Pan-Seared Oyster Bar Scallops with Lemon Butter
Succulent scallops seared to golden perfection and finished with a zesty lemon butter sauce, inspired by coastal seafood flavors. This american-inspired seafood ready in about 12 minutes pairs large sea scallops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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 sea scallops
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
- Step 1: Pat 12 large sea scallops dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until the butter foams but does not brown.
- Step 3: Add scallops in a single layer, cooking without moving for 2.5 minutes until the edges are golden and caramelized.
- Step 4: Flip scallops carefully and cook for another 2 minutes until opaque and firm to the touch.
- Step 5: Remove scallops to a plate and reduce heat to medium. Add 2 tbsp unsalted butter and 2 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
- Step 6: Stir in 2 tbsp fresh lemon juice and 1 tbsp chopped fresh parsley, cooking for 15 seconds to blend flavors.
- Step 7: Pour the lemon butter sauce over the scallops and serve immediately with your favorite side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Oyster Bar Scallops with Lemon Butter take to make?
Total time is about 12 minutes (5 min prep + 7 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 Pan-Seared Oyster Bar Scallops with Lemon Butter?
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 large sea scallops from drying out.
Can I substitute ingredients in Pan-Seared Oyster Bar Scallops with Lemon Butter?
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 Pan-Seared Oyster Bar Scallops with Lemon Butter for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Seared Oyster Bar Scallops with Lemon Butter?
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.
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