Seared scallops are one of those fancy recipes that you wouldn’t believe come together in only a few easy steps! They make for the perfect dish for entertaining but are so quick that it’s also great for a busy weeknight dinner. They’re tender, sweet, and leave you wanting more. Even better, scallops pair wonderfully with everything. Try serving these scallops with a side of glazed carrots, smashed potatoes, or garlic bread.
If you think only restaurants can pull off the beautifully caramelized crust on the scallops and the mouthwatering garlic butter sauce, then you’re in for a treat! Seared scallops are super simple to make at home once you get the hang of it. There’s no need to be intimidated. This post will walk you through the steps for perfectly seared scallops every time. If you want another easy scallop recipe, then try my bacon wrapped scallops recipe or sauteed scallops recipe!
What You Need to Make This Recipe
Scallops — when purchasing scallops, look for dry or dry-packed varieties. Others may be dipped in a solution to extend their freshness and release a lot of moisture during cooking, preventing a good browning or sear. Also, make sure you are purchasing sea scallops and not bay scallops. Bay scallops are much smaller than sea scallops, as they’re around the size of a dime. If you are using fresh scallops, make sure you buy them right before you make this seared scallops recipe, as they are very perishable.
Salt and pepper — all you need is salt and pepper because you don’t want to overwhelm the sweet and delicate flavor of the scallops.
Butter — I use unsalted butter to prevent the scallops and pan juices from tasting too salty. Use good quality butter when possible, as the ingredient list is so short.
Garlic — while pre-minced jarred garlic is convenient, freshly minced garlic provides the scallops with the best flavor.
Lemon juice — fresh lemon juice is ideal as bottled lemon juice does not have the same fresh, bright flavor. Finishing the scallops with lemon juice will add brightness to the dish.
How to Make Seared Scallops
1. Remove the side muscle from scallops, if still attached. Pat the scallops dry with paper towels. Season with salt and pepper.
2. In a large skillet, heat the oil over medium-high heat. Add the scallops and sear until golden brown.
3. Gently turn each scallop using tongs. Add the butter and garlic.
4. Cook, basting the scallops with butter, until golden, about 2 minutes. Remove from the heat. Add lemon juice and swirl to mix in. Garnish with parsley.
Pro Tips for Making This Recipe
- Make sure the scallops are not crowded or touching each other in the pan during cooking. The scallops will boil instead of sear if they’re too close.
- Try not to disturb the scallops once placed in the skillet for the best sear. You want continuous contact with the skillet for the best browning.
- It’s important to give the pan and oil time to heat up. The scallops should sizzle when you add them to the pan, so they’ll get a nice sear.
- Scallops cook quickly, so make sure you have all your ingredients measured and ready to go as soon as you start.
- Remove the scallops from the pan once done so they don’t continue cooking from the pan’s residual heat.
Frequently Asked Questions
To determine whether the scallops are perfectly cooked, look for a golden crust. They should also be opaque with a slightly translucent center. Additionally, the scallops should be firm to the touch.
Scallops are a quick-cooking protein. Depending on the size of your scallops, they should take at most 5 minutes to sear to perfection!
It’s best to enjoy scallops immediately. However, leftover scallops keep well in the fridge for up to 2 days.
You’ll want to avoid microwaving any leftover scallops as it’s easy to overcook them, making them rubbery. Simply reheat them on a hot skillet with oil for around a minute per side.
You can definitely use frozen scallops! Just be sure to thaw them and pat them dry thoroughly. You can quickly thaw scallops under cold running water or in the fridge overnight.
If you love this recipe try these out!
If you’ve tried this Seared Scallops recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Seared Scallops
Video
Equipment
- Large skillet
- Tongs
Ingredients
- 1 pound large sea scallops (about 16) (450g)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Remove the side muscle from scallops, if still attached. Pat the scallops dry with paper towels. Season with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Add the scallops and sear until golden brown, about 3 minutes.
- Gently turn each scallop using tongs. Add the butter and garlic. Cook, basting the scallops with butter, until golden, about 2 minutes. Remove from the heat. Add lemon juice and swirl to mix in. Garnish with parsley.
Notes
- Make sure the scallops are not crowded or touching each other in the pan during cooking. The scallops will boil instead of sear if they’re too close.
- Try not to disturb the scallops once placed in the skillet for the best sear. You want continuous contact with the skillet for the best browning.
- It’s important to give the pan and oil time to heat up. The scallops should sizzle when you add them to the pan, so they’ll get a nice sear.
- Scallops cook quickly, so make sure you have all your ingredients measured and ready to go as soon as you start.
- Remove the scallops from the pan once done so it doesn’t continue cooking from the pan’s residual heat.
Being a strawberry addict myself, this salad was talking my language. I tried it and it was fabulous! I used red, yellow and blue creamer potatoes and my 7 year old was all over this colourful and delicious meal.
Cherise,
So glad you liked it!
John
Love this!
These were so amazing! I din’t have snap peas but I made them with some frozen peas and it was delicious!!
thank you!