Seared Scallops in Garlic Lemon Butter

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Recipe by Naomi Sherman



Sweet, juicy and tender scallops in a silky sauce.

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 dinner.



  • 500 grams of fresh scallops, trimmed (you can use frozen, just make sure that they’re completely defrosted before you cook them)

  • 3 Tablespoons of olive oil

  • 4 Tablespoons of butter

  • 1 clove of garlic

  • Salt and pepper to taste

  • 1/3 cup of chicken broth

  • Juice and zest of 1 lemon

  • 4 Tablespoons of fresh chopped parsley

  • 1 Tablespoon of fresh chopped chives


  • Place the olive oil into a frying pan and heat over a high heat.
  • 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. Remove from pan and sit aside.
  • 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.
  • Add remaining 1 Tablespoon of butter, lemon juice and zest and chopped herbs and mix through.
  • Return scallops to pan and warm through.