Recipe

Weeknight-Friendly Scallops (Classic Lemon Butter)

Restaurant-style seared scallops in a bright, classic lemon butter sauce. Ready in about 15 minutes with crisp edges, a tender center, and zero complicated steps.

By Matt Campbell

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4.8

Seared sea scallops with golden crust in a skillet, finished with lemon butter sauce and chopped parsley

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Scallops have a fancy reputation, but honestly they are one of the most weeknight-friendly proteins you can cook. They go from raw to golden, crisp-edged, and buttery in the time it takes your rice to complain about being ignored.

This is a classic, bistro-style approach: hot pan, dry scallops, a quick sear, then a simple pan sauce of butter, lemon, and a splash of stock. No breading, no weird tricks, no mystery sweetness. Just the kind of clean, classic flavor that makes you pause mid-bite and think, okay, wow.

Raw sea scallops being patted dry on paper towels next to a bowl of kosher salt

Why It Works

Fast, high-reward cooking: scallops cook in minutes, so dinner lands on the table quickly.
That real sear: drying the scallops and using a hot pan creates the browned crust without overcooking the center.
Classic pan sauce: butter plus lemon plus a little stock makes a glossy, classic sauce that tastes like it belongs in a bistro.
Forgiving flavor: even if your sear is not perfect, the lemon butter pulls everything together.

Pairs Well With

Storage Tips

Scallops are at their best right out of the pan, but if you do have leftovers, here is how to keep them from turning rubbery.

Fridge

Store in an airtight container for up to 2 days.
Refrigerate promptly after dinner and keep scallops and sauce together to help prevent drying out.

Reheat (gentle is the whole game)

Skillet method: warm a small nonstick skillet over low heat. Add a teaspoon of water or stock, then the scallops and sauce. Cover and heat just until warmed through, 2 to 3 minutes.
Microwave method: use 50% power in 20-second bursts with a little sauce on top.

Freezing

I do not recommend freezing cooked scallops. The texture takes a hit. If you want a freezer option, freeze raw scallops (well wrapped), then thaw overnight in the fridge and cook fresh.

Common Questions

What makes scallops not sear properly?

Moisture. The most common issue is scallops that are still wet from their packaging. Pat them very dry, salt right before cooking, and make sure the pan is truly hot before the scallops go in.

Should I buy “wet” or “dry” scallops?

If you can, buy dry-packed sea scallops. They are typically untreated (no STPP, the additive that makes some scallops hold extra water), so they brown better and taste cleaner. “Wet” scallops can still work, but you must dry them aggressively and expect a little less crust.

How do I know when scallops are done?

Look for a deep golden crust and sides that turn opaque. The center should still be slightly translucent. Overcooked scallops turn fully opaque and firm. As a general guide, large sea scallops take about 2 to 3 minutes on the first side and 1 to 2 minutes on the second, depending on size and pan heat. If you use a thermometer, pull them around 115 to 125°F, then let carryover heat finish the job.

Can I use bay scallops?

Yes, but they cook fast. Sear for about 1 to 2 minutes total, then pull them and make the sauce. Bay scallops are smaller and easier to overcook, so stay close to the pan.

What oil is best for searing scallops?

Use a high-heat oil like avocado, grapeseed, canola, or light olive oil. Save butter for the sauce at the end so it does not burn while you sear.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch stainless steel or cast iron skillet (best for browning)
Tongs or a thin fish spatula
Paper towels
Microplane or fine grater (optional for lemon zest)
Instant-read thermometer (optional)

The first time I cooked scallops at home, I treated them like a weekend project. Extra steps, extra stress, and somehow I still ended up with pale, watery scallops that looked like they needed a nap.

Then I learned the real secret: it is not complicated, it is just dry scallops and a hot pan. Now scallops are my go-to when I want dinner to feel special on a random Tuesday, like I put on real pants for no reason.