On the third day of our holiday table, we lean into elegance. Pan-Seared Scallops with Lemon Butter are light, refined, and quietly luxurious — the kind of dish that feels celebratory without ever trying too hard.
Golden on the outside, tender within, and finished with a silky lemon-herb butter, scallops are a reminder that simplicity can be stunning. This is a recipe that comes together quickly but lingers in memory, making it ideal for an intimate dinner or a refined holiday course. Paired with crisp, mineral-driven French whites, it’s a perfect expression of the season’s quieter, more graceful moments.
The Story Behind the Dish
Scallops have long held a place at elegant European tables — prized not for excess, but for precision. When cooked properly, they offer a delicate sweetness and soft, almost buttery texture that needs very little embellishment.
This preparation keeps things beautifully restrained. A hot pan delivers that essential golden crust, while a simple butter sauce infused with lemon, garlic, and fresh herbs provides richness without overwhelming the scallops themselves. The result is balanced, bright, and deeply satisfying — a dish that feels just as at home in a French bistro as it does at your holiday table.
Ingredients
Pan Seared Scallops with Lemon
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8 large sea scallops, side muscle removed
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1 tablespoon canola, vegetable, or grapeseed oil
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Salt and freshly ground black pepper
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2 tablespoons butter
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1–2 cloves garlic, minced
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2 tablespoons fresh parsley, minced
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Juice of ½ lemon
Directions
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Prepare the scallops.
Rinse the scallops under cool water and remove the side muscle if still attached. Pat them very dry with paper towels — this step is essential for a proper sear. Season generously with salt and pepper. -
Heat the pan.
Add the oil to a large cast-iron skillet and heat over high heat until the pan is smoking hot. This is what creates that beautiful golden crust. -
Sear the scallops.
Carefully add the scallops to the skillet, spacing them apart. Sear undisturbed for about 2 minutes per side, until a deep golden crust forms. Arrange them toward the edges of the pan if possible, where heat is strongest. Remove scallops to a plate. -
Make the lemon butter.
Remove the skillet from heat and allow it to cool slightly. Add the butter, garlic, lemon juice, and parsley, stirring gently until melted and fragrant. -
Finish and serve.
Return the scallops to the pan over low heat for 30–90 seconds, spooning the lemon butter over them. Transfer to a serving platter and drizzle with extra sauce. Serve immediately.
Notes from Our Kitchen
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Dry scallops matter. Moisture is the enemy of a good sear. Take the extra minute to dry them thoroughly.
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Don’t overcrowd the pan. Space ensures caramelization, not steaming.
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Keep the sauce gentle. Lemon butter should be silky, not browned.
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Serve immediately. Scallops wait for no one — and they’re worth it.
Perfect Pairings
This dish calls for wines with freshness, minerality, and precision — bottles that lift the scallops’ natural sweetness and echo the brightness of lemon butter.
Maison Deux Fleurs Mâcon-Villages
Soft orchard fruit and gentle citrus meet a clean mineral backbone. This wine mirrors the scallops’ delicacy while offering enough structure to stand up to butter and garlic.
Château Vignecourt Chablis
Classic, crisp, and quietly confident. Chablis brings saline minerality and lemon-zest brightness that sharpen every bite, making it a natural partner for seafood prepared simply and well.
Benjamin Talmard Mâcon-Uchizy
Textured yet vibrant, this Mâcon-Uchizy offers pear, white flowers, and a subtle creaminess that complements the scallops’ richness while keeping the pairing elegant and balanced.
A Toast to Three French Hens
On the third day of our holiday series, we celebrate restraint, elegance, and timeless technique. Pan-Seared Scallops with Lemon Butter remind us that the most memorable dishes are often the simplest — thoughtfully prepared, beautifully paired, and shared with care.
Find these bottles and more at your local Vinodivino.
