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Dinner 30 Minutes or Less Seafood
4.6 from 133 votes

Lemon Garlic Scallops

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By: Joanna Cismaru 35 Comments

This post may contain affiliate links. Please read my disclosure policy.

These Lemon Garlic Scallops are pan seared in butter and served in a delicious lemon garlic sauce! 10 Minutes is all you need for these tender scallops!

Lemon Garlic Scallops in a skillet

Scallops

Scallops are probably my favorite seafood and are perfect for a date night with your sweetie or a special occasion. I love my scallops over a plate of pasta, so I always make extra sauce to pour over the pasta.

Scallops are great because they’re super quick to cook. In 10 minutes you have yourself a fancy dinner of tender and succulent scallops. They are not inexpensive, at about $20 a pound you want to make sure you cook them just right, so make sure to read the tips below.

Ingredients Needed For Lemon Garlic Scallops

There are two main steps for this recipe, cooking the scallops and cooking the cause for the scallops. Here’s what you’ll need:

For Scallops:
  • Scallops
  • Olive Oil
  • Butter
  • Salt & Pepper
For Sauce:
  • Olive Oil
  • Butter
  • Garlic
  • White Wine
  • Lemon Juice
  • Salt & Pepper
Lemon Garlic Scallops process shots

How To Make Lemon Garlic Scallops

Scallops are best when cooked simple in a lemon butter garlic sauce as in this recipe. The sauce is super easy and quick to make, with only a handful of ingredients. I made the sauce separately because I had 2 pounds of scallops which I seared in 3 batches so the sauce would have been really brown and I wanted more of a clear sauce.

However, you can make everything all in one skillet, and don’t worry about all those brown bits that’s where a lot of flavor is.

Cook the scallops: Cook the scallops in a bit of olive oil in a large skillet on high heat. Make sure they’re not touching each other. Season them with a bit of salt and pepper then add the butter and cook for another 2 to 3 minute on the other side. Cook in batches, especially if you have lots of scallops. Transfer the scallops to a plate.

Make the sauce: Heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and saute for 20 to 30 seconds until it becomes aromatic. Don’t over cook it, you don’t want it to burn.

Add the white wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices.

Lemon Garlic Scallops process shots

Tips For Cooking Scallops

  1. Scallops sometimes have a side muscle that needs to be removed. It’s a little tag of muscle tissue on the side of the scallop which will feel a bit tough. Just pull it away. If you don’t remove this muscle, no worries, it’s safe to eat, just a little tough to chew.
  2. Always pat your scallops dry with a paper towel and once you add them to the pan to sear them. Make sure you season them generously with salt and pepper.
  3. When cooking scallops in a skillet, make sure the skillet is nice and hot and the oil or butter has heated completely. You want to cook the scallops for only 2 minutes on the first side, don’t over cook them, or they will get too tough to chew. The scallop should release easily when trying to flip it, otherwise it’s not done cooking. Cook for another 2 to 3 minutes on the other side. Also do not crowd your pan, I always work in batches.
  4. Make sure you serve your scallops immediately, so if you’re serving them over pasta, make sure it’s already cooked and ready to go.
Lemon Garlic Scallops over pasta

How Do You Store Leftover Scallops

Scallops are best served right away after they’re cooked. However, if you have some leftover scallops, store them in an airtight container, in the refrigerator for 3 to 4 days.

Can You Freeze Cooked Scallops

I don’t really recommend freezing scallops after they’ve been cooked, the texture just won’t be the same. If you’re going to sear them, eat them right away. However, if you really needed to freeze them, store them in an airtight container in the freezer.

Lemon Garlic Scallops in sauce

OTHER SEAFOOD RECIPES TO TRY:

  • Creamy Garlic Butter Scallops with Prosciutto
  • Maple Mustard Glazed Salmon
  • Spicy New Orleans Shrimp
  • Baked Lemon Garlic Halibut
  • Firecracker Baked Salmon
  • Bacon Wrapped Scallops

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of lemon garlic scallops
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4.64 from 133 votes

Lemon Garlic Scallops

Prep 2 minutes minutes
Cook 8 minutes minutes
Total 10 minutes minutes
Rate Recipe
These Lemon Garlic Scallops are pan seared in butter and served in a delicious lemon garlic sauce! 10 Minutes is all you need for these tender scallops!
4

Ingredients

Scallops

  • 1 ¼ pound scallops
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Sauce

  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 5 cloves garlic (minced)
  • ¼ cup white wine
  • 2 tablespoon lemon juice (from 1 lemon)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare scallops: Remove the side muscle from the scallop the pat them dry with paper towels. 
  • Cook Scallops: Heat the olive oil in a large skillet on high heat. Gently add the scallops to the skillet, making sure they are not touching each other. Season them generously with salt and pepper then add the 2 tbsp of butter to the skillet. Sear the scallops for 2 minutes on the first side then flip them over and cook for another 2 to 3 minutes on the other side. Season the other side with salt and pepper as well. They should have a golden crust on each side when they are done. Cook in batches if they don’t all fit in the skillet. Transfer the scallops to a plate.
  • Make sauce: In another skillet (see notes) heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and saute for 20 to 30 seconds until it becomes aromatic. Don’t over cook it, you don’t want it to burn. 
  • Add the white wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices. 
  • Serve: Serve immediately over pasta.

Video

Notes

  1. Please note that in the pictures that’s 2 pounds of scallops, but I changed the recipe to 1 1/4 pounds since most scallops are sold in 1 to 1 1/4 pound bags.
  2. I used a Pinot Grigio white wine for this recipe, which also make a great wine to serve with.
  3. While I used a different skillet to make the sauce, you could certainly use the same skillet and scrape the brown bits from the bottom to make the sauce with. I basically wanted a more clear sauce, but this is totally optional. 
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 343kcal (17%)Carbohydrates: 6g (2%)Protein: 17g (34%)Fat: 26g (40%)Saturated Fat: 9g (56%)Cholesterol: 64mg (21%)Sodium: 849mg (37%)Potassium: 316mg (9%)Vitamin A: 355IU (7%)Vitamin C: 4mg (5%)Calcium: 15mg (2%)Iron: 0.6mg (3%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of lemon garlic scallops

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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35 Comments
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Sharon
Sharon
Posted: 3 months ago

5 stars
I have made this variation many time. Very good, fast and easy. When I serve it people love it and think it must be complicated.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sharon
Posted: 3 months ago

Glad you enjoyed it!

0
Reply
Bruce Fiorane
Bruce Fiorane
Posted: 6 months ago

Remove those “skin tags” on the scallops. They completely destroy the texture of the scallop. Zest the lemon before removing the juice. Mince it up real fine and sprinkle with sugar, set aside until you make the sauce, then add. Add about 1/2 tsp of sugar to your sauce. It’ll take away tart pungency of the lemon juice. Add additional garnishing’s? Sliver 6-8 garlic cloves with a truffle slicer. Lightly fry in oil until golden brown, remove and set aside. Top your dish prior to serving.

2
Reply
Joyce
Joyce
Posted: 2 years ago

How much pasta do you use for the recipe??

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joyce
Posted: 2 years ago

There’s no pasta in the recipe, but you can serve them over pasta. Cook as much as you need depending on how many people you’re serving.

0
Reply
Susie Steele
Susie Steele
Posted: 2 years ago

Wonderful!

0
Reply
Michel Brett
Michel Brett
Posted: 2 years ago

Absolutely loved this recipe!!!!

0
Reply
Carrie
Carrie
Posted: 2 years ago

5 stars
This was so delicious. I increase the amount of lemon juice in wine to make the sauce and added capers. I will definitely make this again.

1
Reply
Mike Dermer
Mike Dermer
Posted: 3 years ago

5 stars
This was so good!! Perfection. My wife loved it and wants it put into our rotation.

1
Reply
Marti Mendenhall
Marti Mendenhall
Posted: 3 years ago

5 stars
WOW! This recipe is amazing! An instant hit with my guy. The scallops were a bit challenging, as I forgot to pat dry the first batch. But it all worked out in the end. We will be making this dish at least once a month, and trying out variations on the sauce as well. Well done, Jo!

1
Reply
Helen Donaldson
Helen Donaldson
Posted: 3 years ago

hi Jo ,how much wine & lenon juice please.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Helen Donaldson
Posted: 3 years ago

Hi Helen! If you scroll to the recipe card we have the amounts needed for each ingredient. Click here if you can’t find it.

1
Reply
Barb
Barb
Posted: 3 years ago

I am anxious to try this. Thanks for sharing.

0
Reply
Alice
Alice
Posted: 3 years ago

I find blanching the scallops first (literally 30seconds in boiling water then immediately into ice water and then pay dry) makes for an absolutely perfectly seated scallop.

1
Reply
Mary Mohler
Mary Mohler
Posted: 3 years ago

5 stars
I made this recipe after having had an almost identical recipe at a 5 star seafood restaurant in my area. The only difference is the restaurant adds a bit of flour to the sauce to finish it and render it silky. This is an amazing recipe. I will be making it again tomorrow…I forgot to take my scallops out of the freezer yesterday, so I now have to let them defrost overnight in the fridge. Bummer. Could not be easier to make and the scallops turn out tender and succulent every time. Thank you Jo for this terrific recipe!!! 💕

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary Mohler
Posted: 3 years ago

I’m so happy you liked it, Mary!

1
Reply
dominique arper
dominique arper
Posted: 4 years ago

5 stars
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!

1
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  dominique arper
Posted: 4 years ago

You can do it! It’s so easy 🙂

1
Reply
PJ
PJ
Posted: 4 years ago

4 stars
for a gluten free recipe serve the scallops with roasted asparagus and sauteed spinach. I also used shallots with the garlic to add more flavor. A definite keeper.

1
Reply
Chuck
Chuck
Posted: 4 years ago

5 stars
This was really good! I made this for my wife’s birthday dinner and it turned out great. One thing I added at the very end was a couple handfuls of baby spinach and it definitely worked. Thanks for the recipe!

1
Reply
Kathy Mcilvaine
Kathy Mcilvaine
Reply to  Chuck
Posted: 4 years ago

5 stars
We have eaten scallops at many GREAT restaurants. Tonight, for the first time, I made scallops. My husband , who might be a little biased, said that these were the best scallops that he had ever had. This was an easy recipe. If you are a lover of scallops, try it and use a cast iron pan.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kathy Mcilvaine
Posted: 4 years ago

So happy to hear this, Kathy!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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