The Best of the Best Seared Scallops with Lemon Butter
Plump scallops seared to a perfect golden crust, finished with a zesty lemon-butter sauce that highlights their natural sweetness. This french-inspired seafood ready in about 20 minutes pairs large (1.5 oz each) sea scallops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 12 large (1.5 oz each) sea scallops
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Pat scallops dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high until butter melts and foams; add scallops in a single layer and cook without moving for 2-3 minutes until golden brown on the bottom.
- Step 3: Flip scallops and cook for 1-2 minutes more until opaque and just cooked through (internal temperature 120°F/49°C).
- Step 4: Remove scallops from skillet, then add 2 tbsp lemon juice and 2 tbsp fresh parsley to the skillet, stirring to combine and cook for 30 seconds until sauce thickens slightly.
- Step 5: Pour sauce over scallops and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does The Best of the Best Seared Scallops with Lemon 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 The Best of the Best Seared Scallops with Lemon 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 salt from drying out.
Can I substitute ingredients in The Best of the Best Seared Scallops with Lemon 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 The Best of the Best Seared Scallops with Lemon Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with The Best of the Best Seared Scallops with Lemon Butter?
French seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
