Pan-Seared Scallops

Pan-Seared Scallops are a refined and elegant dish featuring tender, golden-brown scallops with a rich, buttery finish. With a crisp sear on the outside and a delicate, melt-in-your-mouth interior, this quick and impressive seafood dish is perfect for special occasions or a gourmet weeknight dinner.

Why You’ll Love This Recipe

• Beautifully caramelized exterior with tender, juicy centers
• Cooks in under 10 minutes
• Ideal for entertaining or romantic dinners
• Simple ingredients with gourmet results
• Pairs well with a variety of sides and sauces

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Large sea scallops, dry-packed
• Salt and freshly ground black pepper
• Olive oil or a mix of oil and butter
• Garlic, minced (optional)
• Lemon juice
• Chopped parsley or chives (for garnish)
• Unsalted butter (for finishing sauce)

Directions

1. Pat scallops dry thoroughly with paper towels. Season both sides with salt and pepper.
2. Heat oil (or oil and butter) in a skillet over medium-high heat until hot and shimmering.
3. Carefully place scallops in the skillet, spaced apart. Do not overcrowd.
4. Sear undisturbed for 2–3 minutes until a golden crust forms.
5. Flip and cook for another 1–2 minutes on the other side, or until just opaque in the center.
6. Remove scallops and set aside.
7. (Optional) Add garlic to the pan and cook briefly, then deglaze with lemon juice and finish with butter.
8. Spoon pan sauce over scallops and garnish with herbs.

Servings and Timing

• Servings: 2 (as a main), 4 (as an appetizer)
• Preparation Time: 10 minutes
• Cooking Time: 5 minutes
• Total Time: Approximately 15 minutes

Variations

• Add a splash of white wine to the pan sauce
• Serve over a bed of risotto or puréed cauliflower
• Drizzle with a browned butter caper sauce for added richness
• Pair with a citrus beurre blanc or spicy aioli

Storage/Reheating

• Storage: Store cooked scallops in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a skillet over low heat or in the microwave at 50% power to avoid overcooking.

FAQs

What kind of scallops should I buy?

Look for dry-packed sea scallops. They sear better and aren’t treated with additives.

Why is it important to dry scallops?

Removing moisture is key to achieving a crisp, golden crust during searing.

Can I use frozen scallops?

Yes, but thaw them completely and pat dry thoroughly before cooking.

What oil is best for searing?

Use a high smoke point oil like canola or avocado oil. You can add butter for flavor.

How do I avoid overcooking scallops?

Cook just until the center turns opaque. Overcooked scallops become rubbery.

Can I make a sauce with the pan drippings?

Absolutely. Deglaze the pan with lemon juice or white wine, add butter, and herbs for a quick pan sauce.

Should I remove the side muscle?

Yes, the small tough strip on the side of the scallop should be removed before cooking.

What do I serve with scallops?

Scallops pair well with risotto, polenta, asparagus, or a light salad.

Can I grill scallops instead?

Yes, but use skewers or a grill-safe pan and brush with oil to prevent sticking.

Are scallops healthy?

Yes, they are low in fat and high in protein and essential nutrients like B12 and omega-3s.

Conclusion

Pan-Seared Scallops are a simple yet luxurious dish that’s sure to impress. With just a few ingredients and minutes of cook time, you can create a restaurant-quality meal at home. Whether served solo or alongside your favorite sides, they offer an elegant and flavorful dining experience.

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