Honey Lemon Seared Scallops

Name: Honey Lemon Seared Scallops
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 10 large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon unsalted butter; Fresh parsley for garnish

Highlighted under: Nutritious & Fresh Meals

I absolutely love making Honey Lemon Seared Scallops because they are incredibly quick to prepare yet taste like a gourmet meal. The combination of honey and lemon adds a bright, tangy sweetness that offsets the natural buttery flavor of the scallops. I often toss them in my favorite sauté pan for a quick weeknight dinner, and the aroma that fills my kitchen never fails to impress. Plus, this dish pairs beautifully with a light salad or over a bed of fluffy rice, making it a versatile choice for any occasion.

Created by

Olivia

Last updated on 2026-01-22T11:45:27.910Z

When I first attempted to make scallops, I was apprehensive about cooking seafood. However, I soon discovered that regular flipping and a hot pan were the keys to perfectly seared scallops. Each one turns a beautiful golden brown with a crisp edge while maintaining a tender center. I made this Honey Lemon version for guests recently, and they could not stop raving about the delectable balance of flavors!

My favorite part is the quick honey glaze that caramelizes just enough while keeping the scallops juicy. I recommend serving them immediately to appreciate their delicious texture and flavor correctly. I often add a sprinkle of fresh herbs, like parsley or basil, right before serving, which adds an aromatic finish to each bite.

Reasons You'll Love This Recipe
Bright honey and lemon flavors that elevate the dish
Quick cooking time perfect for busy weeknights
Elegant presentation that impresses guests

Mastering the Art of Searing Scallops

Achieving the perfect sear on scallops relies heavily on the drying process. Make sure to pat the scallops thoroughly with a paper towel; this step ensures that excess moisture is removed, allowing for that coveted golden-brown crust. Aim for sea scallops that are at least one-inch thick for even cooking. If you notice they are still wet after patting them dry, consider letting them sit uncovered in the refrigerator for 20-30 minutes before cooking, which can help enhance the sear.

Once the oil is heated, you want to hear a satisfying sizzle as soon as the scallops hit the pan. This initial contact is crucial for developing that ideal crust. Avoid overcrowding the pan, as this can cause the scallops to steam rather than sear, leading to a less desirable texture. When adding the scallops to the skillet, ensure they are spaced apart to promote even cooking and a crisp exterior.

Golden Honey Lemon Sauce: Balancing Flavors

The honey lemon sauce is as important as the scallops themselves, adding depth and complexity to the dish. Using fresh lemon juice is non-negotiable; it brightens the sauce and balances the sweetness of the honey. A good rule of thumb is to use the juice of one medium lemon, ensuring you get both the acidity and fresh taste that bottled alternatives simply can't replicate. If you're looking to adjust the flavor, consider adding a pinch of red pepper flakes for a hint of heat.

When whisking the sauce, ensure that your butter is unsalted. This allows you to control the overall saltiness of the dish better. Once the butter melts and the sauce comes together, swirling the scallops in the mixture not only coats them beautifully but also infuses them with the sweet and tangy essence. You want the sauce to become glossy and slightly thickened, which should take about one additional minute over low heat.

Ingredients

For the Scallops

10 large sea scallops
Salt and pepper to taste
2 tablespoons olive oil

For the Honey Lemon Sauce

2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon unsalted butter
Fresh parsley for garnish

Instructions

Prepare the Scallops

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

Heat the Oil

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

Sear the Scallops

Add the scallops to the skillet, making sure not to crowd them. Sear for about 2-3 minutes on each side until a golden crust forms.

Make the Honey Lemon Sauce

While the scallops are cooking, whisk together the honey, lemon juice, and lemon zest in a small bowl.

Finish with Butter

Reduce heat to low, add the butter to the pan, and pour the honey lemon sauce over the scallops. Swirl the scallops in the sauce for an additional minute.

Serve

Remove from heat, garnish with fresh parsley, and serve immediately.

Pro Tips

For perfect scallops, make sure they are dry and that your skillet is adequately heated before adding them. A non-stick or cast-iron skillet works best to achieve a nice sear.

Serving Suggestions for Scallops

Pairing these scallops with a light salad is an excellent way to complement their rich flavor. A simple arugula salad with a vinaigrette dressing allows the sweetness of the scallops to shine without overwhelming the palate. If you're in the mood for something heartier, serve them over a bed of herb-infused rice or quinoa. The grains absorb the delicious sauce, ensuring no flavor goes to waste.

For an impressive presentation, consider garnishing with thinly sliced lemon rounds or additional fresh herbs like chives or dill. A sprinkle of microgreens adds not only a burst of color but also a touch of freshness that balances out the richness of the scallops. Each element you add elevates the dining experience, making it feel like a gourmet restaurant dish at home.

Storage and Reheating Tips

If you find yourself with leftovers, store the scallops in an airtight container in the fridge for up to two days. For best results, reheat them gently in a skillet over low heat, adding a splash of lemon juice or water to prevent them from drying out. This technique helps to preserve their delicate texture and prevents them from becoming rubbery.

While scallops are best enjoyed fresh, it's essential to keep in mind that they do not freeze well due to their natural moisture content. If you must freeze them, it’s better to do so pre-cooked and in the honey lemon sauce. When you’re ready to enjoy them again, thaw them overnight in the refrigerator before reheating to retain the best quality.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just ensure they are fully thawed and pat them dry before cooking.

→ What sides pair well with this dish?

I recommend serving with a light salad, asparagus, or over creamy risotto.

→ Can I make the sauce in advance?

It's best to prepare the sauce fresh, but you can mix the honey and lemon juice beforehand.

→ How do I know when scallops are done?

Scallops should be opaque and firm to the touch. Overcooking can make them rubbery.