Perfect Pan Seared Scallops

Name: Perfect Pan Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 1 pound large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; Juice of 1 lemon; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I absolutely love making pan seared scallops when I want a dish that feels extravagant yet is surprisingly simple to prepare. There's something incredibly satisfying about watching these tender morsels caramelize beautifully in the pan. With their sweet, delicate flavor and the crisp outer crust, they become a standout main course or an impressive appetizer. I can usually get this dish ready in about 20 minutes, making it a perfect choice for a weeknight dinner or a special occasion. Trust me, once you master this technique, you'll want to share it with everyone!

Created by

Hallie Foster

Last updated on 2026-01-20T02:31:13.262Z

When I first attempted to sear scallops, I was overwhelmed by how quickly they can overcook. However, I've discovered that the key to perfect scallops is using a hot pan and leaving them undisturbed for the initial sear. This ensures that they develop a golden crust while keeping the inside tender and juicy. I also recommend using dry scallops—these absorb less water, leading to a better sear.

One time, I paired these scallops with a simple lemon butter sauce, and it changed everything. The acidity from the lemon balanced the richness of the scallops beautifully. It’s surprising how such a quick addition can elevate the dish to restaurant quality right at home. I can't wait for you to try this simple method!

        Why You'll Love This Recipe
        Perfectly caramelized crust on the outside
Tender, juicy center bursting with flavor
Quick and elegant dish ready in 20 minutes

      

Mastering the Sear

Achieving the perfect sear on your scallops is crucial for texture and flavor. A hot pan is key; heat the olive oil until it shimmers, indicating it's ready for action. If you drop a drop of water into the pan and it dances, you're golden. Placing the scallops into the pan too early can result in sticking, while waiting too long can cool down your pan. Follow this timing closely for the best results.

Do not overcrowd the pan; this is one of the biggest mistakes you can make when searing scallops. If they’re packed too closely, they will steam rather than sear, resulting in a less desirable texture. Give them space, allowing each scallop to develop a beautiful golden crust, which enhances their natural sweetness and pairs beautifully with the rest of your dish.

Perfecting Flavor

The addition of garlic and butter in the final moments of cooking not only enriches the flavor but also provides a luxurious sauce that coats each scallop. Aim for the garlic to soften and become fragrant without burning, which can happen quickly. Keep the heat at medium-low when adding the garlic after flipping the scallops to avoid bitterness.

Fresh lemon juice is a game-changer in this recipe. It brightens up the dish and cuts through the richness of the butter, balancing the flavors beautifully. I recommend squeezing the lemon just before serving to keep it fresh and zesty; it enhances the taste of each caramelized scallop and ties all the components together.

Serving and Variations

Serve your pan seared scallops over a bed of creamy risotto or alongside sautéed vegetables for a complete meal. They are also delightful served atop a fresh mixed greens salad for a lighter option. Don't forget to drizzle the buttery sauce from the pan over your plated scallops for an added layer of flavor that will impress any guest.

For a touch of elegance, consider adding a sprinkle of fresh herbs like dill or tarragon, which can complement the seafood without overpowering it. If you're looking for a twist, try adding a dash of smoked paprika to the oil for a subtle smoky flavor that pairs exceptionally well with the sweetness of scallops.

Ingredients

Gather the following ingredients:

Ingredients

1 pound large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Instructions

Here’s how to make the perfect pan seared scallops:

Prepare the Scallops

Pat the scallops dry with a paper towel and season both sides with salt and pepper. Make sure they are completely dry to achieve a proper sear.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking. You should see a slight ripple in the oil.

Sear the Scallops

Carefully place the scallops in the pan, ensuring they are not overcrowded. Sear for about 2-3 minutes without moving them to develop a brown crust.

Flip and Finish Cooking

Once golden brown, flip the scallops and add the butter and garlic to the pan. Continue to cook for another 2-3 minutes, spooning the melted butter over the scallops for extra flavor.

Serve

Remove scallops from the pan and drizzle with lemon juice. Garnish with fresh parsley and serve immediately.

Pro Tips

For the best results, ensure your scallops are dry before cooking and avoid crowding them in the pan. A hot pan is crucial for that desirable sear.

Ingredient Insights

Choosing the right scallops is fundamental for this recipe. Look for large sea scallops, typically labeled as U10 or U12. These numbers indicate how many scallops make a pound; the lower the number, the larger the scallop. Freshness is key, so buy from a reputable source and consume them the same day or by the day after purchase for the best flavor.

When selecting herbs, fresh parsley adds color and a fresh finish that contrasts well with the rich scallops. Feel free to experiment with other herbs like chives or even arugula if you want a peppery kick. Remember, the herbs should enhance the dish, not overshadow the delicate scallop flavor.

Storage Tips

Scallops are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Reheating can be tricky as they can become tough if overcooked. To revive leftover scallops, gently heat them in a skillet over low heat with a bit of butter, just until warmed through.

If you plan to make this dish ahead for gatherings, consider preparing the garlic-butter sauce separately and then searing the scallops shortly before serving. This helps maintain that coveted sear and texture while still allowing you to serve an exquisite meal when the time comes.

Troubleshooting Common Issues

If your scallops aren’t browning well, it’s often due to excess moisture. Ensure they are thoroughly dried before seasoning. Using a paper towel is essential; soaking up moisture will help achieve that sought-after crust. Also, ensure your pan is hot enough before adding the scallops.

Burning garlic can easily happen if it’s exposed to high heat for too long. Keep a close eye on it after adding to the pan, and remove it quickly if it starts to darken. A little ginger can also be replaced with minced garlic if you’re looking for a different sort of zing that can hold up to the scallops’ flavors.

Questions About Recipes

→ Can I use frozen scallops?

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

→ What is the best pan to use?

A cast iron or stainless steel skillet works best for a nice sear.

→ How can I tell when the scallops are done?

They should be opaque and firm to the touch, with a golden crust.

→ What can I serve with scallops?

Consider serving with a light salad, over risotto, or with roasted vegetables.