Here’s a perfect, restaurant-quality Lemon Garlic Butter Scallops recipe — golden on the outside, tender inside, and ready in under 15 minutes.

🍋🧄 Lemon Garlic Butter Scallops

Serves: 2
Time: ~10–15 minutes

🦪 Ingredients

• 450g (1 lb) large sea scallops
• 2 tbsp olive oil
• 3 tbsp butter (divided)
• 4 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest (optional but great)
• 2 tbsp chopped parsley
• Salt & pepper
• Optional: ¼ cup dry white wine or chicken broth

🔪 Prep

1. Pat scallops very dry with paper towels — this is crucial for a good sear.
2. Season both sides with salt and pepper.

🔥 Instructions

1. Sear the scallops

1. Heat a large skillet over medium-high until very hot.
2. Add olive oil + 1 tbsp butter.
3. Place scallops in the pan (don’t crowd).
4. Sear 1½–2 minutes per side until a deep golden crust forms.
   • Don’t move them while searing.
5. Remove scallops and set aside.

2. Make the lemon garlic butter

1. In the same pan, melt remaining 2 tbsp butter.
2. Add garlic; sauté 20–30 seconds (don’t brown).
3. Add lemon juice (and wine/broth if using).
4. Let simmer 30–60 seconds to slightly thicken.
5. Stir in parsley.

3. Finish

• Return scallops to the pan for 10–20 seconds just to coat in the sauce.
• Spoon extra sauce over the top.

🍽️ Serve With

• Creamy mashed potatoes
• Fettuccine or linguine
• Risotto
• Garlic butter rice
• Roasted asparagus or broccolini

⭐ Tips for PERFECT scallops

• Dry them extremely well. Moisture = no crust.
• Use high heat. Cast iron works best.
• Don’t overcook. They should be just opaque in the center.
• Cook in batches if needed — overcrowding = steaming.

If you want, I can also pair these scallops with:
🍝 A creamy pasta
🥗 A simple side salad
🍋 A lemon butter pan sauce variation
🔥 A spicy version

Just tell me!