There’s something about the sound of scallops sizzling in a skillet that makes an ordinary evening feel suddenly special. A few years ago, I realized how easy it is to make restaurant-style scallops at home, and since then, pan-fried scallops have become my go-to whenever I want a dinner that’s golden and perfect without fuss. Whether it’s a lazy Friday, an anniversary, or a quick meal for unexpected company, these 14+ pan-fried scallops recipes golden and perfect give you that buttery-crisp crust every time—all from your own kitchen.
1. Classic Lemon Butter Pan-Fried Scallops
Why You’ll Love It:
This is the scallop recipe that wins everyone over—a golden, buttery sear finished with fresh lemon juice. Perfect for a low-effort weeknight treat or a simple dinner party starter. Even kids usually pick the scallops clean.
Serving size: Serves 4
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Ingredients Needed:
- 1 pound sea scallops
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 lemon, zested and juiced
- Salt and black pepper to taste
- 1 tablespoon chopped parsley
How to Make It:
- Pat scallops dry and season both sides with salt and pepper.
- Heat olive oil and half the butter in a large skillet over medium-high heat.
- Add scallops and sear about 2–3 minutes per side until golden and just opaque.
- Transfer scallops to a plate. Melt remaining butter in skillet, add lemon juice, zest, and parsley.
- Spoon lemon butter over scallops and serve immediately.
Flavor Boost: Add a pinch of crushed red pepper to the lemon butter for subtle heat.
2. Garlic Parmesan Crusted Scallops
Why You’ll Love It:
Think garlic bread meets scallops. This recipe is a favorite for anyone who loves a crunchy, cheesy bite with their seafood. It’s quick, satisfying, and feels a little fancy on a weeknight.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients Needed:
- 1 pound sea scallops
- 1/4 cup grated parmesan cheese
- 2 tablespoons panko breadcrumbs
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons chopped chives
How to Make It:
- Pat scallops dry and season with salt and pepper.
- Mix parmesan, panko, and garlic in a small bowl.
- Heat butter and oil in skillet over medium-high heat.
- Add scallops, press a bit of parmesan mixture on each, and cook 3 minutes per side until golden.
- Sprinkle with chives before serving.
Meal Prep Tip: You can mix the parmesan and breadcrumbs ahead of time and store in the fridge.
3. Pan-Fried Scallops With Bacon & Peas
Why You’ll Love It:
If you’re looking for big flavor and a touch of comfort, try brilliant crisp bacon and sweet peas tossed around golden scallops. It’s cozy but still light, and the bacon makes it extra irresistible.
Serving size: Serves 4
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Ingredients Needed:
- 1 pound sea scallops
- 4 slices bacon, chopped
- 1 cup shelled peas (fresh or frozen)
- 1 tablespoon olive oil
- Salt and black pepper
- 1 tablespoon fresh mint leaves
How to Make It:
- Cook bacon in a skillet until just crisp. Remove and set aside.
- Pour out excess bacon fat, leaving about 1 tablespoon in the pan.
- Add peas and sauté for 2–3 minutes. Remove peas and set aside with bacon.
- Pat scallops dry, season with salt and pepper.
- Add oil if needed, then sear scallops 2–3 minutes per side.
- Return peas and bacon to the pan, toss everything gently to warm through, and top with mint leaves.
Best Pairings: Crusty bread, simple green salad, white wine.
4. Spicy Sriracha Lime Pan-Fried Scallops
Why You’ll Love It:
A zingy, spicy take that’s weeknight-friendly and perfect for anyone who loves Asian-fusion flavors. That sriracha-lime glaze makes these scallops bright and lively.
Serving size: Serves 4
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Ingredients Needed:
- 1 pound sea scallops
- 2 tablespoons olive oil
- 1 tablespoon sriracha
- 1 lime, juiced and zested
- 2 teaspoons soy sauce
- Salt to taste
- 1 tablespoon sesame seeds
- 2 tablespoons chopped cilantro
How to Make It:
- Pat scallops dry and season lightly with salt.
- Mix sriracha, lime juice, zest, and soy sauce in a small bowl.
- Heat oil in skillet over high heat, sear scallops 2–3 minutes per side until golden.
- Pour glaze over scallops and toss to coat off heat.
- Sprinkle with sesame seeds and cilantro before serving.
Flavor Boost: Add a squeeze of honey to the sauce for balance.
5. Pan-Fried Scallops With Creamy Corn
Why You’ll Love It:
Summery and sweet, this is a lovely light meal for when fresh corn is in season. The naturally sweet corn sets off the rich scallops, making it a bright meal perfect for lunches or light dinners.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients Needed:
- 1 pound sea scallops
- 4 ears corn (kernels cut off, or 2 cups frozen)
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and black pepper
- 2 tablespoons chopped chives
How to Make It:
- Melt butter in skillet and sauté corn for 3–4 minutes. Add cream, salt, and pepper, simmer for 2–3 minutes. Pour into serving bowl and keep warm.
- In a clean skillet, add olive oil and cook scallops 2–3 minutes per side until golden.
- Serve scallops on top of creamy corn, sprinkle with chives.
Swap This With That: Sub frozen corn for fresh if it’s not in season.
6. Sesame-Ginger Pan-Fried Scallops
Why You’ll Love It:
For fans of ginger and the nutty taste of sesame, this quick recipe is a weeknight treat. Serve it over steamed rice for an easy, flavor-packed meal.
Serving size: Serves 4
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Ingredients Needed:
- 1 pound sea scallops
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 inch fresh ginger, minced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons thinly sliced scallions
How to Make It:
- Mix ginger, garlic, soy sauce, and rice vinegar in a small bowl.
- Pat scallops dry, heat canola oil and sesame oil in skillet.
- Sear scallops 2–3 minutes per side until golden.
- Pour ginger mixture over scallops and toss for 30 seconds.
- Top with scallions before serving.
Best Pairings: Steamed jasmine rice, quick pickled cucumbers, iced green tea.
7. Herb-Crusted Pan-Fried Scallops
Why You’ll Love It:
An aromatic blend of fresh herbs adds freshness and depth to this super-simple recipe. It’s a lovely spring or summer main dish, fast enough for a quick dinner but elegant enough for company.
Serving size: Serves 4
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Ingredients Needed:
- 1 pound sea scallops
- 1/3 cup chopped mixed fresh herbs (parsley, tarragon, chives)
- 2 tablespoons panko breadcrumbs
- 2 tablespoons olive oil
- Zest of 1 small lemon
- Salt and black pepper
How to Make It:
- Mix herbs, panko, lemon zest, salt, and pepper.
- Pat scallops dry, then press one side into herb mixture.
- Heat oil in skillet over medium-high heat.
- Place scallops, crust-side down, cook 3 minutes, flip and cook 2 minutes on other side.
- Serve with arugula and lemon wedges.
Meal Prep Tip: Chop herbs in advance and store them in an airtight container.
8. Pan-Fried Scallops With Garlic Spinach
Why You’ll Love It:
A quick, healthy spin, and one of my go-tos when I want something green on the plate. Garlicky spinach pairs naturally with the sweet, golden scallops.
Serving size: Serves 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Ingredients Needed:
- 1 pound sea scallops
- 1 tablespoon olive oil
- 4 cups baby spinach
- 2 garlic cloves, thinly sliced
- Salt and black pepper
- 2 tablespoons toasted pine nuts
How to Make It:
- Heat half the oil in a skillet and gently sauté garlic until fragrant. Add spinach, cook until wilted, then season and move to a serving plate.
- Wipe skillet, add more oil, and sear scallops 2–3 minutes each side.
- Serve scallops on spinach and sprinkle with pine nuts.
Serving Idea: Excellent served with buttered orzo or simple roasted potatoes.
9. Crispy Cajun Pan-Fried Scallops
Why You’ll Love It:
The punchy kick of cajun spices plus a crisp, golden crust. This one’s super satisfying served with corn or a big salad. It’s bold yet quick, and everyone asks for seconds.
Serving size: Serves 4
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Ingredients Needed:
- 1 pound sea scallops
- 1/4 cup flour
- 1 tablespoon cajun seasoning
- 2 tablespoons neutral oil (like canola)
- Salt to taste
- 2 green onions, chopped
How to Make It:
- Mix flour, cajun seasoning, and a pinch of salt on a plate.
- Pat scallops dry and dredge in seasoned flour.
- Heat oil in skillet. Fry scallops 2–3 minutes per side until crisp and golden.
- Sprinkle with green onions and serve with your favorite dipping sauce.
Budget-Friendly Tip: Cajun seasoning is easy to make at home with pantry spices.
10. Brown Butter Pan-Fried Scallops
Why You’ll Love It:
Rich, nutty brown butter gives these scallops a seriously elegant flavor without extra steps. This dish always feels a tiny bit fancy, even though it takes just minutes.
Serving size: Serves 4
Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes
Ingredients Needed:
- 1 pound sea scallops
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- Salt and pepper
- Lemon wedges
How to Make It:
- Melt butter in skillet, add sage, and cook until butter is nutty and golden brown. Remove sage and set aside.
- Pat scallops dry, season with salt and pepper.
- Sear scallops 2–3 minutes per side in brown butter.
- Spoon brown butter over scallops and top with crispy sage.
Flavor Boost: Squeeze a little fresh lemon juice over before serving.
11. Pan-Fried Scallops With Tomato Basil Salad
Why You’ll Love It:
A refreshing summertime plate—cool tomatoes, fragrant basil, and those perfectly pan-seared scallops. It’s light, fast, and always feels like a little celebration.
Serving size: Serves 4
Prep Time: 12 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
Ingredients Needed:
- 1 pound sea scallops
- 2 cups mixed cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup torn fresh basil
- Salt and pepper
How to Make It:
- Toss tomatoes with olive oil, balsamic vinegar, basil, salt, and pepper. Set aside.
- Pat scallops dry, season with salt and pepper.
- Heat oil in skillet and pan-fry scallops 2–3 minutes per side until golden.
- Serve scallops over the tomato salad.
Serving Idea: Make extra tomato salad to scoop up with crusty bread.
12. Simple Pan-Fried Scallops With Garlic Rice
Why You’ll Love It:
If you love fragrant garlic rice, this is the comforting, quick dinner you’ll come back to. Tender scallops and fluffy rice make a great balanced meal.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients Needed:
- 1 pound sea scallops
- 2 cups cooked jasmine rice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons butter
- Salt and black pepper
- 2 tablespoons parsley
How to Make It:
- Melt butter with half the oil in skillet, sauté garlic until fragrant (1–2 minutes).
- Stir in cooked rice, season with salt and pepper, and keep warm.
- Pan-sear scallops in remaining oil, 2–3 minutes per side.
- Serve scallops on top of the garlic rice, garnish with parsley.
Common Mistake to Avoid: Avoid overcooking scallops—they should be opaque but still tender in the center.
13. Pan-Fried Scallops With Roasted Red Pepper Sauce
Why You’ll Love It:
Sweet, smoky roasted pepper sauce is incredible with scallops. This dish looks vibrant and feels a bit special yet comes together so quickly. It’s a stunner if you’re serving guests.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Ingredients Needed:
- 1 pound sea scallops
- 2 roasted red bell peppers, peeled
- 2 tablespoons olive oil
- 1 garlic clove
- Salt and pepper
- 2 tablespoons cream
- Basil leaves
How to Make It:
- Purée roasted peppers, garlic, olive oil, cream, and a pinch of salt in a blender until smooth.
- Heat sauce gently in a small saucepan, keep warm.
- Pat scallops dry and season. Pan-fry 2–3 minutes per side in a skillet with a bit of oil.
- Plate scallops and spoon red pepper sauce on top. Garnish with basil.
Personal Note: I love making extra sauce to drizzle over veggies or pasta the next day.
14. Pan-Fried Scallops With Shallot Wine Reduction
Why You’ll Love It:
If you have a bottle of white wine open, this sophisticated sauce is perfect. The shallot and wine reduction gives scallops a bistro touch with minimal work.
Serving size: Serves 4
Prep Time: 13 minutes
Cook Time: 10 minutes
Total Time: 23 minutes
Ingredients Needed:
- 1 pound sea scallops
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- Salt and pepper
How to Make It:
- Heat butter and oil in skillet. Sauté shallot until soft. Add wine and thyme, simmer 3 minutes until slightly thickened. Remove thyme.
- In another skillet, sear scallops 2–3 minutes per side.
- Plate scallops and spoon wine reduction over.
Best Pairings: Roasted asparagus, baguette, mixed green salad.
15. Pan-Fried Scallops With Mango Salsa
Why You’ll Love It:
Sweet, tart mango salsa and golden scallops were made for each other. This dish is colorful and bright—great for warm-weather dinners or anytime you want something fresh.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients Needed:
- 1 pound sea scallops
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup chopped cilantro
- 2 tablespoons finely chopped red onion
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper
How to Make It:
- Mix mango, red pepper, cilantro, red onion, lime juice, and a pinch of salt to make salsa.
- Pat scallops dry, season, and pan-fry 2–3 minutes per side in oil.
- Serve scallops with mango salsa and lime wedges.
Swap This With That: Pineapple works well instead of mango if that’s what you have.
16. Coconut-Panko Pan-Fried Scallops
Why You’ll Love It:
Crispy, lightly sweet coconut crust makes these scallops a crowd-pleaser. They’re perfect as an appetizer or on a tropical-themed dinner plate.
Serving size: Serves 4
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients Needed:
- 1 pound sea scallops
- 1/3 cup panko breadcrumbs
- 1/3 cup unsweetened shredded coconut
- 1 egg, beaten
- 2 tablespoons flour
- 2 tablespoons neutral oil
- Salt and pepper
- Sweet chili sauce, for serving
- Cilantro sprigs
How to Make It:
- Mix panko and coconut in a bowl.
- Dredge each scallop first in flour, then egg, then coconut-panko.
- Heat oil in skillet, fry scallops 2–3 minutes per side until golden.
- Serve with sweet chili sauce and cilantro.
Meal Prep Tip: Bread the scallops ahead, cover, and chill for up to 2 hours before cooking.
FAQ
What’s the trick to getting a golden, crispy crust on pan-fried scallops?
Pat scallops very dry with paper towels before cooking. Use a hot skillet—cast iron works great—with enough oil or butter, and don’t move the scallops until they’re ready to flip.
Can I use frozen scallops for pan-frying?
Yes, just be sure to thaw them overnight in the fridge and pat them completely dry before cooking to avoid excess moisture.
How do I know when scallops are done?
They should be firm and opaque with a slightly translucent center. Usually, 2–3 minutes per side is perfect for most sea scallops.
What sides go best with pan-fried scallops?
Light grains like rice, simple salads, sautéed vegetables, or fresh bread are all excellent. Anything that lets the scallops shine works well.
Conclusion
Pan-fried scallops are one of those little kitchen magic tricks—fancy enough to impress, but secretly quick and easy for real life. When you get that golden, perfect crust, dinner feels special even on a weeknight. I hope these recipes make you feel confident to try new flavors or just fry up a simple batch for yourself. Cooking scallops at home really isn’t hard—so don’t be afraid to get your pan hot and go for that golden sear. Try a few different styles, play with sauces and sides, and make these recipes your own. Here’s to more golden, perfect moments around your table.
