Pan-Seared Scallops with Lemon-Garlic Butter
Restaurant-quality seared scallops with a crisp exterior and tender center, finished in a fragrant lemon-garlic butter sauce that complements their natural sweetness. This french-inspired seafood (keto, low-carb) ready in about 20 minutes pairs dry-packed sea scallops Scallops, Olive oil, Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 12 oz, dry-packed sea scallops Scallops
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 cloves, minced Garlic
- 1/2, juiced Lemon
- 1 tsp, chopped Fresh thyme
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Pat scallops dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer and cook for 3 minutes without moving until golden brown and crisp.
- Step 3: Flip scallops and cook for 2-3 minutes until opaque and just cooked through. Transfer to a plate.
- Step 4: Melt 1 tbsp unsalted butter in the same skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 5: Stir in 1/2 tbsp lemon juice and 1 tsp chopped fresh thyme, then return scallops to skillet. Cook for 1 minute until coated and heated through, shaking skillet gently to coat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Scallops with Lemon-Garlic Butter take to make?
Total time is about 20 minutes (10 min prep + 10 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-Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Scallops with Lemon-Garlic Butter?
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-Garlic Butter 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.
Is Pan-Seared Scallops with Lemon-Garlic Butter keto?
Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
