I used to grab scallops from the market on my way home when time was tight, then throw together a quick pan dinner while the pasta water came to a boil, and that easy Seared Scallops Recipe became my go to for nights when I wanted something special without spending hours in the kitchen.
Why You’ll Love It
This recipe is fast, reliable, and delivers restaurant style results on a weeknight. It works when you want a light dinner, when guests drop by, or when you need a high protein meal that feels elevated but takes under 20 minutes at the stove.
Serves 4
Prep Time: 10 minutes |
Cook Time: 8 minutes |
Total Time: 18 minutes
Ingredients
- 1 pound (450 g) large sea scallops, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice plus wedges for serving
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the scallops very dry with paper towels and season both sides with salt and pepper, dryness is key for a good sear.
- Heat a large heavy skillet over medium high heat until hot, add the olive oil and let it shimmer.
- Add scallops to the pan spaced apart, do not move them, sear 2 to 2 1/2 minutes per side until a deep golden crust forms, flip and sear the other side.
- Lower the heat to medium, push scallops to the edge, add butter to the pan, let it brown lightly about 1 minute while swirling, spoon the brown butter over the scallops once or twice.
- Remove scallops to a plate, squeeze lemon juice over them, scatter chopped parsley, serve immediately.
Tips & Tricks
- Always dry scallops thoroughly to avoid steaming instead of searing.
- Use a hot heavy pan and a little oil to get an even crust quickly.
- Do not overcrowd the pan; cook in batches if needed.
- Brown the butter last and watch it closely, it goes from nutty to burnt fast.
- Let scallops rest a minute after cooking so juices redistribute.
Serving Ideas
- Serve over a bed of lemon parmesan risotto for a special dinner.
- Place on buttered toast or crostini as an appetizer.
- Toss with linguine and a light cream sauce for a quick seafood pasta.
- Pair with a simple arugula salad and vinaigrette for a light meal.
- Serve with mashed potatoes and roasted vegetables for a heartier plate.
Frequently Asked Questions
How can I tell if scallops are fresh
Fresh scallops smell like the sea, not fishy, they should be firm and slightly glossy. If they smell off or are slimy discard them.
Can I use frozen scallops
Yes thaw fully in the refrigerator overnight, then pat very dry before seasoning and searing. Scallops that are still wet will not brown properly.
What pan is best for searing scallops
Use a heavy bottom skillet like stainless steel or cast iron for even heat and a good crust. Nonstick will work but may not brown as deeply.
How long should scallops cook
Large scallops generally need about 2 to 2 1/2 minutes per side over high heat, cook until golden and slightly firm to the touch.
Seared Scallops Recipe
This recipe is fast, reliable, and delivers restaurant style results on a weeknight. It works when you want a light dinner, when guests drop by, or when you need a high protein meal that feels elevated but takes under 20 minutes at the stove.
Ingredients
- 1 pound (450 g) large sea scallops, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice plus wedges for serving
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the scallops very dry with paper towels and season both sides with salt and pepper, dryness is key for a good sear.
- Heat a large heavy skillet over medium high heat until hot, add the olive oil and let it shimmer.
- Add scallops to the pan spaced apart, do not move them, sear 2 to 2 1/2 minutes per side until a deep golden crust forms, flip and sear the other side.
- Lower the heat to medium, push scallops to the edge, add butter to the pan, let it brown lightly about 1 minute while swirling, spoon the brown butter over the scallops once or twice.
- Remove scallops to a plate, squeeze lemon juice over them, scatter chopped parsley, serve immediately.
Conclusion
This Seared Scallops Recipe is built for busy nights when you want something impressive without extra work. The method focuses on a hot pan, dry scallops, and a quick butter finish so you get great texture and flavor every time. Trust the simple steps, make small swaps to suit your taste, and enjoy a fast elegant meal you can confidently serve any night of the week.
