Lemon Buttered Seared Scallops

Lemon Buttered Seared Scallops – 4 Servings

There is no better marriage of flavors than lemon, white wine, and butter with pan-seared New Bedford Fleet harvested North Atlantic scallops!


  • 1-1/2 lbs. sea scallops (12-16 scallops)
  • 1/2 tsp – Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp – Olive oil
  • 2 Tbsp – Lemon butter (recipe below)
  • 1/4 cup – Dry white wine
  • 1 Tbsp – Fresh lemon juice
  • 1 Tbsp – Chopped fresh chives

Lemon Butter

  • 1 cup – (2 sticks) unsalted butter (softened to room temperature)
  • 1T lemon zest
  • 2T fresh lemon juice
  • 1/4 tsp – kosher salt


Prepare Lemon Butter 35-40 minutes before sautéing the scallops.

Combine butter, lemon zest, lemon juice, and salt in a medium bowl. Stir until smooth, then spoon the mixture onto the lower third of a piece of plastic wrap. Using a spatula, press the butter into a log, about 2” in diameter. Fold the plastic wrap over the butter and twist both ends to seal.

Refrigerate until firm (approximately 30 minutes). Leftover Lemon Butter can be stored in a resealable plastic bag in the freezer for up to 2 weeks or refrigerated for approx. 1 week.

Preheat a large sauté pan over medium-high heat.

Remove side muscles and pat scallops dry with a paper towel. Sprinkle scallops with salt and pepper. Add olive oil and heat until shimmering. Add the scallops and sear on one side until golden brown (1-2 minutes). Gently turn the scallops over.

Add the Lemon Butter and gently spoon it over the scallops as it melts; basting for about 1 minute. Add the white wine and lemon juice and simmer the scallops another 1-2 minutes, until they are cooked through. Transfer the scallops to a serving platter or plates, and sprinkle with chopped chives.

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16 Hassey Street,
New Bedford, MA 02740
Phone. 508-997-0727
Fax. 508-990-8792

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