Seared Scallops Recipe
These seared scallops get a deep golden crust and a tender, never-rubbery center every time, thanks to a hot pan and a few minutes of patience. Ready in 10 minutes with just olive oil, butter, garlic, salt, and pepper.
The best and easiest seared scallop recipe! Thanks for sharing! ~Retha
Why Is My Seared Scallops So Good!
- Living on the coast, I cook fresh scallops quite often, so I’ve had a lot of practice dialing in the timing.
- A screaming-hot pan is the real secret here, and it’s the one step most home cooks rush.
- At all cost, I use dry scallops instead of wet ( ones chemically treated with sodium tripolyphosphate). They sear beautifully, instead of steaming in their own liquid.
- Making them at home costs a fraction of what the same dish runs at a restaurant, and it takes less time to make than to drive there.
- There’s no marinating, no breading, and no fussy technique, just a handful of ingredients and a hot pan.
Table of Contents
Key Ingredients and Notes
- Scallops: Look for “dry” sea scallops, not “wet” ones. Dry scallops haven’t been treated with a preservative solution, so they sear instead of releasing liquid into the pan. See the Types of Scallops section below for how to tell them apart.
- Garlic: use fresh garlic and you can either press it or smash and mince it. Note that pressed garlic is significantly spicier and more pungent than minced garlic. (Yes, treating garlic differently will give you different results.)
- Butter: Unsalted butter lets you control the seasoning. Adding it partway through basting also gives the scallops richer flavor without burning it, since butter alone scorches at searing temperatures.
- Lemon juice and parsley: Both are optional, but a squeeze of lemon at the end cuts through the richness of the butter nicely.
Types Of Scallops and What Does It Mean
- Dry scallops: these scallops have not been soaked in any chemical solution and therefore are slightly darker in color. They will have the best natural taste through, no excess liquid, and cook beautifully. They’re the best scallops for searing because no excess liquid will come out to hinder the sear.
- Wet scallops: These scallops have been soaked in a phosphate solution that whitens them. It makes them absorb more liquid and therefore, weigh more. They do not sear as well and give out a lot of liquid when bake.
- Sea scallops: These are the big scallops and sometimes they are called “jumbo.” These big boys can be as big as 2 inches in diameter and as small as 1 inch. They are perfect for seared scallops or baked scallops.
- Bay scallops: These are smaller scallops that are found in shallow waters. These scallops can be as small as 1/2 inch in diameter and don’t get bigger than 3/4 inch. Because of the small size, they are not suited for searing.
- Diver scallops: These can range in size but are more expensive. Diver scallops are picked by hand. Divers will usually hand-pick the biggest, fully grown scallops and that’s reflected in the price.
What Does the Number on the Seafood Label Mean?
- Many stores and packages will have a number next to the scallops and shrimp, for example 36/40 or 21/25. These numbers indicate the amount of scallops or shrimp you will get in 1 pound.
- You may also see a label that states “U10” or “U15” and all that means is “under.” So there are under 10 scallops in a pound or under 15 scallops in a pound. That is also a size indication.
Tips and Steps To Make Pan Seared Scallops
- Rinse the scallops off with cold water and gently pat each one dry with a paper towel. (If there are any scallops that have the side muscle attached, simply remove it.)
- Preheat a pan over medium-high heat and add olive oil. Let it warm up for a minute or two.
- Season the scallops with a little salt and pepper on both sides but not until JUST before adding to the skillet.
- Place the scallops into the pan but don’t overcrowd. Leave room between each one to ensure a good sear.
- Don’t touch the scallops until they’re ready to be flipped. Add some butter slices around the skillet and let them melt as the scallops cook.
- Sear the scallops for about 2 minutes, you are looking for them to start turning opaque on the cooking side.
- Flip each scallop in the same order they were placed into the pan.
- Let the scallops sear for about another 2 minutes, when they just turned opaque throughout.
- Spoon some butter over the seared scallops and add an optional squeeze of lemon juice and sprinkle of fresh parsley.
How To Serve with Seared Scallops?
- Hearty sides – russet mashed potatoes, roasted potatoes, mashed cauliflower, or buttery pasta.
- Rice pilaf or Parmesan risotto make an elegant, hearty base for the scallops and their pan butter.
- Mediterranean orzo salad or Parmesan mushroom orzo add a lighter, herby side that won’t compete with the scallops.
- Light sides – roasted asparagus, green beans, Caesar salad, salad with a white wine vinaigrette, or seared greens like chard, mustard greens, or kale.
- For wine, look to Chenin Blanc, Chardonnay, Pinot Gris, white Burgundy, or Champagne.
Easy Seared Scallops Recipe FAQs
Why did my seared scallops turn out rubbery?
Rubbery scallops are almost always overcooked. Scallops are lean and cook fast, so even 30 seconds too long in the pan can push them from tender to tough. Wet, chemically treated scallops can also turn rubbery even when timed correctly, since they release extra liquid as they cook.
How long should you sear scallops on each side?
About 2 minutes per side for standard sea scallops, depending on size. Look for a deep golden crust and opaque color creeping up the sides as your cue to flip, rather than relying only on the clock.
Do you have to flip scallops while searing?
Yes, flip them once, after the first side has developed a solid golden crust. Flipping too early stops the crust from fully forming, and flipping more than once disturbs the sear.
What’s the difference between dry and wet scallops?
Dry scallops are untreated and sear beautifully since there’s no added liquid. Wet scallops have been soaked in a preservative solution that plumps them with water, altering their weight as well, which causes them to steam instead of sear and often leaves them rubbery.
Can you use frozen scallops for searing?
Yes, of course, as long as they’re thawed slowly overnight in the refrigerator and patted very dry before cooking. Never refreeze scallops again once they’ve been thawed.
Why are my scallops gritty?
Grit is usually just leftover sand from harvesting, not a sign of a problem. A quick rinse under cold water before patting them dry takes care of it.
More Scallop and Seafood Recipes to Try
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Seared Scallops Recipe
These seared scallops get a deep golden crust and a tender, never-rubbery center every time, thanks to a hot pan and a few minutes of patience. Ready in 10 minutes with just olive oil, butter, garlic, salt, and pepper.
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Servings: 2
Calories: 390kcal
Ingredients
- 1 lb "dry" sea scallops
- 2 tbsp olive oil
- salt
- black pepper
- 2 tbsp unsalted butter sliced into smaller pieces
- 3 garlic cloves smashed and minced
Optional:
- 1/2 tbsp minced parsley
- 2 tsp fresh squeezed lemon juice
Instructions
- Rinse off scallops with cold water and pat each one dry with a paper towel. If there are any scallops that have the side muscle attached, simply remove it. (Side muscle cooks tough and it’s unpleasant to eat.)
- Preheat a cooking pan first over medium-high heat. Add olive oil and let it heat through until you start to see a little smoke (it should take less than a minute).
- Season scallops with salt and pepper on both sides.
- Place scallops into the skillet but leave some room in between each one. To ensure a nice sear, don't overcrowd them.
- Do not move or touch them until ready to flip. Add butter slices around the skillet and let it melt as scallops cook.
- Sear scallops for about 2 minutes (a few seconds more or a few seconds less depending on the size).
- Flip each scallop in the same order as you put them in. Add minced garlic all around the pan too and let it cook. You can gently shake the pan to spread the garlic.
- Let scallops sear for another 1.5-2 minutes and take them out of the pan.
- Spoon some of the butter from the pan over the scallops.
- Optional: a few seconds before scallops are ready, add parsley and a squeeze of lemon juice to the pan and gently shake the pan to mix.
Video
Notes
- Storing: Make sure to store them in an air-tight food storage container, in the refrigerator. Seafood does not last long in the fridge, fresh or cooked. Fresh scallops (and most other seafood) should be cooked the same day you buy or defrost it. Cooked scallops will last in the fridge for two days but don’t keep it for longer.
- Reheating: Technically, yes, you can reheat scallops. I don’t usually recommend reheating seafood because it’s never as good and often can be chewy when reheated. The best way to reheat seafood is in the preheated skillet, over medium heat, and just until heated through. Be careful not to over-cook it and take it out of the skillet as soon as it’s warmed.
- Using frozen scallops: If you have no way of getting fresh scallops, you can purchase it frozen. In this case, always thaw them slowly, overnight in the refrigerator. Cook them the next day after it’s thawed and do not re-freeze.
Nutrition
Calories: 390kcal | Carbohydrates: 9g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 892mg | Potassium: 483mg | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg
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Originally published on Will Cook For Smiles in July 2020.
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30 Minute Meals, Dinner Recipes, Most Popular Recipes, Mother's Day Recipe Ideas, Seafood Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Wonderful input regarding how to treat these delicious mollusks. And treat ourself.
Glad you liked the recipe, Neil!
My wife and I loved these scallops!
I am so happy you both enjoyed the recipe!
The best and easiest seared scallop recipe! Thanks for sharing!
I am so glad you like it!
Soo easy to make and extremely tasty!!! Thank you for the recipe.
You are so welcome!
These turned out perfect and I’m so happy that you included which scallops to purchase and the information on removing the side muscle. I had tried making scallops before, but always over cooked them because I didn’t know what I was doing. Now that I know the proper way to do them I will make them more often. Thank you!
Very frustrating to watch the explanations with beautiful pictures and full of adds cut it off
Hi Francine,
Thanks for your input, I can see how that would be frustrating and I will look into it.
Made this for tonight’s valentines dinner for my wife! It was an instant hit. Coupled it with the magic shrimp dish and made an Asian cucumber salad. Had a shrimp cocktail to start and a mushroom dish and asparagus. It was a home run for my wife and tow other close friends
Hi Tom,
I am so glad you liked it! Thanks for stopping by to let me know I love reading everyone’s comments. 🙂
Delicious! Made them exactly as described and they turned out perfect! A real hit for the family.
I am so glad you liked it, Margie!
it’s definitely a keeper. Making it for the 3rd time. Even though we can’t get fresh scallops here( or not easily) The sea scallops from Walmart freezer work wonderfully. So nice to have a delicacy, since we are not eating at restaurants these days.
I am so glad you liked them, Annie!
The best thing I’ve ever tasted!! sure was yummy
Thank you!!!!
Wow! Thank you so much, Annie! I am so glad you liked it! 🙂