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Sauteed Scallops
Lemon Garlic Butter Sauce

I think the key to this recipe is to cook the sauce and the scallops separately. That way, you can ensure you get the perfect sear on the seafood without burning the sauce in too high a heat. This would make a great appetizer. Or, with some crusty bread to mop up the sauce, a perfect seafood entree.

Sauteed Scallop, Lemon, Garlic and Bacon. Text, "Go Everywhere, Eat Everything"

Sauteed Scallops with Lemon Garlic Butter Sauce Recipe

(Serves About 4)


  • 16 x Scallops (20-30 Count)

  • Kosher Salt (To Taste)

  • Ground Black Pepper (To Taste)

  • 3 Rashers Unsmoked Bacon (Cut into Fine Strips)

  • ¾ Stick Unsalted Butter

  • Olive Oil (For Cooking)

  • 2 Shallots (Minced)

  • 4 Cloves Garlic (Minced)

  • ½ Teaspoon Red Pepper Flakes

  • ½  Lemon (Juice and Zest)
  • 1 Tablespoon Capers

  • ¼ Cup Chives (Finely Chopped)


  1. Dry the scallops with a paper towel.

  2. Season the scallops with salt and pepper. Set aside.

  3. In a large, wide frying pan, cook the bacon strips on a gentle heat until they have rendered off much of their fat and become crisp.

  4. Remove the bacon strips from the pan and set to one side.

  5. In the same pan, melt the butter and a small amount of olive oil together.

  6. Add the shallots and cook for 2-3 minutes.

  7. Add the garlic and cook for 1-2 minutes.

  8. Add the pepper flakes and cook for 1-2 minutes.

  9. In a separate pan, add a small amount of olive oil and bring to a medium heat.

  10. Place the scallops into the pan in one layer.

  11. Sear on each side for 2-3 minutes until they get a golden brown sear.

  12. Transfer the scallops into the pan with the sauce, and base each scallop with the butter sauce.

  13. Return the bacon to the pan.

  14. Add the capers to the pan.

  15. Add the lemon juice to the pan and combine well.

  16. Taste for seasoning.

  17. Before serving, sprinkle with chives and add the lemon zest.

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