Lemon Chive Seared Scallops

Name: Lemon Chive Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 tablespoons fresh chives, chopped; Zest and juice of 1 lemon; Salt and pepper, to taste; Fresh lemon wedges for serving

Highlighted under: Global Flavors

I absolutely adore preparing Lemon Chive Seared Scallops for a quick yet elegant meal. The bright, zesty flavor of lemon paired with the subtle onion notes of fresh chives creates a delightful contrast that elevates the tender scallops. With just a few minutes of cooking, I can turn simple ingredients into a dish that feels gourmet. This recipe is perfect for impressing guests at a dinner party or simply treating myself to a luxurious meal at home.

Created by

Emily

Last updated on 2026-01-22T10:57:28.251Z

In my quest to perfect seaside flavors at home, I discovered that searing scallops is incredibly simple. I remember the first time I served these Lemon Chive Seared Scallops; the crunchy crust paired with a tender middle knocked everyone’s socks off. I learned that drying the scallops before cooking is crucial for achieving a golden color that elevates the visual appeal.

I also experiment with different herbs, but I always return to chives for that mild onion flavor. It’s amazing how such a small detail can make a huge difference in a dish. The burst of citrus keeps every bite refreshing and vibrant!

        Why You'll Love This Recipe
        Luscious buttery scallops with a tangy lemon finish
Quick to prepare, making it a perfect weeknight dinner
Elegant enough to serve at any special occasion

      

Mastering the Art of Searing

Searing scallops properly is critical for achieving that perfect golden crust. To ensure a good sear, the scallops should be dry; any moisture will inhibit browning. When placing them in the hot skillet, avoid touching them for the first few minutes. This is vital, as excessive movement can prevent that beautiful caramelization. The ideal searing time is around 2-3 minutes per side. They should be golden brown around the edges when flipped, indicating a well-cooked scallop.

The quality of your oil also plays a role in flavor and smoking point. Opt for light olive oil or avocado oil, which can withstand high heat without burning. Butter adds richness, so incorporating it after the oil has heated provides a wonderful balance of flavor while achieving that coveted nutty taste as it browns. Be mindful to watch for browning butter; you'll want it to foam before it starts to turn color.

Enhancing Flavor with Fresh Herbs

Chives lend a delicate onion flavor that complements the sweetness of scallops beautifully. When adding them to the sauce, aim for a short cooking time—only about 30 seconds—so their fresh flavor remains vibrant. Substituting dill or parsley could offer personal twists, but ensure not to overpower the dish. The essence of this recipe lies in the harmony of flavors, so balance is key when experimenting with herbs.

When it comes to lemon, using both the zest and juice enhances the dish with layers of citrus flavor. The zest contributes essential oils that bring brightness and fragrance, while the juice adds more immediate acidity. If you find yourself without fresh lemons, a good substitute is bottled lemon juice. However, for the zest, consider using a microplane to ensure you're only getting the outer skin, avoiding the bitter white pith beneath.

Serving Suggestions and Pairings

This elegant dish shines when served with a light side of vegetables or a simple salad. For a refreshing counterpoint, consider a cucumber and radish salad dressed with lemon juice and olive oil. Alternatively, a classic risotto could provide a creamy base that pairs effortlessly with the scallops' richness. Remember to serve some crusty bread on the side to soak up any leftover sauce, as it contributes a delightful textural element to the dining experience.

If you're considering making this dish ahead of time, it's best to prepare the scallops just before serving. However, you can make the lemon-chive sauce in advance and gently reheat it when ready to serve. Cooked scallops do not store well, as they tend to become tough upon reheating. Aim to serve them fresh, right after they are seared and coated in the sauce for the best texture.

Ingredients

Gather all ingredients before you start cooking to streamline the process.

Ingredients

1 pound large sea scallops
2 tablespoons olive oil
1 tablespoon unsalted butter
2 tablespoons fresh chives, chopped
Zest and juice of 1 lemon
Salt and pepper, to taste
Fresh lemon wedges for serving

Make sure to pat the scallops dry with paper towels for the best sear.

Instructions

Prep all your ingredients so you can cook everything quickly.

Prepare the Scallops

Start by patting the scallops dry with paper towels. This ensures they sear nicely instead of steaming. Season both sides with salt and pepper.

Heat the Skillet

In a large skillet, heat olive oil over medium-high heat until hot but not smoking. Add the butter and let it melt.

Sear the Scallops

Carefully place the scallops in the skillet, ensuring they don’t overcrowd the pan. Sear for about 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes.

Add Flavor

Remove the scallops from the skillet and set aside. In the same skillet, add lemon juice, zest, and chives. Stir to combine and cook for about 30 seconds.

Serve

Return the scallops to the skillet to coat them in the lemon-chive sauce. Serve immediately with fresh lemon wedges on the side.

Enjoy your scallops immediately for the best flavor and texture!

Pro Tips

For an extra twist, try adding a splash of white wine to the skillet after searing the scallops for added depth of flavor.

Troubleshooting Common Issues

If your scallops release too much liquid when cooking, they're likely not dry enough before hitting the skillet. Make sure to thoroughly pat them with paper towels and to season them just before cooking. Additionally, avoid overcrowding the pan, as this can lead to steaming instead of searing. Work in batches if necessary to ensure adequate space for each scallop.

Sometimes scallops can be undercooked on the inside even after achieving a good sear. Ideally, scallops should be opaque and firm to the touch. Use a food thermometer if uncertain; the internal temperature should reach at least 115°F for a perfectly cooked scallop while being mindful they will continue to cook slightly after removal from the heat.

Make-Ahead Tips

If you want to prepare the components in advance, you can clean and dry the scallops earlier in the day, but hold off on cooking them until just before serving. The lemon-chive sauce can be made and stored in the fridge for up to two days. Simply reheat gently in the skillet with a splash of water to loosen it up before coating the scallops to ensure that they don’t overcook or dry out.

Consider preparing sides such as a light salad or garlic bread ahead of time to streamline your cooking process. This will allow you to enjoy preparing and serving this dish without rushing, letting you focus on achieving that gourmet finish with your scallops.

Scaling the Recipe

This recipe is easily scalable for larger gatherings. Just keep in mind that cooking times may vary slightly depending on the size of your skillet and the number of scallops. For instance, if doubling the recipe, it’s advisable to cook the scallops in two separate batches to avoid overcrowding, ensuring each scallop achieves that perfect sear. Adjust the quantity of ingredients proportionately, but maintain the ratios to preserve the dish's balance.

If scaling down, remember that fresh chives and lemon zest still play a crucial role in flavor. Even for a smaller quantity, a full tablespoon of chives and a whole lemon are recommended; the bright flavors truly elevate the dish's profile. This way, every bite will still be just as vibrant, regardless of portion size.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking for the best results.

→ What can I substitute for chives?

You can use green onions or finely chopped shallots as a substitute if needed.

→ How do I know when scallops are cooked?

Scallops are done when they are opaque and have a slightly firm texture. They should not be rubbery.

→ Can I prepare this dish in advance?

While scallops are best served fresh, you can prepare the chive and lemon sauce in advance and cook scallops just before serving.