Seared Scallops

Seared Scallops are a sophisticated yet incredibly simple dish, perfect for elevating any meal. With a golden, caramelized crust on the outside and a tender, buttery interior, scallops are quick to prepare and deliver restaurant-quality results in minutes. Finished with a drizzle of lemon butter or herb sauce, they’re ideal for dinner parties, date nights, or elegant weeknight dinners.

Why You’ll Love This Recipe

• Ready in just 10 minutes from start to finish
• Delivers a crisp, golden sear without overcooking
• Only a few ingredients needed
• Versatile—serve with risotto, pasta, or salad
• Elegant presentation with minimal effort

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound large sea scallops, patted dry
• Salt and freshly ground black pepper
• 1–2 tablespoons olive oil or avocado oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Fresh parsley or chives, chopped (optional for garnish)

directions

this recipe

1. Pat scallops dry with paper towels and season both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat until shimmering.
3. Place scallops in the skillet, spaced out to prevent steaming. Cook undisturbed for 2–3 minutes, until a golden crust forms.
4. Flip and add butter and garlic to the pan. Cook for 1–2 more minutes, spooning the butter over the scallops.
5. Remove from heat, drizzle with lemon juice, and garnish with fresh herbs. Serve immediately.

Servings and timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Variations

• Add a splash of white wine or dry vermouth to the pan sauce
• Use brown butter for a nuttier, deeper flavor
• Sprinkle with crushed red pepper flakes for heat
• Serve over cauliflower purée or sweet corn risotto for a gourmet touch
• Swap lemon for orange zest and juice for a citrus twist

storage/reheating

• Best enjoyed immediately for optimal texture
• Store leftovers in the fridge for up to 2 days in an airtight container
• Reheat gently in a skillet over low heat or eat cold in a salad
• Freezing not recommended, as texture will be compromised

FAQs

What kind of scallops should I use?

Large dry-packed sea scallops are best for searing; avoid wet-packed scallops if possible.

How do I get a good sear on scallops?

Pat them very dry, don’t overcrowd the pan, and use a hot skillet with a high-smoke-point oil.

Can I use frozen scallops?

Yes, just thaw completely and dry thoroughly before cooking.

What sides go well with seared scallops?

Great options include risotto, mashed potatoes, asparagus, or a light arugula salad.

How do I know when scallops are done?

They should be opaque and slightly firm to the touch, not rubbery. Cooking time is typically 2–3 minutes per side.

Can I make this dish dairy-free?

Yes, simply use more oil or a dairy-free butter substitute.

Why are my scallops rubbery?

They were likely overcooked or steamed instead of seared—make sure the pan is hot and avoid overcrowding.

Is there a difference between bay and sea scallops?

Yes, sea scallops are larger and better for searing, while bay scallops are smaller and more tender, best for quick sautés.

Can I add sauce?

Yes! Lemon-butter, garlic cream, or even a white wine reduction work beautifully.

How should I thaw frozen scallops?

Place them in the refrigerator overnight or run them under cold water until fully thawed.

Conclusion

Seared Scallops are a quick, elegant way to bring a touch of fine dining to your home. With their crisp golden crust and buttery interior, they’re sure to impress. Whether paired with a rich side or served on a bed of greens, this recipe proves that less can truly be more—especially when it comes to seafood.

Print