Pan Seared Scallops Recipe

Name: Pan Seared Scallops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 garlic clove, minced; Juice of 1 lemon

Highlighted under: Comfort Food

I absolutely love making pan-seared scallops because they are quick, elegant, and burst with flavor. The combination of a perfectly golden crust on the outside and a tender, juicy center makes them a delightful centerpiece for any meal. I often whip them up when I'm entertaining guests or simply treating myself to something special. With only a handful of ingredients and a few minutes of cooking time, these scallops become a gourmet dish that’s easy to master and sure to impress.

Created by

Maya Richardson

Last updated on 2026-01-20T01:10:19.270Z

When I first attempted pan-searing scallops, I was amazed at how simple it was to achieve that restaurant-quality finish right in my own kitchen. The secret lies in ensuring that the pan is properly heated and making sure not to overcrowd it. This gives the scallops the space they need to brown beautifully on each side. I remember the first time I served them; my guests were blown away by the rich flavors and the caramelized crust.

Every time I make these scallops, I experiment with different seasonings and sauces, but a classic lemon-butter sauce has become my go-to. It really enhances the natural sweetness of the scallops while adding a zesty brightness. If you're wondering how to get that perfect sear, the key is patience. Let them cook without moving them; trust the process!

        Why You Will Love This Pan Seared Scallops
        A beautifully seared crust that enhances flavor
Quick to prepare, perfect for weeknight dinners or special occasions
Versatile and pairs well with various sides and sauces

      

Choosing the Right Scallops

When selecting scallops for this recipe, opt for fresh, large sea scallops. Their size ensures a meaty texture and they absorb flavors well. Avoid scallops labeled 'wet' as they have added phosphates that can make them watery and less tasty. If you can only find frozen scallops, ensure they are properly thawed before cooking; this can be done overnight in the refrigerator or quickly by placing them in a sealed bag and submerging them in cold water for about 30 minutes.

A crucial detail to keep in mind while cooking is the quality of the ingredients, particularly the olive oil and butter. A high-quality extra virgin olive oil provides superior flavor and can withstand higher heat without burning. Likewise, using unsalted butter allows you to control the overall saltiness of your dish, letting the natural sweetness of the scallops shine through.

Mastering the Sear

Achieving the perfect sear on your scallops is an art that greatly enhances their flavor. Once you’ve pat them dry, the heat of the pan is critical; you want it hot enough that the oil shimmers but not so hot that it smokes. A cast-iron skillet or stainless-steel skillet works best for even heat distribution. Searing the scallops untouched for 2-3 minutes until they have a golden-brown crust allows the Maillard reaction to occur, which develops complex flavors. Avoid overcrowding, as this can trap steam and prevent that sought-after crust.

After flipping the scallops, introducing butter and garlic not only adds a layer of rich flavor but also helps in the basting process, which can elevate the dish even further. Use a spoon to continuously pour the melting butter over the scallops for the last 1-2 minutes of cooking. This technique also ensures the scallops remain moist without overcooking, which can lead to a rubbery texture.

Ingredients

For the Scallops

8 large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon

Optional Garnishes

Chopped parsley
Lemon wedges

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Scallops

Place the scallops in the skillet, making sure not to overcrowd them. Sear without moving for about 2-3 minutes until golden brown.

Flip and Add Butter

Flip the scallops and add the butter and minced garlic. Cook for another 1-2 minutes, basting the scallops with the melted butter.

Finish with Lemon Juice

Remove from heat and drizzle with lemon juice before serving.

Enjoy your delicious pan-seared scallops with your favorite side dishes!

Pro Tips

Make sure the scallops are dry before cooking to achieve a nice crust. Do not move them around in the pan until it's time to flip to ensure a good sear.

Serving Suggestions

For a beautifully plated dish, consider serving your pan-seared scallops atop a bed of creamy risotto or alongside sautéed seasonal vegetables. The richness of the risotto complements the scallops' sweetness, while the vegetables add a vibrant contrast. You can also use citrus salsa or a butter sauce to drizzle on the side for an elegant presentation.

Pairing the scallops with a glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, can enhance your dining experience. The acidity and fruitiness of these wines elevate the flavors, making each bite of scallop more delightful.

Storage and Reheating

If you have leftovers, store the scallops in an airtight container in the refrigerator for up to two days. However, keep in mind that scallops are best enjoyed fresh due to their delicate texture. If reheating is necessary, gently warm them in a skillet over low heat to avoid cooking them further, which can make them tough.

For those wanting to make ahead, searing the scallops just until they're golden on the outside and then finishing them later is an option. Prepare them up to the point of flipping, store them in the refrigerator, and then add the butter, garlic, and lemon juice just before serving to bring back that fresh flavor.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat them dry before cooking.

→ What can I serve with pan-seared scallops?

They pair well with risotto, pasta, or a fresh salad.

→ How do I know when the scallops are done?

The scallops should be opaque in color and firm to the touch, typically taking about 4-5 minutes total cooking time.

→ What is the best way to store leftover scallops?

Store them in an airtight container in the fridge for up to 2 days. Reheat gently to avoid toughening.