Pan-Seared Scallops with Lemon and Thyme

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Succulent sea scallops seared until golden, finished with a bright lemon-thyme butter sauce that enhances their natural sweetness without overpowering. This American-inspired seafood recipe, ready in about 25 minutes, pairs sea scallops, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 large (1.5 lbs) sea scallops
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup fresh lemon juice
• 2 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley

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Instructions

1. Step 1: Pat 12 large sea scallops dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add scallops in a single layer. Sear for 2-3 minutes per side until golden brown and crusty, then transfer to a plate.
3. Step 3: Melt 2 tbsp unsalted butter in the same skillet, add 1/4 cup fresh lemon juice and 2 tbsp fresh thyme leaves, and cook for 1 minute until slightly reduced.
4. Step 4: Return scallops to skillet, toss to coat evenly, and cook for 1 minute until heated through.
5. Step 5: Transfer to a plate, garnish with 1 tbsp chopped fresh parsley, and serve immediately.