Dec 17, 2025 By MetroCreative 2 min read

Seafood may not be synonymous with holiday dinners, which tend to feature traditional fare like turkey, roasts and pasta. But seafood makes a perfect offering come the holiday season, particularly for those living in coastal regions where access to fresh food taken directly from nearby waters adds much to dinnertime.

Holiday hosts who want to offer family a dish they might not find anywhere else on the holiday social circuit can whip up the following recipe for Pan-Seared Scallops with Lemon Butter and Basil courtesy of Lines+Angles. When paired with potatoes or pasta, this dish is sure to delight and make for a memorable holiday meal.

Pan-Seared Scallops with Lemon Butter and Basil

Serves 4

3 cups large sea scallops, about 20

Salt, to taste

Freshly ground black pepper, to taste

1 pinch granulated sugar

Olive oil, enough to coat pan

For Lemon Butter:

1 tablespoon olive oil

2 cloves of garlic, peeled and minced

1 medium sweet onion, minced

1/2 cup dry white wine

1/2 cup chicken stock

1/4 cup unsalted butter, cubed

1 fresh lemon

1/4 cup fresh basil, finely chopped

For Pan-Seared Scallops:

Rinse scallops and gently pat until completely dry. Season scallops with salt and pepper and dust lightly with sugar.

Preheat oven to 425 F. Coat a baking sheet with non-stick cooking spray or line it with cooking parchment.

In a large non-stick skillet, heat oil over medium-high heat until very hot but not smoking. Working in batches if necessary, add seasoned scallops to pan and cook until just seared. Place seared scallops on the prepared baking sheet. Bake until finished off, or about 6 to 8 minutes.

For Lemon Butter:

Heat oil in skillet over medium-high heat. Saute garlic and onion until translucent and tender. Add white wine and reduce volume by half. Add chicken stock and reduce volume by half.

Remove pan from heat and whisk sauce while slowly adding the cubed butter. Do not return to heat, as this will cause the sauce to separate. Once the butter has melted, whisk in the juice of one lemon and half of the chopped basil. Adjust seasoning if necessary.

Divide scallops between plates. Spoon lemon butter glaze over scallops and garnish with remaining chopped basil. Serve.