not just dinner; it's a delicious experience that feels truly special.

Created by

Anna

Last updated on 2026-01-22T10:17:27.566Z

During one memorable dinner, I decided to try something different and served seared scallops with a garlic lemon sauce. The combination was a hit among my guests, and it stirred a new love for scallops in our family. I found that a high heat is essential for a good sear: it locks in juices and enhances flavor, so don’t shy away from that sizzling pan!

As I perfected the recipe, I realized how a touch of fresh parsley or a sprinkle of chili flakes could make all the difference. The flavor profile is bright and elegant, and with a touch of lemon zest, the dish becomes a sensory delight. I always serve it with a side of lightly dressed greens for a complete meal.

        Why You Will Love This Recipe
        The perfect sear creates a rich, buttery flavor.
Garlic and lemon enhance the sweetness of the scallops.
Quick preparation makes it ideal for unexpected guests.

      

The Importance of Drying Scallops

One of the keys to achieving a perfect sear on the scallops is ensuring they are thoroughly dried before cooking. Pat them dry with paper towels to remove any excess moisture; this step is essential for getting that coveted golden crust. Moisture on the surface of the scallops can cause them to steam instead of sear, which will prevent you from achieving that rich, caramelized exterior. If you’re in a hurry, consider letting them sit at room temperature for about 10-15 minutes after drying to take the chill off before cooking.

Additionally, choosing the right type of scallops can affect your results. Look for large sea scallops as they have a firmer texture and hold up better during cooking. If you can only find bay scallops, remember they are smaller and will require less cooking time—about 1 minute per side is sufficient. Regardless of the type, always check for any fishy odor; fresh scallops should have a mild scent.

Perfecting the Garlic Lemon Sauce

The garlic lemon sauce is not just an afterthought; it plays a crucial role in enhancing the dish's flavors. When sautéing the garlic, aim for a light golden color to avoid a bitter taste. This typically takes 1-2 minutes over medium heat. If using pre-minced garlic, be cautious as it can cook faster. I recommend using fresh garlic for the best flavor, but if you need a shortcut, thermally stable garlic paste could work in a pinch.

To elevate the sauce further, consider adding a splash of white wine after the garlic has sautéed. This adds complexity to the flavor profile and helps deglaze the pan, picking up any delicious brown bits left from cooking the scallops. Be sure to let the wine simmer for a minute or two before adding the lemon juice, ensuring the alcohol cooks off while still maintaining a rich sauce.

Serving and Pairing Suggestions

Presentation is vital when serving seared scallops, as they are as delicious as they are visually appealing. Serve them on a bed of lightly dressed arugula or with a side of creamy risotto to make the dish feel complete. A sprinkle of additional parsley not only adds color but also offers a freshness that harmonizes beautifully with the richness of the scallops. For an extra kick, consider adding a few capers to the plate for a briny contrast.

If you're preparing a meal for guests, you can easily scale this recipe. Doubling the ingredients works well; just be sure to sear the scallops in batches to prevent crowding in the pan. For storage, seared scallops are best enjoyed fresh, but if you have leftovers, they can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to maintain their delicate texture.

Ingredients

For the Scallops

1 pound large sea scallops, patted dry
2 tablespoons olive oil
Salt and pepper to taste

For the Garlic Lemon Sauce

4 cloves garlic, minced
1/4 cup unsalted butter
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped

Instructions

Cooking Instructions

Prepare the Scallops

Heat the olive oil in a skillet over high heat. Season the scallops with salt and pepper on both sides. Once the oil is shimmering, place the scallops in the pan without crowding.

Sear the Scallops

Sear the scallops for about 2 minutes on each side until they are golden brown and opaque in the center. Remove them from the skillet and keep warm.

Make the Sauce

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant. Stir in the lemon juice, zest, and parsley, mixing well.

Combine and Serve

Return the scallops to the skillet, turning to coat in the sauce. Serve immediately, garnished with extra parsley and a lemon wedge.

Pro Tips

For an extra hint of flavor, consider adding a splash of white wine to the garlic lemon sauce just after the garlic is sautéed.

Troubleshooting Seared Scallops

If your scallops are sticking to the pan during cooking, this usually indicates that they haven't seared long enough or the pan wasn't hot enough initially. To remedy this, ensure the olive oil is shimmering before adding the scallops. You can also use a non-stick skillet to minimize sticking, although stainless steel can yield the best crust.

In case your scallops are discovered to be overcooked, the easiest fix is to serve them with a creamy sauce or dip that adds moisture back into each bite. Incorporating a splash of heavy cream into the garlic lemon sauce can also help counterbalance any dryness from overcooked scallops.

Variations and Additions

For a different twist on this classic recipe, consider incorporating spices like paprika or cayenne pepper into the seasoning for a bit of heat. Alternatively, replacing the parsley with fresh basil can introduce a new flavor profile that pairs wonderfully with the citrus. You can even add vegetables such as asparagus or cherry tomatoes to the pan while making the sauce for a complete meal in one skillet.

If you're looking to create a dish that's more filling, serve the scallops over a bed of quinoa or couscous. Both grains absorb the garlic lemon sauce beautifully and add a nuttiness that complements the scallops. For a heartier meal, pairing with sautéed greens like spinach or kale will add both nutrition and color.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but it’s crucial to thaw them completely and pat them dry to achieve a good sear.

→ What side dishes pair well with scallops?

Light salads, roasted vegetables, or a creamy risotto complement the dish beautifully.

→ How do I know when scallops are cooked through?

Scallops should be opaque and firm to the touch, typically taking about 4-5 minutes total cooking time.

→ Can I make the garlic lemon sauce in advance?

It’s best made fresh, but you can prepare the garlic and lemon mixture ahead of time and quickly heat it before serving.