Jump to Recipe
Pan-Seared Scallops with Lemon Butter Sauce inspired by The Barnacle
Inspired by The Barnacle

Pan-Seared Scallops with Lemon Butter Sauce

Main Course
This seafood dish showcases sweet, tender sea scallops with a perfectly caramelized crust. The preparation focuses on achieving the ideal sear while maintaining a delicate interior. A simple lemon butter sauce complements the scallops without overwhelming their natural flavor.
Prep Time 15 mins
Cook Time 10 mins
Inactive Time 5 mins
Total Time 30 mins
Servings 4

Ingredients

  • 1 lb Large sea scallops (Dry-packed, about 16-20 scallops)
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 3 tbsp Unsalted butter (Divided)
  • 2 tbsp Olive oil
  • 2 cloves Garlic (Minced)
  • 1 small Shallot (Finely minced)
  • 1/4 cup Dry white wine (Such as Sauvignon Blanc)
  • 2 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 2 tbsp Fresh parsley (Chopped)
  • 1 tsp Fresh thyme leaves

Tools You'll Need

  • Large skillet (stainless steel or cast iron)
  • Tongs
  • Paper towels
  • Chef's knife
  • Cutting board
  • Whisk
  • Microplane or zester

Chef's Tip

For the perfect sear, thoroughly pat scallops dry with paper towels and ensure your pan is very hot before adding them. Once placed in the pan, resist the urge to move them until they're ready to flip.

Instructions

  1. Remove the small side muscle from each scallop if attached. Rinse scallops, then pat very dry with paper towels.
  2. Season scallops on both sides with salt and pepper.
  3. Heat a large stainless steel or cast iron skillet over medium-high heat until very hot.
  4. Add 1 tablespoon butter and olive oil to the pan, swirling to coat.
  5. Once the butter stops foaming, add scallops to the pan, leaving space between each one.
  6. Sear scallops without moving them for 2-3 minutes until a golden brown crust forms on the bottom.
  7. Flip scallops and cook for 1-2 minutes more until opaque and just cooked through. Remove to a plate and tent with foil.
  8. Reduce heat to medium and add shallots and garlic to the same pan, cooking for 1 minute until fragrant.
  9. Add white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
  10. Simmer until liquid is reduced by half, about 2 minutes.
  11. Turn off heat and whisk in remaining 2 tablespoons butter, lemon zest, parsley, and thyme.
  12. Return scallops to the pan, spooning sauce over them to coat and warm through.

Plating

Arrange scallops in the center of warmed plates. Spoon the lemon butter sauce evenly over and around the scallops. Garnish with additional fresh herbs and a twist of lemon. For a complete meal, serve over a small mound of risotto or alongside roasted vegetables.

Storage & Reheating

Scallops are best enjoyed immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a covered pan with a splash of water over low heat just until warmed through to avoid overcooking.

About This Recipe

This dish draws inspiration from The Barnacle's coastal seafood tradition. The technique of perfectly searing scallops while maintaining their delicate interior is essential to showcasing the natural sweetness of fresh seafood. This home version honors the restaurant's approach by focusing on quality ingredients and careful cooking methods.

How did it turn out?

We'd love to hear about your experience making this recipe!