Seared scallops are fast, flavorful, and surprisingly easy to prepare. The key is a hot pan and a dry scallop to create that beautiful crust. With just a handful of ingredients, you’ll have a gourmet-level dish that tastes like it came from a high-end restaurant. Whether served on their own or paired with risotto, pasta, or a fresh salad, these scallops always impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large sea scallops salt black pepper olive oil or neutral oil with a high smoke point unsalted butter garlic, minced (optional) lemon juice or lemon wedges fresh herbs for garnish (such as parsley or thyme)
Direction
Pat the scallops dry thoroughly with paper towels. This is essential for achieving a golden crust.
Season both sides of the scallops with salt and black pepper.
Heat a heavy-bottomed skillet (cast iron works best) over medium-high heat. Add oil and let it get hot until it shimmers.
Carefully place the scallops in the pan, leaving space between them. Do not move them once placed.
Sear for 1.5 to 2 minutes until a golden crust forms. Flip and sear the other side for another 1.5 to 2 minutes.
In the last minute of cooking, add butter and garlic (if using) to the pan. Spoon the melted butter over the scallops for added flavor.
Remove from heat and drizzle with lemon juice or serve with lemon wedges. Garnish with fresh herbs if desired.
Servings and timing
This recipe serves 2 people as a main course or 4 as an appetizer. Preparation time: 5 minutes Cooking time: 4–5 minutes Total time: 10 minutes
Variations
Garlic butter scallops: Add extra garlic and finish with a splash of white wine.
Spicy version: Add a pinch of red pepper flakes or a dash of hot sauce to the butter.
Asian-inspired: Glaze with soy sauce, sesame oil, and ginger for an umami-packed twist.
Herb-crusted: Lightly coat scallops with chopped herbs before searing.
Citrus twist: Finish with orange or lime zest instead of lemon for a unique flavor profile.
Storage/Reheating
Seared scallops are best served immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a touch of butter. Avoid microwaving, as it can make scallops rubbery. Freezing cooked scallops is not recommended, as it affects their texture.
FAQs
What kind of scallops should I use?
Large sea scallops are ideal for searing. Avoid bay scallops, which are smaller and better for stews or pastas.
How do I get a good sear on scallops?
Pat them dry, use a hot pan with enough oil, and avoid overcrowding or moving them while they cook.
Should I remove the side muscle on scallops?
Yes, the side muscle is a small, tough piece that should be removed before cooking.
Can I cook scallops from frozen?
Scallops should be fully thawed and patted dry before searing for the best results.
Why are my scallops rubbery?
Overcooking is the most common cause. Sear for only 1.5–2 minutes per side until just opaque.
What do I serve with seared scallops?
They pair well with risotto, pasta, mashed potatoes, polenta, sautéed spinach, or a light salad.
Can I use butter instead of oil?
Use a high smoke point oil to sear, and add butter at the end for flavor to prevent burning.
Do I need to marinate scallops?
No, scallops have a naturally sweet flavor that shines with simple seasoning and proper cooking.
Can I grill scallops instead?
Yes, but ensure they are skewered or placed on a grill pan so they don’t fall through the grates.
Are scallops healthy?
Yes, they are high in protein, low in fat, and rich in minerals like zinc and selenium.
Conclusion
Seared Scallops are a quick, elegant dish that proves gourmet cooking doesn’t have to be complicated. With just a few key steps and ingredients, you can create a tender, flavorful seafood experience that’s sure to impress. Whether you’re new to cooking scallops or a seasoned pro, this simple method delivers perfect results every time.
Seared Scallops are a luxurious yet simple seafood dish with a golden crust and tender center, ready in under 15 minutes. Perfect for date nights or quick dinners, they bring gourmet quality to your table with minimal effort.
Ingredients
1 lb large sea scallops
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil or neutral oil with high smoke point
1 tablespoon unsalted butter
1 clove garlic, minced (optional)
1 tablespoon lemon juice or lemon wedges, for serving
Fresh herbs for garnish (such as parsley or thyme)
Instructions
Pat the scallops dry thoroughly with paper towels to ensure a good sear.
Season both sides with salt and black pepper.
Heat a heavy-bottomed skillet (like cast iron) over medium-high heat. Add oil and heat until shimmering.
Place scallops in the pan without crowding. Do not move them once placed.
Sear for 1.5 to 2 minutes until a golden-brown crust forms.
Flip and sear the other side for another 1.5 to 2 minutes until just opaque in the center.
In the last minute of cooking, add butter and garlic (if using). Spoon the melted butter over the scallops.
Remove from heat and drizzle with lemon juice or serve with lemon wedges. Garnish with fresh herbs and serve immediately.
Notes
Dry scallops thoroughly to get the best sear.Don’t overcrowd the pan or they’ll steam instead of sear.Cook just until opaque—overcooking makes them rubbery.Use high smoke point oil to prevent burning during searing.Serve immediately for best texture and flavor.
