Lemon Herb Pan Seared Scallops

Name: Lemon Herb Pan Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 large sea scallops; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Cross-Cultural Cooking Recipes

I have always been captivated by the delicate flavor of scallops, and preparing them at home has been an exciting culinary adventure. With just a few fresh ingredients, I can create a dish that impresses not only my family but also friends. The bright notes of lemon, combined with fragrant herbs, elevate the natural sweetness of the scallops, making every bite a delight. Trust me, this recipe is simple yet sophisticated enough for a dinner party or an intimate meal at home.

Created by

Sandra

Last updated on 2026-01-24T11:29:28.048Z

Every time I make these Lemon Herb Pan Seared Scallops, I am reminded of a seaside vacation where we feasted on fresh seafood. The method I use ensures that the scallops remain tender and juicy, cooked perfectly in just a few minutes. By searing them at high heat, I create a beautiful brown crust that enhances the flavor, and adding fresh herbs brightens up the dish.

One of my favorite tips is to ensure the scallops are dry before placing them in the pan. This prevents them from steaming and allows for that gorgeous sear that we all love. I've experimented with various herbs, but I find that parsley and thyme work wonderfully, complementing the citrus notes beautifully.

        Why You'll Love This Recipe
        Zesty lemon brightness that enhances the scallops
Perfectly seared with a golden crust
Quick and easy to prepare for any weeknight dinner

      

Selecting the Perfect Scallops

When choosing scallops for this recipe, look for fresh sea scallops, which are typically larger and have a sweet, delicate flavor. Make sure they are moist and have a slight sheen; avoid scallops that appear dull or dry. If you're purchasing frozen scallops, ensure they are not coated in any preservatives, and thaw them overnight in the refrigerator for optimal taste and texture.

Properly drying the scallops is crucial for achieving that perfect golden crust. After rinsing, gently pat them with paper towels until they are completely dry. Any excess moisture can lead to steaming instead of searing during cooking, preventing you from getting that desired caramelized finish.

Enhancing Flavor through Technique

The order in which you add ingredients during cooking significantly impacts the flavor of this dish. For instance, introducing the garlic towards the end allows it to infuse the scallops with its aroma without burning, which can happen if added too early. I recommend sautéing the garlic until it's just fragrant, usually around 30 seconds, to avoid a bitter taste that can overshadow the dish's bright flavors.

The use of fresh herbs like parsley and thyme elevates the dish's flavor profile beautifully. If you don’t have fresh herbs on hand, dried herbs can work in a pinch—use about one-third of the amount. However, fresher herbs add a vibrant taste and aroma that complement the lemon's acidity, making each bite refreshing.

Serving Suggestions and Variations

This dish pairs wonderfully with a light salad or a side of sautéed vegetables. To elevate the meal, consider serving the scallops over a bed of creamy risotto or a quinoa salad infused with lemon, which echoes the dish's flavors while adding texture. A splash of white wine in the pan after removing the scallops can also create a delightful sauce to drizzle over your sides.

If you're looking to mix things up, feel free to experiment with different acid components. A splash of white balsamic vinegar or even a hint of lime juice can bring a unique twist to the dish. For a bit of heat, consider incorporating red pepper flakes when adding your herbs for added depth and complexity.

Ingredients

For the Scallops

12 large sea scallops
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Juice of 1 lemon
Salt and pepper to taste

Instructions

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. This step is crucial to achieving a good sear.

Heat the Pan

In a large skillet, heat the olive oil and butter over medium-high heat until shimmering.

Sear the Scallops

Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Season with salt and pepper. Sear for about 2-3 minutes on each side until golden brown and cooked through.

Add Flavor

In the last minute of cooking, add the minced garlic, thyme, and parsley to the pan. Squeeze the lemon juice over the scallops and toss gently to coat.

Serve

Remove the scallops from the heat, plate, and drizzle with any remaining juices from the pan. Enjoy immediately!

Pro Tips

For the best results, use scallops that are as fresh as possible, and ensure your pan is hot before adding the scallops to get a beautiful sear.

Make-Ahead Tips

If you're hosting a gathering and want to minimize time spent in the kitchen, consider prepping your ingredients in advance. You can clean and dry the scallops a few hours ahead and store them on ice in the refrigerator. Chop your herbs and garlic, and have your pan ready so that cooking will be quick when your guests arrive.

While it's not advisable to cook scallops too far in advance—since they are best served fresh—you can prepare a light sauce or dressing beforehand that complements the lemony flavor. Simply combine olive oil, lemon juice, and your choice of herbs, then drench the scallops right before serving to infuse them with flavor.

Storing Leftovers

If you find yourself with leftover scallops, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them on low heat in a skillet with a splash of water or broth to prevent dryness. This ensures the scallops retain their tender texture rather than becoming rubbery.

Freezing cooked scallops is not recommended due to their delicate texture, but you can freeze uncooked dry scallops. Just ensure they are tightly wrapped and stored in a freezer-safe bag. When ready to use, thaw them in the refrigerator and follow the cooking instructions as usual for the best results.

Troubleshooting Common Issues

If your scallops are not browning as expected, it could be due to overcrowding in the pan or not maintaining a high enough heat. Ensure you leave enough space between the scallops for even cooking—this helps prevent steaming. If necessary, cook in batches to achieve that ideal sear.

Another common issue is overcooking the scallops, which can lead to a rubbery texture. Keep a close eye during the searing process; they usually take about 2-3 minutes per side until they are golden brown. The key is to remove them from the heat just as they become opaque in the center for the best flavor and tenderness.

Questions About Recipes

→ Can I substitute the scallops with another seafood?

Yes, you can use shrimp or fish fillets, but adjust the cooking time accordingly.

→ What herbs work well with scallops?

Thyme, parsley, dill, and chives are great options that complement the natural flavors of scallops.

→ How do I know when scallops are done cooking?

Scallops are done when they are opaque and have a golden crust on the outside, typically after about 2-3 minutes on each side.

→ Can I make this dish ahead of time?

Scallops are best enjoyed fresh after cooking, but you can prep the ingredients in advance and sear them just before serving.