Pan Seared Day Boat Scallops


  • 1 pound dayboat scallops (about 10-12 scallops)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Juice of half a lemon
4 Servings


  1. Prepare the Scallops: Before cooking, make sure the scallops are dry. Pat them gently with paper towels to remove any excess moisture. This step is crucial for achieving a good sear on the scallops.
  2. Season the Scallops: Season the scallops on both sides with salt and freshly ground black pepper.
  3. Heat the Pan: In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium-high heat until the butter starts to foam.
  4. Sear the Scallops: Carefully add the seasoned scallops to the hot skillet in a single layer, making sure they have enough space between them. Allow the scallops to cook without moving them for about 2 minutes, or until a golden-brown crust forms on the bottom. Flip the scallops and cook for another 2 minutes on the other side until they are evenly seared and cooked through. 
  5. Remove the Scallops from the Pan: Transfer the cooked scallops to a plate and cover them loosely with foil to keep them warm.
  6. Prepare the Lemon Butter Sauce: In the same skillet over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the dry white wine and lemon juice, scraping any browned bits from the bottom of the pan with a wooden spoon or spatula. Simmer for a minute or two to reduce.
  7. Finish the Sauce: Lower the heat and whisk in the remaining tablespoon of unsalted butter until it’s fully melted and incorporated into the sauce. This will give the sauce a smooth and velvety texture.
  8. Plate and Serve: Arrange the seared dayboat scallops on a serving platter. Spoon the lemon butter sauce over the scallops and garnish with chopped fresh parsley.