Lemon Herb Pan Seared Scallops

Name: Lemon Herb Pan Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 pound sea scallops; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 tablespoons fresh lemon juice; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; Lemon wedges for serving

Highlighted under: Fresh Season Kitchen

I absolutely love how quickly I can whip up Lemon Herb Pan Seared Scallops for a weeknight dinner or a special occasion. The bright, zesty flavor of fresh lemon combined with fragrant herbs elevates the natural sweetness of the scallops, creating a dish that feels gourmet yet is surprisingly simple. I often find myself craving this dish because it’s not only delicious but also pairs beautifully with a fresh salad or roasted vegetables. You’ll impress your guests without spending hours in the kitchen!

Created by

Emma

Last updated on 2026-01-23T21:30:28.724Z

When I first tried searing scallops, I was amazed at how effortlessly they transformed into a delicacy that rivals any restaurant dish. To achieve the perfect sear, I learned that drying the scallops thoroughly before cooking is crucial; this allows for that beautiful golden crust. The addition of fresh herbs and a squeeze of lemon takes them to another level of flavor that is simply irresistible.

I’ve experimented with various seasonings, but the classic lemon and herb combination remains my favorite. One tip I swear by is to not overcrowd the pan—cooking in batches leads to that perfect caramelization that makes these scallops shine. Just a few minutes per side in a hot skillet is all you need!

Why You'll Love This Recipe
Fresh, zesty flavor that brightens your plate
Quick and easy, perfect for a busy weeknight
Elegant enough for a special occasion

Choosing the Right Scallops

When preparing Lemon Herb Pan Seared Scallops, selecting the right scallops is crucial for achieving that sweet, tender texture. I recommend using sea scallops rather than bay scallops, as they are larger and have a more pronounced flavor. Look for scallops that are dry-packed and not treated with preservatives, which can affect both the taste and texture. Freshness is key; try to buy scallops the day you plan to cook them for the best results.

Scallops have a natural sweetness that shines through in this dish, so it's important not to over-season them. A simple seasoning of salt and pepper enhances their flavor without overwhelming it. Be mindful when adding salt; scallops are delicate, and too much can mask their innate taste. If you're feeling adventurous, consider pairing the scallops with a hint of smoked sea salt for an interesting twist.

Perfecting the Sear

The searing process is where the magic happens; it transforms the scallops into beautifully caramelized morsels. To achieve the perfect sear, ensure your skillet is hot before adding the scallops. If oil is shimmering but not smoking, you’re in the right spot. Place the scallops 1 inch apart in the pan to avoid steaming and ensure even cooking. Once they’re in, resist the temptation to move them around—let them be until they form a golden crust.

Timing is essential. Depending on the size of your scallops, the initial sear should take about 2-3 minutes on each side. Look for a golden-brown crust before flipping. Scallops cook quickly, so keep an eye on them; overcooking can lead to a rubbery texture. Once flipped, it’s a good moment to introduce your butter, lemon juice, and herbs; this not only seasons the scallops but also adds luxurious flavor.

Serving Suggestions and Pairing

Lemon Herb Pan Seared Scallops pairs beautifully with various side dishes, making for a versatile meal. I often serve them with a light arugula salad drizzled with a simple vinaigrette, which complements the scallops’ richness. Roasted asparagus or sautéed green beans are excellent vegetables that add color and texture to your plate, enhancing your dining experience without overshadowing the main dish.

If you have leftovers, store scallops in an airtight container and refrigerate for up to 2 days. Gently reheat them in a skillet over low heat with a splash of butter to maintain moisture. Keep in mind, scallops do not freeze well due to their delicate structure; it’s best to enjoy them fresh. Experiment with different herbs or citrus to create new flavor profiles for variety in your meals.

Ingredients

Gather these fresh ingredients for a mouthwatering experience:

Ingredients

1 pound sea scallops
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Lemon wedges for serving

Having these ingredients on hand allows for quick preparation and unforgettable taste!

Instructions

Follow these simple steps to achieve the perfect sear:

Prepare the Scallops

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

Heat the Pan

In a large skillet, heat olive oil over medium-high heat until it's shimmering but not smoking.

Sear the Scallops

Add scallops to the pan in a single layer, making sure not to crowd them. Sear for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes.

Add Flavor

In the last minute of cooking, add butter, lemon juice, parsley, and thyme to the pan. Spoon the melted butter over the scallops.

Serve

Remove scallops from the pan and serve immediately with lemon wedges.

Enjoy this delicious dish with your favorite sides for a complete meal!

Pro Tips

For best results, choose scallops that are dry-packed and never frozen. This ensures they sear beautifully without excess moisture.

Common Mistakes to Avoid

One common mistake when cooking scallops is overcrowding the pan, leading to steaming instead of searing. Ensure that there is enough space between each scallop; if necessary, cook them in batches. This will allow for that coveted golden crust that makes the dish visually appealing and delicious. Additionally, avoid flipping the scallops too soon. Give them adequate time to develop that crust, which usually takes around 2-3 minutes on each side.

Another pitfall is overcooking the scallops. They should be opaque and firm but still slightly springy to the touch. Keep in mind that residual heat will continue to cook them after removing from the pan, so aim for a perfectly cooked center. If you're unsure, take one out and cut it in half to check if it still looks translucent in the middle.

Ingredient Variations

Feel free to experiment with different herbs and citrus. If you don’t have fresh parsley or thyme, dill or chives can also work beautifully. A splash of white wine added to the pan in place of lemon juice can add a depth of flavor. For a spicy kick, consider adding a pinch of red pepper flakes when you introduce the butter.

If you're looking for a non-dairy option, you can substitute olive oil for the butter. While you might miss some of the richness the butter provides, you can compensate by using extra lemon juice or adding a nutty oil like walnut or sesame for additional flavor.

Scaling the Recipe

This recipe is easily scalable, whether you’re cooking for a family or entertaining guests. For every additional pound of scallops, simply double the other ingredients to keep the flavor balance. Remember, the cooking time may slightly increase with more scallops, so maintain that high heat and keep checking for doneness.

If cooking for a larger group, consider setting up a warming tray for the cooked scallops while you finish cooking the remaining batches, keeping them hot without overcooking. It’s all about maintaining that perfect texture while ensuring everyone enjoys a warm, delicious meal together.

Questions About Recipes

→ What type of scallops are best for this recipe?

Dry sea scallops are preferred for their ability to sear properly and enhance flavor.

→ Can I use frozen scallops?

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

→ What herbs can I substitute for parsley and thyme?

You can use dill or chives for a different flavor profile.

→ What sides pair well with seared scallops?

They pair wonderfully with asparagus, quinoa salad, or a light green salad.