Pan-Seared Scallops with Lemon Butter and Chives
Restaurant-quality scallops with a golden crust, finished in a vibrant lemon-butter sauce and fresh chives. This french-inspired seafood ready in about 23 minutes pairs large (1.5 lbs) sea scallops, butter, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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
- 3 tbsp butter
- 1 lemon
- 2 tbsp chopped chives
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat scallops dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Lightly dust with 1 tbsp all-purpose flour, shaking off excess.
- Step 2: Heat 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without crowding and sear undisturbed for 3 minutes until golden brown.
- Step 3: Flip scallops and cook for 2 more minutes. Remove scallops from pan. Add remaining 2 tbsp butter and 1/4 cup fresh lemon juice to the skillet, swirling to combine. Cook for 1 minute until slightly thickened, then stir in 2 tbsp chopped chives. Pour sauce over scallops immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Scallops with Lemon Butter and Chives take to make?
Total time is about 23 minutes (15 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 Scallops with Lemon Butter and Chives?
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 (1.5 lbs) sea scallops from drying out.
Can I substitute ingredients in Pan-Seared Scallops with Lemon Butter and Chives?
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 Lemon Butter and Chives 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 Lemon Butter and Chives?
French 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.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
