Lemon Garlic Scallops with Citrus Zest
Need a sophisticated dinner that only requires one pan and 15 minutes of your time?
When you're exhausted but still want a meal that feels like a treat, these citrus-kissed scallops are your best friend. They cook incredibly fast in a hot pan, developing a beautiful golden crust while soaking up a bright, buttery sauce infused with lemon and orange zest. It hits that perfect sweet spot between 'fast weeknight fix' and 'restaurant quality.' You won't have to spend hours hovering over the stove or scrubbing dozens of dishes because it all happens in one skillet. The zingy citrus cuts through the richness of the butter, making every bite feel light and refreshing despite how quickly it came together. It is the ultimate low-effort, high-reward dinner for a long day.
Ingredients
- 12 oz sea scallops — pat very dry before cooking
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 unit garlic cloves — minced
- 1 tbsp lemon juice
- 1 tsp orange zest
- 1 pinch salt
- 0.5 tsp black pepper
Method
- 1 Pat the scallops extremely dry with paper towels and season both sides with salt and pepper.
- 2 Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat until the butter is bubbling.
- 3 Add the scallops to the pan in a single layer, ensuring they aren't touching. Sear for 2 minutes without moving them.
- 4 Flip the scallops over. Add the remaining 2 tbsp of butter, minced garlic, and orange zest to the pan.
- 5 Baste the scallops with the melting butter for another 2-3 minutes until they are opaque and slightly golden.
- 6 Stir in the lemon juice at the very end, let it bubble for 30 seconds to thicken slightly, and serve immediately.
Variations
- Herbaceous Twist — Stir in 1 tsp of chopped fresh thyme or rosemary along with the garlic for an earthy aroma.
- Extra Zesty — Replace half the lemon juice with a splash of lime juice for a slightly punchier citrus profile.
Notes
For the best sear, make sure your skillet is hot before adding the scallops. If the butter foams too much, just give it a quick stir.
Equipment that helps
- Cast iron or heavy-bottomed skillet — Retains heat well to ensure the scallops sear rather than steam.
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