Seared Scallops in Butter

For some reason I had it in my head that only fresh scallops were succulent. Frozen scallops would always turn out rubbery. Oh how wrong I was. A few weeks ago, I decided to give some frozen Canadian scallops a try. They were amazing. I can’t think of a dish that is more paleo/keto: scallops, butter and a squeeze of lemon. Kaboom!

Pan Seared Scallops with Curried Lemon Butter


  • A dozen scallops
  • A tablespoon of butter
  • A squeeze of lemon


  • Melt a tablespoon of butter at medium-high heat.
  • Just as the butter starts to brown put in the scallops; you should hear a good sizzle.
  • Cook for about two minutes then turn them over. You really want a nice seared look when you flip them.
  • Squeeze the lemon juice over the scallops.
  • Cook for another two minutes.
  • Serve. Make sure you don’t waste the buttery juices. Pour over the scallops.

Chef Tips

  • Don’t overcook them. They will be rubbery and unpleasant.
  • Don’t overload the pan with scallops. You want them to be at least a half inch apart in the pan. Otherwise, they will start to sweat, and you won’t get the searing. Do them in batches if you want more than twelve.

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