Pan Seared Scallops with Lemon Garlic Sauce Recipe

If you’re searching for a restaurant-worthy dish that’s secretly a breeze to whip up at home, Pan Seared Scallops with Lemon Garlic Sauce absolutely fits the bill. Imagine perfectly caramelized scallops, golden on the outside and buttery-tender inside, draped in a zesty, savory sauce that bursts with citrus and a whisper of garlic—this recipe transforms simple ingredients into an elegant seafood dinner you’ll crave over and over again.

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Ingredients You’ll Need

It’s honestly amazing how just a handful of kitchen staples come together to make Pan Seared Scallops with Lemon Garlic Sauce so memorable. Each ingredient plays an important role, from the freshness and brininess of the scallops to the bright spark of lemon, making this dish so much greater than the sum of its parts.

• Sea scallops (1 lb, patted dry): The star of the show! Large, juicy scallops develop a beautiful crust when properly dried and seared.
• Salt and pepper to taste: A simple seasoning lets the naturally sweet scallops shine through without overpowering them.
• Olive oil (2 tablespoons): Helps achieve that irresistible golden sear and rich flavor in the pan.
• Unsalted butter (2 tablespoons): Adds luscious body and depth to the lemon garlic sauce and bastes the scallops as they finish.
• Garlic (3 cloves, minced): Just a little goes a long way, lending aromatic warmth to every bite.
• Dry white wine or chicken broth (¼ cup): A splash deglazes the pan and creates a saucy base that’s delicate and layered.
• Lemon juice (from 1 lemon): For bright, tangy acidity that keeps the sauce refreshingly light.
• Lemon zest (1 teaspoon): Adds an extra pop of citrus fragrance and vibrant color.
• Fresh parsley (2 tablespoons, chopped): A final sprinkle brings color and a fresh, herbal lift at the finish.

How to Make Pan Seared Scallops with Lemon Garlic Sauce

Step 1: Prep and Season the Scallops

Start by carefully patting your scallops dry with paper towels—this quick extra step makes all the difference for achieving that deep golden, restaurant-quality sear. Once they’re as dry as possible, season both sides generously with salt and pepper. You’ll be amazed at how just these two seasonings elevate the natural sweetness of the scallops.

Step 2: Sear the Scallops

Set a large skillet (cast iron works wonders for this!) over medium-high heat and pour in the olive oil. Once the oil is shimmering, gently lay the scallops in a single layer without overcrowding. Let them sizzle undisturbed for 2 to 3 minutes per side. Each scallop should be deeply golden on the outside and just turn opaque at the center—resist the urge to move them so they develop that beautiful caramelized crust.

Step 3: Make the Lemon Garlic Sauce

Remove the seared scallops to a warm plate and add the butter to the same skillet, turning the heat down slightly. Once the butter is melted and foaming, toss in the minced garlic. Sauté just until fragrant, about 30 seconds—don’t let it brown. Next, pour in the white wine or chicken broth, scraping up all those tasty browned bits from the pan. Let the liquid simmer and reduce for about 2 minutes so the flavors concentrate.

Step 4: Add Lemon and Return Scallops

Stir in the fresh lemon juice and zest, which will instantly lift the sauce with a vivid, citrus brightness. Carefully return your scallops to the pan (along with any juices they’ve released) and spoon the sauce over the top for a final flash of heat, just until warmed through. The fragrance alone will have your mouth watering!

Step 5: Garnish and Serve

Finish your Pan Seared Scallops with Lemon Garlic Sauce with a sprinkle of chopped fresh parsley for color, aroma, and a little freshness. Serve right away and watch these beauties disappear in record time.

How to Serve Pan Seared Scallops with Lemon Garlic Sauce

Garnishes

For a finishing touch, I love scattering extra parsley, freshly cracked black pepper, or even a handful of microgreens over the platter. A wedge or two of lemon on the side lets everyone add even more citrus to taste, enhancing the vibrancy of the dish. If you really want to make these scallops pop, try a tiny drizzle of good extra-virgin olive oil before serving.

Side Dishes

Pan Seared Scallops with Lemon Garlic Sauce pair beautifully with creamy risotto, buttery mashed potatoes, or a tangle of simple pasta. A crisp green salad or lightly sautéed asparagus makes for a lighter combo. I also love serving them with a hunk of crusty bread to soak up every last drop of that luscious sauce!

Creative Ways to Present

For a gorgeous dinner party presentation, serve the scallops on a wide platter, nestled into a bed of wilted spinach. Or, plate them individually over small mounds of herbed rice or mashed cauliflower for a stunning low-carb option. If you’re feeling playful, skewer the seared scallops and serve them as tapas with toothpicks and a little bowl of the lemon garlic sauce for dipping.

Make Ahead and Storage

Storing Leftovers

If you have leftover Pan Seared Scallops with Lemon Garlic Sauce, let them cool, then store in an airtight container in the fridge. They’ll keep well for up to two days. Just remember, scallops are delicate, so treat them gently to preserve their texture and flavor!

Freezing

While technically you can freeze cooked scallops, I don’t recommend it unless absolutely necessary. Freezing changes their delicate texture, often making them rubbery. It’s much better to enjoy them fresh, but if you must freeze them, wrap well and use within one month.

Reheating

To reheat, gently warm the scallops and sauce in a covered skillet over low heat, only until heated through—avoid overcooking, which can toughen them. Alternatively, a microwave on very low power and short intervals will do, but watch carefully. Adding a splash of broth or water can help keep the sauce from thickening too much.

FAQs

Why do my scallops sometimes turn out rubbery?

The most common culprit is overcooking—or not drying the scallops thoroughly before searing. Scallops only need a couple of minutes on each side. Keep your pan hot, don’t overcrowd, and pull them off as soon as they’re just opaque in the middle.

Can I make Pan Seared Scallops with Lemon Garlic Sauce without wine?

Absolutely! Chicken broth is a great substitute, keeping the sauce flavorful and rich. You’ll still get plenty of depth and balance alongside all the fresh citrus notes.

What’s the difference between sea scallops and bay scallops?

Sea scallops are much larger, sweeter, and ideal for pan searing (since you can get that crave-worthy golden crust). Bay scallops are smaller and usually better for quick pasta tosses or chowders.

How can I tell when scallops are done?

Look for a golden brown crust and an opaque, just-set center. If you poke them gently, they should yield without feeling hard—remove them immediately to avoid overcooking.

Can I double the recipe?

Definitely! Just sear your scallops in batches, making sure not to overcrowd the skillet. Doubling the sauce is also easy—just make sure your pan can handle the volume so everything reduces nicely.

Final Thoughts

I hope you’ll give Pan Seared Scallops with Lemon Garlic Sauce a try—trust me, once you taste that bright, buttery goodness, you’ll want to make it again and again. It’s a simple way to impress, whether for a weeknight splurge or a celebration dinner at home. Let me know how you serve yours!

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