Pan Seared Scallops Recipe

Name: Pan Seared Scallops Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 12 large sea scallops; 1 tablespoon olive oil; 2 tablespoons unsalted butter; Salt and pepper, to taste; 1 tablespoon fresh lemon juice; Chopped parsley, for garnish

Highlighted under: Worldly Creations

I've always found cooking scallops to be a bit daunting, but after several attempts, I finally mastered the art of pan searing them. This method creates a beautiful golden crust while keeping the inside tender and juicy. I've learned that the key to perfect scallops lies in ensuring they are dry before hitting the pan and cooking them in a hot skillet. Trust me, this simple technique will elevate your seafood game!

Created by

Eliza Thornton

Last updated on 2026-01-20T03:22:13.616Z

My journey with scallops began when I first tasted them at a seaside restaurant. The contrast of the crispy exterior and the buttery interior captivated me!

To recreate this at home, I focused on achieving the perfect golden sear. With a blend of timing and technique, I finally nailed it and can't wait for you to try this recipe out!

Why You'll Love This Recipe
A delightful contrast of crispy and tender textures.
Quick and easy to prepare, perfect for weeknight meals.
Versatile, pairs well with various sides and sauces.

The Importance of Drying Scallops

One of the most critical steps in preparing scallops is ensuring they are properly dried. Excess moisture can prevent the scallops from achieving that sought-after golden crust. After rinsing the scallops, I like to place them on a plate lined with paper towels. Another layer of paper towels on top helps to absorb any remaining moisture. Let them rest for about 10 minutes before seasoning and cooking to ensure the best sear.

In addition to drying, the size of the scallops you choose can also significantly affect the cooking time and temperature. Large sea scallops are ideal for pan-searing due to their firm texture and capability to form a nice crust. If you use smaller scallops, adjust the cooking time and reduce each searing phase to 1-2 minutes per side to prevent overcooking.

Mastering the Sear

Timing and temperature are essential for achieving perfectly seared scallops. Start with a hot skillet, ideally around medium-high heat, and add the olive oil once it shimmers. This heat ensures that the scallops develop a crust quickly and evenly. Searing them without moving for 2-3 minutes allows the natural sugars to caramelize, enhancing the flavor and texture.

If you notice that your scallops are sticking to the pan, they likely need to cook a bit longer. Resist the temptation to flip them too soon; they will release naturally once they have formed a crust. When done correctly, your scallops should come out golden brown with a slight crispness on the surface and a tender, juicy interior.

Ingredients

Gather these ingredients to get started:

Ingredients

12 large sea scallops
1 tablespoon olive oil
2 tablespoons unsalted butter
Salt and pepper, to taste
1 tablespoon fresh lemon juice
Chopped parsley, for garnish

Make sure to have everything prepped for the best results!

Instructions

Follow these steps to prepare your scallops perfectly:

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Skillet

In a skillet, heat olive oil over medium-high heat until the oil shimmers.

Sear the Scallops

Carefully add the scallops to the pan, making sure not to overcrowd them. Sear for about 2-3 minutes on one side without moving them.

Flip and Finish

Turn the scallops over, add butter, and cook for another 2-3 minutes until they are opaque and golden.

Serve

Remove from heat, drizzle with lemon juice, and garnish with parsley before serving.

Enjoy your perfectly cooked scallops with your favorite sides!

Pro Tips

Make sure your scallops are very dry before cooking to ensure a good sear. If they are wet, they will steam instead of sear.

Serving Suggestions

Pan-seared scallops shine when paired with a variety of sides. A light, refreshing salad dressed in a citrus vinaigrette complements the richness of the scallops beautifully. Additionally, a bed of creamy risotto or cauliflower puree serves as a fantastic base that soaks up any remaining juices from the scallops. For a touch of acidity, consider serving them alongside a tangy remoulade or garlic-lemon aioli.

Don’t shy away from garnishing your scallops with herbs beyond parsley. Fresh chives or dill can add an extra layer of flavor. For a sophisticated touch, drizzle with a balsamic reduction or sprinkle with chili flakes for some heat. Each pairing can transform the dish, encouraging you to explore and find your perfect flavor combination.

Storage Tips

If you have leftover scallops, store them in an airtight container in the refrigerator for no more than a day. Reheating can be tricky, as scallops tend to become rubbery if overcooked. I recommend gently reheating them in a skillet over low heat, adding a splash of broth or water to create steam, which helps retain moisture without cooking the scallops further.

For those looking to prepare ahead, consider freezing the scallops before cooking. Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer bag. This method helps maintain their texture. When ready to cook, thaw them in the refrigerator overnight, then follow the drying and searing steps as usual for optimal results.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ How do I know when scallops are cooked?

Scallops are done when they are opaque throughout and have a nice golden crust.

→ What sides pair well with scallops?

Scallops pair excellently with asparagus, risotto, or a simple salad.

→ Can I make this recipe in advance?

For best results, scallops are best served immediately after cooking as they tend to toughen if reheated.