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Golden brown pan-seared sea scallops drizzled with lemon butter sauce and fresh parsley on a white plate.
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Pan-Seared Sea Scallops with Lemon Butter Sauce

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 450kcal

Ingredients

  • 1 lb large dry-packed sea scallops
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons grapeseed oil
  • 3 tablespoons unsalted butter, cubed and chilled
  • 1 tablespoon minced shallot
  • 1 clove garlic , minced
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  • Remove the tough side muscle from the scallops if present.
  • Pat scallops thoroughly dry with paper towels to ensure a proper sear.
  • Season scallops with salt and pepper immediately before cooking.
  • Heat oil in a heavy skillet over high heat until it begins to shimmer and smoke slightly.
  • Place scallops in the pan, leaving space between each piece.
  • Sear for 2 minutes without moving until a golden-brown crust develops.
  • Flip scallops and sear the second side for 1 to 2 minutes until opaque throughout.
  • Transfer scallops to a warm plate.
  • Reduce heat to medium and sauté shallots and garlic in the same pan for 1 minute.
  • Deglaze the pan with white wine and lemon juice, reducing the liquid by half.
  • Whisk in the chilled butter cubes one at a time to form a smooth emulsion.
  • Stir in fresh parsley and spoon the sauce over the seared scallops.