Lemon Butter Scallops

Lemon Butter Scallops at The Little Shop of Olive Oils

Lemon Butter Scallops That Feel Fancy Without the Fuss

Sometimes the simplest dinners feel the most special—and these Lemon Butter Scallops are exactly that kind of meal. Tender sea scallops, buttery richness, fresh lemon, herbs, and a silky pan sauce that tastes like something you’d order at a cozy coastal restaurant.

The secret here is our Butter Premium Olive Oil paired with Lemon Premium Olive Oil. Together, they create this beautiful balance of rich buttery flavor and bright citrusy freshness that wraps around every bite of scallop perfectly.

Add a little white wine, fresh parsley, mushrooms, and a squeeze of lemon, and suddenly dinner feels elegant without being complicated. And the best part? It all comes together in under 30 minutes!

Serve these scallops over angel hair pasta, buttery orzo, or with crusty bread to soak up every last drop of that dreamy sauce.

Tracey’s Tip: Pat your scallops completely dry before cooking—this helps them get that beautiful golden sear instead of steaming in the pan.

Lemon Butter Scallops

The Little Shop of Olive Oils

Servings

4

Prep Time

10 minutes

Cook Time

12 minutes

Calories

523

Cuisine

New England

Category

Main Courses

Tender sea scallops seared until golden and finished in a buttery lemon olive oil sauce with mushrooms, parsley, and white wine. A quick and elegant seafood dinner perfect for weeknights or entertaining.

Lemon Butter Scallops

Ingredients

  • 1lb. fresh scallops

  • 2 Tbsp Butter Premium Olive Oil 

  • 2 Tbsp Lemon Premium Olive Oil

  • 1 Lemon (sliced)
  • 1/4 cup Parsley
  • 1/2 cup Mushrooms (sliced)

  • 2 cups White Wine (we used chardonnay)

  • Pinch of Salt and Black Pepper

  • 1/2-pound Angel Hair Pasta (or spaghetti)

  • Capers (optional)

Directions

  1. Gently pat scallops completely dry and season both sides with salt and pepper.

  2. Warm a skillet over medium-high heat until shimmering.

  3. Add scallops in a single layer without overcrowding the pan.

  4. Sear for 2–3 minutes without moving until golden brown. Flip and cook another minute until opaque and slightly firm.

  5. Lower heat and add Butter Olive Oil, Lemon Olive Oil, mushrooms, and parsley.

  6. Gently toss scallops in the sauce for 30–60 seconds.

  7. Add white wine and simmer briefly until slightly reduced.

  8. Remove from heat and transfer scallops to serving plates or over cooked pasta.

  9. Spoon sauce over the top and garnish with lemon slices and optional capers.

  10. Serve immediately.

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