Pan-Seared Scallops with Lemon-Butter Sauce and Herb-Roasted Potatoes

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

Perfectly seared scallops paired with golden potatoes and a bright lemon-herb sauce, highlighting the restaurant's farm-fresh seafood philosophy. This seafood ready in about 50 minutes blends pounds sea scallops, tablespoon olive oil, tablespoons unsalted butter 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 4, 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.

Prep: 15 min Cook: 35 min Serves 4 Seafood cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 pounds halved baby potatoes with 2 tablespoons olive oil, 1 tablespoon chopped fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet; roast for 30 minutes, stirring once, until golden and tender.
  2. Step 2: Pat 1.5 pounds sea scallops dry, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown and crusty.
  3. Step 3: Remove scallops from skillet, then add 2 tablespoons unsalted butter, 1/4 cup fresh lemon juice, 2 tablespoons chopped parsley, and 2 tablespoons chopped chives to the skillet. Whisk until butter melts and sauce emulsifies, about 1 minute.
  4. Step 4: Return scallops to skillet and cook for 1 minute, turning to coat evenly in sauce.
  5. Step 5: Serve scallops immediately over herb-roasted potatoes, drizzling with any remaining sauce.

Frequently asked questions

How long does Pan-Seared Scallops with Lemon-Butter Sauce and Herb-Roasted Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 and Herb-Roasted Potatoes?

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 and Herb-Roasted Potatoes?

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 and Herb-Roasted Potatoes 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 Sauce and Herb-Roasted Potatoes?

Seafood 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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