Scallops with Lemon & Garlic Butter


  • 2 Tbsp olive oil
  • 600g scallops
  • 3 Tbsp unsalted butter, divided
  • 4-5 large garlic cloves, crushed
  • Salt and fresh ground black pepper to taste
  • 60ml dry white wine
  • 2 Tbsp lemon juice
  • 10g basil leaves


  • Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in a single layer, cook in batches If needed.
  • Season with salt and pepper to taste and fry for 2 minutes on each side until crisp, lightly browned and cooked through. Remove from pan and transfer to a plate.
  • Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
  • Pour in wine and bring to a simmer for 2 minutes. Stir in the remaining tablespoon of butter and lemon juice.
  • Remove pan from the heat; add the scallops back into the pan to warm through slightly and garnish with basil leaves.
  • Serve over rice, pasta or garlic bread.

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