Seared Scallops in Garlic-Lemon Butter Sauce

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Seared Scallops in Garlic-Lemon Butter SaucePin recipeFollow us 71.7k

The best part of living where I do is being surrounded by pristine waterways, and having friends who send you a message saying “Got scallops for you, will drop them off on my way home”. These beautiful fresh, fat and juicy scallops were begging to be treated with a bit of love.

I find that searing scallops brings out the natural sweetness and when you toss them in this silky, tangy sauce it takes them to a whole other level of yummy.

Serve with a big, fresh salad and you’ve got the perfect fast keto-friendly dinner. Enjoy!

Hands-on Overall

Nutritional values (per serving)

5.3 grams 0.4 grams 15.9 grams 22.7 grams 8.9 grams 289 calories
Total Carbs5.7grams
Fiber0.4grams
Net Carbs5.3grams
Protein15.9grams
Fat22.7grams
of which Saturated8.9grams
Calories289kcal
Magnesium32mg (8% RDA)
Potassium324mg (16% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (22%), fat (71%)

Ingredients (makes 4 servings)

  • 500 g fresh scallops, trimmed (1.1 lb)
  • 3 tbsp extra virgin olive oil (45 ml)
  • 4 tbsp butter or ghee (57 g/ 2 oz)
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 1/3 cup chicken broth (80 ml)
  • juice and zest 1 lemon
  • 4 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped chives

Note: You can use frozen scallops, just make sure that they’re completely defrosted before you cook them).

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Instructions

  1. Place the olive oil into a frying pan and heat over a high heat.
    Seared Scallops in Garlic-Lemon Butter Sauce
  2. Turn heat back slightly and place scallops into pan, careful not to overcrowd them, cook them in batches if you need to. Cook for 3 minutes on each side without moving them around.
    Seared Scallops in Garlic-Lemon Butter Sauce
  3. Remove from pan and sit aside.
    Seared Scallops in Garlic-Lemon Butter Sauce
  4. Add 3 Tablespoons of the butter into the pan, add finely chopped garlic and cook until softened. Add chicken broth and cook until reduced and thickened slightly.
    Seared Scallops in Garlic-Lemon Butter Sauce
  5. Add remaining 1 Tablespoon of butter, lemon juice and zest and chopped herbs and mix through.
  6. Return scallops to pan and warm through. Store in the refrigerator, covered, for up to 2 days. Seared Scallops in Garlic-Lemon Butter Sauce
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

Thanks, yummy and simple recipe. I used fish as the base which I fried in the oil first then made the sauce as written.
Very tasty - also very lemony as I guess my 1 lemon was bigger than what you used. I’ll be making this again soon.

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Thank you for your lovely feedback!

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