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 drafted and published.

Perfectly seared scallops finished with a tangy lemon-garlic butter sauce that elevates this simple seafood dish. This American seafood recipe, ready in about 22 minutes, pairs sea scallops, unsalted butter, and 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 "Build a week of meals around this recipe" 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

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 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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