Lemon Pepper Scallops Recipe

Dry and season scallops

Pat scallops very dry with paper towels—this is critical for a good sear. Remove and discard any side muscle. Sprinkle scallops lightly with 1/2 tsp kosher salt and 1/8 tsp black pepper; set aside on a tray for 5 minutes.

Make coating mixture

In a shallow bowl combine panko breadcrumbs, 1/2 cup grated Parmesan, 1.5 tbs lemon pepper seasoning, and remaining 1/4 tsp kosher salt. Whisk to incorporate and break up any clumps.

Set up dredging station

Place flour in a shallow dish, beaten eggs in another. One by one: lightly dredge each scallop in flour (shake off excess), dip into beaten eggs, then press into the panko-Parmesan mixture to coat evenly. Place coated scallops on a parchment-lined tray and chill in the fridge for 10 minutes to set the coating.

Preheat broiler and pan

Position an oven rack about 6 inches from the broiler element and preheat broiler to high. Heat a large oven-safe skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter; heat until the oil is shimmering and butter foams but does not brown.

Pan-sear scallops

Working in a single layer (do not overcrowd — sear in two batches if necessary), add scallops to the hot pan. Sear 1.5–2 minutes per side until the coating is golden brown and scallops release easily from the pan. Use tongs to flip; the scallops should be opaque about three quarters of the way up the sides after searing both sides. Remove scallops back to the parchment-lined tray.

Finish under the broiler

Arrange seared scallops on a lightly oiled oven-safe baking sheet or keep in the skillet if it fits under your broiler. Sprinkle each scallop with a light dusting of the remaining 2 tsp grated Parmesan. Broil 1–2 minutes just to crisp the top and meld the cheese — watch closely to avoid burning. Remove and rest briefly while you make the sauce.

Sweat shallot and garlic

Wipe out the searing pan with a paper towel leaving fond (brown bits) — do not fully clean. Return the pan to medium heat and add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter. Add the finely minced shallot and cook 1–2 minutes until translucent, then add the garlic and cook 30 seconds until fragrant, stirring constantly so it does not brown.

Deglaze with wine

Pour in 1/2 cup dry white wine and use a wooden spoon to scrape up the fond from the bottom of the pan. Increase heat to medium-high and simmer until the wine reduces by about half (about 2–3 minutes).

Finish sauce with lemon and butter

Reduce heat to low and whisk in 3 tbs unsalted butter a piece at a time until the sauce is glossy. Stir in 3 tbs fresh lemon juice, 1 tsp lemon zest, and 2 tbs heavy cream if using (for a silkier texture). Taste and season with salt and pepper as needed. Remove from heat and stir in 2 tbs chopped parsley.

Plate with sauce

Spoon a shallow pool of the warm lemon-butter wine sauce onto each plate or a communal platter. Arrange the broiled scallops on top of the sauce so their undersides contact the sauce (this helps keep them warm and infuses flavor).

Garnish each serving with a thin lemon slice or wedge, a light sprinkle of extra grated Parmesan, and a scattering of microgreens or remaining chopped parsley. Serve immediately so scallops remain tender and the coating stays crisp.