Lemon Pepper Bay Scallops
Elevate your seafood experience with these vibrant and savory Lemon Pepper Bay Scallops, a dish that’s as quick to prepare as it is exquisite to enjoy. Tender bay scallops are perfectly seared in a sizzling blend of butter and olive oil, then bathed in a zesty lemon pepper sauce infused with fresh garlic and the bright tang of lemon zest. This elegant yet accessible recipe is ready in under 20 minutes, making it ideal for both weeknight dinners and special occasions. Garnished with fresh parsley and served with lemon wedges for an extra burst of citrus, these scallops pair beautifully with rice, pasta, or a crisp salad. Whether you're a seafood lover or new to cooking scallops, this easy, flavorful recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound bay scallops
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 minced garlic cloves
- 1 whole (zest and juice) lemon
- 1.5 teaspoons freshly ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons (chopped) fresh parsley
- 4 for garnish lemon wedges
Instructions
Rinse the bay scallops under cold water and pat them dry with a paper towel to remove excess moisture. This helps them sear properly.
Heat a large skillet over medium-high heat. Add the butter and olive oil, letting the butter melt and the mixture become hot and shimmering.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Carefully add the bay scallops to the skillet in a single layer. Avoid overcrowding, as they need space to sear. Cook for 2 minutes without stirring, allowing the scallops to develop a golden crust.
Flip the scallops gently and cook another 2 minutes until opaque and cooked through. Remove them from the skillet and set aside on a plate.
Lower the heat to medium and deglaze the skillet by adding the juice of one lemon and its zest. Stir, scraping any browned bits from the bottom of the pan for extra flavor.
Stir in the freshly ground black pepper and salt, then return the scallops to the skillet. Toss them gently to coat in the lemon pepper sauce, cooking for 1 more minute.
Remove the skillet from heat and sprinkle the scallops with chopped fresh parsley.
Serve immediately with lemon wedges on the side for garnish. Pair with rice, pasta, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.2 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
