Serves: 2
Total Time: 20 minutes
Macros (Per Serving):
Calories: 430 | Protein: 23g | Carbs: 48g | Fat: 16g | Fiber: 3g | Sugar: 2g
Quick Hello
If you want something special but still easy, this Lemon Garlic Butter Scallop Ramen is just right.
Imagine tender, seared scallops on top of slurpable ramen noodles, all tossed in a buttery, garlicky, lemony sauce.
It’s a little fancy, but still super doable for a weeknight dinner—total comfort with a restaurant vibe!
Why I Love This Recipe
I made this when I wanted ramen that felt a little “grown up” but still comforting. The lemon and garlic wake up your taste buds, and scallops are surprisingly quick and easy to cook.
Here’s why I keep coming back to this one:
- Feels fancy, but only takes 20 minutes
- Perfect balance: bright lemon, rich butter, and savory noodles
- Scallops always make dinner feel special
- All you need is one pan and one pot
- The garlic butter sauce is addictive
What You’ll Need
- 6 large sea scallops, patted dry
- 2 packages ramen noodles (no seasoning packets)
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 lemon (zest + juice)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for searing)
- Chopped parsley & lemon wedges, for garnish
Tools You’ll Need
- Large nonstick skillet
- Medium pot for noodles
- Tongs or spatula
- Microplane or zester
- Measuring spoons
- Serving bowls
Why This Recipe Works (Quick Science)
Scallops cook fast—just a quick sear creates a golden crust and keeps the middle tender. Garlic and lemon zest bloom their flavors in butter, which soaks into the ramen noodles, turning them silky and savory. The acidity from lemon juice cuts through the richness for a balanced bite every time.
Common Mistakes
- Not drying scallops: They won’t sear! Pat them dry for a good crust.
- Overcooking scallops: Just 1–2 minutes per side keeps them juicy.
- Using ramen seasoning packets: They’ll overpower the lemon butter sauce—skip them!
- Not zesting lemon before juicing: Zest first, it’s easier!
- Forgetting to salt the noodle water: Ramen needs seasoning.
Step-by-Step Instructions
Step 1: Pat scallops dry and season
What to do: Pat 6 large sea scallops dry with a paper towel and season both sides with salt and black pepper.
Step 2: Cook ramen noodles
What to do: Boil 2 packages of ramen noodles (no seasoning) in salted water according to package instructions, about 3 minutes. Drain and set aside.
Step 3: Sear scallops
What to do: Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add scallops and sear for 1–2 minutes per side, until golden and just cooked through. Remove scallops to a plate.
Step 4: Make lemon garlic butter sauce
What to do: Reduce skillet heat to medium. Add 3 tablespoons butter, 3 minced garlic cloves, and the zest of 1 lemon. Stir for 1 minute until fragrant.
Step 5: Add cooked ramen & lemon juice
What to do: Add drained noodles to the skillet with the butter sauce. Squeeze in the juice of 1 lemon and toss well until everything is coated.
Step 6: Plate and top with scallops
What to do: Divide the noodles between two bowls, top each with 3 seared scallops, sprinkle with chopped parsley, and add lemon wedges.
Make-Ahead Tips
You can prep the garlic and zest the lemon ahead of time. Scallops should be cooked just before eating for best texture.
Leftovers + Storage
Store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently in a skillet with a splash of water or butter—scallops can overcook easily if microwaved.
Substitutions + Variations
- Use shrimp instead of scallops
- Add baby spinach or snap peas for color
- Try gluten-free ramen if needed
- Add red pepper flakes for a spicy kick
What to Serve With
- Simple arugula salad with lemon dressing
- Steamed asparagus or green beans
- Crusty bread for soaking up the sauce
- Sparkling water with a lemon slice
FAQ
Can I use frozen scallops?
Yes—just thaw completely and pat dry before cooking.
Can I use a different noodle?
Sure! Udon or soba work great.
Can I make this dairy-free?
Swap butter for olive oil or vegan butter.
Can I add veggies?
Totally! Stir in baby spinach or snap peas with the noodles.
Final Thoughts
This Lemon Garlic Butter Scallop Ramen is bright, buttery, and a little fancy—totally worth a spot in your dinner rotation. Try it out and let me know what you think, or leave your own twist in the comments!