Pan-Seared Oyster Bar-style Scallops with Lemon Butter
Tender scallops pan-seared to golden perfection, drizzled with a bright lemon butter sauce reminiscent of coastal oyster bars. This american-inspired seafood ready in about 18 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 4, 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 pieces large sea scallops
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 2 cloves minced garlic
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Pat 12 large sea scallops dry with paper towels to remove excess moisture. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Carefully add scallops to the skillet, spacing them apart to avoid overcrowding. Sear for 2-3 minutes without moving until the bottoms develop a golden crust.
- Step 4: Flip scallops and cook an additional 1-2 minutes until opaque and firm to the touch. Remove scallops from skillet and keep warm.
- Step 5: Reduce heat to medium, add 3 tbsp unsalted butter and 2 minced garlic cloves to the skillet. Sauté garlic for 30 seconds until fragrant.
- Step 6: Stir in 2 tbsp fresh lemon juice and 1 tbsp chopped fresh parsley, swirling the pan to combine and melt the butter into a smooth sauce.
- Step 7: Spoon the lemon butter sauce over the scallops and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Oyster Bar-style Scallops with Lemon Butter 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 Pan-Seared Oyster Bar-style 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-style 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-style Scallops with Lemon Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-style 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.
