Get perfectly cooked scallops every time with this easy method. Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish. Round out the menu with sautéed spinach and brown rice or orzo.

Carolyn Casner
Source:, October 2018


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.



Note: Be sure to buy "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition Facts

157 calories; protein 13.9g 28% DV; carbohydrates 4.1g 1% DV; dietary fiber 0.1g; sugars 0.1g; fat 9.2g 14% DV; saturated fat 5.5g 28% DV; cholesterol 50.1mg 17% DV; vitamin a iu 279.9IU 6% DV; vitamin c 1.5mg 3% DV; folate 19.3mcg 5% DV; calcium 12.9mg 1% DV; iron 0.4mg 3% DV; magnesium 26.4mg 9% DV; potassium 247.6mg 7% DV; sodium 591.2mg 24% DV; thiaminmg 1% DV.