(Family Features) Seafood may not always be the first thing that comes to mind when planning Lenten meals, which often center on simple, meatless dishes. But seafood can be a delicious and satisfying choice throughout the Lenten season—especially for those who enjoy fresh, light, and flavorful options on Fridays or any day they’re observing meatless traditions.

For families looking to bring something special to the table this Lent, consider serving this recipe for Pan‑Seared Scallops with Lemon Butter and Basil, courtesy of Lines+Angles. It’s elegant without being complicated, and when paired with potatoes, pasta, or a bed of sautéed greens, it becomes a memorable Lenten meal that feels both refreshing and celebratory.

---

Pan-Seared Scallops with Lemon Butter and Basil

Serves 4

• 3 cups large sea scallops, about 20
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 pinch granulated sugar
• Olive oil, enough to coat the pan

For Lemon Butter:

• 1 tablespoon olive oil
• 2 cloves of garlic, peeled and minced
• 1 medium sweet onion, minced
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/4 cup unsalted butter, cubed
• 1 fresh lemon
• 1/4 cup fresh basil, finely chopped

For Pan-Seared Scallops:

1. Rinse scallops and gently pat until completely dry. Season scallops with salt and pepper and dust lightly with sugar.

2. Preheat oven to 425 F. Coat a baking sheet with non-stick cooking spray or line it with cooking parchment.

3. In a large non-stick skillet, heat oil over medium-high heat until very hot but not smoking. Working in batches if necessary, add seasoned scallops to the pan and cook until just seared. Place seared scallops on the prepared baking sheet. Bake until finished off, or about 6 to 8 minutes.

For Lemon Butter:

1. Heat oil in a skillet over medium-high heat. Sauté garlic and onion until translucent and tender. Add white wine and reduce the volume by half. Add chicken stock and reduce the volume by half.

2. Remove the pan from the heat and whisk the sauce while slowly adding the cubed butter. Do not return to the heat, as this will cause the sauce to separate. Once the butter has melted, whisk in the juice of one lemon and half of the chopped basil. Adjust seasoning if necessary.

3. Divide scallops between plates. Spoon lemon butter glaze over scallops and garnish with remaining chopped basil. Serve.