Butter poached scallops! How decadent does that sound? I was at the grocery store with my son and he was picking out the piece of salmon he and his dad wanted for dinner and since I don’t love salmon I picked out some jumbo scallops for my dinner. I used to “like” scallops, but I didn’t love them because I don’t really like the contrasting textures of seared scallops.  The outside is crispy and the inside is soft.  It just doesn’t work for me when we are talking about seafood. So when my friend made scallops one night for a dinner party I could not believe how AMAZING they were.  I mean TO DIE for! Of course I asked for the recipe and she gladly gave it to me.  I can’t say it’s much of a recipe, but more like instructions because it is that easy. It takes about 12 minutes from start to finish, I’m serious! You can make this on any weeknight or for a dinner party or special occasion. It is that special, but yet that easy.

Be sure and buy the best scallops you can find. I love the scallops at Costco-yes, Costco! They are in the frozen section so you have to defrost them in the fridge over night, but they are huge and so good. I also love their king crab, but thats another blog post.

Serve these delectable scallops with blanched asparagus and a salad and dinner is served in under 25 minutes!

Enjoy and as always send me your thoughts and questions!

Butter Poached Scallops

The most amazing scallops you will ever eat. They are buttery and silky and delicious!

Servings 4


  • 8-10 jumbo scallops
  • salt and pepper
  • 10 Tablespoons butter
  • 1/2 lemon, juiced
  • parsley for garnish


  1. Wash and dry the scallops.  Remove muscle on side of scallop if you prefer. Season with salt and pepper on both sides. 

  2. In a large skillet heat butter over medium heat.

  3. Once butter is melted add scallops to skillet. Squeeze lemon juice over scallops. Cook on each side for about 5 minutes depending on how thick they are. There should be no pink left. 

  4. Remove scallops from skillet and drizzle with lemon butter sauce from pan.  Garnish with parsley. Serve immediately.