Pan Seared Scallops Recipe

Name: Pan Seared Scallops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 1 pound sea scallops, patted dry; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 clove garlic, minced; Juice of 1 lemon; Chopped fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely love cooking pan-seared scallops; the process transforms these delicate shellfish into a beautifully caramelized dish that's hard to resist. With their sweet, buttery flavor, scallops become an elegant centerpiece worthy of any dining table. Just a few minutes on each side gives them that irresistible golden crust while keeping the center tender and juicy. My passion for seafood shines through in this recipe, which is not only simple but also guarantees a restaurant-quality experience right in your kitchen.

Created by

Lillian Hayes

Last updated on 2026-01-20T02:25:20.223Z

Cooking pan-seared scallops is a rewarding experience that showcases the beauty of simple ingredients paired with thoughtful technique. As I first attempted this recipe, I learned that the key lies in patting the scallops dry and ensuring the skillet is hot enough before they hit the pan. This creates that coveted sear while allowing the natural sweetness of the scallops to shine through.

During my journey to perfect this dish, I discovered that finishing with a squeeze of fresh lemon elevates the flavors, making each bite burst with freshness. A light drizzle of herb-infused oil adds a layer of sophistication, enhancing the seafood's natural taste without overpowering it. Try to source the freshest scallops available; it truly makes a difference!

        Why You Will Love This Recipe
        Perfectly caramelized exterior adds an irresistible crunch
Delicate and buttery texture that melts in your mouth
Quick to prepare, making weeknight dinners special

      

Choosing the Right Scallops

When preparing pan-seared scallops, selecting the right scallops is essential for achieving the best flavor and texture. I recommend using dry sea scallops, which are not treated with preservatives and retain their natural sweetness. Look for scallops that are slightly damp but not slimy, with a sweet ocean scent. Avoid scallops that are overly fishy in smell or have a translucent appearance, as they may not be fresh.

If you can't find sea scallops, bay scallops can be a delightful substitute, though they will cook more quickly due to their smaller size. You might also consider using frozen scallops; just ensure they are fully thawed and patted dry before cooking. The key is to remove any excess moisture for that perfect sear. Keep in mind, the cooking times may vary slightly between different types of scallops.

The Importance of Patting Dry

Patting the scallops dry is one of the most crucial steps in this recipe. Excess moisture will prevent the scallops from achieving that beautiful golden crust that enhances both flavor and presentation. Use paper towels to gently blot each scallop before seasoning, ensuring they're as dry as possible—this step can make a noticeable difference in your final dish.

Moreover, if you notice any tough or gritty parts on the scallops, trim them away for a more enjoyable texture. A well-prepared scallop has a delicate and buttery mouthfeel, and starting with a clean, dry surface is vital for achieving that melt-in-your-mouth experience you’re looking for.

Basting for Extra Flavor

When flipping the scallops and adding butter and garlic, take the time to baste them. Tilt the skillet slightly, using a spoon to scoop up the melted butter and garlic and pour it over the scallops multiple times. This technique not only infuses them with rich, savory flavor but also aids in cooking more evenly. Aim for 2-3 minutes of basting for maximum impact, monitoring the scallops until they are an opaque white throughout.

This basting technique is also crucial for creating a glossy finish on the scallops, adding an inviting sheen that makes your dish visually appealing. If you find that the garlic begins to brown too quickly, lower the heat slightly to maintain control. This way, you'll avoid bitter garlic flavors while still achieving that aromatic essence.

Ingredients

Gather these fresh ingredients before you start cooking:

Ingredients for Pan Seared Scallops

1 pound sea scallops, patted dry
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 clove garlic, minced
Juice of 1 lemon
Chopped fresh parsley for garnish

Make sure everything is prepped and ready before cooking to achieve the best results.

Instructions

Follow these steps for a perfectly seared dish:

Heat the Skillet

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

Season the Scallops

While your skillet heats, season the scallops with salt and pepper on both sides.

Sear the Scallops

Place the scallops in the hot skillet without overcrowding, and sear for about 2-3 minutes on one side until golden brown.

Flip and Finish Cooking

Flip the scallops gently and add butter and garlic to the skillet. Cook for another 2-3 minutes, basting with the melted butter.

Add Lemon Juice

Once cooked, remove the scallops from the pan and squeeze fresh lemon juice over the top to brighten the flavor.

Garnish and Serve

Garnish with chopped parsley and serve immediately with your choice of sides.

Enjoy your beautifully seared scallops with a side of fresh vegetables or a light salad.

Pro Tips

For perfectly seared scallops, ensure that they are dry and the pan is hot before adding them. This prevents steaming and promotes the delicious crust you're after.

Serving Suggestions

Pan-seared scallops are incredibly versatile, making them a perfect match for various side dishes. For a light meal, consider pairing them with a fresh arugula salad dressed in lemon vinaigrette. Alternatively, serving them over a bed of creamy risotto adds depth and richness to your dish, enhancing the overall flavor profile. You might also opt for seasonal vegetables, either roasted or sautéed, to create a colorful and nutritious plate.

Additionally, drizzling a simple herb-infused oil or a splash of balsamic reduction over the finished dish elevates the presentation and taste. Don't hesitate to serve them with crusty bread to soak up the delicious juices left on the plate. These pairings will not only complement the scallops but will create a truly restaurant-worthy experience at home.

Make-Ahead and Storage Tips

While scallops are best enjoyed fresh, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheating them can be tricky; I suggest doing so gently in a skillet over low heat to avoid overcooking. Alternatively, you can enjoy them cold as part of a seafood salad. However, for best results, I recommend preparing scallops fresh whenever possible.

If you need to prep ahead of time, you can season the scallops and keep them in the fridge for up to an hour before cooking. Just remember to pat them dry again to ensure a good sear. I wouldn’t recommend freezing cooked scallops, as they can lose texture and become rubbery, but fresh ones can be frozen before cooking if needed. Just make sure to thaw overnight in the fridge before use.

Common Mistakes to Avoid

One common mistake when cooking scallops is overcrowding the pan. This can cause the temperature to drop, resulting in steaming rather than searing. Ideally, cook the scallops in batches if your skillet isn't large enough. A well-spaced sear leads to that perfect, caramelized crust you’re aiming for and ensures even cooking.

Another misstep is not allowing the skillet to get hot enough before adding the scallops. A properly heated skillet produces a desirable golden crust and helps to lock in moisture. Test this by adding just one scallop first; if it sizzles immediately, the pan is ready. Aim for a heat level where you see a quick response when adding your scallops to ensure they cook beautifully.

Questions About Recipes

→ Can I use frozen scallops?

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

→ What sides pair well with scallops?

Scallops pair beautifully with light sides like asparagus, roasted vegetables, or a fresh salad.

→ How do I know when the scallops are done?

Scallops are done when they are opaque and have a golden crust. They should feel firm to touch but still slightly springy.

→ Can I substitute scallops with other seafood?

Yes, shrimp or fish fillets can be used, but cooking times may vary.