Pan-Seared Scallops with Lemon Butter

Pan-Seared Scallops with Lemon Butter

At Fish Foodies, we make it effortless to enjoy the sweetest, most tender scallops in the New York area. Unlike grocery store seafood counters, we are the only provider who partners directly with trusted harvesters to bring you scallops that are dry-packed, never soaked, and always sustainably sourced. Each scallop is carefully selected, packed with precision, and delivered straight to your door—so you can experience restaurant-quality seafood at home. Golden sear, caramelized edges, and buttery flavor—this recipe shows why Fish Foodies scallops are in a class of their own. ✨

⏱️ Ready in: Just 15 minutes
🍽️ Serves: 2 seafood lovers
👩‍🍳 Difficulty: Shockingly simple

Why Choose Fish Foodies for Scallops

When you choose Fish Foodies, you’re choosing scallops that are guaranteed fresh, traceable, and responsibly harvested. No preservatives, no water-logging—just pure, natural sweetness straight from the ocean.

Whether pan-seared for a romantic dinner or added to pasta for a weeknight treat, Fish Foodies delivers the best fresh scallops in the New York area, complete with recipes and chef-inspired tips to make every meal unforgettable.

Ingredients

• 10–12 dry scallops (about 1 lb) from Fish Foodies
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1 lemon (juice + wedges)
• Fresh parsley, chopped, for garnish

Equipment

• Heavy skillet (cast-iron recommended)
• Fish spatula or tongs
• Paper towels

Step-by-Step (Golden Perfection)

1. Prep scallops: Pat scallops completely dry with paper towels. Season lightly with salt and pepper.
2. Heat skillet: Add olive oil to a hot skillet over medium-high until shimmering.
3. Sear first side: Place scallops in the skillet without crowding. Cook undisturbed for 2–3 minutes until golden crust forms.
4. Flip & finish: Add butter and garlic to the pan. Flip scallops, spoon butter over the top, and cook another 1–2 minutes until opaque.
5. Serve: Squeeze lemon juice over scallops, garnish with parsley, and enjoy immediately.

Fish Foodies Pro Tips

• Dry = better: Always pat scallops dry for a perfect sear.
• Golden rule: Don’t move scallops around—let them sear to develop caramelization.
• Pairings: Serve over risotto, pasta, or with roasted vegetables for a complete meal.

Quick Lemon Butter Pan Sauce

After cooking scallops, deglaze the skillet with 1/4 cup white wine or broth. Add 1 tbsp butter and 1 tbsp lemon juice. Stir until silky and spoon over scallops.

Nutrition (per 5 scallops, approx.)

Calories: ~200 | Protein: ~19g | Fat: ~10g | Carbs: ~2g

Make-Ahead & Storage

Cooked scallops keep up to 1 day refrigerated. To reheat, warm gently in a skillet with butter for 1 minute—never microwave, as it ruins texture. Leftovers are delicious tossed with pasta or folded into a seafood chowder.

For the sweetest, freshest scallops in New York, skip the seafood counter and go straight to Fish Foodi