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 recipe, ready in about 50 minutes, pairs sea scallops, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 35 min Serves 4 420 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). 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 Sauce and Herb-Roasted Potatoes?

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 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 should I serve with Pan-Seared Scallops with Lemon-Butter Sauce and Herb-Roasted Potatoes?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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