Pan-Seared Scallops with Lemon Butter and Herbs

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

Perfectly golden scallops finished in a bright lemon butter sauce with fresh herbs for an elegant yet simple seafood dish. This mediterranean-inspired seafood ready in about 25 minutes pairs scallops, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

★ 4.5 (13 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs sea scallops dry with paper towels. Season 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. Add scallops in a single layer, ensuring space between each. Sear for 2-3 minutes per side until golden brown and crispy.
  3. Step 3: Remove scallops and set aside. Add 2 tbsp butter, 2 minced garlic cloves, and 1/4 tsp red pepper flakes (optional) to the skillet. Cook for 30 seconds until fragrant.
  4. Step 4: Add 1 lemon (zested and juiced) and 2 tbsp fresh parsley to the skillet. Stir for 1 minute until aromatic.
  5. Step 5: Return scallops to the skillet and toss to coat evenly. Cook for 1 more minute until heated through. Sprinkle with 1/2 tsp fresh thyme and serve immediately.

Frequently asked questions

How long does Pan-Seared Scallops with Lemon Butter and Herbs take to make?

Total time is about 25 minutes (10 min prep + 15 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 Herbs?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Scallops with Lemon Butter and Herbs?

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 Herbs 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 Herbs?

Mediterranean 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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