Lemon Herb Pan Seared Scallops

Name: Lemon Herb Pan Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 2 tablespoons olive oil; 1 tablespoon unsalted butter; Salt and pepper to taste; Zest of 1 lemon; 1 tablespoon fresh parsley, chopped; Juice of 1 lemon; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh thyme leaves; 1 clove garlic, minced

Highlighted under: Seasonal Flavor Journey

I absolutely love cooking scallops, and this Lemon Herb Pan Seared Scallops recipe has become one of my favorites. The bright, zesty flavor from the lemon perfectly complements the sweetness of the scallops, creating a deliciously balanced dish. I enjoy making this meal when I have company over or just want to treat myself to something special. The best part is how quickly the scallops cook, making it a fantastic option for a weeknight dinner or an elegant weekend meal.

Created by

Emma

Last updated on 2026-01-23T22:18:29.393Z

When I first attempted making scallops, I was nervous about getting the perfect sear. After many tries, I discovered that a hot pan and dry scallops are key. I learned the importance of patting them dry to achieve that beautiful golden crust. Every time I make them, I’m reminded of that exciting moment when they sizzle in the pan.

This Lemon Herb Pan Seared Scallops recipe is incredibly versatile too. I often try different herb combinations based on what I have on hand, and it always turns out delicious. A generous squeeze of fresh lemon juice right before serving adds a refreshing finish that elevates the dish even further.

Why You'll Love This Recipe
The bright flavors of lemon and herbs elevate the natural sweetness of scallops
Quick cooking time perfect for busy weeknights or elegant dinners
A gourmet dish that feels special but is easy to master at home

Mastering Scallop Searing

Searing scallops requires precision; they cook quickly and can easily become overdone. The ideal temperature for your skillet should be medium-high heat—this ensures the scallops form a beautiful golden crust while keeping the inside tender and juicy. Look for a shimmering oil surface before adding the scallops, which indicates it's hot enough. If they're not sizzling when they hit the pan, they're going to steam rather than sear. A good rule of thumb is to let them go for about 2-3 minutes without moving them for that perfect golden sear.

Another key to perfect scallops is ensuring they are completely dry before seasoning. Pat them well with paper towels to remove any moisture. This drying process helps them caramelize better, enhancing their natural sweetness. If you're using frozen scallops, be sure to thaw them overnight in the fridge and dry them thoroughly just before cooking. This attention to detail will elevate the dish and impress your guests.

Creating the Lemon Herb Sauce

The lemon herb sauce ties the dish together and adds a fresh brightness that complements the richness of the scallops. Combining the lemon juice with aromatic herbs like basil and thyme imparts vibrant flavors. When mixing the sauce, let it sit for a few minutes to allow the flavors to meld. If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the sauce for a subtle kick that balances the acidity of the lemon.

Should you find yourself without fresh herbs, dried versions can serve as a substitute, but the flavors won’t be as vibrant. Use one-third of the dried herbs compared to fresh, as dried versions tend to be more concentrated. To ensure a well-rounded sauce, adjust the seasoning to taste after mixing together. A touch more lemon or more herbs can go a long way in enhancing the overall flavor profile.

Ingredients

For the Scallops

8 large sea scallops
2 tablespoons olive oil
1 tablespoon unsalted butter
Salt and pepper to taste
Zest of 1 lemon
1 tablespoon fresh parsley, chopped

For the Lemon Herb Sauce

Juice of 1 lemon
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme leaves
1 clove garlic, minced

Make sure to choose fresh, high-quality scallops for the best flavor.

Instructions

Prep the Scallops

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

Heat the Pan

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

Sear the Scallops

Add the scallops to the pan, being careful not to overcrowd. Sear for about 2-3 minutes on each side until golden brown. Add the butter halfway through cooking.

Prepare the Sauce

In a small bowl, combine the lemon juice, garlic, basil, thyme, and remaining parsley.

Plate and Serve

Remove scallops from the pan and drizzle with the lemon herb sauce. Garnish with lemon zest and remaining parsley.

Serve immediately for the best texture and taste.

Pro Tips

Ensure the scallops are dry before searing and don't overcrowd the pan for a perfect sear.

Serving Suggestions

For an elegant presentation, serve the scallops on a bed of sautéed spinach or arugula. The slight bitterness of the greens complements the sweetness of the scallops and adds a beautiful pop of color to your plate. You can also consider plating with a side of creamy risotto or wild rice, as the textures and flavors beautifully harmonize with the lemon herb sauce.

Don’t forget about garnishing! A sprinkle of extra chopped parsley and a few thin lemon slices can elevate the dish's visual appeal. For added sophistication, consider drizzling some balsamic reduction on the plate for a contrasting flavor that highlights the freshness of the lemon and herbs.

Storage Tips

If you have leftovers, store the scallops and sauce separately in airtight containers in the fridge. Scallops are best eaten fresh, but you can keep them in the fridge for up to 2 days. When reheating, do so gently in a skillet over low heat to prevent overcooking. Adding a splash of lemon juice during reheating can help revive their original flavor and moisture.

Freezing scallops is an option if you can't use them all right away. Freeze them on a baking sheet in a single layer before transferring to a freezer-safe container. To ensure the best texture upon reheating, it’s recommended to thaw them in the fridge overnight before cooking. Keep in mind, though, that the quality may not be as good as fresh scallops, so plan wisely!

Questions About Recipes

→ What kind of scallops should I use?

Opt for large sea scallops rather than bay scallops for better texture and flavor.

→ Can I use frozen scallops?

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

→ How do I know when scallops are cooked?

Scallops should be opaque and firm to the touch, about 2-3 minutes on each side.

→ What can I serve with scallops?

They pair well with a light salad, rice pilaf, or steamed vegetables for a complete meal.