Pan Seared Scallops

These pan-seared scallops are easy to make at home, with a delightfully golden crust on tasty restaurant-quality scallops. Cooking your sea scallops to perfection is much easier than you think. They are a real treat to enjoy on special occasions, date nights, or when entertaining guests.

Pair with drawn butter or add to Parmesan risotto for a satisfying meal.

Jump to:

• 🥘 Ingredients
• 🔪 How To Pan Sear Scallops
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 🥗 Side Dish Pairing
• 📖 Recipe Card
• 💬 Comments & Reviews

There's a reason these golden beauties are a select offering at fine dining restaurants. The supremely tender, slightly sweet, and to-die-for delicious pan-seared scallops are the most amazing seafood to enjoy when cooked correctly!

But did you know that they're incredibly easy to cook to restaurant-quality at home too?! They are, it's true.

Plus, they are literally ready in 10 minutes. Start to finish! You'll spend more time on the sides. 🙂

🥘 Ingredients

You only use a handful of ingredients, so ensure you get high-quality scallops. (You can read all about selecting quality scallops for searing in my guide.)

• Sea Scallops - 6-10 sea scallops. Nice, plump sea scallops will be needed for this appetizer or entree.
• Cooking Oil - 1 tablespoon of extra virgin olive oil. Use a good quality cooking oil with a high smoke point that will match your planned meal. If serving your scallops with risotto, definitely stick with olive oil for great-tasting scallops! *I mention this because most of the flavorless cooking oils are not ones that I would use for cooking scallops.
• Salt & Pepper - ½ teaspoon of both salt and pepper to taste. I prefer to season my scallops solely with salt when finishing them with butter and lemon zest. Do use both salt and pepper if that is your preference.
• Butter - 1 tablespoon of butter. A better quality butter is definitely a big plus with scallops! Think rich, creamy European butter or Ghee (clarified butter) for your basting.
• Lemon - ½ of a lemon. Zest half a lemon then save it to squeeze into the butter sauce when finishing the scallops. The combination is divine!

🔪 How To Pan Sear Scallops

Super fast to make, but easy to ruin. See my tip section below to make sure you get them right.

A cast-iron skillet does a great job of caramelizing your scallops! However, any good heavy-bottomed skillet or frying pan will do the job.

This recipe is for 2 servings, but you can easily scale the ingredients to make more.

1. Prep the scallops. Prepare 6-10 scallops by making sure they are as dry as you can get them. If you are thawing frozen scallops, allow them to thaw completely. Also, set the scallops at room temperature for about 30 minutes. This will help the scallops to cook quickly and evenly.
2. Preheat. Preheat your skillet, cast-iron skillet, or non-stick frying pan to medium-high heat with 1 tablespoon of extra virgin olive oil. The oil should shimmer when ready to add the scallops.
3. Season. Season the scallops with ½ teaspoon of both salt and pepper, then place the seasoned side down in your preheated skillet. Leave spacing between the scallops for the best sear. Then season the upward-facing side of the scallops.
4. Sear. Cook the scallops for 2 minutes on the first side. You should see a golden crust forming on the bottom surface of your scallops.
5. Flip. Using tongs, flip the scallops and cook the second side for an additional minute.
6. Baste. Add 1 tablespoon of butter and a squeeze of fresh lemon juice, then baste (arroser) the scallops by spooning the melted butter over the tops of each scallop.

Serve with more lemon wedges and garnish with lemon zest and fresh parsley.

Now that you're ready to serve, check out 'What to Serve with Scallops.'

💭 Angela's Pro Tips & Recipe Notes

• Preheat for Perfect Searing: Ensure your pan and oil are hot enough before adding the scallops. The oil should be shimmering and just starting to smoke. This high heat is essential for achieving that golden crust without overcooking the delicate scallops.
• Space for Searing: Avoid crowding the pan with scallops. Ensure each scallop has enough space to sear properly. Crowded scallops steam rather than sear, leading to a less desirable texture and appearance.
• Post-Cooking Handling: Once the scallops are cooked, promptly remove them from the pan and transfer them to a serving plate. Leaving them in the hot pan, even off the heat, can lead to overcooking due to residual heat.
• Resist the Urge to Move Scallops: Let the scallops sear undisturbed. Moving them around interrupts the searing process and can prevent that perfect crust from forming. They will release easily from the pan when they're ready to be flipped.

🥡 Storing & Reheating

To properly store cooked scallops, place any leftovers in an airtight container and refrigerate promptly, consuming them within 1-2 days for optimal freshness. When storing, position them in the coldest part of the refrigerator.

To freeze, wrap them tightly and use them within a month, thawing in the refrigerator before reheating to preserve quality.

Reheating

For reheating, gently warm the scallops in a pan over low to medium heat with a bit of water or butter, covering them to steam until just heated through; avoid using a microwave as it can ruin their delicate texture.

Note: Always check the scallops for any off-odors or unusual textures before reheating, and if in doubt, discard them for safety.

❓ Recipe FAQs

🥗 Side Dish Pairing

• Steak Bite Tips - Sirloin steak tips are cooked with fresh herbs and basted with butter for an out-of-this-world flavor.
• Zucchini & Yellow Squash - This simple squash side dish is the perfect vegetable companion for your scallops.
• Sauteed Asparagus - Asparagus and cherry tomatoes are sauteed together with some garlic and herbs and then topped with Parmesan cheese.
• Pesto Pasta - Pesto sauce can be added to any of your favorite pasta dishes.
• Asian Cucumber Salad - This cool and refreshing cucumber salad is packed with so much flavor.
• Cream Cheese Pasta - Adding cream cheese to this pasta dish always makes a ridiculously rich and creamy meal.

📖 Recipe Card