Crab & Seafood Bisque

Creamy Crab and Shrimp Bisque – Elegant, Easy, and Flavor-Packed

Dive spoon-first into a bowl of coastal comfort—this creamy seafood bisque is the hug your taste buds didn’t know they needed.

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If you’re craving something rich, creamy, and totally soul-warming, this Crab & Shrimp Seafood Bisque is about to become your new go-to. Packed with sweet lump crab, tender shrimp, and a silky smooth broth, this dish brings restaurant-level flavor straight to your cozy kitchen—without the fuss or the fancy price tag.

This bisque is a perfect balance of indulgence and simplicity. First, you’ll sauté aromatic veggies like onion, celery, and garlic to lay down a flavorful foundation. Then, you’ll build it up with seafood stock, tomato paste, a touch of spice, and a splash of cream. The real magic, though, happens when the seafood joins the party—because let’s be honest, shrimp and crab make everything better.

What’s more, this recipe is incredibly versatile. Whether you’re serving it as a starter for a holiday dinner or making it the star of a date-night-in, it never fails to impress. Add a swirl of cream, a sprinkle of fresh herbs, and some crusty bread on the side, and you’ve got yourself a bowl of coastal comfort that tastes like it came from a five-star bistro.

Even better? It’s easier than it looks. With just one pot and under an hour of cooking time, you’ll go from chopping board to chow time with zero stress. So, whether you’re trying to impress guests or just want to treat yourself, this creamy seafood bisque delivers big flavor, big comfort, and big “wow” with every spoonful.

💛 Why You’ll Love This Recipe

🦀 Seafood Lover’s Dream: Loaded with tender shrimp and rich lump crab, every spoonful is packed with flavor.
🥄 Creamy, Cozy, and Luxurious: It’s like a warm hug in a bowl—with a little coastal flair.
🕰️ Weeknight-Friendly: Comes together in under an hour with simple, pantry-friendly ingredients.
🍷 Fancy Without the Fuss: Tastes like something you’d order at a white-linen bistro, but you can make it barefoot in your kitchen.
🥖 Perfect for Special Occasions: Ideal for date nights, dinner parties, or whenever you want to impress without stress.
♻️ Customizable: Keep it smooth and elegant or chunky and rustic—your bowl, your vibe.
❄️ Great for Make-Ahead Meals: The bisque base can be made ahead and finished fresh when you’re ready to serve.

🔪 How to Make Crab & Shrimp Seafood Bisque

Making this luxurious bisque is easier than you’d think—and totally worth it. Here’s how to bring this coastal comfort to life:

Sauté your aromatics:
Start by melting butter in a Dutch oven. Toss in chopped onion, celery, and garlic. Sauté everything until it’s soft, fragrant, and starting to build that flavor base.

 Build the roux:
Sprinkle in flour and stir well. This helps thicken the bisque while adding richness. Cook the roux for a minute or two so it loses that raw flour taste.

 Pour in the flavor:
Now it’s time to add the seafood stock and a touch of tomato paste. Whisk it in slowly so the roux blends smoothly. Let everything simmer and thicken slightly—this is where the magic begins.

 Season and (optionally) blend:
Add paprika, cayenne, salt, pepper, and a bay leaf. If you prefer a smooth bisque, use an immersion blender to puree the base now. Want it chunky and rustic? Skip the blend!

 Add the creamy touch:
Lower the heat and stir in the heavy cream. Let it warm through gently without boiling—this keeps it silky.

 Fold in the seafood:
Add the shrimp and crab. Simmer just until the shrimp are pink and cooked through—this only takes a few minutes!

Finish with herbs and lemon:
Brighten everything up with chopped parsley, green onions, or cilantro, and a splash of lemon juice. Taste and adjust seasoning if needed.

 Serve and swoon:
Ladle into warm bowls, top with a swirl of cream or extra herbs, and serve with crusty bread. Sit back and enjoy the compliments.

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Crab & Shrimp Seafood Bisque

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Rich, creamy, and full of flavor, this Crab & Shrimp Seafood Bisque is a luxurious one-pot soup perfect for cozy nights or special occasions. Brimming with tender seafood in a velvety broth, it’s comfort food with coastal flair!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Appetizer, Main Course, Soup
Cuisine: French-American
Calories:
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 Tbsp Butter unsalted
  • 2 Tbsp Yellow Onion chopped
  • 2 Tbsp Celery chopped
  • 2 Tbsp All-Purpose Flour all-purpose
  • ½ tsp Black pepper freshly ground
  • 1 Tbsp Tomato paste
  • 1 cup Heavy Cream
  • 8 oz Small Shrimp baby; cooked
  • 8 oz Crabmeat
  • 3 Tbsp Parsley or cilantro and/or green onion tops
  • 1 Clove Garlic Minced
  • 2 Cups Seafood Stock
  • 1¼ tsp Paprika
  • 1 Pinch Cayenne Pepper
  • 1 Pinch Salt
  • 1 Leaf Bay Leaf
  • 3 oz Lemon Juice

Equipment

1 Large Dutch Oven (Ideal for building deep flavors and simmering the bisque.)
1 Chef's knife (For chopping aromatics and seafood prep.)
1 Cutting board (A sturdy surface for prepping veggies and shrimp.)
1 Wooden spoon ( For sautéing and stirring the bisque.)
1 Measuring Cups & amp; Spoons (For accurate broth, cream, and seasoning measurements.)
1 Ladle (To serve up the bisque without making a mess.)
1 Immersion Blender (Optional, for a smoother texture if blending is desired.)
1 Fine Mesh Strainer (For an ultra-silky bisque, especially if using shell-on seafood stock.)

Method
 

Sauté the aromatics:
  1. In a large Dutch oven over medium heat, melt 2 tablespoons of unsalted butter. Add ½ cup chopped onion, ½ cup chopped celery, and 1 clove minced garlic. Cook for 5–6 minutes, stirring occasionally, until soft and fragrant.
    3 Tbsp Butter, 2 Tbsp Yellow Onion, 2 Tbsp Celery, 1 Clove Garlic
Make the roux:
  1. Stir in 2 tablespoons of all-purpose flour, blending well with the vegetables. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.
    2 Tbsp All-Purpose Flour
Add broth and tomato base:
  1. Gradually whisk in 2 cups of seafood stock (or fish/chicken broth), followed by 1 tablespoon of tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
    1 Tbsp Tomato paste, 2 Cups Seafood Stock
Season and blend (optional):
  1. Add ¼ teaspoon of paprika, a pinch of cayenne (optional), salt and black pepper to taste, and 1 bay leaf. If you prefer a silky bisque, use an immersion blender to puree the mixture carefully, then return to a gentle simmer.
    1¼ tsp Paprika, 1 Pinch Cayenne Pepper, 1 Pinch Salt, 1 Leaf Bay Leaf, 1/2 tsp Black pepper
Stir in the dairy:
  1. Lower the heat and stir in 1 cup of heavy cream. Simmer gently for another 5 minutes, stirring frequently to prevent scorching.
    1 cup Heavy Cream
Add the seafood:
  1. Fold in 8 oz of chopped cooked shrimp and 8 oz of lump crabmeat, being careful not to break up the crab too much. Simmer for 3–4 minutes, just until heated through. (Do not boil!)
    8 oz Small Shrimp, 8 oz Crabmeat
Finish with herbs and lemon:
  1. Remove the bay leaf, then stir in 3 tablespoons of chopped parsley, cilantro, or green onion tops, and a splash of fresh lemon juice for brightness.
    3 Tbsp Parsley, 3 oz Lemon Juice
Serve and garnish:
  1. Ladle the bisque into warm bowls. Garnish with extra herbs, cracked pepper, or a swirl of cream. Serve hot with crusty bread or oyster crackers.

Nutrition

Serving: 8oz

Notes

  • Seafood Options: You can use lump crab meat, claw meat, or even imitation crab in a pinch. For shrimp, peeled and deveined medium shrimp work best—chop them if you prefer smaller bites.
  • Blend or Not: For a rustic texture, skip blending. For a smooth bisque, use an immersion blender before adding the seafood.
  • Make Ahead: The bisque base (without seafood) can be made 1–2 days in advance and stored in the fridge. Add seafood and reheat gently before serving.
  • Spice It Up: Add a pinch of cayenne or a few dashes of hot sauce if you like a little kick.
  • Cream Substitutes: Half-and-half or coconut milk can be used instead of heavy cream, but the texture will be thinner.

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🍽️ What to Serve with Crab & Shrimp Seafood Bisque

This bisque is rich, creamy, and packed with seafood goodness—so it pairs best with sides that balance or soak up all that luscious broth. Whether you’re keeping it casual or dressing it up, here are some perfect companions:

🥖 Crusty Bread or Garlic Toast:
You must have something to mop up every last drop. A warm baguette, sourdough slices, or homemade garlic bread are all perfect options.

🥗 Crisp Green Salad:
Lighten things up with a simple salad of mixed greens, arugula, or spinach with a lemony vinaigrette. It adds contrast and a refreshing bite.

🧀 Cheddar Biscuits or Herb Rolls:
Soft, buttery rolls or biscuits with a hint of cheese or herbs are the perfect match for a creamy soup like this.

🍷 Wine Pairing:
Pair with a chilled glass of Chardonnay, Sauvignon Blanc, or even a sparkling wine for a little celebration in a bowl.

🦪 Seafood Starters (Optional):
Serving this as a course? Try oysters on the half shell, a shrimp cocktail, or smoked salmon crostini to kick off your meal in coastal style.

🍋 Finish with Something Bright:
If you’re going full menu, follow with a lemon sorbet, citrus tart, or light fruit salad to cleanse the palate.

🥑 Crave-Worthy Recipes to Try Next

📌 Frequently Asked Questions

❓ Can I use frozen seafood?
Yes! Just make sure your shrimp and crab are fully thawed and patted dry before adding them to the bisque. This helps maintain the creamy texture and prevents excess liquid.

❓ What kind of crab meat works best?
Lump crab meat is ideal for a luxurious texture, but claw meat works too for a more budget-friendly option. Avoid imitation crab unless you’re in a pinch.

❓ Can I make this bisque ahead of time?
Absolutely. The soup base (before adding seafood) can be made 1–2 days in advance. Store it in the fridge, then reheat gently and stir in the shrimp and crab just before serving.

❓ Is this bisque gluten-free?
Not by default—traditional bisques use flour for thickening. However, you can swap the all-purpose flour for a gluten-free blend or use cornstarch as an alternative.

❓ Can I freeze seafood bisque?
It’s best enjoyed fresh, but you can freeze it—just know that the cream may separate slightly when reheated. Freeze without seafood if possible, then add it fresh when reheating.

❓ How spicy is this recipe?
Not very! The paprika and optional cayenne add warmth without overwhelming heat. If you like it spicy, feel free to add a dash of hot sauce or more cayenne.

❓ Do I have to blend it?
Nope! Blending is optional. If you prefer a smooth, velvety texture, blend it before adding the seafood. If you like it more rustic and chunky, skip the blend!

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Tuscan Butter Scallops

Tuscan Butter Scallops – A Restaurant-Worthy Dish Made Easy

Seared scallops bathed in a creamy garlic butter sauce with sun-dried tomatoes and spinach.

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If you’re looking for a dish that’s both elegant and effortless, these Tuscan Butter Scallops are exactly what you need. Perfectly seared scallops are nestled in a creamy garlic butter sauce bursting with sun-dried tomatoes, spinach, and a touch of Italian flair. While it may look like something from a fine dining restaurant, don’t be fooled—this dish comes together in just 20 minutes, making it ideal for busy weeknights or last-minute dinner guests.

But what truly sets this recipe apart is the depth of flavor. First, the scallops are pan-seared to golden perfection, locking in their natural sweetness. Then, they’re paired with a rich and savory Tuscan-style sauce that combines butter, garlic, and cream with sun-dried tomatoes and tender wilted spinach. The result? A decadent yet balanced seafood dish that tastes like a getaway to the Italian coast.

Even better, this recipe requires minimal prep and just one pan, so cleanup is a breeze. Whether you’re planning a romantic dinner, impressing guests, or simply treating yourself, Tuscan Butter Scallops deliver comfort, flavor, and sophistication—all in one bite.

So, grab your skillet and get ready to make a restaurant-quality meal without leaving your kitchen. Your taste buds (and dinner guests) will thank you!

💛 Why You’ll Love This Recipe

🍽️ Quick & Easy: Ready in just 20 minutes with minimal prep and cleanup.
⭐ Restaurant-Quality at Home: Elegant presentation and bold flavor without the fine-dining price tag.
🧼 One-Pan Wonder: Fewer dishes, more flavor—everything cooks in one skillet.
🧄 Rich, Creamy Sauce: The Tuscan garlic butter sauce is luxuriously smooth and packed with flavor.
🎉 Versatile & Impressive: Perfect for weeknight dinners, romantic evenings, or holiday gatherings.
🥦 Low-Carb Friendly: Naturally low in carbs and gluten-free (just check your broth/cream labels).
🌶️ Customizable: Swap spinach for kale, or add a pinch of red pepper flakes for heat.

🔪 How to Make Tuscan Butter Scallops

Making this dish is easier than you think! Just follow these simple steps:

👩‍🍳 1. Prep the Scallops:
Pat your scallops dry with paper towels. This helps them sear beautifully. Season with salt and pepper on both sides.

🔥 2. Sear to Golden Perfection:
In a hot skillet with a touch of oil, sear the scallops for 2–3 minutes per side until a golden crust forms. Remove and set aside.

🧄 3. Make the Sauce Base:
In the same skillet, melt butter and sauté garlic until fragrant. Stir in sun-dried tomatoes and cook for a minute more.

🥬 4. Add the Cream and Spinach:
Pour in the heavy cream and stir well. Add in Parmesan and let it melt into the sauce. Toss in spinach and let it wilt.

🍤 5. Return the Scallops:
Add the scallops back into the pan, spooning sauce over them to warm through—just 1–2 minutes more.

🌿 6. Garnish and Serve:
Finish with fresh parsley or basil, and serve immediately with your favorite side!

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Tuscan Butter Scallops

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Tuscan Butter Scallops are a symphony of flavors and textures. Imagine tender, melt-in-your-mouth scallops, perfectly seared and bathed in a rich, buttery sauce with aromatic garlic, a touch of white wine, and a hint of bright lemon. This dish is an elegant and simple way to showcase the delicate sweetness of scallops, making it perfect for a romantic dinner, a special occasion, or any night you want to elevate your meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Appetizer, Starter
Cuisine: American, American Fusion, Italian America Fusion
Calories: 449
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ Lbs Sea Scallops thawed if frozen, side muscle removed
  • Pinch Kosher Salt
  • 4 Tbsp. Butter unsalted, divided
  • 1 Medium Yellow Onion finely chopped
  • 4 Cloves Garlic finely chopped
  • 1 tsp. Dried Basil dried
  • 1 tsp. Dried Oregano
  • ½ Cup White Wine dry
  • 1½ Cups Cherry Tomatoes halved
  • 7 oz Sun-dried tomatoes drained, cut into strips
  • 1 Cup Heavy Cream
  • ½ Cup Parmesan Cheese finely grated
  • Pinch Ground Black Pepper freshly ground
  • 5 oz Baby Spinach
  • 1 Bunch Parsley chopped, for serving

Equipment

1 Cast Iron Skillet (For that golden-brown sear on the scallops.)
1 Fish Spatula (Helps you flip delicate scallops without breaking them.)
1 Chef's knife (For prepping garlic, spinach, or slicing sun-dried tomatoes.)
1 Garlic Press (If you want quick, evenly minced garlic.)
1 Small mixing bowl (To season scallops before cooking.)
1 Paper Towels (For drying scallops thoroughly to achieve a good sear.)
1 Measuring Cups & Spoons (For accurate seasoning and sauce proportions.)
1 Serving Dish (Showcase the sauce and scallops together beautifully.)
1 Tongs (Handy for turning scallops or tossing spinach into the sauce.)

Method
 

  1. Thoroughly pat the scallops dry with paper towels. This will help them sear properly and develop a nice crust. Season both sides of the scallops with salt. In a large skillet, melt the butter over medium heat. Once the butter is melted and foamy, carefully arrange the scallops in the skillet in a single, even layer, ensuring they are not overcrowded. Cook the scallops for about 3 minutes on the first side, or until they are golden brown and slightly caramelized. Using tongs, gently flip the scallops and cook for an additional 2 minutes, or until they are opaque all the way through. This indicates that they are cooked. Transfer the cooked scallops to a plate and set them aside.
    1½ Lbs Sea Scallops, Pinch Kosher Salt, 4 Tbsp. Butter
  2. In the same skillet you used to cook the scallops, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic to the skillet, along with a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent and softens, about 5 minutes. Next, stir in the chopped fresh basil and oregano. Cook for about 1 minute more, or until the herbs become fragrant. Pour in the white wine and bring the mixture to a simmer. Cook, stirring occasionally, until the liquid is reduced by half, about 2 minutes. This will concentrate the flavors of the sauce.
    Pinch Kosher Salt, 4 Tbsp. Butter, 1 Medium Yellow Onion, 4 Cloves Garlic, 1 tsp. Dried Basil, 1 tsp. Dried Oregano, ½ Cup White Wine
  3. Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they start to burst and release their juices. This will add a touch of sweetness and acidity to the sauce. Next, add the sun-dried tomatoes, heavy cream, grated Parmesan cheese, and a generous pinch of black pepper. Bring the sauce to a simmer and cook, stirring occasionally, until the Parmesan cheese is melted and the sauce has thickened slightly, about 2 minutes. Taste the sauce and season with additional salt and pepper, if needed.
    1½ Cups Cherry Tomatoes, 7 oz Sun-dried tomatoes, 1 Cup Heavy Cream, 1/2 Cup Parmesan Cheese, Pinch Ground Black Pepper
  4. Remove the skillet from the heat and immediately add the fresh spinach. Stir the spinach into the sauce until it turns a vibrant green color and just begins to wilt. Be careful not to overcook the spinach. Add the cooked scallops and any juices that have accumulated on the plate to the skillet. Gently stir to combine the scallops with the sauce and spinach, being careful not to break the scallops. Finally, sprinkle the dish with fresh chopped parsley for a pop of color and freshness.
    5 oz Baby Spinach, 1 Bunch Parsley

Nutrition

Serving: 12ozCalories: 449kcalCarbohydrates: 30gProtein: 24gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 100mgSodium: 658mgPotassium: 1744mgFiber: 6gSugar: 16gVitamin A: 4454IUVitamin C: 43mgCalcium: 237mgIron: 5mg

Notes

Ingredients:
  • Scallops: Use fresh, high-quality sea scallops. Pat them dry before cooking to ensure proper searing. 
  • Butter: Use unsalted butter for the best flavor.
  • Aromatics: Onion and garlic create a flavorful base for the sauce.
  • Herbs: Fresh basil and oregano add a fragrant touch.
  • White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio complements the scallops.
  • Cherry Tomatoes: Use ripe, sweet cherry tomatoes.
  • Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add a concentrated tomato flavor.
  • Heavy Cream: Heavy cream creates a rich and luxurious sauce.
  • Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor.
  • Spinach: Fresh baby spinach wilts quickly and adds a vibrant green color. 
     
Cooking Tips:
  • Dry and Season Scallops: Pat the scallops dry and season them with salt before searing. 
  • Sear Scallops Properly: Use a hot skillet and don't overcrowd the pan. Sear the scallops until golden brown and cooked through.  
  • Sauté Aromatics: Sauté the onion and garlic until softened and fragrant.
  • Reduce Wine: Simmer the wine to reduce it and concentrate its flavor.
  • Add Tomatoes: Cook the cherry tomatoes until they start to burst, then add the sun-dried tomatoes.
  • Simmer Sauce: Simmer the sauce with cream and Parmesan cheese until thickened.
  • Wilt Spinach: Add the spinach off the heat to prevent overcooking.
  • Combine Gently: Gently stir in the scallops to avoid breaking them.
Serving Suggestions:
  • Serve Immediately: This dish is best served immediately while the scallops are hot and tender.
  • Garnish: Garnish with fresh parsley for a pop of color and flavor.
  • Sides: Serve with crusty bread for dipping into the sauce, or pair with a simple pasta or rice dish.
  • Wine Pairing: A crisp white wine or a light-bodied red wine complements the flavors of the dish.
Variations:
  • Spicy: Add a pinch of red pepper flakes to the sauce for a touch of heat.
  • Lemon: Add a squeeze of lemon juice to the finished dish for brightness.
  • Herbs: Experiment with different herbs like thyme or tarragon.
With these tips, you'll be able to create a restaurant-quality Tuscan Butter Scallops dish that's sure to impress!

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Let us know how it was!

🍷 What to Serve with Tuscan Butter Scallops

These Tuscan Butter Scallops are rich, savory, and full of bold Italian-inspired flavors, so pairing them with lighter or complementary sides helps balance the dish beautifully. Here are a few delicious options to round out your meal:

🥖 Crusty Bread or Garlic Bread: Perfect for soaking up every drop of that creamy Tuscan sauce. Try a warm baguette or homemade garlic knots.
🍝 Pasta or Zoodles: Serve over fettuccine, linguine, or zucchini noodles to make it a hearty main course.
🥗 Simple Green Salad: A crisp arugula or mixed greens salad with lemon vinaigrette adds a refreshing contrast.
🍚 Rice or Cauliflower Rice: Great for sopping up the sauce while keeping it gluten-free or low-carb.
🥦 Roasted Veggies: Think roasted asparagus, broccoli, or Brussels sprouts to add texture and nutrients.
🍷 Wine Pairing: A glass of chilled Chardonnay or Pinot Grigio pairs wonderfully with the buttery, garlicky flavors.

🥑 Crave-Worthy Recipes to Try Next

No ratings yet
Tuscan Butter Scallops
Scallops in a creamy garlic butter sauce? Yes, please! This dreamy Tuscan-inspired dish is rich, romantic, and ready in under 30 minutes. Grab a skillet…
No ratings yet
Lemon Butter Cod
experience the delightful flavors of lemon butter cod. a simple yet flavorful dish that celebrates fresh ingredients.

📌 Frequently Asked Questions

❓ Can I use frozen scallops?
Yes, absolutely! Just be sure to fully thaw and pat them very dry before cooking to ensure a nice sear and prevent excess moisture in the pan.

❓ What’s the best skillet for searing scallops?
A cast iron or heavy stainless steel skillet works best. It holds heat well and gives you that beautiful golden crust.

❓ Can I make this dairy-free?
You can try using coconut cream and a dairy-free butter alternative, but the flavor will be slightly different. Nutritional yeast can be subbed for Parmesan in a pinch.

❓ Is this recipe gluten-free?
Yes! Just double-check your broth, cream, and Parmesan to make sure there are no hidden gluten ingredients.

❓ What if I don’t have sun-dried tomatoes?
You can use cherry tomatoes or roasted red peppers for a similar sweet-tangy depth. The sauce will still be delicious!

❓ How do I know when scallops are cooked?
Scallops should be opaque and firm to the touch. They cook quickly—about 2–3 minutes per side. Don’t overcook or they’ll turn rubbery.

❓ Can I reheat leftovers?
You can, but scallops are best served fresh. If you do reheat, use gentle heat on the stove and avoid the microwave to preserve texture.

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Lemon Butter Cod

Lemon Butter Cod – Bright, Flaky, and Ready in 20 Minutes

This lemon butter cod is everything you want in a weeknight dinner—bright, buttery, and done in 20 minutes.

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Say hello to your new favorite weeknight dinner: Lemon Butter Cod! This flaky, pan-seared fish is bathed in a golden lemon butter sauce that’s equal parts bright, rich, and ridiculously delicious. Best of all, it comes together in just 20 minutes with one pan and a handful of simple ingredients—so yes, it’s as easy as it is impressive. Whether you’re craving something cozy and comforting or light and fresh, this dish hits all the right notes. Add a sprinkle of fresh herbs, serve it with your favorite veggie or grain, and you’ve got a dinner that feels fancy but takes zero fuss. Let’s turn that plain cod into something crave-worthy!

💛 Why You’ll Love This Recipe

🍋 Zesty & Bright: That lemon butter sauce? It’s tangy, silky, and absolutely unforgettable.
🐟 Flaky & Tender Cod: Each bite melts in your mouth with just the right sear on the outside.
⏱️ Ready in 20 Minutes: Fast enough for busy nights, fancy enough for date night.
🧄 One-Pan Wonder: Less mess, less cleanup, more time to relax and eat.
🌿 Simple Ingredients, Big Flavor: You probably have everything you need in your kitchen already!
🥗 So Versatile: Pair it with rice, roasted veggies, salad, or crusty bread—this cod goes with everything.
🎯 Beginner-Friendly: No complicated techniques, just delicious results.

🔪 How to Make Lemon Butter Cod

Pat and season the cod: Dry your cod fillets with paper towels, then season with salt, pepper, and a pinch of paprika (optional for color).

Sear the cod: Heat olive oil and a bit of butter in a skillet. Sear the fillets for 2–3 minutes per side until golden and flaky. Remove and set aside.

Make the lemon butter sauce: In the same pan, melt more butter. Add minced garlic and sauté until fragrant. Stir in lemon juice and zest, then simmer for a minute.

Finish and serve: Return the cod to the pan, spoon sauce over the fillets, and cook for another minute to warm through. Garnish with parsley and lemon slices, then serve immediately.

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Lemon Butter Cod Recipe

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Lemon butter cod is a classic dish loved for its simplicity and flavor. It features delicate cod, a white-fleshed fish with tender flakes and a mild taste, enhanced by a bright and savory sauce. This sauce, typically made with butter, lemon juice, and often garlic, perfectly complements the fish.
The dish can be prepared in numerous ways, including pan-searing, baking, or broiling, each offering a slightly different texture. No matter the method, it's a quick and easy meal to create, perfect for weeknight dinners. The vibrant colors of the golden fish and lemon slices make it an elegant choice for casual or more formal dining occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: French
Calories: 118
Ingredients Method Nutrition Notes

Ingredients
  

  •  
    4 6 oz Cod filets skinless, about 1-inch thick
  • 1 Tbsp All-Purpose Flour
  • ½ tsp Paprika
  • ½ tsp Onion Powder
  •  
    ¼ tsp Dried Thyme
  • ¼ tsp Dried Oregano
  • ⅛ tsp Cayenne Pepper
  • ¾ tsp Salt to taste
  • ¾ tsp Ground Black Pepper freshly ground
  • 5 Tbsp Butter cut into 1 tbsp. pieces, divided
  • 1 Tbsp. Olive Oil
  •  
    1 Tbsp. Minced Garlic
  • 1½ Tbsp. Chicken broth low sodium
  • 1½ Tbsp. Lemon juice fresh
  • 1 Tbsp. Parsley chopped fresh

Method
 

  1. In a small mixing bowl, combine the dry ingredients: flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt, and pepper. Whisk briskly to ensure an even distribution of spices.
    1 Tbsp All-Purpose Flour, ½ tsp Paprika, ½ tsp Onion Powder, ¼ tsp Dried Thyme, ¼ tsp Dried Oregano, ⅛ tsp Cayenne Pepper, ¾ tsp Salt, ¾ tsp Ground Black Pepper
  2. Gently press the cod fillets into the flour mixture, turning to coat both sides completely. Use all of the flour mixture to ensure a flavorful crust.
    4 6 oz Cod filets
  3. Get that non-stick skillet nice and hot over medium-high heat. Add a tablespoon each of butter and olive oil – you want it to shimmer! Now, gently lay those cod fillets in the pan and listen to them sizzle. Give them a good 3-4 minutes per side to get that irresistible golden-brown crust. They're ready to come out when they're opaque and flake easily with a fork. Transfer them to your plates, being careful not to break them apart.
    5 Tbsp Butter, 1 Tbsp. Olive Oil
  4. Gently lower the heat to medium-low, allowing the skillet to cool slightly. Add the remaining butter, swirling the pan as it melts into a golden pool. Introduce the garlic, stirring constantly as it releases its fragrant aroma and softens, about 15 seconds. Be careful not to let it brown, as this can create a bitter taste.
    1 Tbsp. Minced Garlic, 5 Tbsp Butter
  5. With the skillet removed from the heat, carefully pour in the chicken broth and lemon juice, stirring gently as the sauce comes together. It will steam dramatically, so be cautious! Without delay, spoon the luscious sauce over the cod fillets, ensuring they are generously coated. For a final touch, sprinkle with fresh parsley and serve immediately while the fish is still warm and flaky.
    1½ Tbsp. Chicken broth, 1½ Tbsp. Lemon juice, 1 Tbsp. Parsley

Nutrition

Serving: 8ozCalories: 118kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 25mgSodium: 308mgPotassium: 46mgFiber: 0.4gSugar: 0.2gVitamin A: 604IUVitamin C: 6mgCalcium: 16mgIron: 0.4mg

Notes

Choosing the Cod:
  • Freshness: Look for cod fillets that are firm, moist, and have a fresh, mild scent. Avoid any with a strong fishy odor or discoloration.
  • Thickness: Aim for fillets that are relatively similar in thickness so they cook evenly.
  • Sustainability: Consider purchasing sustainably sourced cod to support responsible fishing practices.
Cooking the Cod:
  • Don't overcrowd the pan: Give the fillets enough space in the skillet to ensure even cooking and browning.
  • Adjust cooking time: Cooking time will vary depending on the thickness of the fillets and your stovetop. Start with the lower end of the suggested time range and check for doneness by flaking with a fork.
  • Avoid overcooking: Overcooked cod can become dry and tough. Aim for a tender, flaky texture.
Making the Sauce:
  • Butter quality: Use good quality butter for the best flavor.
  • Garlic: Don't brown the garlic, as it can become bitter. Sauté just until fragrant.
  • Lemon juice: Use fresh lemon juice for the brightest flavor.
  • Deglazing: The chicken broth helps to deglaze the pan, lifting up any flavorful bits stuck to the bottom.
  • Steam: Be careful when adding the liquid to the pan, as it will create steam.
Serving:
  • Garnish: Fresh parsley adds a pop of color and freshness.
  • Temperature: Serve the cod immediately while it's still warm and the sauce is at its best.
  • Sides: Consider serving with sides that complement the flavors, such as roasted vegetables, rice pilaf, or a simple salad.
By keeping these notes in mind, you'll be well on your way to preparing a delicious and impressive lemon butter cod dish.

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🍽️ What to Serve with Lemon Butter Cod

This bright and buttery cod pairs beautifully with just about anything—whether you’re going for light and fresh or warm and cozy. Here are some delicious ideas to round out your plate:

🥦 Roasted Vegetables: Think asparagus, broccoli, green beans, or brussels sprouts for a crisp, vibrant contrast.

🍚 Rice or Quinoa: Fluffy jasmine rice, lemon-herb rice, or even a light quinoa salad soaks up that buttery sauce like a dream.

🥔 Mashed or Roasted Potatoes: Creamy mashed potatoes or garlic roasted baby potatoes make a cozy, satisfying combo.

🥗 Simple Green Salad: Toss arugula or mixed greens with a lemon vinaigrette for a refreshing bite alongside the rich cod.

🥖 Crusty Bread: Don’t let that lemon butter sauce go to waste—grab a slice of warm bread and soak it all up!

🍷 Wine Pairing: A chilled glass of Sauvignon Blanc or Pinot Grigio brings out the citrus notes beautifully.

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📌 Frequently Asked Questions

❓ Can I use frozen cod?
Yes! Just make sure to fully thaw and pat it dry before cooking. This helps achieve that perfect sear and prevents the fillets from steaming instead of browning.

❓ What kind of cod works best?
Both Atlantic and Pacific cod are great options. Choose firm, fresh (or properly thawed) fillets for the best texture and flavor.

❓ Can I substitute another fish?
Absolutely. This recipe also works well with haddock, halibut, or tilapia—just adjust the cook time based on thickness.

❓ Can I make this dairy-free?
Yes! Swap the butter for a dairy-free alternative like olive oil or vegan butter. The flavor will be slightly different, but still delicious.

❓ What if my cod falls apart in the pan?
Cod is delicate! Make sure your pan is hot before adding the fish, and don’t move it too much—let it sear and release naturally.

❓ How do I store leftovers?
Store cooked cod in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of lemon juice or butter to revive the sauce.

❓ Can I double the sauce?
Yes—and you probably should! It’s great over rice, pasta, veggies, or even spooned onto crusty bread.

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