Recipes › Seafood › Lemon Butter Scallops Recipe

Lemon Butter Scallops Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired seafood dish features tender scallops seared golden in a pan and finished with a bright lemon butter sauce. The acidity of fresh lemon balances the richness of butter, creating an elegant yet simple preparation that highlights the natural sweetness of the scallops. Ready in under 20 minutes, this restaurant-quality dish is perfect for a weeknight dinner or special occasion.

Ingredients

• 500g large sea scallops (about 16-20 pieces)
• 60g unsalted butter, divided
• 3 cloves garlic, minced
• 120ml dry white wine (Pinot Grigio or Vermentino)
• 60ml fresh lemon juice (about 2 large lemons)
• 15ml extra virgin olive oil
• 30g all-purpose flour
• 5g kosher salt
• 2g freshly ground black pepper
• 5g fresh parsley, finely chopped
• 2g red pepper flakes (optional)
• Zest of 1 lemon

Instructions

1. Pat the scallops dry with paper towels and season both sides evenly with salt and pepper. This ensures a proper sear and prevents steaming.

2. Lightly dust the scallops on one side only with flour, shaking off any excess. This creates a delicate crust.

3. Heat olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. The pan must be very hot for proper browning.

4. Working in batches if needed, place scallops flour-side down in the hot pan. Sear without moving for 2-3 minutes until golden brown, then flip and cook the other side for 1.5-2 minutes. Transfer to a warm plate.

5. Reduce heat to medium and add 15g butter to the same pan. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent browning.

6. Pour in white wine and fresh lemon juice, stirring to deglaze the pan and incorporate all browned bits. Simmer for 2 minutes to reduce slightly.

7. Remove from heat and whisk in the remaining 45g cold butter in small cubes, one piece at a time, until fully incorporated into a silky sauce. This creates an emulsion.

8. Return the scallops to the pan, tilting and basting them with the sauce for 30 seconds to coat and warm through. Do not overmix.

9. Divide scallops and sauce among serving bowls. Garnish with fresh parsley, lemon zest, and red pepper flakes if desired. Serve immediately with crusty bread.

Substitutions

• For dairy-free: use 80ml high-quality olive oil instead of butter, whisking continuously to emulsify
• For white wine substitute: use 120ml low-sodium seafood or vegetable broth with an extra 15ml lemon juice for acidity
• For frozen scallops: thaw completely and pat extra dry to ensure proper searing and browning

Tips

• Do not move scallops while searing; let them develop a golden crust undisturbed before flipping for best texture and flavor
• Use a stainless steel or well-seasoned cast-iron skillet rather than non-stick, as it provides better heat retention and browning
• Keep the sauce off heat while whisking in cold butter to maintain the emulsion and prevent the sauce from breaking

Scallops are celebrated throughout Italian coastal regions, particularly in Liguria and Sicily, where they are often prepared simply with local lemons, white wine, and butter to let the delicate seafood shine. This preparation style reflects the Italian philosophy of cucina semplice—simple cooking that respects quality ingredients.

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