Seared Scallops with Lemon Butter Sauce Recipe
Seared scallops with lemon butter sauce sizzle their way onto the plate, golden, juicy, and surprisingly vegan—yes, darling, plants do drama too.
Crisp exteriors give way to tender centers that practically melt in your mouth.
A tangy lemon butter sauce swirls in, bright and indulgent, proving elegance can be dairy-free.
Fresh herbs sprinkle across like confetti at a couture runway show.
This dish struts effortless flavor, restaurant-level chic, and zero compromise—basically, dinner goals served on a plate.
Seared Scallops with Lemon Butter Sauce Recipe
Vegan scallops seared golden with a zesty lemon butter sauce—simple, elegant, and unforgettable.
Ingredients
Method
- Slice mushroom stems into thick scallop-like rounds.
- Heat olive oil in skillet over medium-high heat.
- Sear mushrooms 2–3 minutes per side until golden and crisp.
- Remove scallops and set aside.
- In same skillet, melt vegan butter, add garlic, and sauté 1 minute.
- Stir in lemon juice, zest, salt, and pepper.
- Return scallops to skillet; spoon sauce over for 2 minutes.
- Plate scallops and drizzle with remaining sauce.
- Sprinkle parsley on top.
- Serve immediately, with crusty bread or greens.
Notes
Nutritional Values (per serving)
- Calories: 180
- Total Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 18%
- Calcium: 6%
- Iron: 9%
- Potassium: 10%
- Magnesium: 7%
Additional Notes/Tips
- Use a hot skillet—proper sear equals restaurant vibes.
- Don’t overcrowd pan, or scallops steam instead of caramelize.
- Add a splash of white wine to sauce for depth.
- Pair with roasted asparagus for chic plating.
