I adore these Crispy Pan-Seared Scallops, my lemon garlic butter seafood recipe that comes together in under ten minutes and always disappears fast.

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I love how a bowl of crispy pan seared sea scallops instantly feels like fine dining, even on a weeknight. The first bite surprises you, crunchy outside, silky inside, and a splash of lemon juice makes the whole thing sing.

I still can’t believe it takes less than ten minutes, it’s one of those Recetas Ricas that looks complicated but isn’t. As someone who lives for Mariscos, this will impress without drama.

You might think it’s fussy, but it’s really just bold flavor and quick timing, and you will want seconds, no lie.

Ingredients

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Sea scallops: Sweet, lean seafood, rich in protein and low in fat, silky when seared.
Unsalted butter: Adds nutty richness and browning, gives a glossy finish and mouthfeel.
Olive oil: High smoke point and grassy flavor, helps crisp and adds healthy fats.
Garlic: Pungent, aromatic, brings savory depth, can mellow when lightly browned.
Lemon juice: Bright acidic pop, cuts richness, adds fresh tartness and balance.
Lemon zest: Concentrated citrus oils, more perfume than sour, lifts overall flavor.
Parsley: Fresh herb, mild bitter note, adds color and a green finish.
White wine or broth: Optional splash for deglazing, adds acidity or savory depth.
Salt and pepper: Essential seasoning, enhances natural flavors, use sparingly to let scallops shine.

Ingredient Quantities

1 lb sea scallops (about 12 to 16 large)

Salt to taste

Freshly ground black pepper to taste

2 tbsp unsalted butter

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp fresh lemon juice

1 tsp lemon zest optional

2 tbsp chopped fresh parsley

1 tbsp dry white wine or low sodium chicken broth optional

Lemon wedges for serving optional

How to Make this

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1. Pat scallops very dry with paper towels, remove any side muscle if there is one, then season both sides with salt and freshly ground black pepper and let them rest about 5 minutes at room temperature.

2. Heat a large skillet over medium high heat until it’s really hot, add 2 tablespoons olive oil and 1 tablespoon unsalted butter, swirl until the butter foams and the oil shimmers.

3. Add scallops in a single layer with space between each one, don’t crowd the pan or they’ll steam, and let them sear without moving for 2 to 3 minutes until a deep golden crust forms.

4. Flip each scallop and cook another 1 to 2 minutes until just opaque in the center, then transfer scallops to a warm plate and loosely tent to keep warm.

5. Reduce heat to medium low, add the remaining 1 tablespoon butter and the 2 cloves minced garlic, cook the garlic about 20 to 30 seconds until fragrant but not browned.

6. Pour in 1 tablespoon dry white wine or low sodium chicken broth if using, scrape up any browned bits from the pan and let the liquid reduce for a few seconds.

7. Stir in 1 tablespoon fresh lemon juice, optional 1 teaspoon lemon zest, and 2 tablespoons chopped fresh parsley, taste and adjust salt and pepper if needed.

8. Spoon the lemon garlic butter over the scallops, serve immediately with lemon wedges on the side and enjoy with your favorite wine.

Equipment Needed

1. Large heavy skillet or frying pan (stainless or cast iron preferred)
2. Paper towels
3. Tongs or a thin fish spatula for flipping, dont use a fork
4. Small bowl for seasoning and letting scallops rest
5. Measuring spoons
6. Sharp chef’s knife and cutting board for mincing garlic and chopping parsley
7. Wooden spoon or silicone spatula to scrape up browned bits
8. Warm plate and a sheet of aluminum foil to loosely tent the scallops

FAQ

How should I prep the scallops so they sear crispy?

Pull off the small side muscle if it's still attached, thaw in the fridge if frozen, then pat each scallop very dry with paper towels. Salt and pepper just before you put them in the pan. If they're wet they'll steam, not sear.

How long do I sear them?

Use a hot pan with oil and butter. For large scallops sear about 1 1/2 to 3 minutes per side, depending on size, until a deep golden crust forms. Don't move them while searing or you'll tear the crust.

My scallops stuck to the pan, what went wrong?

Usually the pan wasn't hot enough or the scallops were still damp. Also overcrowding drops the pan temp. Heat the pan until oil shimmers, dry the scallops well, and cook in batches if needed.

Can I use frozen scallops and how do I thaw them?

Yes. Best to thaw overnight in the fridge. If you're in a rush, seal them and submerge in cold water for 20 to 30 minutes. Pat dry right after thawing, never rinse under running water.

How do I avoid overcooking them?

Cook fast on high heat, 1 1/2 to 3 minutes per side. Pull them off once they're opaque and springy. If you want to be exact, a thermometer shows 120 to 130 F for slightly tender scallops, or 145 F if you prefer fully cooked. Also add butter and garlic near the end so it doesn't burn.

Can I make these ahead or reheat leftovers?

They're best right away. You can refrigerate leftovers up to 48 hours. Reheat gently in a hot pan with a little butter for 30 to 60 seconds each side. Texture will be a bit softer after reheating.

Crispy Pan-Seared Scallops Recipe Substitutions and Variations

Sea scallops: If you can’t find sea scallops use large bay scallops they’ll be smaller so sear a little less, or diver scallops, or firm white fish like halibut or cod cut into 1 inch cubes (texture will be slightly different).
Unsalted butter: Swap with salted butter (reduce added salt), ghee or clarified butter for a higher smoke point, or extra avocado oil if you need dairy free.
Olive oil: Use avocado oil or grapeseed oil for higher heat searing, or a neutral vegetable oil; extra virgin olive oil works too but watch the temperature.
Dry white wine or low sodium chicken broth: Substitute dry vermouth, extra low sodium broth, or a splash of white wine vinegar diluted with water (about 1 part vinegar to 3 parts water) for acidity.

Pro Tips

– Pat the scallops really dry before you start, like paper-towel dry. Any surface moisture and they wont get that nice crust.
– Use a mix of oil and butter for searing, add the oil first so the butter doesnt burn, then toss in the butter for flavor.
– Give each scallop plenty of space, cook in batches if you have to. If they touch they steam instead of sear.
– Add lemon and parsley at the very end, taste and adjust. Acid too early can tighten the scallops and make them rubbery.

Crispy Pan-Seared Scallops Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I adore these Crispy Pan-Seared Scallops, my lemon garlic butter seafood recipe that comes together in under ten minutes and always disappears fast.

Servings

servings

Calories

210

kcal

Equipment: 1. Large heavy skillet or frying pan (stainless or cast iron preferred)
2. Paper towels
3. Tongs or a thin fish spatula for flipping, dont use a fork
4. Small bowl for seasoning and letting scallops rest
5. Measuring spoons
6. Sharp chef’s knife and cutting board for mincing garlic and chopping parsley
7. Wooden spoon or silicone spatula to scrape up browned bits
8. Warm plate and a sheet of aluminum foil to loosely tent the scallops

Ingredients

1 lb sea scallops (about 12 to 16 large)
Salt to taste
Freshly ground black pepper to taste
2 tbsp unsalted butter
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp lemon zest optional
2 tbsp chopped fresh parsley
1 tbsp dry white wine or low sodium chicken broth optional
Lemon wedges for serving optional

Directions

Pat scallops very dry with paper towels, remove any side muscle if there is one, then season both sides with salt and freshly ground black pepper and let them rest about 5 minutes at room temperature.
Heat a large skillet over medium high heat until it's really hot, add 2 tablespoons olive oil and 1 tablespoon unsalted butter, swirl until the butter foams and the oil shimmers.
Add scallops in a single layer with space between each one, don't crowd the pan or they'll steam, and let them sear without moving for 2 to 3 minutes until a deep golden crust forms.
Flip each scallop and cook another 1 to 2 minutes until just opaque in the center, then transfer scallops to a warm plate and loosely tent to keep warm.
Reduce heat to medium low, add the remaining 1 tablespoon butter and the 2 cloves minced garlic, cook the garlic about 20 to 30 seconds until fragrant but not browned.
Pour in 1 tablespoon dry white wine or low sodium chicken broth if using, scrape up any browned bits from the pan and let the liquid reduce for a few seconds.
Stir in 1 tablespoon fresh lemon juice, optional 1 teaspoon lemon zest, and 2 tablespoons chopped fresh parsley, taste and adjust salt and pepper if needed.
Spoon the lemon garlic butter over the scallops, serve immediately with lemon wedges on the side and enjoy with your favorite wine.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.