Lean & Clean Cookbook

Fish & Seafood

Love food. Love cooking. No chef required.

Created by Lee Dowdle

Garlic-Lemon Seared Scallops

Garlic-Lemon Seared Scallops

Serves 4 servings

Prep: 15 minutes • Cook: 10 minutes

GFHP

Tender sea scallops seared over high heat until beautifully golden, then finished with garlic, lemon, and a touch of butter for a restaurant-style meal that's surprisingly simple to make. Scallops are naturally lean and protein-rich, delivering plenty of flavor without requiring a heavy sauce or complicated preparation.

Ingredients

  • 1 1/2 lbs large dry-packed sea scallops, side muscles removed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced (about 1 tablespoon jarred minced garlic)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 teaspoon fresh lemon zest (from about 1 lemon)
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, cut into wedges

Instructions

  1. Pat the scallops extremely dry with paper towels and remove the side muscles if necessary.
  2. Season both sides lightly with salt, black pepper, and paprika.
  3. Preheat a cast-iron skillet or Blackstone griddle over high heat until very hot. If using a Blackstone, create a hot searing zone and a slightly cooler finishing zone.
  4. Add the olive oil, then place the scallops on the hot cooking surface, leaving space between them.
  5. Sear without moving for about 2 minutes, until a deep golden crust forms and the scallops release easily from the cooking surface.
  6. Flip and sear for another 1 to 2 minutes.
  7. Move the scallops to the cooler side of the griddle or reduce the skillet heat to medium-low. Add the butter and garlic and cook for about 30 seconds, just until the garlic becomes fragrant.
  8. Add the lemon juice and zest, then gently toss or spoon the garlic-lemon butter over the scallops.
  9. Remove from the heat immediately and finish with fresh parsley and lemon wedges.

Notes & Tips

  • A Blackstone or other large outdoor griddle is an excellent way to cook scallops because the wide surface prevents overcrowding and provides intense direct heat for searing.
  • Dry-packed scallops are preferred because they contain less added moisture and develop a much better golden crust. If the scallops are very wet, pat them thoroughly dry before cooking.
  • Once the scallops hit the hot surface, leave them completely undisturbed until it is time to flip.
  • Use only enough oil to lightly coat the cooking surface rather than allowing the scallops to sit in oil.
  • Move the scallops away from the high-heat zone before adding butter and garlic so neither burns.
  • Scallops cook very quickly and are best served immediately. Avoid overcooking; they should be lightly firm on the outside while remaining tender and juicy in the center.
  • Serve with griddled asparagus, zucchini, cauliflower rice, quinoa, or a fresh green salad.
Nutrition: 245 cal • 31g protein • 10g fat • 7g carbs