Pan Seared Scallops

I still remember the soft golden hour light that made a quick weeknight dinner feel special the first time I learned to cook Pan Seared Scallops, the sound of the scallops kissing the hot pan and that glossy butter sauce pooling just so on a white plate felt like a tiny celebration, and the whole scene was one I wanted to photograph and share with friends.

Why You’ll Love It

These scallops feel luxurious without being fussy, they cook in minutes which makes them perfect for a weeknight dinner or an elegant weekend starter, and the caramelized crust paired with a bright pea puree and a hit of lemon gives you a balance of texture and brightness that guests notice and you can pull off without a lot of stress.

Serves 4
Prep Time: 10 minutes |
Cook Time: 8 minutes |
Total Time: 18 minutes

Ingredients

• 16 large sea scallops about 1 lb 4 oz total, patted very dry
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter divided
• 1 cup frozen peas thawed
• 2 tablespoons plain water or vegetable stock for puree
• 1 small garlic clove smashed
• 1 lemon zested and cut into 4 wedges
• Salt and freshly ground black pepper to taste
• Small handful microgreens for garnish

Instructions

1. Prepare the peas by blending the thawed peas with 2 tablespoons of water or stock, the smashed garlic clove, a pinch of salt and 1 tablespoon of butter until smooth, then taste and adjust seasoning and keep warm or chill briefly.
2. Pat the scallops very dry with paper towels and season both sides lightly with salt and pepper, let sit at room temperature while you heat the pan for about 5 minutes.
3. Heat a large heavy skillet over medium high heat until hot, add the olive oil and 1 tablespoon of butter and swirl to coat the pan.
4. Add scallops in a single layer leaving space between them, cook without moving for 1 1/2 to 2 minutes until a deep golden crust forms, flip and cook the second side 1 to 1 1/2 minutes until just opaque in the center.
5. Remove scallops to a warm plate and add the remaining 1 tablespoon of butter to the pan with a splash of lemon zest and spoon the foaming butter over the scallops to finish.
6. Spoon a swoosh of pea puree onto each plate, arrange four scallops on top, add a lemon wedge and scatter microgreens, serve immediately while hot.

Tips & Tricks

• Dry the scallops thoroughly on paper towels to ensure a good sear and avoid steaming.
• Use a hot heavy pan and do not overcrowd it, searing in batches keeps the pan temperature high for a crispy crust.
• Wait to add salt until just before cooking if scallops are wet, salted moisture will prevent browning.
• Let scallops rest briefly after cooking, a minute lets the butter sauce sit and flavors settle.
• If scallops stick when you try to flip them they probably need a few more seconds to develop their crust.

Serving Ideas

• Serve as an elegant starter for a dinner party plated with the pea puree and microgreens.
• Turn it into a light main with a side of buttered new potatoes or a simple arugula salad.
• Pair with a lemony risotto for a cozy date night meal.
• Serve alongside grilled asparagus and crusty bread for a casual weekend dinner.
• Offer smaller portions as part of a seafood tasting platter for special gatherings.

Frequently Asked Questions

Pan Seared Scallops

These scallops feel luxurious without being fussy, they cook in minutes which makes them perfect for a weeknight dinner or an elegant weekend starter, and the caramelized crust paired with a bright pea puree and a hit of lemon gives you a balance of texture and brightness that guests notice and you can pull off without a lot of stress.

Yield:Serves 4

Total:18 mins

Prep:10 mins

Cook:8 mins

Category:Dinner

Cuisine:American

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Ingredients

• 16 large sea scallops about 1 lb 4 oz total, patted very dry
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter divided
• 1 cup frozen peas thawed
• 2 tablespoons plain water or vegetable stock for puree
• 1 small garlic clove smashed
• 1 lemon zested and cut into 4 wedges
• Salt and freshly ground black pepper to taste
• Small handful microgreens for garnish

Instructions

1. Prepare the peas by blending the thawed peas with 2 tablespoons of water or stock, the smashed garlic clove, a pinch of salt and 1 tablespoon of butter until smooth, then taste and adjust seasoning and keep warm or chill briefly.
2. Pat the scallops very dry with paper towels and season both sides lightly with salt and pepper, let sit at room temperature while you heat the pan for about 5 minutes.
3. Heat a large heavy skillet over medium high heat until hot, add the olive oil and 1 tablespoon of butter and swirl to coat the pan.
4. Add scallops in a single layer leaving space between them, cook without moving for 1 1/2 to 2 minutes until a deep golden crust forms, flip and cook the second side 1 to 1 1/2 minutes until just opaque in the center.
5. Remove scallops to a warm plate and add the remaining 1 tablespoon of butter to the pan with a splash of lemon zest and spoon the foaming butter over the scallops to finish.
6. Spoon a swoosh of pea puree onto each plate, arrange four scallops on top, add a lemon wedge and scatter microgreens, serve immediately while hot.

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Nutrition Facts

Per serving

 

Calories

260 kcal

Fat

14 g

Total Carbs

6 g

Protein

24 g

Keywords

Pan Seared Scallops, seared scallops

Author

Soumyadip

Conclusion

These pan seared scallops give you a restaurant worthy plate with a minimal time investment and maximum visual impact, the crisp caramelized crust against a vivid pea puree makes each bite feel intentional and pretty, trust the simple steps, focus on dryness and heat, and feel free to tweak garnishes and sauces to suit your mood and the moment, you will gain confidence quickly and end up with a dish that looks as good as it tastes.