Garlic Butter Scallops Lemon Zest (Printable)

Tender scallops seared in garlic butter sauce finished with bright lemon zest and fresh parsley.

# What You’ll Need:

→ Seafood

01 - 1.1 lb sea scallops, patted dry

→ Aromatics & Seasoning

02 - 3 tbsp unsalted butter
03 - 3 garlic cloves, finely minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp red pepper flakes (optional)

→ Finish

07 - Zest of 1 lemon
08 - 1 tbsp fresh lemon juice
09 - 2 tbsp fresh parsley, finely chopped

# How to Prepare:

01 - Pat scallops dry with paper towels and season both sides with salt and black pepper.
02 - Melt 2 tablespoons of butter in a large skillet over medium-high heat until it begins to foam.
03 - Place scallops in a single layer without overcrowding and sear undisturbed for 2 minutes until a golden crust forms.
04 - Turn scallops over, add the remaining 1 tablespoon of butter and minced garlic, then sear for 1 to 2 minutes while basting scallops with melted butter.
05 - Remove skillet from heat, stir in lemon juice and zest, swirling gently to incorporate.
06 - Transfer scallops to serving plates, spoon pan sauce over them, garnish with chopped parsley and extra lemon zest if desired, and serve immediately.

# Expert Advice:

01 -
  • Dinner feels fancy without the fuss—seventeen minutes from cold pan to plate.
  • Garlic and lemon do what they do best: make everything taste like you actually know what you're doing.
  • It's the kind of dish that makes people think you spent your whole day cooking.
02 -
  • Scallops cook faster than your brain expects—the moment they turn opaque all the way through is the moment to stop, not five seconds later.
  • Patting them dry isn't optional; it's the difference between a sear and a steam, and you can taste that difference on your fork.
03 -
  • A fish spatula is worth owning if you cook seafood more than once a year; it slides under delicate things without breaking them.
  • Room temperature scallops cook more evenly than cold ones, so pull them out of the fridge five minutes before you start.

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