Seared Scallops

This pan Seared Scallops recipe is so easy to make, with a beautiful golden crust and garlic butter sauce to spoon on top. It’s a restaurant-quality dish that you can cook confidently at home!

Buy the right kind of Scallops:

• Buy “Dry” Scallops: Dry scallops don’t have any additives and will cook and taste best. “Wet” scallops have been brined in chemicals and water, which keeps them from searing well and may have a more rubbery texture after cooked. If you aren’t sure if they are wet or dry, check the label or ask the fishmonger at the store. No Dry Scallops: If you can’t find any dry scallops, America’s Test Kitchen recommends soaking the wet scallops in a mixture of cold water, lemon juice, and salt for 30 minutes.
• Sea Scallops vs Bay Scallops: The most common type of scallop in the US grocery stores and restaurants are sea scallops. Bay scallops are mostly found on the East coast. They are sweeter and a lot smaller. Use either type!

How to cook Scallops:

Prep Scallops: Pat scallops dry with paper towels. (Remove the small side muscle from scallops, if necessary). Season with salt and pepper.

Cook Scallops: Heat oil and butter in a large skillet until hot then arrange scallops with space between them. The oil should be hot enough (but not burned) so the scallops sizzle when added. Don’t overcrowd the pan, so they get a golden crust (cook in batches, if needed). Cook for about 2 minutes, until a golden crust forms on the bottom. Reduce heat to medium high then flip each scallop and cook for 1-2 minutes more, until golden on the bottom and opaque/translucent on the sides.

Check for doneness: Scallops cook very quickly (usually less than 5 minutes). When they’re done they should feel firm with a little bounce. Err on the side of undercooking since you can always return them to the pan to cook longer. They will continue to cook a little as they rest.

Garlic Butter Sauce: Remove cooked scallops from pan then add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half of a lemon, and ¼ cup white wine, chicken or vegetable broth). Cook for 2-3 minutes. Spoon sauce over seared scallops for serving, garnishing with fresh parsley if desired.

Serve Scallops with:

• Pasta with the garlic butter sauce
• French Green Beans
• Roasted Vegetables
• Mashed Potatoes
• Seafood Pasta
• Artisan No Knead Bread
• Coconut Rice
• Hibachi style with rice, vegetables and yum yum sauce.

Recipe

5 from 534 votes

Seared Scallops

This pan Seared Scallops recipe has a beautiful golden crust and is served with the best garlic butter sauce to spoon on top. It's a restaurant-quality dish that you can cook confidently at home!

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Author Lauren Allen

Course Main Course

Cuisine American

Servings 5

Calories 126

Cost 19

Prep 5 minutes mins

Cook 10 minutes mins

Total 15 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 ½ lbs Sea Scallops*
• ▢ salt and pepper
• ▢ 1 Tablespoon butter
• ▢ 1/2 Tablespoon olive oil
• ▢ Garlic and butter for serving

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Instructions

 

• Prep Scallops: Pat them dry thoroughly with paper towels. (If necessary, remove the small side muscle from the scallops.) Season with salt and pepper.
• Cook: Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
• Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
• Test for Doneness: Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
• Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
• Serve sauce over scallops. Garnish with fresh chopped parsley, if desired. Store leftover scallops in the fridge for up to 2 days.

Notes

Yield: 1 1/2lb Sea Scallops.

Frozen Scallops: Thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using.

Scallops: Buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odor, if they’re fresh.

Nutrition

Calories: 126kcalCarbohydrates: 4gProtein: 16gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 39mgSodium: 551mgPotassium: 280mgSugar: 0.002gVitamin A: 74IUCalcium: 9mgIron: 1mg

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I originally shared this recipe August 2021. Updated February 2025.

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