Pan-Seared Scallops with Lemon Garlic Butter (10-Minute Recipe)

Hi, I’m Hannah! Let’s be honest, for years I thought scallops were a “restaurant-only” food. They seemed so delicate, so fancy, and so easy to mess up. The idea of cooking them at home was intimidating. But then I learned the secret: making Perfect Pan-Seared Scallops isn’t about complicated techniques; it’s about a few simple habits. Once I mastered them, a whole new world of quick, elegant, and healthy cooking opened up. This 10-minute recipe is my way of sharing that secret with you. It will give you the confidence to turn any weeknight into a special occasion.

Why You’ll Love This Recipe

• Ready in 10 Minutes: This is not an exaggeration. From prep to plate, this incredibly elegant meal comes together in about 10 minutes flat.
• Restaurant-Quality Results: You will learn the simple secret to achieving that beautiful, golden-brown, caramelized crust and a tender, sweet center every single time.
• Naturally Healthy & Light: Scallops are a fantastic source of lean protein. This recipe uses simple, whole-food ingredients to let their delicate flavor shine.
• Insanely Delicious: The combination of sweet scallops with a bright, savory lemon garlic butter sauce is a timeless classic for a reason. It’s simply irresistible.

The Key Ingredients for Perfect Pan-Seared Scallops

You only need a handful of high-quality ingredients for this dish.

• Scallops: The star! Look for large sea scallops. The most important thing is to buy “dry” scallops, not “wet” ones. “Dry” means they haven’t been treated with a phosphate solution, which allows them to sear beautifully instead of steaming.
• Ghee or a High-Smoke-Point Oil: We need a fat that can handle high heat without smoking. Ghee (clarified butter) is my favorite for its nutty flavor, but avocado oil also works perfectly.
• Garlic & Lemon: The classic power duo. Fresh garlic and a squeeze of fresh lemon juice are non-negotiable for that bright, zesty pan sauce.
• Butter: We add a small pat of butter at the end (off the heat) to create a creamy, luscious sauce without the risk of it burning.
• White Wine or Chicken Broth: A splash of dry white wine (like Pinot Grigio) or chicken broth is used to “deglaze” the pan, lifting up all those delicious browned bits to form the base of your sauce.
• Fresh Parsley: For a final pop of fresh, green flavor and color.

How to Cook Pan-Seared Scallops (Step-by-Step)

The magic happens fast, so have all your ingredients ready! The full, detailed recipe is in the recipe card at the bottom of this post!

1. Prep the Scallops: This is the most important step! Pat your scallops completely dry with a paper towel and season them with salt and pepper.
2. Sear for 90 Seconds: Get your skillet screaming hot. Add your oil or ghee. Carefully place the scallops in the pan, making sure they don’t touch. Let them cook, undisturbed, for about 90 seconds until a deep golden-brown crust forms.
3. Flip and Finish: Flip the scallops and cook for another 60-90 seconds on the other side. They cook very quickly! Immediately transfer the scallops to a clean plate.
4. Make the Pan Sauce: Lower the heat and add the garlic to the pan. Cook for 30 seconds until fragrant. Pour in the wine or broth to deglaze the pan, scraping up any browned bits. Let it bubble for a minute, then stir in the lemon juice and fresh parsley. Remove from the heat and swirl in the final pat of butter. Pour the sauce over your scallops and serve immediately.

Tips for Success: The “Perfect Sear” Habits

Learning how to cook Perfect Pan-Seared Scallops is all about a few key habits.

• The Dry Scallop Habit: I cannot stress this enough. Moisture is the enemy of a good sear. Before you do anything else, pat your scallops very, very dry on all sides with a paper towel. This is the single most important secret to getting a crispy, golden crust.
• The Hot Pan Habit: Your pan must be hot. When you add the oil, it should shimmer. When you add a scallop, you should hear a confident sizzle. A pan that isn’t hot enough will just steam the scallops.
• The “Don’t Crowd” Habit: Give your scallops space in the pan. If they are too close together, they will steam each other instead of searing. Cook in two batches if you need to.
• The “Don’t Touch” Habit: Once you place the scallops in the pan, leave them alone! Don’t be tempted to move them around. Let them sit undisturbed for that crucial 90 seconds to develop their beautiful crust.

Frequently Asked Questions (FAQ)

• How do I know when scallops are cooked?
  They cook very fast! A perfectly cooked scallop will have a golden-brown crust on both sides and will be mostly opaque all the way through. It should feel firm to the touch, but with a slight spring. If it’s tough and rubbery, it’s overcooked.
• Can I use frozen scallops?
  Yes, absolutely. Thaw them completely in the refrigerator overnight. Before cooking, it is extra important to pat them very dry, as they will have released a lot of water.
• What’s the difference between “wet” and “dry” scallops?
  “Wet” scallops have been soaked in a phosphate solution. They are whiter, hold more water (which you pay for!), and are very difficult to sear. “Dry” scallops are natural and untreated, with a more beige, translucent color. They sear beautifully. Always ask for “dry” scallops at your seafood counter!
• What can I serve with these scallops?
  They are wonderful over a simple arugula salad, with zucchini noodles for a low-carb meal, alongside roasted asparagus, or with a classic risotto or angel hair pasta.

More Easy & Elegant Dinners

• Easy & Healthy Shepherd’s Pie with Sweet Potato Topping
• The Best Healthy Tuscan Chicken (30-Minute Recipe)

Build Your Healthiest Habit

End the “what’s for dinner?” stress. Get my free guide with 5 Healthy Dinners in Under 30 Minutes, plus simple weekly recipes to help you feel good, consistently.

Get My Free Guide!

Perfect Pan-Seared Scallops with Lemon Garlic Butter Recipe

Perfect Pan-Seared Scallops at home in just 10 minutes! This healthy, easy recipe with a delicious lemon garlic butter sauce will give you a perfect golden-brown crust every time. The ultimate quick and elegant dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings 2

Equipment

• Large Skillet (Stainless Steel or Cast Iron recommended)
• Tongs
• Paper Towels

Ingredients

  

• 1 lb large sea scallops about 8-12, patted very dry
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp ghee or avocado oil
• 2 cloves garlic minced
• 2 tbsp dry white wine or low-sodium chicken broth
• 1 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley chopped

Instructions

 

• Prep the Scallops: Gently remove the small side-muscle from the scallops if it’s still attached. Pat the scallops completely dry with paper towels. Season both sides with salt and pepper.
• Heat the Pan: Heat a large skillet (stainless steel or cast iron is best) over high heat. Add the ghee or oil. The pan is ready when the oil is shimmering and just beginning to smoke.
• Sear the Scallops (Side 1): Carefully place the scallops in the hot pan in a single layer, ensuring they are not touching. Cook for 90 seconds, without moving them, until a deep golden-brown crust has formed on the bottom.
• Flip and Sear (Side 2): Use tongs to flip each scallop. Cook for another 60-90 seconds on the second side until opaque. Immediately remove the scallops from the pan and set them on a plate. Do not overcook.
• Make the Sauce: Reduce the heat to medium-low. Add the minced garlic to the pan and cook for 30 seconds until fragrant. Pour in the white wine or broth to deglaze, scraping up any browned bits with a spoon.
• Finish & Serve: Let the wine bubble for a minute. Remove the pan from the heat. Stir in the butter, lemon juice, and fresh parsley. Pour the sauce over the seared scallops and serve immediately.