Gordon Ramsay style Lemon Butter Scallop right at home!

Scallops are expensive and tricky, as much as I like to eat them, I never dared to cook them at home. It is one of those rare delicacies that I have always enjoyed at restaurants. All the fuss about scallops made them so intimidating that I could hardly envision cooking them in my kitchen until I took the plunge. So, last week I went to Costco and saw these fresh scallops, they looked so delicious that without thinking much I bought them. Then I began extensive research on how to clean and cook scallop. I finally figured that cooking scallop is frankly no big deal if you get the right kind of scallop. I can now vouch that it is one of the easiest and quickest meals to whip up.


Scallops are a type of bivalve mollusk related to oysters, clams, and mussels. The most commonly found varieties of scallops are sea scallops and bay scallops. Sea scallops are larger than bay scallops and available throughout the year, they are the ones more commonly used at restaurants. I have used sea scallops for this recipe but I am sure it will work with bay scallops too. Something that you need to watch out while cooking scallops is that they often hold a few grits of sand in their muscles. For the sake of health and taste, it is imperative to wash them properly before cooking. Here is how you should clean scallops.


I have to say that this recipe takes the mystery out of cooking scallops. It is cheaper than going out to a restaurant and just as good as chef-made scallop! The scallops are pan-seared for a crispy outside and juicy inside texture. The lemon butter sauce is absolutely delicious, and the perfect accompaniment to these perfectly seared scallops.

As I mentioned earlier, the first and foremost step is to clean the scallops properly. Trust me a sandy scallop with a great sauce is no fun! Season and sear the scallops in a skillet. In the same skillet prepare the lemon-butter sauce. Transfer the pan-seared scallops back into the sauce to nicely coat them. Garnish with fresh parsley and thyme. Better than restaurant yet cheaper scallops are ready to be devoured. Can it get any simpler?


Are scallops considered as superfood?

Scallops have numerous health benefits, hence they can be a great addition to your diet. They are rich in protein and low in calories. However, they can trigger allergic reactions in people who have shellfish allergies.

What is the Difference Between Bay Scallops and Sea Scallops?

The most conspicuous difference is obviously the size. Sea scallops are almost three times the size of bay scallops. Sea scallops are preferred for searing while bay scallops are typically used in stews and casseroles.

Should I buy wet or dry scallops?

Wet scallops are treated with water and chemicals to increase their weight and shelf-life while dry scallops do not contain any additives. Hence dry scallops are the preferred choice. Also wet scallops shrink in size post cooking, which again makes dry scallops a better choice. However, if you buy wet scallops, there is no need to worry. Just make sure to dry them completely to get that perfect golden sear.

Which size scallops are the most preferred?

Bigger the scallops, the more expensive they are. However, the preferred size would depend on what you are trying to cook. Bay scallops are more tender and sweeter than sea scallops but they are much smaller in size. But if you are planning to make a seafood stew or a casserole, bay scallops although smaller in size is preferred to sea scallops. Similarly, for pan-searing, sea scallops are the ideal choice.


The best way to serve scallops is to serve them as the main dish. You can also serve scallops with the following:
  • Pair them with shrimps to balance their mild flavor with the stronger flavor of shrimp. Cook them together or skewer them for the perfect seafood platter.
  • Serve them with braised tomatoes and spinach.
  • Serve them over pasta or spaghetti or the much healthier zucchini noodles.
  • Consider pairing them with something as easy as a steamed or sautéed vegetable.
  • Serve them with herb-roasted potatoes or mashed potatoes.
  • If you are feeling a little adventurous serve them on a bed of fruit salsa.


I would recommend to consume cooked scallop on the same day as it is not advisable to refreeze cooked scallop. However, if you have leftovers you can keep them in the refrigerator in airtight container for up to 3 days. Salads are a great way of using leftover scallops. Just throw in the leftover scallops in a mundane salad and add some mayo to give it that extra kick.



Yield: 4
Author: The GradChef
Prep time: 5 MCook time: 15 MTotal time: 20 M
Better than restaurant pan-seared scallops in delicious lemon butter sauce, ready in a matter of minutes.


  • 1 pound sea scallops thawed and cleaned
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4 tbsp white wine
  • 2-3 stems of fresh thyme
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • salt to taste
  • freshly ground pepper


  1. Season scallops with salt and pepper on both sides.
  2. Heat a skillet over medium-high heat and add olive oil. When hot, add the scallops to the pan in a single layer and sear them, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Remove them and keep aside.
  3. In the same skillet, add the butter. Add garlic and cook, stirring frequently, until fragrant for about 1 minute.
  4. Add the wine, stir in lemon juice, thyme and season with salt and pepper, to taste.
  5. Transfer the scallops back to the skillet. Coat them with the sauce and turn off the flame.
  6. Garnish with thyme and minced parsley. Serve immediately.


  • Serve it with rice or pasta and some steamed vegetables on the side to convert it to a full meal.
  • You can sprinkle some chili flakes on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
scallop american easy quick restaurant-style lemmon butter sauce
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