Scallops with Lemon Butter Garlic Sauce and Zucchini Noodles

This 15-minute scallops with lemon butter recipe is delectable on its own or serve the scallops over your favorite cooked noodles. Enjoy this flavorful dish as your go-to dinner that is quick, easy, and healthy!

Why this garlic lemon butter scallops recipe works?

Calling all seafood and scallop fans because this scallops with lemon butter and zucchini pasta recipe is a healthy and easy one-pan meal! Perfect for busy evenings when you want dinner from start to on-the-table fast. Using one pan and pre-made zoodles make this dinner ready in as little as 15 minutes.

What are scallops?

Scallops are species of marine bivalve mollusks in the taxonomic family Pectinidae. They are saltwater creatures and traditionally sold out of their shells as seafood, both fresh and frozen. They cook well pan-seared, sauteed in a pan sauce (hello! scallops with lemon butter garlic sauce!) and broiled in the oven. Bay scallops and sea scallops are the largest scallops and are what you commonly find at restaurants and in some stores.

Scallops in pan sauce

Commonly scallops are pan seared to a crispy exterior on very high heat. Here we cook the scallops with lemon butter and garlic flavoring on high heat to flash cook while absorbing the lemon butter pan sauce. This creates a beautiful flavor combination, especially when tossed in zucchini noodles that absorb the sauce as well.

Ingredients for lemon butter scallops

• Butter
• Sea scallops
• Garlic
• Salt and black pepper
• Paprika
• Lemon juice
• Meat thermometer
• Zucchini noodles (optional, or other cooked pasta noodles)
• Chili pepper flakes and fresh parsley (optional for garnish)

How to make this easy recipe for scallops?

STEP 1: Prepare the scallops by rinsing with water then placing them on a plate on top of a paper towel. Blot them a few times with the paper towel to dry the scallops and remove extra water. Remove the paper towel and place just the scallops onto the plate.

STEP 2: Season the scallops evenly with paprika, salt, and black pepper.

STEP 3: In a large sauté pan heat the butter on high.  Add the lemon slices and garlic and cook for about 3 minutes, stirring a few times so the garlic does not burn. Remove the garlic and set aside to reserve.

STEP 4: Add the scallops and do not touch them while they cook on the first side. Cook for 3 minutes, then flip the scallops and cook for 3 more minutes.

STEP 5: Remove the scallops from the pan and set them with the garlic. Add the zucchini noodles and stir around to heat for about 1 minute. Add the scallops and garlic back to the pan and stir to mix. Turn the heat off and serve the scallops with lemon butter garlic sauce and zucchini noodles immediately. Optional to garnish with parsley and chili pepper flakes.

Success tips for cooking scallops

• Use fresh or frozen seafood. If using fresh scallops, use them within 1 day. If using frozen meat, let it thaw completely in the refrigerator overnight first.
• Keep scallops dry before cooking. Wash and rinse the scallops then pat them dry with a paper towel before seasoning and cooking.
• Don’t touch the scallops as they cook on each side. Once the scallop is placed, cook it for 3 minutes, then flip and cook about 3 more minutes but do not move it around while it cooks in between those times.
• Don’t overcook the scallops. When seafood is cooked through it should be at an internal temperature of 145 degrees F. Make sure not to overcook sea scallops as they can become tough and rubbery if overly done. They cook on high heat in about 5-7 minutes total time. Use a ChefsTemp thermometer to check for doneness, noting that scallops will continue cooking slightly as it sets off the heat. For more information, please refer to our meat cooking chart.

How to serve these scallops and lemon butter garlic sauce?

Serve scallops with lemon butter garlic sauce with the zucchini noodles or instead try:

• Pasta noodles
• Butternut squash noodles
• Spaghetti squash noodles
• Rice
• Cauliflower rice

Scallops with Lemon Butter Garlic Sauce and Zucchini Noodles

Prep Time: 5 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients

16 ounces sea scallops

¼ teaspoon paprika

¼ teaspoon salt

¼ teaspoon black pepper

4 tablespoons butter or dairy-free butter

3 garlic cloves, minced

1 lemon, cut into 5 slices

Meat thermometer

6 cups zucchini noodles (optional, or other cooked pasta noodles)

Chili pepper flakes and fresh parsley (optional garnish)

Instructions

1. Prepare the scallops by rinsing with water then placing them on a plate on top of a paper towel. Blot them a few times with the paper towel to dry the scallops and remove extra water. Remove the paper towel and place just the scallops onto the plate.
2. Season the scallops evenly with paprika, salt, and black pepper.
3. In a large sauté pan heat the butter on high.  Add the lemon slices and garlic and cook for about 3 minutes, stirring a few times so the garlic does not burn. Remove the garlic and set aside to reserve.
4. Add the scallops and do not touch them while they cook on the first side. Cook for 3 minutes, then flip the scallops and cook for 3 more minutes.
5. Remove the scallops from the pan and set them with the garlic. Add the zucchini noodles and stir around to heat for about 1 minute. Add the scallops and garlic back to the pan and stir to mix. Turn the heat off and serve the scallops with lemon butter garlic sauce and zucchini noodles immediately. Optional to garnish with parsley and chili pepper flakes.