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Garlic Butter Scallops with Lemon Sauce - better than restaurant's pan-seared scallops with buttery lemon sauce, cheaper and so delicious!
I am a sucker for all thing seafood and I love scallops.
My neighborhood store has a scallops sale this week and I just had to buy them and make these amazing garlic butter scallops with lemon sauce.
And guess what, I finished all of them.
Most people would think of scallop as a super fancy ingredient that you can only get in expensive restaurants.
This is totally wrong.
When scallops are on sale, you can get 1 lb for a fraction of eating out, and you get 10x the quantity and not just two on your plate!
My garlic lemon butter scallops were perfectly cooked, in the most amazing and mouthwatering lemon sauce, and it took me less than 20 minutes.
Serve them with plain spaghetti and slurp down the lemon sauce.
Date nights at home are easier and cheaper than you think!
Frequently Asked Questions
This recipe is only 321 calories per serving.
What To Serve With Garlic Butter Scallops With Lemon Sauce
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Garlic Butter Scallops with Lemon Sauce
Ingredients
- 1 1/2 lbs (750g) sea scallops
- salt
- ground black pepper
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1 tablespoon Japanese mirin, sweet rice wine, optional
- 1 tablespoon lemon juice
- salt to taste
- 1 tablespoon chopped parsley
Instructions
- Rinse the scallops under cold water and pat them dry with paper towels. If any side muscle is still attached, remove it. Season both sides of the scallops with salt and black pepper.
- Heat a skillet over medium-high heat and add 1 tablespoon of melted butter. Pan-sear the scallops until both sides are nicely charred, though the inside may not be fully cooked. Remove the scallops from the skillet and set aside. In the same skillet, add the remaining melted butter and sauté the garlic until it turns light brown.
- Add the white wine, mirin (if using), and lemon juice to the skillet. Return the scallops to the skillet, and add salt to taste along with the parsley. Once the sauce reaches a light simmer, turn off the heat and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of white wine do you recommend?
Another hit! I love the flavor and simplicity of preparation. I made this recipe several times now. I am slowly cooking my way through your site. Haven’t tried anything I don’t keep cooking over and over.
Thanks for your support!
Could I use frozen scallops?
Yes you can!
This looks very good but it does not say if the garlic is to be chopped, minced, etc. Looking forward to giving it a try! Can’t rate it if I haven’t tried it yet
Hi Brenda, garlic is minced. I just updated the recipe. It was an omission.
Can this Lemon and Garlic Butter be used as a lobster Dipping Sauce?
Of course, that would be a very good idea. :)
Can i use mussels instead of Scallops? I really love mussels, and i think this recipe i can even try with mussels.Cook time may vary but , Any ways gonna try it.Please do tell me if i will have to add any extra recipes.
Yes I think mussels will be great provided they are fresh. :)