Seared Halibut & Scallops with Lemon Garlic Butter Sauce Recipe
Looking for the best Seared Halibut & Scallops recipe? This elegant seafood dinner combines flaky pan-seared halibut with perfectly caramelized sea scallops, all finished in a rich lemon garlic butter sauce with fresh herbs. Perfect for date nights, dinner parties, or when you want a restaurant-quality seafood meal at home, this recipe is ready in under 40 minutes.
❤️ Why You’ll Love This Recipe
Restaurant-quality seafood dinner
Tender, flaky halibut and perfectly seared scallops
Rich lemon garlic butter sauce
Ready in just 35 minutes
High in protein and naturally low in carbs
Perfect for special occasions or weeknight dinners
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
🛒 Ingredients
For the Halibut
4 halibut fillets (6 oz / 170 g each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
For the Scallops
1 lb (450 g) large sea scallops
1 tablespoon olive oil
1 tablespoon unsalted butter
Salt and freshly ground black pepper
Lemon Garlic Butter Sauce
4 tablespoons unsalted butter
4 garlic cloves, minced
½ cup dry white wine (or seafood stock)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard (optional)
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
Garnish
Lemon wedges
Fresh parsley
Microgreens (optional)
👨🍳 Instructions
Step 1: Season the Halibut
Pat the halibut fillets dry with paper towels.
Rub with olive oil, garlic powder, smoked paprika, thyme, salt, and black pepper.
Step 2: Sear the Halibut
Heat a large skillet over medium-high heat.
Add the olive oil.
Cook the halibut for 4–5 minutes per side, depending on thickness, until golden and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Transfer to a warm plate.
Step 3: Cook the Scallops
Pat the scallops very dry and season lightly with salt and pepper.
Heat the olive oil and butter in the same skillet.
Sear the scallops for 2–3 minutes per side without moving them until a deep golden crust forms.
Remove from the skillet.
Step 4: Make the Lemon Garlic Butter Sauce
Reduce the heat to medium.
Add the butter and minced garlic.
Cook for 30 seconds until fragrant.
Pour in the white wine (or seafood stock) and simmer for 2–3 minutes.
Stir in:
Lemon juice
Lemon zest
Dijon mustard (if using)
Cook for another minute, then stir in the parsley and chives.
Step 5: Assemble
Return the halibut and scallops to the skillet for about 1 minute, spooning the warm sauce over them.
Step 6: Serve
Serve immediately with:
Garlic mashed potatoes
Roasted asparagus
Wild rice
Buttered green beans
Roasted baby potatoes
Crusty artisan bread
Garnish with lemon wedges and fresh parsley.
💡 Chef’s Tips
Pat the scallops completely dry before searing to achieve a beautiful golden crust.
Avoid overcrowding the pan to ensure even browning.
Fresh halibut provides the best flavor, but thawed frozen fillets work well if properly dried.
Add capers to the sauce for a bright, briny finish.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended, as the texture of both halibut and scallops can change after freezing.
Reheat gently in a skillet over low heat with a splash of seafood stock or water.
🥗 Nutrition (Per Serving)
Calories: 490
Protein: 46g
Carbohydrates: 5g
Fat: 30g
Saturated Fat: 12g
Fiber: 0g
Sugar: 1g
Sodium: 540mg
❓ Frequently Asked Questions
Can I use frozen halibut and scallops?
Yes. Thaw them completely in the refrigerator and pat them dry before cooking to ensure the best sear.
How do I know when halibut is fully cooked?
Halibut is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Why won’t my scallops brown?
Scallops need to be very dry and cooked in a hot pan without overcrowding. Excess moisture prevents proper caramelization.
What wine pairs well with this dish?
A crisp Sauvignon Blanc, Chardonnay, or Pinot Grigio pairs beautifully with the delicate seafood and lemon butter sauce.
