Buttery Scallops With Lemon and Herbs
Updated Feb. 21, 2025
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds sea scallops, patted dry
- Salt and black pepper
- 4 to 5tablespoons unsalted butter
- 4garlic cloves, minced
- 2tablespoons minced thyme leaves
- 2tablespoons freshly squeezed lemon juice, plus lemon wedges for garnish
- 2teaspoons finely grated lemon zest
- Pinch of red-pepper flakes
- ½cup chopped soft herbs (such as basil, chives, mint or cilantro), for garnish
Nutritional analysis per serving (4 servings)
296 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 28 grams protein; 895 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season scallops lightly on both sides with salt and pepper.
- Step 2
Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Step 3
Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- Step 4
If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Step 5
Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
Private Notes
Comments
I would add the red pepper flakes to the pan with the butter. Let them add to the flavor; adding them “raw” at the end just makes them too harsh. Just my opinion. I use red pepper flakes on a lot of things, but want them to blend in, rather than be so noticeable.
I'm really surprised this recipe makes no mention of tri sodium phosphate, a common additive to scallops to help "keep them fresh". Known in the industry as "wet" scallops, they release huge amounts of liquid when cooked, making them hard to sear and inferior in flavor and texture. It's worth seeking out "dry" untreated scallops from a better source. An entirely different experience!
If I have fresh herbs on hand and am worried about fridge life..once immediate use is over, I mince and mash into softened butter and freeze mixture in ice cube trays or mini-muffin tin. Once frozen, put in container in freezer. Endless uses.
I've made this for 2 NYE dinners in a row. It's difficult to get non-frozen scallops where I live but I've found "dry pack" work best for getting a good sear. I switched to using cast iron (from stainless) this year & that also worked better. A simple recipe that lets the ingredients sing! I had with the Via Carota salad & some good cava. Happy 2025 everyone!
This was a delicious recipe! I used half lime zest for an extra zing in the sauce. Made it for two on Christmas Day over pasta. Only used a pound of scallops but the extra sauce was excellent over fresh pasta. I generally think of fresh basil with the delicate flavor of the scallops but the thyme was wonderful and abundant for the season.
Made as written and came out great; the thyme and fresh herbs are a nice addition to the butter/lemon/garlic.
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