Well Dressed Eats – Seared Scallops with Lemon Pan Sauce

Happy Valentine’s Day!! Who’s going out to celebrate with their love!?!? Is there a dish you always order when you go out to eat, because it’s something you would never even think to make on your own at home? For me it’s scallops! It’s a food that always intimidated me when it came to cooking. No one wants to mess up something so pricey and then end up having nothing to serve for dinner, am I right? So I bite the bullet and gave scallops a go and if I had known how easy they were to prepare I wouldn’t have waited so long to cook them on my own! Anyone can do it! If you can scramble eggs you can make a delicious, upscale dinner worthy of a spot on any restaurant menu. You’ll never know you could, if you don’t try! Test this easy and QUICK recipe and release the inner chef that’s in all of us!


  • 1 tablespoon unsalted butter or olive oil (I used VERY LITTLE OIL and some PAM nonstick spray- butter will add the most flavor when searing)
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (I did not skimp on this butter, so it still had a decadent taste!)
  • 2 cloves garlic, minced
  • Juice of 1 lemon (I ended up using 2 lemons, mine were not very juicy)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Melt 1 tablespoon butter in a large skillet over medium high heat.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. (If you don’t know what this is or don’t want to touch the fish in this intimate way ask them at the store to remove it for you)
  3. Season scallops with salt and pepper. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.
  4. To make the lemon butter sauce, melt 2 tablespoons butter in the same skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

I served this with sauteed spinach and brown rice, which was perfect to soak up the extra sauce!

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