Description
Pan Seared Scallops are an elegant seafood dish that comes together in just 30 minutes. Perfectly golden scallops are paired with a rich buttery lemon sauce, creating a restaurant-quality meal that’s surprisingly easy to make at home. Whether you’re preparing a special dinner or a quick weeknight meal, this recipe delivers incredible flavor with simple ingredients.
Ingredients
- 1 pound large scallops
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 cup chicken broth
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons rinsed capers (optional)
- 1 tablespoon Dijon mustard
- Fresh dill, for garnish
- Lemon wedges, for serving
Instructions
- Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Place the scallops in the skillet and cook without moving them for about 5 minutes until golden brown.
- Add the butter to the skillet.
- Flip the scallops and cook for another 5 minutes while spooning the melted butter over them.
- Remove the cooked scallops and set them aside.
- Reduce the heat to medium and sauté the minced garlic for about 30 seconds.
- Add the chicken broth, lemon zest, lemon juice, and capers if using.
- Cook until the sauce reduces and thickens slightly, about 8–10 minutes.
- Lower the heat to medium and whisk in the Dijon mustard.
- Return the scallops to the skillet and cook for 2 minutes until warmed through.
- Garnish with fresh dill and serve with lemon wedges.
Notes
- Serve the scallops immediately while they are hot with mashed potatoes, rice, pasta, roasted asparagus, green beans, or a crisp salad. Crusty bread is also excellent for soaking up the lemon butter sauce.
- Store leftover scallops in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of broth or butter to prevent the scallops from becoming tough.
- Avoid microwaving for long periods, as scallops can become rubbery.
- Freezing is not recommended because the texture may change after thawing.