Lemon Buttered Scallops

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 Serves: 4


  • 1-1/2 pounds bay scallops
  • ½ teaspoon kosher salt
  • Freshly ground pepper
  • 1 tablespoon olive oil
  • 2 tablespoons of the flavored butter (see below)
  • ¼ cup of white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped chives or use Italian seasoning


  • 1 stick unsalted butter
  • 1 tablespoon lemon zest
  • 1-1/2 tablespoons lemon juice


Place scallops on a paper towel and pat dry. Sprinkle with salt and pepper.

Preheat a large non-stick pan on medium high heat, then add the oil. Once shimmering, add the scallops. Let cook 2-3 minutes before turning. Add the lemon butter, basting over the scallops for about 1 minute.

Add the wine and lemon juice and let the scallops simmer until they are cooked through, another 2-3 minutes.

Remove to a platter and add the chives or Italian seasoning.

** Make the butter before beginning your dish. 

Combine room temperature butter, lemon, lemon zest and salt in a medium bowl. Once smooth, put on saran wrap and roll like a log twisting the ends. Refrigerate the butter until firm or for at least 30 minutes.

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