Garlic Butter Scallops Lemon Zest (Printable)

Seared scallops infused with garlic butter, lemon zest, and fresh parsley for a flavorful gourmet meal.

# What You Need:

→ Seafood

01 - 1.1 lb sea scallops, patted dry

→ Aromatics & Seasoning

02 - 3 tbsp unsalted butter
03 - 3 garlic cloves, finely minced
04 - ½ tsp sea salt
05 - ¼ tsp freshly ground black pepper
06 - ¼ tsp red pepper flakes (optional)

→ Finish

07 - Zest of 1 lemon
08 - 1 tbsp fresh lemon juice
09 - 2 tbsp fresh parsley, finely chopped

# Steps:

01 - Pat the scallops dry thoroughly with paper towels and season both sides evenly with sea salt and black pepper.
02 - Melt 2 tablespoons of butter in a large skillet over medium-high heat until it begins to foam.
03 - Place scallops in a single layer without overcrowding; sear undisturbed for 2 minutes to form a golden crust.
04 - Flip scallops, add remaining 1 tablespoon of butter and the minced garlic; sear for 1 to 2 minutes while basting scallops with melted butter.
05 - Remove skillet from heat; stir in fresh lemon juice and lemon zest gently to combine sauce flavors.
06 - Transfer scallops to serving plates, spoon pan sauce over them, garnish with chopped parsley and extra lemon zest if desired, then serve immediately.

# Expert Advice:

01 -
  • Golden, buttery scallops ready in under 20 minutes, making weeknight dinners feel like a restaurant experience.
  • The lemon zest cuts through the richness perfectly, so every bite tastes bright and intentional.
  • Minimal ingredients mean you're tasting the scallops themselves, not buried under a complicated sauce.
02 -
  • Overcrowded pans steam scallops instead of searing them—work in batches if you need to, or use a larger skillet.
  • Frozen scallops work, but thaw them slowly in the fridge and pat them extra dry because they release more moisture.
  • Once those scallops hit the plate, serve them immediately; they cool quickly and lose that buttery tenderness.
03 -
  • Buy scallops from a fishmonger if possible—they'll be fresher and often come pre-patted dry, saving you a step.
  • If your garlic starts to brown too fast, pull the pan off heat immediately and finish cooking with residual warmth so it stays fragrant instead of bitter.

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