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: 1 pound sea scallops; 2 tablespoons olive oil; 1 large lemon (zested and juiced); 2 cloves garlic (minced); 1 tablespoon fresh parsley (chopped); 1 tablespoon fresh thyme (chopped); Salt and pepper to taste

Highlighted under: Fresh & Wholesome Recipes

I absolutely love preparing these Lemon Herb Pan Seared Scallops for a quick yet impressive meal. The delicate balance of lemon and fresh herbs elevates the natural sweetness of the scallops. I find that the key to achieving that perfect sear lies in drying the scallops thoroughly before cooking; this allows them to caramelize beautifully on the outside while remaining tender on the inside. With just a handful of ingredients, you can create a dish that feels gourmet while being simple to make.

Created by

Anna

Last updated on 2026-01-23T22:26:28.478Z

I remember the first time I made Lemon Herb Pan Seared Scallops; the aroma filled my kitchen, drawing everyone in like a magnet. I had just returned from the farmer's market with vibrant herbs and fresh lemons, and it seemed natural to showcase them with succulent scallops. The satisfaction of achieving that elusive golden crust brought me joy, and it tasted even better than I had hoped.

As I perfected this recipe, I learned that timing is everything. Scallops cook quickly, and I’ve discovered that letting them rest for a minute after cooking allows the juices to redistribute, enhancing their sweetness. Pairing them with a light salad or pasta makes this dish a standout at any dinner table.

        Why You'll Love This Recipe
        Bright citrus zest that enhances the natural sweetness of the scallops
Simple yet gourmet presentation for impressing guests
Quick preparation makes it a perfect weeknight dinner option

      

Mastering the Sear

Achieving that perfect sear on scallops is all about the temperature of the pan. When you hear a gentle sizzle upon placing the scallops in the skillet, you're in the right zone. (Aim for medium-high heat, around 375°F to 400°F.) If the scallops stick to the pan, they likely need a bit more time; avoid the temptation to flip them too soon. Once you see golden edges forming, that's your cue to turn them for a beautifully caramelized exterior.

Drying the scallops properly is another crucial step for successful results. After patting them dry, season with salt and pepper, then let them sit to warm slightly. This not only helps with the searing process but also minimizes the risk of a rubbery texture. If you can, aim for scallops that are at least 1.5 inches in diameter; they hold up better during cooking.

Flavor Enhancements

The combination of garlic and lemon zest added towards the end of cooking is key to enhancing the scallops' flavor profile. Garlic should be added only in the last minute to prevent it from burning, which can create a bitter taste. The fresh zest adds brightness without overwhelming the scallops, making this dish feel light and refreshing. I recommend using a microplane for zesting to achieve finer pieces that integrate well into the dish.

When it comes to herbs, both parsley and thyme provide distinct notes that complement the sweetness of the scallops. If you’re out of thyme, fresh basil or dill can make great substitutes, introducing a different yet delightful flavor twist. Feel free to experiment with other herbs you love, but keep in mind that delicate herbs typically work best when added toward the end to preserve their fresh qualities.

Ingredients

Gather the following ingredients for a delightful experience.

Ingredients

1 pound sea scallops
2 tablespoons olive oil
1 large lemon (zested and juiced)
2 cloves garlic (minced)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh thyme (chopped)
Salt and pepper to taste

Ensure that all your ingredients are fresh for the best flavor.

Instructions

Follow these steps for perfectly seared scallops:

Prepare the Scallops

Pat the scallops dry with a paper towel and season with salt and pepper. Let them sit at room temperature for about 10 minutes while you prepare your ingredients.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until it shimmers. You want the pan hot to create that lovely sear.

Sear the Scallops

Once the oil is hot, add the scallops in a single layer. Do not overcrowd the pan. Sear for 2-3 minutes on each side until golden brown. They should easily flip over when they’re ready.

Add Flavor

Add the minced garlic and lemon zest to the pan in the last minute of cooking. Pour in the lemon juice and sprinkle the fresh herbs over the scallops.

Serve

Transfer the scallops to a plate and drizzle any remaining pan juices over them. Serve immediately with your choice of sides.

Enjoy your meal and the compliments that come with it!

Pro Tips

For an added layer of flavor, consider marinating the scallops in lemon juice and herbs for 30 minutes before cooking.

Serving Suggestions

These Lemon Herb Pan Seared Scallops pair beautifully with a variety of sides. A light arugula salad provides a peppery contrast, while creamy mashed potatoes can balance the dish's brightness. For an elegant twist, consider serving over a bed of lemon-infused risotto or orzo, drizzled with a bit of extra olive oil for richness.

If you want to add a sophisticated touch, serve the scallops with a citrus vinaigrette or a simple burst of lemon beurre blanc. This can elevate the dish further, adding another layer of flavor that harmonizes beautifully with the seared scallops.

Storage and Reheating Tips

If you have leftovers, store the scallops in an airtight container in the refrigerator for up to one day. Keep in mind that scallops are best enjoyed fresh, as they tend to lose their tenderness upon reheating. If you must reheat, do so on low heat in a skillet, adding a splash of lemon juice to revive some moisture.

Freezing is not recommended for cooked scallops, as they can become rubbery. However, if you have raw scallops that you want to store, you can freeze them tightly wrapped for up to three months. Thaw overnight in the refrigerator before proceeding with the recipe.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat them dry before cooking to achieve a good sear.

→ What sides pair well with scallops?

A light salad, garlic butter noodles, or roasted vegetables complement scallops beautifully.

→ How do I know when scallops are done cooking?

Scallops should be opaque and firm to the touch. Overcooking can make them tough, so keep an eye on the timing.

→ Can I replace lemon with another citrus?

Absolutely! Lime or orange can provide a delightful twist to the flavor profile.