Pan Seared Scallops With Lemon Butter Sauce

Seared Scallops, scallop recipes

Anniversaries used to mean a reservation for the restaurant at which we had our wedding rehearsal dinner, with leisurely glasses of wine, expensive cuts of steak and decadent dessert. Then we had kids. And a budget.

seared scallops, scallops recipe

Can you relate?

We still enjoy a little something special for our anniversary dinner; however, nowadays it’s cooked in the comfort of our home. We’ve done lobsters (yes, cooked fresh), crab imperial, and lots of other good stuff.

seared scallops, scallop recipes

This year? Ooohhh…may have been the best dinner yet. Hands down.

Pan Seared Scallops With Lemon Butter Sauce
Prep time
Cook time
Total time
Serves: 2
  • 1 pound sea scallops, trimmed and dried well
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon sea salt
  • ¼ teaspoon finely ground black pepper
  • ½ cup beef broth
  • 2 tablespoons salted butter
  • ½ lemon, juiced and zested
  • 3 scallions, chopped
  1. Warm a large skillet over medium-high heat. Add the olive oil and 2 tablespoons butter. Sprinkle the scallops with salt and pepper.
  2. Once the butter starts to foam and bubble, place the scallops (seasoned side down) into the pan. Sprinkle again with salt and pepper, then let them cook for 2 minutes – without touching them. Using tongs, gently flip each scallop and continue cooking for another 2 minutes. Remove from the pan.
  3. Pour the beef broth into the pan and use a metal whisk to scrape and stir the bits up from the bottom of the pan. Add the lemon juice and zest, butter and scallions. Continue whisking for one more minute. Remove from heat.
  4. Serve immediately with a spoonful of the sauce drizzled on top of the scallops.
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  1. Melinda says

    Alright Liza….i love sea scallops so I am going to try your recipe on Matt this weekend. I’ll let you know how it goes. It looks yummy.

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