Pan Seared Scallops Appetizer with Lemon Butter
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Pan seared scallops with lemon butter, served over a bed of nutty, peppery arugula, make an elegant appetizer that’s ready in under 10 minutes. Sea scallops cook in a very hot pan to create a slightly crisp, caramelized crust while staying tender and silky inside.
I still make these for my husband as an appetizer, especially for a Valentine’s dinner at home. It feels like something you’d order at a nice restaurant, and it’s worth splurging on good scallops at the seafood counter.
You don’t have to be a 5-star chef to make this dish! With just six ingredients plus salt and pepper, anyone can learn the secrets to well-seared scallops at home.
Sheila’s Recipe Snapshot
Where This Recipe Comes From
This recipe comes from Angela at Lemoine Family Kitchen. It’s the first course of her At Home Valentine’s Day Dinner. I first made it in 2021 for Freaky Friday (the brainchild of Michaela from An Affair From the Heart).
Freaky Friday is a blog event where food bloggers secretly cook a recipe from another blog, then everyone shares them on the same day. Angela’s family roots are Italian, and if you love Italian food, her Homemade Ricotta Gnocchi and Classic Chicken Marsala are worth a look.
My previous Freaky Friday recipes!
Ingredients For Scallops With Lemon Butter
- Sea scallops | Get the largest scallops available at the seafood counter.
- Extra-virgin olive oil | For searing. See the FAQ below if you’d rather use an oil with a higher smoke point.
- Unsalted butter | Melts into the lemon juice for a silky sauce.
- Lemon | Fresh lemon juice brightens the sauce.
- Italian parsley | Adds a fresh, green finish.
- Arugula | Its nutty, peppery flavor complements the sweetness of the scallops.
- Kosher salt and black pepper | Kosher or sea salt and freshly ground black pepper.
How to Make Pan Sear Scallops Appetizer With Lemon Butter
STEP 1 | Dry and season the scallops
- Use paper towels to thoroughly pat the scallops dry. If there is any water left on the scallops, they will steam rather than sear.
- Sprinkle each side of the scallops with kosher salt or sea salt and add a generous twist of freshly ground black pepper.
STEP 2 | Heat the pan
- Add extra-virgin olive oil to a sauté pan over high heat.
- Watch carefully, and as soon as you see the first wisp of smoke, add the scallops to the pan flat side down.
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STEP 3 | Sear
- Cook the scallops, without moving them, for 2 minutes, until browned.
- Slide a fish turner under the scallops and gently wiggle to release them from the pan. Flip and cook on the other side for 1 to 2 minutes, until nicely browned.
STEP 4 | Plate and make the lemon butter
- Arrange 3 scallops on a mound of arugula on each serving plate.
- Remove the hot pan from the heat, drop in the butter, and stir until just melted. Stir in the lemon juice and parsley.
- Spoon the lemon butter over the scallops and serve right away.
Recipe Success Tips
Storage and ReheatingTips
I don’t recommend trying to save leftovers. These are best served right away, straight from the pan.
Frequently Asked Questions
Bay scallops are smaller (about a half-inch in diameter), sweeter, and harvested in the Fall from bays along the East coast. Sea scallops are harvested year round in the deep ocean waters and can be up to 2 inches in diameter.
I like the flavor of cooking with extra virgin olive oil, although it has a slightly lower smoke point (under 400 degrees). You may wish to use another oil with a higher smoke point like avocado oil, canola oil, grapeseed oil, or safflower oil.
If you purchase frozen instead of fresh scallops, always thaw them overnight in the refrigerator before cooking to be sure any excess water is released before cooking. Always remember to dry with paper towels, too.
If your scallops stick to the pan after cooking for a couple of minutes, the pan wasn’t hot enough and the scallops may not have been dried enough when you started cooking.
What to Serve With Pan Seared Scallops Appetizer
For a special dinner at home, start with these scallops, then serve my Cast Iron Strip Steak for surf and turf, with Lemon Garlic Smashed Potatoes and Bacon Wrapped Asparagus on the side. For a lighter meal, pair them with my Ultimate Chopped Kale Salad. Or set out Bruschetta and Olive Oil Bread Dip for an Italian-style appetizer spread.
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Pan Seared Scallop Appetizer with Lemon Butter
Ingredients
- 6 sea scallops
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups arugula
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons flat leaf Italian parsley chopped
- ½ medium lemon juiced
Instructions
- Use paper towels to thoroughly pat the scallops dry. If there is any water left on the scallops, they will steam rather than sear.
- Sprinkle each side of the scallops with kosher salt and freshly ground black pepper.
- Place a mound of arugula on individual small serving plates; set aside.
- In a sauté pan over high heat, warm the extra-virgin olive oil. Watch carefully, and as soon as you see the first wisp of smoke, add the seasoned scallops to the pan flat side down.
- Cook, without moving them, for 2 minutes, until browned. Slide a fish turner under the scallops and gently wiggle to release the scallops from the pan. Flip and cook on the other side for 1 to 2 minutes, until nicely browned. Transfer the scallops to the serving plates, arranging 3 scallops on top of each mound of arugula.
- Remove the hot pan from the heat and drop in the butter, stirring until just melted. Stir in the lemon juice and parsley. Ladle the lemon butter sauce over the scallops and serve immediately.
Notes
- Allow space between the scallops when cooking so that they brown evenly. If you overcrowd the pan, the scallops will boil or steam instead.
- Use a cast iron or stainless steel pan for the best sear.
- Too long in the hot pan and the scallops will become rubbery. You know the scallops are done when the second side is crusted and they are opaque throughout.
- Serve right away.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Take a look at all of our Freaky Friday Winter Edition Recipes:
- An Affair from the Heart – Copy Cat Taco Bell Enchirito
- Aunt Bee’s Recipes – Three Cheese Jalapeno Poppers
- The Carefree Kitchen – Lemon Bundt Cake
- The Culinary Compass – Rotel Sausage Dip
- Devour Dinner – Cheese Enchiladas
- The Foodie Affair – Gluten Free Irish Soda Bread
- Fresh Cooky – Cranberry Bourbon Cocktail
- House of Nash Eats – Pineapple Casserole
- Kathryn’s Kitchen Blog – Crab Stuffed Mushrooms
- Lemoine Family Kitchen – Red Beans & Rice
- Life, Love & Good Food – Pan Seared Scallops
- Lisa’s Dinnertime Dish – Weeknight Broccoli Shrimp Stir Fry
- Off the Eaten Path – Extra Crispy Air Fryer Chicken Wings
- Soulfully Made – Stuffed Pepper Meatloaf
- The Speckled Palate – Pretzel Cheese Dip
- Sugar Dish Me – Cheesecake Brownies with Graham Cracker Crust
- Take Two Tapas – Buffalo Chicken Taquitos in the Air Fryer
- West Via Midwest – Frito Corn Salad
I love how easy you have made this recipe, I don’t make scallops often so your directions are perfect and so helpful.
I had no idea how easy scallops could be to prepare! These were wonderful!
These are hands down the more gorgeous scallops I have ever laid eyes on! My husband LOVES scallops and I now know what I am making him for Valentine’s day!! These are perfect — as are those cute plates with the hearts all over them!
What a lovely dish. That peppery arugula with the lemon sauce over scallops is fine dining! Add this to the steak I have planned for Valentine’s Day dinner.
These are absolutely gorgeous!! I don’t even eat scallops and I want to dive right in!
I must love a great lemon sauce! I made this and decided I need to cook with scallops more often. This is delicious and definitely going on our menu again soon. Thanks for the great recipe!
Scallops are one of my favorite foods! We haven’t planned our Valentine’s Day menu yet so I think we need to make these!
I love these scallops because they make me feel so chef-y! My husband said they were better than any he has ever had at a restaurant!
Gosh. These scallops just look PERFECT! Also, thank you for the tips and tricks. I feel like scallops feel like a big deal to cook at home and you’ve really made them more approachable!
I am always afraid to make scallops, but I love what you said about not having to be a 5 star chef — so true, these were so easy and tasted so dreamy and restaurant like! Even better!
Oh Sheila, you did such a beautiful job with this simple yet delicious and elegant dish. I so appreciate all your kind words and am so happy you enjoyed these scallops. This one has become a family favorite.
This is the perfect weeknight dinner! It has delicious flavor and so easy and quick to come together!
I cant believe how quickly this recipe was…. and I finally cooked the scallops perfectly with your instructions! THANK YOU!
This looks so delicious! I am definitely going to make this for Valentine’s Day.
We definitely eat on the light side in my house, so this meal is absolutely perfect for us! I also love how quick and easy it is to prepare, it’s perfect for a busy night.