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Pan Seared Scallops with Lemon Butter Recipe


While scallops look like they may be challenging, they are one of the easiest foods to make. This recipe can be used as an appetizer or as a main course when combined with your favorite side dish and salad.

Great for company! This scallops recipe is delicious, high protein and relatively light. You don’t need to use a lot of butter for great flavor.

5 minute prep time
10 minute cook Time
serves 6


  • 24 large sea scallops, side muscle removed
  • 3 tablespoon olive oil
  • salt and pepper to taste

lemon butter sauce

  • 6 tablespoons unsalted butter
  • 6 tablespoons fresh parsley, minced
  • 36 cloves garlic, minced
  • juice of 1 1/2 lemon, squeezed
  1. Pat scallops dry and season with salt and pepper. Mince parsley and garlic – set aside. Add olive oil to a 12 inch cast iron skillet and bring to high heat. (if you don’t have a cast iron skillet, we recommend you buy one! Inexpensive and can go on the grill or the stove)
  2. Once skillet is hot, add scallops to pan. Sear for 2 minutes per side or until golden brown on the top and bottom.
  3. Remove scallops from skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
  4. Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.

NOTE: The secret to getting the golden brown seared edge is to cook the scallops in olive oil on high heat for 1-2 minutes per side. Cooking scallops directly in the lemon butter sauce won’t let them get hot enough to sear the edge.

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