Seared Scallops with Lemon Butter Sauce (One-Pan Dinner).

Seared Scallops with Lemon Butter Sauce (One-Pan Dinner)

This **Seared Scallops with Lemon Butter Sauce** is my go-to when I want a restaurant-quality seafood dinner in under 15 minutes. Golden-brown crust, tender interior, and a bright, rich sauce—all in one pan.

As someone who trained in French kitchens and now writes beginner-friendly cookbooks, I’ve perfected this method so you can serve an elegant meal without stress. Pair it with fluffy rice, mashed potatoes, or a crisp salad.

Why This Recipe Works

Fast & simple: Ready in 15 minutes with minimal cleanup.
Balanced flavor: Rich butter, bright lemon, and fresh herbs elevate the delicate sweetness of scallops.
Beginner-friendly: Just follow the searing steps and don’t rush—the crust forms naturally.

Ingredients

1 lb large sea scallops (dry-packed preferred)
2 tbsp high-smoke-point oil (avocado or grapeseed)
Salt and pepper to taste
3 tbsp unsalted butter
2 garlic cloves, minced
1 tbsp fresh thyme (or 1 tsp dried)
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest (optional, for extra brightness)
Chopped parsley (for garnish)

Step-by-Step Instructions

Dry the scallops: Pat them thoroughly with paper towels. Place on a wire rack in the fridge for 10–15 minutes if time allows.
Season: Lightly salt and pepper both sides. Don’t over-season—they’re delicate.
Heat the pan: Use a cast iron or stainless steel skillet. Heat oil over medium-high until shimmering (not smoking).
Sear: Place scallops in the pan, leaving space between them. Sear 2–3 minutes per side until golden brown. Do not move them until ready to flip.
Make the sauce: Remove scallops. Add butter, garlic, and thyme to the same pan. Stir 1 minute until fragrant.
Finish: Return scallops to the pan. Add lemon juice and zest. Spoon sauce over them. Cook 1 more minute.
Serve: Garnish with parsley and serve immediately.

Serving Suggestions

With rice: Serve over fluffy Instant Pot rice to soak up the sauce.
With veggies: Pair with air-fried green beans or roasted asparagus.
As an appetizer: Serve 2–3 scallops per person with crostini.

Storage & Reheating

Fridge: Store in an airtight container up to 2 days.
Reheat: Gently warm in a pan with a splash of broth or water to prevent drying out.
Do not freeze: Scallops become rubbery when frozen and reheated.

Internal Links & Resources

Cookbook Pick: Want more one-pan perfection? Try my Stockpot Cookbook: 139 Simple and Hearty Recipes — includes easy seafood stews, chowders, and pan-seared dishes!

Frequently Asked Questions

Can I use frozen scallops?

Yes, but thaw them in the fridge overnight and pat dry thoroughly. Avoid cooking from frozen.

What’s the difference between dry-packed and wet-packed scallops?

Dry-packed are untreated and ideal for searing. Wet-packed are soaked in preservatives and release more water—always dry them extra well.

Can I make this ahead?

Best served fresh. You can prep ingredients ahead, but sear just before serving for the best texture.

Final Thoughts

This one-pan seared scallop recipe proves that elegant, flavorful meals don’t have to be complicated. With just a few quality ingredients and proper technique, you can serve a dish that feels luxurious but takes less than 15 minutes.

Want more seafood mastery? Try my Stockpot Cookbook for easy chowders, stews, and pan-seared fish recipes — all under $3.50/serving.

What’s your favorite sauce for scallops? Share your creations with #RossiVossSeafood.

Happy Cooking!
Rossi Voss