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Pan Seared Lemon Garlic Butter Scallops in all-clad skillet with lemon slices on white marble

Pan Seared Lemon Garlic Butter Scallops

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  • Author: Aberdeen
  • Total Time: 15 minutes
  • Yield: 2-3 1x


Perfectly seared scallops done in just one pan with a zesty, buttery, garlic white wine sauce.


  • 1 lb jumbo scallops (about 8-10 scallops)
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 tablespoon dry white wine or white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon fresh rosemary, roughly minced
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon ground black pepper


  1. Remove the side muscle from the scallops if any is left. Pat scallops dry as much as possible. The drier the better!
  2. Heat oil in a large, non stick skillet. Sprinkle scallops with salt and pepper and once the pan is sizzling hot, add them to the pan. Shake the pan gently to keep them from sticking and tearing. Cook 3-4 minutes. Flip scallops over and cook 1-2 minutes. They should have a golden brown crust on their tops and bottoms with an opaque middle. Once done, set on a paper towel to soak up any excess oil.
  3. Working quickly, melt butter in the same pan. Whisk in garlic and cook 1 minute, until fragrant.
  4. Whisk lemon juice, white wine, rosemary, and thyme, cooking until mixed and warmed through. Season with salt to taste.
  5. Plate scallops and drizzle with pan sauce. Garnish with any extra chopped herbs and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes