Pan Seared Scallops in Lemon Sauce

Name: Pan Seared Scallops in Lemon Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 lb sea scallops; Salt and pepper, to taste; 2 tbsp olive oil; 1/4 cup white wine; Juice and zest of 1 lemon; 2 tbsp unsalted butter; 1 clove garlic, minced; 1 tbsp fresh parsley, chopped

Highlighted under: Warm Plates

When I first tried making pan seared scallops, I was amazed by how easy yet elegant they could be. The bright, zesty lemon sauce elevates the dish, turning simple scallops into a gourmet meal. I love how quickly this recipe comes together, making it perfect for both weeknight dinners and special occasions. With just a few ingredients, you can create a dish that impresses anyone at your table. Let me show you how I whip up these delicious scallops and a sauce that you'll crave on repeat.

Created by

Emily

Last updated on 2026-01-23T22:29:27.461Z

During the first time I prepared pan seared scallops, I realized how critical the timing is to achieving that perfect sear. It's a delicate balance of heat and patience! After numerous trials, I discovered that patting the scallops dry thoroughly before cooking helps achieve that golden crust. A little tip: don’t crowd the pan, as this will steam them instead of searing.

As I experimented with flavor combinations, the lemon sauce truly became my favorite. The citrus acidity brightens the richness of the scallops beautifully. Drizzling the sauce over the scallops just when they're done keeps both the scallops and the sauce warm. It's the kind of dish that calls for a glass of white wine and good company!

Why You'll Love This Recipe
Succulent scallops with a luscious lemon sauce
Quick prep and cooking time for a fancy dish
Perfect balance of flavors with fresh ingredients

Choosing the Right Scallops

When selecting scallops, freshness is key. Look for sea scallops with a firm texture and a slightly sweet ocean scent. Avoid processed scallops, which are often treated with phosphates to retain moisture. This treatment can interfere with browning and flavor. If you're unsure, ask your fishmonger about the scallops' source and handling to ensure you’re getting the best quality available.

To achieve the perfect sear, it's important to use dry scallops. Wet scallops, which are often soaked in a solution to enhance their weight and moisture, won't sear well and can result in a steamed texture rather than a golden crust. Patting your scallops dry before seasoning them is a crucial step that I never skip.

Mastering the Lemon Sauce

The beauty of the lemon sauce lies in its simplicity and the balance of its components. The white wine adds acidity and depth, while the butter creates a luscious mouthfeel. Using fresh lemon juice and zest brightens the sauce and complements the natural sweetness of the scallops. Once you start adding the wine to the hot pan, scrape up any browned bits from the scallops to enhance the sauce's flavor—these bits are packed with umami.

A common pitfall with lemon sauce is overcooking the garlic, which can turn bitter. I recommend sautéing minced garlic just until fragrant, about 30 seconds, before adding liquids. Monitor the simmering process closely; the sauce should reduce and thicken slightly without boiling away. If it becomes too thick, simply whisk in a splash more wine or water to reach your desired consistency.

Serving Suggestions and Variations

For a beautiful presentation, arrange the scallops in a circle on a white plate with the lemon sauce drizzled artistically in the center. Garnish with additional parsley or lemon slices for a pop of color. This dish pairs wonderfully with a side of garlic sautéed greens or a light, creamy risotto to soak up the delicious sauce, providing a complete dining experience.

If you're looking to customize this recipe, consider swapping out the parsley for fresh basil or dill for a different flavor profile. You could also include a splash of cream to the sauce for a richer texture. For those avoiding alcohol, replace the wine with vegetable broth, enhancing the sauce with an extra squeeze of lemon juice for acidity.

Ingredients

For the Scallops

1 lb sea scallops
Salt and pepper, to taste
2 tbsp olive oil

For the Lemon Sauce

1/4 cup white wine
Juice and zest of 1 lemon
2 tbsp unsalted butter
1 clove garlic, minced
1 tbsp fresh parsley, chopped

Make sure to use fresh scallops for the best flavor and texture!

Instructions

Prepare the Scallops

Pat the sea scallops dry with paper towels. Season both sides with salt and pepper.

Sear the Scallops

Heat olive oil in a large skillet over medium-high heat. Add scallops and cook for 2-3 minutes on each side until golden brown and opaque in the center. Remove and set aside.

Make the Lemon Sauce

In the same skillet, add minced garlic and sauté for 30 seconds. Pour in white wine, lemon juice, and zest. Let simmer for 2-3 minutes until slightly reduced.

Finish the Sauce

Stir in cold butter until melted and smooth. Add chopped parsley, mixing well.

Serve

Place scallops on plates and drizzle with lemon sauce. Enjoy!

Pair with a side of asparagus for a complete meal!

Pro Tips

Ensure your skillet is hot enough before adding the scallops to achieve that perfect sear.

Storage Tips

While scallops are best enjoyed fresh, you can store leftover cooked scallops in an airtight container in the refrigerator for up to two days. To reheat, gently warm them in a skillet over low heat to prevent them from becoming rubbery. If the lemon sauce has cooled and thickened, whisk in a bit of water or broth to loosen it before serving again.

If you're prepping ahead for a special occasion, you can prepare the lemon sauce in advance. Simply allow it to cool, then store it in the fridge for up to three days. Just reheat gently before serving; the flavors will meld beautifully, saving you time on the day of your meal.

Troubleshooting Common Issues

If your scallops don't sear properly and stick to the pan, it’s likely because they were added too early. Ensure your pan and oil are hot before placing the scallops to achieve that golden crust. A simple test is to flick a drop of water into the skillet; if it sizzles instantly, the pan is ready.

Another frequent issue is overcooking the scallops. To get them just right, they should be cooked until they turn opaque and firm but still have a slight bounce. Keep a close eye on the timing; if you’re unsure, slice one open to check for doneness—you're looking for a translucent center that's no longer glossy.

Scaling the Recipe Up or Down

This recipe is very adaptable, making it easy to scale according to your needs. If cooking for a larger group, you can simply double or triple the ingredients. Just be cautious not to overcrowd the pan when searing, as this will lead to steaming instead of browning. I recommend cooking the scallops in batches if you increase the quantity.

On the other hand, if you’re looking to make a smaller portion, you can easily halve the ingredients. Since scallops are often sold in pound increments, don't hesitate to ask for a smaller quantity from your fishmonger. They’re usually very accommodating, ensuring you have exactly what you need for a delicious, intimate meal.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for white wine?

You can use vegetable broth or chicken broth for a non-alcoholic version.

→ How can I tell when scallops are done?

Scallops should be opaque and slightly firm to the touch when they are fully cooked.

→ Can I make the sauce ahead of time?

It's best to make the sauce fresh, but you can prep the ingredients in advance.