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Seared Scallops with Lemon Herb Butter sauce

Chef Andrew
Golden Sea Scallops caramelized to perfection with a bright, lemony butter sauce to accent. Sweet, sweet sea candy!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Servings 2


  • 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

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


Searing Scallops

  • Thaw Naked Scallops overnight in refrigerator.
  • Gently peel adductor muscle from the side of thawed scallops.
  • Pat scallops dry on each side.
  • Season scallops with Salt and Pepper.
  • Heat oil in Sauté pan on medium high heat.
  • 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.
  • Allow to sear for about 3 minutes, until golden brown caramelization develops.
  • Flip scallops, allow to cook for an additional 2 minutes.
  • Remove Scallops and reserve warm.

Making the Sauce

  • Add garlic to the pan and cook until softened and fragrant. Do not brown.
  • Add white wine and lemon zest + juice to the pan.
  • Reduce over high heat until almost dry (about 1-2 minutes).
  • Add butter and "swirl" pan to melt and create sauce. Turn heat down slightly, do not boil!
  • Add parsley and stir.
  • Add scallops back in, coat with sauce, and serve immediately!
Keyword Pan Seared, Scallops