Pan-Seared Scallops with Lemon-Garlic Pan 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 finished with a tangy lemon-garlic butter sauce that elevates this simple seafood dish. This American-inspired seafood recipe, ready in about 22 minutes, pairs sea scallops, unsalted butter, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 12 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb dry-packed sea scallops completely dry with paper towels. Season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat a large skillet over medium-high heat until hot. Add 1 tbsp unsalted butter and swirl to coat. Sear scallops for 2-3 minutes per side until golden brown and caramelized, without moving them. Transfer to a plate.
  3. Step 3: Reduce heat to medium. Add remaining 2 tbsp butter to the skillet, then stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Whisk in 1 tbsp all-purpose flour to form a paste, then slowly add 1/4 cup lemon juice and 1/2 cup water, stirring until sauce thickens.
  4. Step 4: Return scallops to the skillet, spooning sauce over them. Cook for 1 minute until heated through. Remove from heat, stir in 1 tbsp lemon zest and 2 tbsp chopped parsley. Serve immediately.

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