Lemon Butter Scallops with Greens & Walnuts

Why You’ll Love This Recipe

This recipe is a beautiful balance of rich, tangy, and crunchy elements that elevate the natural sweetness of scallops. The lemon butter sauce adds a bright zestiness that complements the tender scallops, while the walnuts provide a satisfying texture contrast. Plus, the swiss chard adds a nutritious and slightly earthy note to the dish. It’s quick to prepare, requires minimal ingredients, and feels special enough for celebrations like Valentine’s Day or an intimate dinner at home.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• ¾ lb sea scallops, side muscle removed

• 4 tablespoon butter

• 1 lemon, thinly sliced

• 2 tablespoon chardonnay

• 1 teaspoon lemon zest

• 2 tablespoon lemon juice

• 1 tablespoon honey

• ½ cup roughly chopped walnuts

• 2 tablespoon capers

• kosher salt

• cooking oil

• 1 tablespoon olive oil

• 1 bunch swiss chard, stemmed and roughly chopped

• freshly cracked black pepper

Directions

1. Pat the scallops dry with paper towels and let them sit at room temperature for about 15 minutes.

2. Heat a 2-quart saucepan over medium heat and add the butter. Once melted, add the lemon slices in an even layer. Let the lemons caramelize on both sides until golden and tender.

3. Reduce heat to low and add the chardonnay, lemon zest, lemon juice, and honey. Bring the mixture to a simmer and cook for 2-3 minutes until slightly reduced. Stir in the walnuts and capers. Season with a pinch of salt.

4. Meanwhile, season the scallops with salt. Heat a 12-inch stainless steel pan over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, place the scallops in the pan—you should hear a sizzle.

5. Sear the scallops for 1-2 minutes until a golden crust forms. Flip and cook for another 1-2 minutes. Transfer the scallops to a plate.

6. Add the olive oil to the pan. Add the swiss chard and a pinch of salt. Quickly sauté until wilted. Arrange the greens on the plate.

7. Spoon the lemon butter sauce over the scallops and greens. Finish with freshly cracked black pepper.

Servings and timing

• Servings: 2

• Preparation time: 15 minutes (including scallop resting time)

• Cooking time: 10 minutes

• Total time: Approximately 25 minutes

Variations

• Swap swiss chard for spinach, kale, or arugula depending on your preference.

• Replace walnuts with toasted pine nuts or almonds for a different nutty flavor.

• Use dry white wine instead of chardonnay if preferred.

• Add a pinch of red pepper flakes to the sauce for a subtle heat.

• Serve over a bed of cooked pasta or rice to make it more filling.

Storage/reheating

• Store leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days.

• Reheat gently in a skillet over low heat to avoid overcooking the scallops. Alternatively, bring scallops to room temperature and warm the sauce separately, then combine just before serving.

• Wilted greens are best eaten fresh but can be stored separately and quickly reheated in a pan or microwave.

FAQs

How do I know when scallops are cooked perfectly?

They should have a golden crust on each side and be opaque in the center but still tender and moist. Overcooking makes them tough.

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them fully and pat dry to achieve a good sear.

What’s the best way to remove the side muscle from scallops?

Look for a small rectangular piece on the side of each scallop; peel it off with your fingers before cooking.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free margarine or olive oil, but the flavor will slightly differ.

What type of wine pairs well with this dish?

A crisp Chardonnay or Sauvignon Blanc complements the lemon butter scallops beautifully.

Can I prepare the sauce ahead of time?

Yes, you can make the lemon butter sauce up to a day ahead and gently reheat before serving.

How do I store leftover sauce?

Keep the sauce in a sealed container in the fridge for up to 2 days.

Is there a substitute for swiss chard?

Spinach, kale, or even beet greens work well as substitutes.

Can I omit the walnuts if I have a nut allergy?

Yes, you can omit them or substitute with toasted seeds like pumpkin or sunflower seeds.

What oil is best for searing scallops?

Use a high smoke point oil like canola, grapeseed, or avocado oil to achieve a good sear.

Conclusion

Lemon Butter Scallops with Greens & Walnuts is a quick yet sophisticated dish that brings restaurant-quality flavors to your home kitchen. With a perfect balance of rich butter, bright lemon, and crunchy walnuts, this meal is an elegant choice for a romantic dinner or any special occasion. Its simple preparation and minimal ingredients make it accessible for cooks of all levels, while the fresh greens and bright sauce ensure a delicious, well-rounded plate. Try this recipe the next time you want to impress without spending hours cooking.