Pan-Seared Scallops with Lemon-Caper Butter Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Perfectly seared scallops in a bright lemon-caper butter sauce, finished with fresh herbs for an elegant yet simple dinner. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs scallops, butter, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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: 10 min Serves 2 Mediterranean cuisine 400 cal/serving
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Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Pat 1 pound scallops dry with paper towels and season with salt and black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add scallops in a single layer, avoiding overcrowding, and cook undisturbed for 2 minutes until golden brown on the bottom.
  3. Step 3: Flip scallops and cook for 1-2 more minutes until opaque and tender. Remove scallops from skillet and set aside.
  4. Step 4: Reduce heat to medium and add 3 tablespoons butter to the skillet. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
  5. Step 5: Add 2 tablespoons drained capers, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 tablespoon chopped thyme. Simmer for 1 minute until butter is melted and sauce is fragrant.
  6. Step 6: Return scallops to the skillet, coating them in the sauce, and cook for 1 minute more. Serve immediately.

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