Seared Scallops in Lemon Butter

4 Servings
25 min

When it comes to fresh seafood my advice is this: KISS (Keep it Simple Seafood). Highlight the natural fresh flavor of the fish or seafood by keeping the ingredients simple and natural. I love how properly cooked scallops melt in your mouth. They are nutritious, as well as delicious, averaging 20 grams of protein for every 3 oz serving. It's like a tender steak from the sea! Their mild sweet flavor with that caramelized crust when seared in a super hot pan is sensational. I love the charred lemon as it adds a tangy undertone to the salty sauce. The cast iron skillet achieves the desired brown and crispy edges- you can also use another type of skillet if you don't have one. If you love scallops already, let this be your go-to recipe! If you don't I highly suggest you give these a try!

Made with Amore,


Cast iron pan works perfect to get that delicious sear!

The lemon adds a special element to the butter and highlights the natural scallop flavor well!


Seared Scallops in Lemon Butter
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 11-12 fresh or frozen sea scallops
  • sea salt for seasoning ground pepper (optional for seasoning- I prefer without)
  • 1 small lemon, sliced in 1/4 inch slices
  • 1/2 tablespoon olive oil
  • 1/4 cup freshly cut parsley
Preparing and Searing the Scallops in Lemon Butter
Prepare scallops by patting them completely dry with a paper towel. Season with sea salt on both sides (optional season with ground pepper as well). Set aside.
Heat 1 tablespoon of butter in a cast iron pan or other large saucepan on medium high heat
Once the butter is melted add the lemon and cook until brown on both sides
Remove lemons from pan and set aside
Add the scallops one at a time to the pan. Make sure to space them evenly so they don't steam in the pan. If your pan is small cook in two batches.
Add the other 1 tablespoon of butter and olive oil to the pan
Sear the scallops for about 2-3 minutes on each side. Only turn and touch one time- no need to move them around in the pan. Flip with tongs to turn at half way cooking point. Do not overcook.
Take skillet off heat
Add the lemons back to the pan and garnish with parsley
Serve hot!
  • Make sure the scallops are nice and dry when you put them in the hot skillet and don't over crowd the pan or they will boil and not sear!
Elena  @mamamiammangia__
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