Pan-Seared Scallops with Lemon-Butter Sauce
Perfectly seared scallops with a tangy, herb-infused sauce that highlights their natural sweetness. This french-inspired seafood ready in about 22 minutes blends sea scallops, unsalted butter, lemon juice 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 420 calories and feeds 2, 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.
Ingredients
- 12 oz sea scallops
- 3 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tbsp fresh thyme leaves
- 1 medium shallot
- 1 tsp all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Pat scallops dry with paper towels, then season with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp butter and 1 tsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Sear scallops for 2-3 minutes per side until golden brown and crispy edges form; remove and set aside.
- Step 3: Add minced shallot to skillet and cook for 1 minute until softened. Stir in flour and cook for 30 seconds, then whisk in lemon juice and 2 tbsp water. Simmer for 2 minutes until sauce thickens, then stir in remaining 2 tbsp butter and thyme. Return scallops to pan and coat in sauce for 30 seconds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Scallops with Lemon-Butter Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 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 Lemon-Butter 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 Lemon-Butter 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 Lemon-Butter Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sauce?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Simple and delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
