Pan-Seared Scallops with Lemon Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This American-inspired seafood recipe, ready in about 22 minutes, pairs Scallops, dry-packed, Butter, Lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 12 min Serves 2 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 450 g dry-packed scallops dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp butter in a skillet over high heat until shimmering.
  2. Step 2: Add scallops in a single layer, searing undisturbed for 2 minutes until golden brown. Flip and cook for 1-2 more minutes until just opaque in the center.
  3. Step 3: Reduce heat to medium, add remaining 1 tbsp butter, 2 tbsp lemon juice, and 2 tbsp chopped parsley. Swirl until butter is melted and sauce thickens slightly, then serve immediately.

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