Sautéed Scallops with Lemon-Garlic Butter
Pan-seared sea scallops with a garlicky butter sauce and fresh lemon finish, perfect for a light yet satisfying meal. This seafood-inspired keto (low-carb) ready in about 22 minutes pairs large, dry sea scallops, unsalted butter, medium, juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 large, dry sea scallops
- 3 tbsp unsalted butter
- 1 medium, juiced lemon
- 2 cloves, minced garlic
- 2 tbsp, chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat scallops dry with paper towels and season lightly with salt and pepper.
- Step 2: Heat 1 tbsp butter in a large skillet over medium-high heat until shimmering but not browned.
- Step 3: Add scallops in a single layer, ensuring space between each. Sear undisturbed for 2 minutes until golden brown.
- Step 4: Flip scallops and cook for another 1.5 minutes until just opaque in the center.
- Step 5: Remove scallops from skillet and set aside. Reduce heat to medium, add remaining 2 tbsp butter, minced garlic, and lemon juice. Cook for 1 minute until fragrant.
- Step 6: Return scallops to skillet, tossing to coat. Add parsley and cook for 30 seconds until sauce thickens slightly and coats scallops.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Scallops with Lemon-Garlic Butter take to make?
Total time is about 22 minutes (10 min prep + 12 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 Sautéed 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 large, dry sea scallops from drying out.
Can I substitute ingredients in Sautéed 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 Sautéed 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 Sautéed Scallops with Lemon-Garlic Butter low-carb?
Yes — this recipe is tagged 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
