Pan-Seared Scallops with Garlic Lemon Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent scallops pan-seared to a golden brown and finished with a bright garlic lemon sauce perfect for a casual elegant meal. This american-inspired seafood ready in about 15 minutes blends large (about 1 lb) sea scallops, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.0 (42 ratings) Prep: 5 min Cook: 10 min Serves 4 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 12 large sea scallops dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add scallops in a single layer and sear without moving for 2-3 minutes until the bottom is deep golden brown.
  3. Step 3: Flip scallops and cook for 1-2 minutes more until just opaque and firm to the touch. Remove scallops from skillet and set aside on a warm plate.
  4. Step 4: Reduce heat to medium and add 3 tbsp unsalted butter to the same skillet. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Stir in 2 tbsp fresh lemon juice and 1 tbsp chopped fresh parsley, cooking for 1 minute until the sauce thickens slightly.
  6. Step 6: Return scallops to skillet and spoon the garlic lemon sauce over them to coat. Serve immediately with the pan sauce drizzled on top.

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Frequently asked questions

How long does Pan-Seared Scallops with Garlic Lemon Sauce take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Scallops with Garlic Lemon Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Scallops with Garlic Lemon Sauce?

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 Scallops with Garlic Lemon Sauce 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 Scallops with Garlic Lemon Sauce?

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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