Pan-Seared Scallops with Lemon Herb Butter

Sourcing Scallops and Seasonality

When shopping for scallops, choosing wild-caught sea scallops harvested from the waters of the United States is an excellent way to enjoy both exceptional flavour and responsibly managed seafood. The cold, clean waters off the Atlantic coast—from Massachusetts to New Jersey—as well as parts of Alaska, produce sweet, tender scallops with a delicate, buttery taste that pairs beautifully with a simple lemon herb butter sauce. Look for "dry" scallops whenever possible, as they haven't been treated with preservatives or added water, allowing them to develop a rich golden crust when pan-seared.

Although fresh scallops are available during peak harvest periods, modern harvesting and distribution mean high-quality U.S. scallops can be enjoyed throughout much of the year. Their primary fishing season typically runs from late autumn through spring, when cooler waters help produce firm, flavourful scallops. If fresh scallops aren't in season where you live, frozen wild-caught U.S. scallops are an excellent alternative. They're often frozen shortly after landing to preserve their freshness and quality, making them perfect for creating restaurant-quality pan-seared scallops at home.