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Seared Scallops Recipe with Lemon Herb Butter

seared scallops recipe served on a white plate

Seared Scallops Recipe With Lemon Butter


Considered sea candy because of their natural sweetness, seared scallops are not only easy to prepare at home but also nutritious. Seared scallops are a great source of protein and are low calorie dinner option at only 100 calories per 4 ounce serving.

Seared scallops are packed with natural flavors are are extremely versatile in the kitchen. They can be served with almost anything from pasta to vegetables or even rice. One of the best-seared scallop recipes is with lemon herb butter. Ideal as a quick bite to eat accompanied with a glass of white wine, or for a late-night supper.

seared scallop served on fresh greens

How Easy Scallops Are To Cook

Sea scallops are incredibly easy to prepare and cook, whether you are cooking with fresh or frozen scallops. In our opinion, they taste the best when quickly pan seared, which will caramelize beautifully from the natural sugar inside the scallop. They take less than 10 minutes on the stovetop until they reach their perfect golden brown color and caramel crust while remaining tender inside. Pan searing scallops will also create a "fond" of flavor in the pan, which is perfect for making a deeply flavored pan sauce.

20 Minute Seared Scallops Recipe

From prepping to searing scallops over a medium to high heat, you'll only need 20 minutes to cook through. To know when the scallops are cooked through, you should see a golden brown coating on each side, and they should be easy to rip apart along the edge. They should also be firm to the touch.

The Importance of Cooking with "Dry" Scallops

Always buy "Dry" Scallops, which are free from chemicals and contain no added water. AVOID "Wet" Scallops, which are chemically treated and plumped up with added water to appear bigger than they really are. These chemicals not only affect the flavor of the scallop, but also how it cooks in the kitchen. It is IMPOSSIBLE to get a proper pan-sear or caramelization with a chemically treated scallop.

Dry scallops are well worth the investment as they contain no preservatives, additives or phosphates. Look for 10/20 jumbo scallops for the most impressive results, but 20/30 large scallops work as well. We recommend our all-natural Jumbo Naked Scallops, which are flash frozen at the peak of freshness.

raw fresh sea scallops on a white plate

Simple Ingredients For Seared Scallops

To make the most tender, juicy sea scallops for two, you’ll need the following ingredients:

  • 1 lb. Naked Sea Scallops, thaw and pat dry any excess moisture
  • 2 tbsp. light olive oil or canola oil
  • Kosher Salt and Fresh Ground Black Pepper to season
For the mouth-watering lemon herb butter sauce, you’ll need:
  • ¼ cup dry white wine (use what you drink!)
  • 2 tbsp. of cold butter slices
  • ½ each lemon zest + juice
  • ¼ cup fresh chopped chives 

Method - How to Pan Sear Scallops

Don't forget to pat your scallops dry of any excess moisture! This ensures you will get a beautiful caramelization. Once you’ve got your ingredients to hand, it’s time to cook this easy and delicious seafood dish! We guarantee you’ll be indulging in succulent lemon herb butter scallops in 25 minutes or less!

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

How Do I Get a Perfect Sear on a Scallop?

The best way to get the perfect sear on a scallop is to always use “dry” chemical free sea scallops and then pat them dry of any excess moisture with a paper towel. Be sure you use cooking oil with a high smoke point, like avocado, sunflower, or even canola oil. Allow your oil to get hot enough, so the scallops sizzle when placed in the pan, and then don't move the scallops until you are ready to flip them over. This all helps you get that beautiful caramelization you crave from seared scallops.

  1. Thaw naked scallops overnight in the refrigerator.
  2. When you’re ready to cook the scallops, start by gently peeling the adductor muscle from the side of the thawed scallop.
  3. Pat the scallops dry using paper towels to remove excess moisture on each side of the scallops.
  4. Now you can season each scallop with a helping of salt and pepper.
  5. To sear the scallops, heat some neutral cooking oil in a sauté pan over a medium to high heat. Do NOT use Extra Virgin Olive Oil, as the smoking point is too low.
  6. Scallops should sizzle when placed in the pan! That is when you'll know if the heat is right. Add the scallops to the pan, making sure to give each one enough space to cook. As they cook, try not to move them until they’re ready to flip over.
  7. Allow to sear for about 3-4 minutes on each side or until golden brown. This means that they’re starting to caramelize.
  8. Now you can flip the scallops over to cook for an additional 1-2 minutes or until golden.
  9. Remove the scallops from the pan and plate onto a dish. Keep them warm in a very low heated oven while you make the sauce.

Making The Lemon Herb Butter Sauce:

  1. Add about ¼ cup dry white wine to hot pan and simmer until reduced by half, about 1-2 minutes. This will remove the alcohol content, leaving you with a delicious base for your lemon herb butter sauce. Scrape any crispy bits of flavor from the bottom of the pan to incorporate into sauce. 
  2. Add butter and "swirl" in the pan to melt and create a creamy sauce.
  3. Turn the heat down slightly, so that it doesn’t start to boil.
  4. Add freshly chopped chives and squeeze in the lemon juice.
  5. Now you can lovingly coat the golden scallops with this rich and refreshing sauce, and serve with a chilled glass of wine.

Serve immediately and enjoy thoroughly!

 [[ recipeID=recipe-9kvmrxos7, title= Seared Scallops with Lemon Herb Butter sauce ]]

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Seared Scallops with Lemon Herb Butter sauce

Golden Sea Scallops caramelized to perfection with a bright, lemon herb butter sauce to accent. Sweet, sweet sea candy!

Servings: 2

Keywords: Scallops

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins





    • 1 lb. Naked Sea Scallops thaw and pat dry any excess moisture
    • 2 tbsp. Light Olive Oil or Canola Oil
    • to taste Kosher Salt and Fresh Ground Black Pepper

    Sauce Components

    • ¼ cup Dry White Wine use what you drink!
    • 2 tbsp. Cold butter slices
    • ½ each Lemon zest + juice
    • ¼ cup Fresh Chives chopped


    Searing Scallops

    1. Thaw Naked Scallops overnight in refrigerator.
    2. Gently peel adductor muscle from the side of thawed scallops.
    3. Pat Scallops dry of any excess moisture on each side.
    4. Season scallops with Salt and Pepper.
    5. Heat oil in Sauté pan on medium high heat.
    6. Add scallops. Scallops should sizzle when placed in pan! Do not overcrowd the pan. Once placed in pan, do not move scallops until ready to flip.
    7. Allow to sear for about 3-4 minutes, until golden brown caramelization develops.
    8. Flip scallops and cook for an additional 1-2 minutes.
    9. Remove Scallops and reserve warm.

    Making the Sauce

    1. Turn heat down to low. Add about ¼ cup dry white wine to hot pan and simmer until reduced by half, about 1-2 minutes.
    2. Add butter and "swirl" pan to melt and create sauce. Turn heat down slightly, do not boil!
    3. Add chives and fresh squeezed lemon juice.
    4. Coat scallops with sauce, top with lemon zest, and serve.

    Nutrition Facts

    Serving Size: 2

    Serving Per Recipe: 2

    Amount Per Serving
    Calories 346
    % Daily Value*
    Total Fat 14.4g 22%
    Saturated Fat 4.3g 21%
    Trans Fat 0g
    Sodium 1533mg 63%
    Total Carbohydrate 8g 2%
    Dietary Fiber 0.8g 3%
    Sugars 0.6g
    Protein 38.6g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: