Seared Scallops with Garlic Lemon

Name: Seared Scallops with Garlic Lemon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 2 tablespoons olive oil; 2 cloves garlic, minced; Juice of 1 lemon; Salt and pepper, to taste; Fresh parsley, chopped, for garnish

Highlighted under: World Recipes

I absolutely adore seared scallops, and this Garlic Lemon version has become my favorite. The savory garlic enriched with a zesty lemon balance perfectly with the natural sweetness of the scallops. In just 20 minutes, you can elevate any dinner with this elegant dish. The simplicity of the ingredients allows the scallops to shine, while the garlic and lemon provide a vibrant boost that rounds out the flavors beautifully. Whether it's a weeknight meal or a special occasion, this recipe brings a touch of sophistication to the table.

Created by

Emily

Last updated on 2026-01-22T18:17:28.038Z

My culinary journey took a delightful turn when I decided to explore the art of searing. Seared scallops, in particular, quickly became a staple in my repertoire. The trick lies in ensuring the pan is hot enough to create that beautiful crust while keeping the inside tender. I learned that patting the scallops dry is crucial; it helps achieve that caramelized exterior that I crave!

During my experimentation, I found that incorporating garlic and lemon into the mix adds a refreshing twist. With just a few ingredients, this dish is not only quick to prepare but also showcases the scallops’ natural flavor. Trust me; once you try it, you’ll be hooked!

Why You Will Love This Recipe
Quick cooking time that fits into any busy schedule
Bright and zesty flavor profile from the garlic and lemon
Impressive presentation that's sure to wow your guests

Mastering the Searing Technique

Searing scallops requires precision and patience. To achieve that beautiful golden crust, make sure the pan is properly heated before adding the scallops. A medium-high heat is ideal because it allows the scallops to cook through without burning. If the oil begins to smoke, reduce the heat slightly, but don't turn it down too much; you want to maintain that high heat for effective caramelization.

To prevent sticking, ensure the scallops are completely dry before seasoning and placing them in the pan. If they stick, they likely haven't developed a proper sear yet. When you place scallops in the skillet, avoid overcrowding; each scallop should have enough space to release steam and form that all-important crust. If necessary, sear in batches.

The Role of Garlic and Lemon

Garlic and lemon don't just flavor the dish; they enhance the natural sweetness of the scallops. When sautéing the garlic with the scallops, be cautious; it can burn quickly, resulting in a bitter taste. Adding it after the scallops have flipped allows it to infuse without compromising its delicate flavor. Look for the garlic to soften and become fragrant after about a minute into cooking.

Squeezing fresh lemon juice over the scallops at the end brightens the entire dish and balances the richness of the scallops. If you're out of fresh lemons, a splash of lemon juice from a bottle can substitute, but fresh juice offers the best flavor. For an extra layer of complexity, consider adding a pinch of lemon zest during the final stages of cooking.

Garnishing and Serving Suggestions

It’s all in the final touch! Garnishing with fresh parsley not only adds a vibrant color contrast but also a hint of freshness that complements the scallops. Try to use flat-leaf parsley for its superior flavor, but curly parsley works in a pinch. You can also experiment with microgreens or even edible flowers for a stunning presentation.

For a rounded meal, consider pairing your seared scallops with sides like creamy risotto or a light arugula salad tossed with cherry tomatoes. You can also serve them over a bed of sautéed spinach or alongside grilled asparagus to keep the focus on the scallops while adding a nutritious element.

Ingredients

Ingredients for Seared Scallops

8 large sea scallops
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels. Season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.

Sear the Scallops

Add the scallops to the pan in a single layer. Cook for 2-3 minutes without moving them, until they develop a golden crust.

Add Garlic and Lemon

Flip the scallops and add the minced garlic. Cook for an additional 2 minutes. Squeeze the lemon juice over the scallops before removing them from the heat.

Garnish and Serve

Transfer the scallops to a plate, drizzle with any remaining pan juices, and sprinkle with chopped parsley.

Pro Tips

Make sure your scallops are completely dry before searing for the best crust. Also, don't overcrowd the pan to ensure even cooking.

Ingredient Substitutions

If you’re looking to adjust the dish to meet dietary preferences, consider using plant-based butter in place of olive oil for a rich, dairy-free option. Coconut oil is another wonderful alternative that brings a slight sweetness to the dish.

For those who prefer a different protein, you can substitute scallops with shrimp or large pieces of firm fish like halibut or swordfish. Just keep in mind that cooking times will vary; shrimp will cook faster, while thicker fillets may need a few additional minutes.

Make-Ahead Tips

While seared scallops are best enjoyed fresh due to their delicate texture, you can save time by prepping ingredients in advance. Mince the garlic and chop the parsley earlier in the day. Store them in separate airtight containers to maintain their freshness.

Consider portioning out the scallops and seasoning them ahead of time as well. You can keep them covered in the refrigerator until you're ready to cook. Just remember to bring them to room temperature for about 20 minutes before searing for optimal results.

Troubleshooting Common Issues

If your scallops aren’t developing a nice crust, it's likely because they are too wet or the pan isn’t hot enough. Patting them dry thoroughly before cooking is essential. If they were previously frozen, make sure they are fully thawed and dried before seasoning.

Another common issue is overcooking, which can happen quickly due to the residual heat. Keep a close eye on them; they should only need about 4-5 minutes total on the heat. If they become opaque and firm to the touch, they’re done, but if they are still translucent in the middle, they need a little more time.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with seared scallops?

They pair well with pasta, risotto, or a fresh salad.

→ Can I replace olive oil with butter?

Yes, using butter adds a rich flavor, but be careful not to burn it.

→ How do I know when scallops are done cooking?

They should be opaque and firm to the touch; about 4-5 minutes total cooking time is typically ideal.