Pan Seared Scallops Recipe

Name: Pan Seared Scallops Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 2
Ingredients: 12 large scallops, patted dry; 2 tablespoons olive oil; 2 tablespoons unsalted butter; Salt, to taste; Black pepper, to taste; 1 tablespoon fresh lemon juice; Chopped parsley, for garnish

Highlighted under: Global Flavors

I absolutely love making pan-seared scallops, as they are a quick yet elegant dish that never fails to impress. The process is relatively simple, but the end result is always restaurant-quality. I find that perfectly seared scallops with a golden crust are incredibly satisfying, and paired with a light sauce or vibrant vegetables, they can make any meal feel special. Plus, they require minimal ingredients, making them perfect for both weeknight dinners and special occasions.

Created by

Lucy Bennett

Last updated on 2026-01-20T00:37:17.652Z

When I first tried making pan-seared scallops at home, I was amazed at how easy and rewarding it was. The secret, I discovered, lies in ensuring the scallops are dry before searing them to achieve that perfect crust. I also learned to use a hot pan to get that beautiful golden brown color, which adds both flavor and texture.

Over the years, I've experimented with various accompaniments, and I find that a simple lemon butter sauce complements the sweetness of the scallops beautifully. This dish has become my go-to for entertaining, as it always garners rave reviews!

        Why You'll Love This Recipe
        Quick cooking time means you can enjoy a gourmet meal in under 20 minutes
Crispy, golden crust with a tender, buttery inside creates the perfect flavor balance
Versatile dish that pairs well with any seasonal vegetables or sauces

      

Perfecting the Sear

Achieving that coveted golden crust on your scallops requires precision and patience. First, ensure the oil is adequately heated; a drop of water should sizzle immediately when it touches the surface. If the oil ripples but does not smoke, you're in the perfect range for searing. Remember, overcrowding the pan can lower the temperature, preventing that nice crust from forming. Work in batches if necessary, giving each scallop plenty of room to develop its signature texture.

The scallops themselves should be patted dry beforehand to promote proper browning. If there is moisture on them, they will steam rather than sear, leading to a lackluster appearance and texture. When you place them in the pan, aim for a gentle sizzle rather than aggressive splattering; this indicates the right cooking temperature. Flip them carefully with a spatula, so you don't disturb their delicate structure.

Enhancing Flavor with Butter

Adding butter later in the cooking process not only enriches the dish but also offers more control over the scallops' cooking time. As the butter melts, it starts to brown, creating a nutty flavor that beautifully complements the natural sweetness of the scallops. Be careful not to let the butter burn; if it starts to turn dark too quickly, reduce the heat. This technique, often called basting, allows you to spoon the flavored butter over the scallops, enhancing their richness and bringing out their best flavor without overpowering them.

For those who want to experiment with flavors, consider adding aromatics like minced garlic or fresh herbs (such as thyme or rosemary) alongside the butter. This infusion not only elevates the dish but adds an enticing aroma as it cooks. Just remember to add these during the last minute of cooking to prevent them from burning, ensuring all elements of the dish harmonize together pleasingly.

Serving and Pairing Ideas

To elevate your pan-seared scallops into a standout dish, consider pairing them with seasonal vegetables such as asparagus, zucchini, or cherry tomatoes. These can be sautéed in the same pan after removing the scallops, utilizing the flavorful fond left behind. Toss the veggies until tender and drizzle them with a bit of lemon juice to brighten up the overall dish. This not only adds color but also balances the richness of the scallops with fresh, vibrant flavors.

For serving, a simple drizzle of lemon juice right before plating can make a world of difference, adding a zesty freshness that cuts through the richness. Garnishing with chopped parsley not only provides a pop of color but also adds a hint of bitter herbaceousness that complements the scallops’ sweetness perfectly. Don't hesitate to explore different sauces, such as a light beurre blanc or a citrus vinaigrette, to further enhance and personalize the dish.

Ingredients

Gather these ingredients to create your delicious scallops:

Ingredients for Pan Seared Scallops

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

These ingredients come together to create a mouthwatering dish!

Instructions

Follow these steps for perfectly seared scallops:

Heat the Pan

Heat a pan over medium-high heat and add the olive oil. Allow the oil to get hot but not smoking.

Sear the Scallops

Season the scallops with salt and pepper. Place them in the pan, making sure not to overcrowd. Sear for 2-3 minutes without moving until a golden crust forms.

Flip and Finish

Gently flip the scallops and add the butter. Cook for another 2-3 minutes, spooning the melted butter over the scallops for extra flavor.

Serve

Drizzle with lemon juice and garnish with chopped parsley before serving.

Enjoy your scallops while they are hot for the best flavor!

Pro Tips

Make sure the scallops are completely dry before cooking to get the best sear. Also, avoid moving them around in the pan for the first few minutes to allow a crust to develop.

Ingredient Insights

When selecting scallops, look for ones that are moist and plump with a slightly sweet aroma. Fresh scallops will have a glossy appearance and should be stored refrigerated until ready to cook. Dry scallops are preferable to wet (which are treated with preservatives) as they caramelize better during cooking. If you're unable to find fresh ones, you can use frozen scallops; just ensure they are thawed thoroughly and patted dry before cooking for best results.

If you're looking for a lighter fat option, you can substitute the butter with a bit more olive oil or even ghee, which also has a higher smoke point. However, keep in mind that part of what makes this dish so indulgent comes from that rich butter flavor, so adjust according to your preference.

Make-Ahead Tips

Making scallops ahead of time can be tricky, as they are best enjoyed fresh. However, you can prepare the accompanying sauces or vegetable sides in advance. These components can add layers of flavor and texture when combined with the scallops just prior to serving. Storing them separately and reheating right before plating can ensure a fresh experience without compromising quality.

If you do have leftover scallops, store them in an airtight container and refrigerate for up to 24 hours. When reheating, use a low temperature to prevent rubbery texture—warmed scallops are best in a hot pan for just a minute or two. Keep an eye on them to ensure they don't overcook!

Troubleshooting Common Issues

If your scallops are not browning, it may be due to insufficient heat or moisture on the surface. Always ensure they are completely dry and that the oil is hot enough before adding them to the pan. If they start to stick, this might indicate they are not ready to flip; allow them to cook longer. To avoid this, you can slightly lift one side to check for a golden crust before turning.

Conversely, if you notice overcooked scallops, next time reduce the cooking time. Ideally, scallops should be opaque and just firm to the touch when done. Investing in an instant-read thermometer can help; scallops are perfectly cooked at an internal temperature of 125°F (52°C). Adjusting your timing based on heat level and temperature will help prevent drying out.

Questions About Recipes

→ What type of scallops should I use?

Look for large, fresh sea scallops as they have a better texture and flavor compared to smaller bay scallops.

→ Can I make this recipe with frozen scallops?

Yes, but be sure to thaw them completely and pat them very dry before cooking to achieve a good sear.

→ What can I serve with scallops?

Pan-seared scallops pair well with risotto, quinoa, or a bright salad. Feel free to get creative with sides!

→ How can I tell when the scallops are done?

Scallops should be opaque and have a firm texture when cooked through, approximately 4-6 minutes total cooking time.