Pan-Seared Scallops with Lemon Garlic Sauce

Name: Pan Seared Scallops with Lemon Garlic Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: ⅓ cup kosher salt; 1 cup hot water; 4 cups ice cubes; 1 pound scallops; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 tablespoon minced garlic; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 tablespoon dijon mustard; 2 tablespoons heavy cream; 1 teaspoon chopped dill; black pepper (as needed for seasoning)

Jessica Gavin
Published on August 7, 2020

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Seared scallops with a delicious lemon garlic sauce. For maximum flavor and texture, I brine them first. After a brief sear, I make a simple pan sauce using all the amazing flavors leftover. It’s a gourmet meal all made in one pan!

seared scallops with lemon garlic sauce cooking in a pan

Let’s forgo expensive restaurants and make elegant seared scallops right at home. Often times it can be a bit intimidating to tackle seafood, but I’m going to break down the process and show you how to do it. It’s not as hard as it seems. I’ve added in one extra simple step to ensure that scallops are super flavorful and don’t dry out.

I find that a brine enhances the naturally sweet and light saltwater flavor of scallops. To get a nice caramelized surface, we’re going to thoroughly dry the scallops then sear in a hot pan without moving them. A creamy lemon garlic sauce is made right in the same skillet for extra flavor to drizzle on top.

raw scallops in a bowl of ice water

How to cook seared scallops

Brine scallops in salt water.
Dry scallops with paper towels.
Heat a large pan with olive oil.
Sear scallops for 3 minutes.
Flip and baste with butter.
Remove scallops and saute garlic.
Add lemon juice and zest.
Turn off heat, whisk in mustard and cream.
Garnish with dill and pepper.

Why do you brine scallops before cooking?

Brining scallops in a salt solution helps to more deeply season them inside, not just on the surface while retaining moisture. They are very lean in protein with little fat. Without the insulation, there’s a greater chance for them to become rubbery and dry. The saltwater adds a little extra insurance, and only take 10 minutes.

scallops lined up on paper towel drying

How do you get a golden color on the scallops?

To achieve the attractive caramel kissed surface, the scallops must be as dry as possible. Use plenty of paper towels to soak up the moisture after brining. This ensures the scallops will brown instead of steam when they hit the hot pan. Further drying them uncovered in the refrigerator can also help remove extra moisture.

I found that stainless steel or cast iron gives a nice deep color, however, nonstick pans work well too but should not be used over high heat. Basting the scallops in the final minutes of cooking with butter adds a little extra boost of vibrancy. The milk proteins and lactose in the butter brown which sticks to the outside for an irresistible crust.

scallops searing in a stainless steel pan with two pads of butter

Purchasing wet vs. dry

Wet scallops are soaked in additives called sodium tripolyphosphate to help extend shelf life, keep them whiter in color, and they soak up more moisture. Dry scallops have no chemicals added, just shipped on ice, and I prefer to use them. They have a pinkish or ivory hue, feel stickier, and smell like the sea.

The downside to wet scallops

Sometimes they have an unpleasant chemical soapy taste and release too much moisture in the pan which prevents a nice golden crust from forming. If you’ve ever tried caramelizing scallops and it never seems to happen, this chemical could be the culprit.

spoon mixing together a pan sauce

How do you thaw frozen scallops?

There are two methods to use to defrost scallops without negatively impacting their texture. 1) Defrost them overnight in a single layer on a plate covered with plastic wrap in the refrigerator for at least 24 hours. 2) Place scallops in a resealable plastic bag, air removed and using a bowl, run cool water over them until defrosted, this could take about 30 minutes per pound.

How do you know when seared scallops are fully cooked?

Scallops are very lean, so they cook within minutes in hot oil and on high temperatures. They should have a golden crust and the interior should be opaque in color. The texture should be firm, yet easy to cut through with a fork or knife with little resistance.

seared scallops in a pan with sauce and garnish

What do you serve with scallops?

Angel hair noodles like this lemon caper pasta
Cauliflower mashed potatoes
Zucchini noodles
Spaghetti squash

How does a salty brine make scallops more tender?

The saltwater solution dissolves and reshapes some of the protein in the scallops. The protein is then able to create a gel that likes to trap water inside keeping it tender after cooking.

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Nutrition Facts

Pan Seared Scallops with Lemon Garlic Sauce

Amount Per Serving

Calories 151 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g15%

Cholesterol 39mg13%

Sodium 489mg20%

Potassium 232mg7%

Carbohydrates 4g1%

Protein 13g26%

Vitamin A 145IU3%

Vitamin C 3.5mg4%

Calcium 7mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Filed under: American Christmas Gluten Free Keto Low Carb Main Dish New Year's Seafood Seafood Main Stovetop Valentine's Day Video