Lemon Chive Seared Scallops

Name: Lemon Chive Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 large sea scallops, cleaned; 2 tablespoons olive oil; 1 tablespoon unsalted butter; Zest of 1 lemon; Juice of 1 lemon; 2 tablespoons fresh chives, chopped; Salt and pepper to taste

Highlighted under: Simple Global Recipes

I find myself drawn to the elegance of seared scallops, and this Lemon Chive Seared Scallops recipe is a personal favorite. The bright flavor of lemon combined with the herbal notes of chives transforms these delicate morsels into an impressive dish that’s surprisingly simple to prepare. As I perfected my technique, I realized that the key is high heat and a light touch. Achieving that perfect sear creates a delightful caramelization that enhances both the taste and presentation on the plate.

Created by

Emily

Last updated on 2026-01-22T10:17:27.211Z

Creating the perfect seared scallops is an experience that never fails to impress my guests. I discovered that starting with a dry surface is crucial for achieving that golden crust. After marinating the scallops in a squeeze of lemon juice and fresh chives, I let them rest to absorb the flavors before searing them on high heat. The result is a beautiful, flavorful dish that pairs brilliantly with light sides.

Even when serving scallops, I love to keep the sides simple. A fresh garden salad or perhaps some sautéed asparagus makes for a wonderfully balanced meal. And for those special occasions, a glass of crisp white wine complements the dish perfectly. Believe me, once you try this recipe, it will quickly become a go-to for your gatherings!

Why You Will Love This Recipe
Bright citrus flavor that elevates the scallops
Quick preparation time, perfect for weeknight dinners
Elegant presentation that impresses guests

Mastering the Sear

Achieving the perfect sear on scallops is crucial for both flavor and texture. To ensure a well-caramelized crust, make sure your pan is hot enough before adding the scallops. A temperature range of 400°F to 450°F is ideal. You should hear a sizzle as they hit the pan. If you’re using a non-stick skillet, it’s essential to use a medium-high heat to avoid overcrowding, which can lower the pan temperature and result in steaming rather than searing.

Cooking the scallops in a single layer is also key to a successful sear. If the pan is too crowded, the moisture will be trapped, preventing that beautiful golden color from developing. I usually do this in batches if necessary. Flip them only once to maintain the integrity of that delicate texture. You want to see a nicely browned edge before turning, which should take around 2-3 minutes per side.

Enhancing Flavor with Citrus and Herbs

The addition of lemon juice and chives toward the end of cooking elevates the dish dramatically. The acidity from the lemon cuts through the richness of the scallops and butter, providing a balanced flavor. It’s best to add the lemon juice when you flip the scallops, as this prevents overcooking and helps infuse the flavors during the final moments of cooking.

Fresh chives not only add a pop of color but also impart a mild, onion-like flavor that complements the natural sweetness of the scallops. This herb can be easily swapped with other fresh herbs like parsley or dill if you’re looking for a variation. Just remember to keep the fresh herbs light, as you don't want them to overpower the scallops.

Ingredients

Ingredients for Lemon Chive Seared Scallops

12 large sea scallops, cleaned
2 tablespoons olive oil
1 tablespoon unsalted butter
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons fresh chives, chopped
Salt and pepper to taste

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Scallops

Add the scallops to the pan in a single layer, ensuring they are not overcrowded. Sear for 2-3 minutes on one side until golden brown, then flip and add butter.

Add Flavor

As the second side cooks, add lemon juice and chives to the pan, spooning the melted butter over the scallops for added flavor.

Finish and Serve

Once cooked through, remove scallops from the pan and serve immediately, garnished with additional chives and lemon zest if desired.

Pro Tips

For best results, ensure your scallops are at room temperature before cooking. A hot pan and a quick cooking time are essential to prevent overcooking.

Storage and Reheating Tips

If you have leftover scallops, store them in an airtight container in the refrigerator for up to 2 days. Reheating scallops can be tricky; they can become rubbery if overcooked. To rewarm, use a skillet over low heat with a little butter or olive oil, gently warming them until just heated through. Avoid the microwave, as it can significantly affect the texture of the scallops.

For meal prep, you can clean and season the scallops in advance, keeping them covered in the fridge until you are ready to cook. This can cut down on prep time and help you put dinner on the table in about 10 minutes.

Serving Suggestions

For an elegant presentation, serve your seared scallops on a bed of sautéed greens, such as spinach or arugula, which will complement their richness. A light drizzle of the lemon-butter sauce left in the pan over the top will not only enhance the flavor but also add visual appeal.

You can also pair these scallops with a refreshing salad or a light grain dish for a well-rounded meal. Quinoa or a citrus-infused rice pilaf would work wonderfully here, allowing the bright flavors of the recipe to shine.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but thaw them completely and pat dry before cooking to achieve a proper sear.

→ What can I serve with scallops?

Scallops pair beautifully with light sides like salad, asparagus, or even a creamy risotto.

→ How do I know when scallops are done?

Scallops should be opaque and slightly firm to the touch when done, about 3-4 minutes per side.

→ Can I make this recipe ahead of time?

It's best to serve scallops fresh, but you can prepare the marinade ahead and sear just before serving.