Lemon Garlic Butter Scallops Seafood Recipe

It’s 6 PM. You’re hungry. You want something that feels fancy but takes less time than ordering takeout. Sound familiar? I live there too.

That’s why I’m obsessed with this Lemon Garlic Butter Scallops Seafood recipe. It’s my secret weapon. It looks like you spent hours. It tastes like a restaurant splurge. If you love this flavor profile, you should definitely try my Lemon Garlic Butter Chicken for another quick, decadent dinner.

But it’s a 15-minute, one-pan miracle. Let’s get your weeknight back.

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

Why is this the only guide you need? Because I cut the fluff and give you flavor. We’re talking maximum impact with minimal effort.

This dish hits every note. You get the sweet, tender scallops. The rich, savory garlic butter. The bright, fresh lemon zip.

It’s a keto-friendly dream. It’s a quick seafood fix. It’s a fancy-feeling meal on a Tuesday night budget. This recipe does it all.

The Simple Ingredients

No crazy trips to a special store. I bet you have half of this already. That’s the beauty of it.

• 1 lb dry sea scallops
• 2 tbsp olive oil or avocado oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 lemon (juice and zest)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Optional: Pinch of red pepper flakes

Let’s Get Cooking! (The Step-by-Step)

Ready? Grab your favorite skillet. This moves fast. That’s the point!

1. Prep your scallops. Pat them completely dry with paper towels. This is the #1 trick for a perfect sear. Season both sides with salt and pepper.
2. Heat a large skillet over medium-high heat. Add the oil. Let it get hot. You should see it shimmer.
3. Add the scallops. Give them space! Don’t crowd the pan. Cook for 2-3 minutes per side. Don’t move them until you see a gorgeous golden crust.
4. Remove scallops to a plate. Lower the heat to medium. Add the butter and garlic to the pan. Cook for just 30-60 seconds until fragrant. Don’t let the garlic burn!
5. Take the pan off the heat. Stir in the lemon juice, zest, and parsley. Add the red pepper flakes now if you’re using them.
6. Slide the scallops back into the pan. Spoon all that amazing lemon garlic butter sauce over them. Serve immediately!

What to Serve With This Dish

You need something to soak up that incredible sauce. Here are my go-to fast sides.

For a keto dinner, try cauliflower rice or zucchini noodles. Sauté them quickly in the same pan after the scallops are done. For a fantastic plant-based version of this classic sauce, check out my vegan Lemon Garlic Butter Tofu Scampi.

Need something hearty? A simple arugula salad or angel hair pasta works magic. A crusty baguette is also a winner for sauce-dipping.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Here are easy switches.

No fresh lemon? Use 2 tablespoons of bottled juice. Add a little extra parsley for fresh color.

Out of parsley? Fresh basil or chives are fantastic. Use about the same amount.

Want more veggies? Throw a handful of spinach into the sauce at the end. It wilts in seconds.

How to Store Leftovers (If You Have Any!)

This is best fresh. But if you have leftovers, store them in an airtight container in the fridge for up to a day.

Reheat gently in a skillet on low. Avoid the microwave, as it can make the scallops rubbery.

NUTRITION INFORMATION

• Calories: ~350
• Fat: 22g
• Carbohydrates: 8g
• Fiber: 1g
• Net Carbs: 7g
• Protein: 28g

*Nutrition is an estimate for one serving.

FREQUENTLY ASKED QUESTIONS

What are “dry” scallops?

Ask your fishmonger for “dry-packed” scallops. They aren’t treated with chemicals. They sear better and taste cleaner.

My scallops won’t brown. What did I do wrong?

Two things: Make sure they are bone-dry before cooking. And make sure your pan is hot enough before you add them. A hot pan is non-negotiable.

Can I use frozen scallops?

Yes! Thaw them overnight in the fridge. Then pat them extra, extra dry. They will release more water, so drying is key.

See? Fancy food doesn’t have to be hard. You just made a restaurant-quality meal in 15 minutes. You’re a weeknight hero.

This is the quick seafood win we all need. It proves you can eat well without the stress. For another effortless, flavor-packed meal that cooks in its own packet, don’t miss my Lemon Garlic Butter Shrimp Packets with Asparagus.

Now go enjoy your amazing creation.

I want to hear about your victory! Did you add a twist? Did your family love it? Let me know how it goes by leaving a comment and rating below!