It’s 6 PM. You’re hungry. You want something that feels fancy but cooks fast. You want a win.
I get it. My kitchen is a weeknight war zone, too. That’s why I live for recipes like this Lemon Garlic Butter Scallops Seafood. It’s part of a whole family of quick lemon garlic butter dinners that save the day.
It’s your secret weapon. It looks like you spent hours. It tastes like a restaurant. But it’s on your table in about 15 minutes. Let’s do this.
Recipe Overview
- Cuisine: American
- Category: Main Course
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2
Ultimate Guide to Lemon Garlic Butter Scallops Seafood
This isn’t just another scallops recipe. This is your blueprint for a perfect keto dinner that impresses.
We’re talking maximum flavor for minimum effort. The lemon butter sauce is bright and rich. The garlic adds a punch. The scallops get a gorgeous sear.
It’s a quick seafood fix that solves the “what’s for dinner?” panic. You get a fancy meal vibe without the fuss. This guide gives you all my busy-cook tricks to make it foolproof.
The Simple Ingredients
Here’s the best part. You probably have most of this already. No weird grocery runs required.
- 12 large sea scallops (about 1 lb)
- 2 tablespoons olive oil or avocado oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 1 lemon (about 3 tbsp)
- 1/4 cup dry white wine (like Sauvignon Blanc) or chicken broth
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Let’s Get Cooking! (The Step-by-Step)
Ready? The clock starts now. Follow these steps and dinner is moments away.
- Prep your scallops. Pat them completely dry with paper towels. This is the #1 rule for a good sear. Season both sides with salt and pepper.
- Heat a large skillet (not non-stick if you have one) over medium-high heat. Add the oil. Let it get hot until it shimmers.
- Add the scallops. Give them space! Don’t crowd the pan. Cook for 1.5 to 2 minutes per side. Don’t move them until it’s time to flip. You want a golden-brown crust.
- Remove scallops to a plate. They will finish cooking there.
- In the same pan, lower the heat to medium. Add the butter and garlic. Cook for just 30 seconds until fragrant. Don’t let the garlic burn!
- Pour in the lemon juice and wine. Scrape up all those tasty brown bits from the pan. Let it bubble and reduce for 1-2 minutes.
- Turn off the heat. Stir in the parsley. Slide the scallops and any juices back into the pan. Spoon that amazing sauce all over them. Serve immediately!
What to Serve With This Dish
You need something to soak up that incredible lemon butter sauce. Here are my go-to fast sides.
Lemon Garlic Butter Scallops Seafood Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Lemon Garlic Butter Scallops Seafood Recipe!
Nutrition Information
For a keto dinner, try cauliflower rice or zucchini noodles. Sauté them quickly in a separate pan while the scallops rest. If you love this flavor profile, you might also enjoy our lemon garlic butter tofu scampi for a plant-based twist.
If carbs aren’t a concern, angel hair pasta or a crusty baguette are perfect. A simple arugula salad with a lemon vinaigrette also works wonders.
Make This Recipe Your Own (Quick Swaps)
Make it work with what you’ve got. Cooking should be flexible, not stressful.
No white wine? Use all chicken broth. The flavor will still be great. You can also add a pinch of red pepper flakes with the garlic for a little heat.
Swap the parsley for fresh basil or chives. Different herb, same fantastic result.
How to Store Leftovers (If You Have Any!)
This dish is best fresh. But if you have a couple scallops left, store them in an airtight container in the fridge for up to a day.
Gently reheat in a skillet on low. Avoid the microwave, as it can make them rubbery.
NUTRITION INFORMATION
- Calories: ~350
- Fat: 24g
- Carbohydrates: 6g
- Net Carbs: 5g
- Protein: 25g
(Note: Nutrition is an estimate. Values can vary based on specific ingredients used.)
FREQUENTLY ASKED QUESTIONS
My scallops won’t brown. What am I doing wrong?
The pan wasn’t hot enough, or the scallops were wet. Make sure your oil is shimmering before adding them. And pat, pat, pat them dry!
Can I use frozen scallops?
Yes! Just thaw them completely in the fridge overnight. Then, dry them extra well. This step is non-negotiable for that perfect sear.
Is this really a keto-friendly recipe?
Absolutely. With only about 5g net carbs per serving, this is a fantastic low-carb, high-fat keto dinner. Just pair it with a keto-friendly side.
See? I told you it was easy. In the time it takes to decide on takeout, you can have a stunning meal on the table.
You just saved your weeknight. You made something healthy, delicious, and seriously impressive. That’s a major win in my book. For another quick, flavorful, and healthy seafood option, try our easy lemon garlic butter shrimp packets.
Now I want to hear about your win! Go try this and tell me all about it. Let me know how it goes by leaving a comment and rating below!
