Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.

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  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts

408 calories; protein 38.5g; carbohydrates 8.9g; fat 24.4g; cholesterol 152.4mg; sodium 987.9mg. Full Nutrition
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Reviews (436)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2008
I made some changes - first I infused some olive oil with garlic, I removed the garlic and seared the scallops in the oil on high heat. Once the scallops were done I transfered them to a plate. Then I added the butter and sauteed some garlic and shallots and added about 2 tablespoons of flour (as a thinkening agent for sauce). Then added some chicken stock and w-wine, lemon, pasta, asparagus, tomatoes, parmesan and of course the scallops and tossed it all together. So good!!! I guess I came up with my own recipe, but thanks for the good start. Read More
(594)

Most helpful critical review

Rating: 3 stars
06/11/2007
If you are going to try this dish, make sure you use FRESH GARLIC and FRESH LEMON JUICE, both of which I didn't have. Will give this recipe one more try using the fresh ingreds. I mentioned otherwise it was just okay. Will rate this again. Read More
(13)
597 Ratings
  • 5 star values: 422
  • 4 star values: 135
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
04/09/2008
I made some changes - first I infused some olive oil with garlic, I removed the garlic and seared the scallops in the oil on high heat. Once the scallops were done I transfered them to a plate. Then I added the butter and sauteed some garlic and shallots and added about 2 tablespoons of flour (as a thinkening agent for sauce). Then added some chicken stock and w-wine, lemon, pasta, asparagus, tomatoes, parmesan and of course the scallops and tossed it all together. So good!!! I guess I came up with my own recipe, but thanks for the good start. Read More
(594)
Rating: 5 stars
07/08/2007
Made this for dinner last night and we were pleasantly surprised with the results. Bravo!!! A recipe thats oh so simple, but oh so delicious! I followed it exactly and I wouldn't change a thing. What an excellent dish this is to serve to your sweetheart. My husband made all those "mmmm good" sounds as he ate, and he's somewhat picky when it comes to seafood recipes. Thanks for submitting this one; I will definitely be making these again! Read More
(227)
Rating: 5 stars
01/13/2008
Easy and delicious. I served over angel hair pasta with fresh grated parmesan. Regarding the reviews that slammed this recipe because of the amount of butter - DUH! Couldn't you tell before you started cooking? I love butter. If I was dieting, this wouldn't be the way I'd prepare my scallops. But I'm not - and this recipe makes me so happy that I'm not! This is an enthusiastic 5 star rating. Read More
(144)
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Rating: 5 stars
12/10/2007
Fantastic!! I used a little less butter and added a touch of white wine and some capers. Mmmmmm!! Read More
(114)
Rating: 5 stars
06/16/2010
These were wonderful!! I added chicken broth, white wine, lemon juice, parmesan cheese, garlic, salt pepper and butter in the skillet after searing the scallops, and added the scallops back in once these were mixed. I made angel hair pasta and added canned spinach and mixed the scallops and sauce and spinach and pasta all together, it was great. **added parsley and italian seasoning too** Read More
(59)
Rating: 5 stars
06/08/2012
I live on Cape Cod so have sea scallops often. I've tried tons of recipes and yours is the best. I only made a couple of changes...I used half butter and half olive oil with crushed red pepper to brown the scallops...and added some white wine to the sauce after removing the scallops. Thanks for a super recipe! Read More
(51)
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Rating: 5 stars
10/13/2009
Good!.. After cooking the scallops in the butter I took them out and added the lemon and other ingredients back in the pan along with a little marsala wine... simmered a few minutes. Last I threw in some Italian parsley and scallops back in the sauce then served over linguini! ~ Made it again tonight but didn't use any lemon since I didn't have any... more garlic and I seared them for a darker colored scallop! Served with pasta from a box and broccoli. Read More
(45)
Rating: 4 stars
08/11/2018
Don't add the garlic before the scallops! Scallops should be cooked on medium high to high heat (you want them browned after all- "No color, no flavor" as Gordon Ramsay says), and this just means the garlic burns badly in the butter while the scallops cook. I trusted the recipe, and had to quickly heat up and add butter to another pan to transfer the scallops to before they got burned garlic taste on them. If done again I would add the garlic after I'd turned removed the scallops and turned down the heat. Then add the lemon juice and seasonings. Otherwise simple and tasty. Read More
(45)
Rating: 4 stars
11/05/2007
Very easy and very tasty! I tripled all ingredients except the scallops and served over angel hair pasta. Read More
(44)
Rating: 3 stars
06/11/2007
If you are going to try this dish, make sure you use FRESH GARLIC and FRESH LEMON JUICE, both of which I didn't have. Will give this recipe one more try using the fresh ingreds. I mentioned otherwise it was just okay. Will rate this again. Read More
(13)
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