These Pan Seared Scallops have a restaurant-quality flavor but are simple enough for a weeknight. A garlic-herb butter brightens the scallops and gives them wide appeal for both adults and kids.
Why You’ll Love Pan Seared Scallops
- Family-friendly. These scallops appeal to both adults and children thanks to their caramelized exterior and the savory garlic-herb butter.
- Quick and easy. Searing scallops takes just a few minutes per side, so the whole dish comes together fast.
- Full of flavor. A simple technique yields an elegant result that tastes like something from a restaurant.
Pan Seared Scallops: What You’ll Need
- Large sea scallops: Thaw if frozen. Choose sea scallops (larger) rather than bay scallops.
- Seasonings: Garlic, salt, pepper, and fresh parsley for the butter mixture.
- Olive oil: For searing. Use another high smoke point oil (like avocado) if preferred.
- Butter: Salted and softened; mixed with lemon and herbs for a bright finishing sauce.
- Fresh lemon juice: Adds a tangy lift to the garlic-herb butter.
How To Cook Scallops
This recipe is straightforward—if you can sear meat or fish in a hot pan, you can make these scallops.
- Prep the scallops. Pat them dry with paper towels and season lightly with salt and pepper.
- Make the garlic-herb butter. Mash the softened butter with lemon juice, minced garlic, and chopped parsley in a small bowl; set aside.
- Heat the pan. Warm 1 tablespoon of olive oil in a large skillet or cast-iron over medium-high heat until hot.
- Sear the scallops. Add scallops in a single layer without crowding. Fry 2–3 minutes on one side until a golden crust forms, flip, then add a couple tablespoons of the prepared butter to the pan and baste while cooking another 2–3 minutes until cooked through.
- Serve. Transfer scallops to a plate and serve over rice, pasta, mashed potatoes, or alongside steamed vegetables or a salad.
Seared Scallops: FAQs
Should I buy “wet” or “dry” scallops?
Choose dry sea scallops when possible. Dry scallops haven’t been treated with a preservative solution that can make them watery and affect flavor. If packaging is unclear, ask your fishmonger.
How do I tell if scallops are fresh?
Fresh scallops should smell briny, not fishy. Use them the same day or the next day after purchase when possible, as they spoil quickly.
What if scallops stick to the pan?
Nonstick or well-seasoned cast-iron pans reduce sticking. Stainless steel can cause scallops to cling if the pan isn’t properly preheated and oiled.
Can I refrigerate leftovers?
Yes — keep leftovers refrigerated and eat within one to two days for safety and best quality.
How should I reheat scallops?
Reheat briefly in the microwave or warm them gently in a skillet just until heated through to avoid overcooking.
More Seafood Recipes:
- Seafood Mac ‘n’ Cheese
- Coconut Shrimp
- Shrimp and Corn Chowder
- Spicy Shrimp Tacos
Pan Seared Scallops
Ingredients
- 14-16 large sea scallops thawed, about 1.25 pounds
- salt to taste
- pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons salted butter softened
- 1.5 tablespoon lemon juice
- 2 cloves garlic minced
- 1/2 tablespoon fresh parsley chopped
Instructions
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Use a paper towel to pat the scallops dry. Season with salt and pepper.
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In a small bowl, mash together the butter, lemon juice, garlic, and parsley. Set aside.
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Heat olive oil in a large pan or skillet over medium-high heat until hot. Add the scallops in a single layer without crowding (work in batches if needed).
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Fry 2–3 minutes on one side until a golden crust forms, flip, then immediately add the garlic-herb butter to the pan and baste. Cook 2–3 more minutes until scallops are cooked through with a browned crust on both sides.
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Remove from skillet and transfer to a plate.
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Serve over rice, pasta, or with steamed vegetables.
Last Step:
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