Garlic-Herb Pan-Seared Scallops with Lemon
Perfectly seared scallops with a golden crust, finished with a bright lemon-herb butter sauce that complements their delicate flavor. This american-inspired seafood ready in about 18 minutes pairs large, about 1.5 lbs sea scallops, unsalted butter, finely minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 large, about 1.5 lbs sea scallops
- 2 tbsp unsalted butter
- 3 cloves, finely minced garlic
- 1 tbsp, chopped fresh thyme leaves
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 12 large sea scallops dry with paper towels and season with 1/2 tsp sea salt and 1/4 tsp black pepper on both sides.
- Step 2: Heat 1 tbsp extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Step 3: Place scallops in the skillet in a single layer without crowding. Sear undisturbed for 3 minutes until deeply golden brown, then flip and cook for 2 more minutes until just opaque in the center.
- Step 4: Remove scallops from skillet and set aside. Add 2 tbsp unsalted butter, 3 minced garlic cloves, and 1 tbsp chopped fresh thyme to the skillet, stirring for 30 seconds until fragrant.
- Step 5: Pour in 2 tbsp lemon juice and return scallops to the skillet. Toss gently for 1 minute until coated and heated through, ensuring the sauce thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Herb Pan-Seared Scallops with Lemon take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Herb Pan-Seared Scallops with Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Garlic-Herb Pan-Seared Scallops with Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Herb Pan-Seared Scallops with Lemon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic-Herb Pan-Seared Scallops with Lemon?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
