Seared Scallops with Lemon Herb Butter Recipe

This Seared Scallops with Lemon Herb Butter recipe combines tender U-10 scallops with rich butter, caramelized lemon, fresh herbs, capers, and a creamy herb mayonnaise for an elegant seafood dish with bold griddle flavor. Featured on Griddle Nation, Nate Lippy and CJ Fraizer use intense heat and a quick sear to transform simple scallops into a beautifully plated meal perfect for entertaining, date night, or an elevated dinner at home.

The Inspiration

Perfectly seared scallops are a restaurant favorite for good reason. Their naturally sweet, delicate flavor pairs beautifully with rich butter, fresh citrus, herbs, and bright sauces. The key is simplicity: scallops need only a short cooking time and a few complementary ingredients to become an impressive dish.

On Griddle Nation, Nate Lippy and CJ Fraizer bring that restaurant-inspired approach to the flat-top griddle. The show’s style centers on exploring exciting recipes and discovering how high-heat griddle cooking can transform familiar ingredients into memorable meals.

Ingredients

• 8 U-10 Scallops
• Graza Frizzle High Heat Cooking Oil
• ½ C Mayonnaise
• 1tsp Tarragon, Chopped
• 1tsp Parsley, Chopped
• ½ tsp Dill, Chopped
• 1tsp Capers, Chopped
• 4Tbsp Butter
• 1Tbsp Lemon Juice
• 1Lemon, Halved
• Microgreens for Plating
• Salt and Pepper to Taste
• Graza Drizzle Oil
• Edible Orchids for Garnish

Method

• Heat griddle to high heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears
• While the griddle pre-heats, in a small bowl combine mayonnaise, tarragon, parsley, dill, capers, and lemon juice. Set aside.
• Lay lemon halves down on the griddle and let caramelize about 1-2minutes.
• Lay down a thin layer of Frizzle oil and add butter to griddle. Gently lay down each scallop. Sear for only 30-45 seconds on each side and remove.
• Place microgreens in the center of the plate, Drizzle with Graza oil, Salt and pepper to season, and squeeze some of the caramelized lemon’s juice overtop.
• Place the Scallops around the edge and spoon some of the herb mayonnaise mixture on top of each. Place edible orchid and charred lemon on plate and serve.

Serving Suggestions

Serve these Seared Scallops with Lemon Herb Butter as an elegant appetizer, sophisticated small plate, or light seafood main course for date night, weekend entertaining, or a special dinner. The microgreens already provide a fresh component, but the scallops can also be paired with griddled asparagus, roasted potatoes, rice, or a simple seasonal vegetable side when serving them as a larger meal.

For entertaining, arrange the scallops individually around a mound of dressed microgreens and finish each one with a small spoonful of herb mayonnaise. Add the caramelized lemon and edible orchids just before serving for an eye-catching presentation. Because scallops cook so quickly, serve the dish immediately after plating to enjoy the contrast between the warm seafood, fresh greens, and creamy sauce.

Final Thoughts

This Seared Scallops with Lemon Herb Butter recipe demonstrates how a handful of thoughtfully selected ingredients can turn quickly cooked seafood into a memorable dish. Featured on Griddle Nation, Nate Lippy and CJ Fraizer use the intense heat of the griddle to give large U-10 scallops a fast sear while preserving their delicate texture.

For more information, check out the Griddle Nation website. Griddle Nation