Pan-seared Scallops with Lemon and Thyme

dinner lunch
Prep time 5mins
cook time 15mins


  • 10-12 large scallops
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 3 sprigs fresh thyme
  • salt and pepper to taste



  1. Pat scallops dry with a paper towel. Season all sides with salt and pepper.
  2. Heat olive oil in griddle (or skillet) over medium-high heat, 4-5 minutes. Sear scallops for 2-3 minutes without disturbing. Use a fish spatula to carefully flip scallops and cook for an additional 1-2 min. 
  3. Remove scallops from the griddle and allow to rest. Drain excess oil from the pan and return to medium heat. 
  4. Add butter to griddle and allow to brown, 2-3 minutes. Add fresh thyme sprigs. Whisk in lemon juice until incorporated. Spoon brown butter sauce over scallops. Serve.