Pan-Seared Scallops with Lemon Butter

Name: Pan-Seared Scallops with Lemon Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs large dry-pack sea scallops, side muscle removed; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp avocado oil (or vegetable oil); 4 tbsp unsalted butter; 4 garlic cloves, thinly sliced; 2 lemon, juiced, zested; 4 fresh thyme sprigs; 2 tbsp fresh flat-leaf parsley, finely chopped; 2 tbsp capers, drained

Large sea scallops seared in a screaming-hot pan until golden-crusted and silky inside, finished with a bright lemon butter sauce. A restaurant-quality dinner ready in under 30 minutes.

25 minMediumServes 4380 cal/serving

AmericanDinnerStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreePork-FreeAlcohol-Free

Ingredients

1.5 lbs large dry-pack sea scallops, side muscle removed
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp avocado oil (or vegetable oil)
4 tbsp unsalted butter
4 garlic cloves, thinly sliced
2 lemon, juiced, zested
4 fresh thyme sprigs
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp capers, drained

Instructions

1

Pat 1.5 lbs large dry-pack sea scallops (with side muscle removed) very dry with paper towels on all sides - this is essential for a proper sear. Season generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Heat a large stainless-steel or cast-iron skillet over high heat until it begins to smoke. Add 2 tbsp avocado oil (or vegetable oil) and swirl to coat.
3

Place scallops flat-side down in a single layer, leaving space between each. Do not move them. Sear for 2 minutes until a deep golden crust forms. Flip and sear the other side for 1-2 minutes until the scallop feels just firm and reaches an internal temperature of 125-130°F (52-54°C). Transfer to a plate.
4

Reduce heat to medium. Add half the 4 tbsp unsalted butter and the 4 thinly sliced garlic cloves and 4 fresh thyme sprigs to the pan. Cook, stirring, for 1 minute until garlic is golden.
5

Add the lemon juice and 2 tbsp drained capers. Stir to deglaze the pan, then swirl in the remaining unsalted butter until the sauce is glossy.
6

Return scallops to the pan and spoon sauce over them for 30 seconds. Garnish with lemon zest and 2 tbsp finely chopped fresh flat-leaf parsley and serve immediately.

Questions

Can I make Pan-Seared Scallops with Lemon Butter dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pan-Seared Scallops with Lemon Butter keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pan-Seared Scallops with Lemon Butter?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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