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Golden seared salmon and scallops recipe with garlic butter lemon sauce on a floral plate
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Foolproof Salmon and Scallops Recipe

A tested one-pan salmon and scallops recipe with a garlic butter lemon sauce, built around the one variable — dry scallops in a hot pan — that guarantees a real sear every time.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 410kcal

Ingredients

For the salmon and scallops:

  • 4 salmon fillets (6 oz / 170g each), skin-on or skinless
  • 1 lb large sea scallops, dry-packed if available
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 tbsp (45ml) olive oil, divided

For the garlic butter lemon sauce:

  • 1/4 cup (60ml) dry white wine (or low-sodium chicken broth)
  • 4 tbsp unsalted butter
  • 4 clove garlic, minced
  • 1 large lemon, zested and juiced
  • 2 tbsp capers, drained (optional)
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes (optional)

Instructions

  • Pat the scallops completely dry with paper towels. Let the salmon and scallops sit at room temperature for 10 minutes, then season both with salt and pepper.
  • Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering. Add the scallops flat-side down, spaced apart, and sear undisturbed for 90 seconds.
  • Flip the scallops and sear the second side for 60–90 seconds, until deeply golden and just opaque throughout. Remove to a plate and tent with foil.
  • Add the remaining tablespoon of olive oil to the same skillet. Place the salmon skin-side down (if applicable) and press gently for 10 seconds. Cook undisturbed for 4–5 minutes, until the skin is golden and releases easily.
  • Flip the salmon and cook for another 3–4 minutes, until it reaches 125–130°F internally and flakes easily. Remove to the plate with the scallops.
  • Lower the heat to medium. Add the wine to the skillet, scraping up any browned bits. Simmer 1 minute, then add the butter, garlic, lemon zest, lemon juice, and capers. Stir until the butter melts into a glossy sauce, about 2 minutes.
  • Return the salmon and scallops to the pan to coat in the sauce, or spoon the sauce over the plated fish. Garnish with parsley and serve immediately.

Notes

  • Dry scallops are non-negotiable here — pat them completely dry right before cooking, not earlier, or they'll steam instead of sear.
  • Don't move the scallops or salmon while they're searing; disturbing them breaks the crust before it fully forms.
  • This recipe scales up easily — sear proteins in batches rather than crowding a larger pan, since overcrowding causes steaming.
  • Leftovers keep in an airtight container in the fridge for up to 2 days; reheat gently in a covered skillet, not the microwave.
  • Freezing is not recommended — both the seared texture and the sauce lose quality on thawing.
  • If using bay scallops instead of sea scallops, reduce the sear time to about 30 seconds per side.
  • The sauce base can be made a day ahead through the wine reduction step; add the butter fresh when reheating.
  • An instant-read thermometer takes the guesswork out of the salmon — pull it at 125°F for medium.