Seared Scallops Recipe

Scallops are my absolute favorite seafood to eat and cook. Living on the coast, I have access to wonderful seafood so I cook it several times a week. I feel very lucky to have access to great scallops not just because I get eat them but I also get to cook them! I have quite a bit of experience and lots of knowledge to share. My seared scallops recipe (as well as my baked scallops) have been very popular with my readers for years so I hope you will try them!

Quick Overview

• Scallops are incredibly delicious with slightly sweet flavor and tender, juicy, and delicate texture.
• Making scallops at home is a whole lot easier than you think.
• To make seared scallops at home will cost less than getting them at a restaurant!
• They cook so quickly!
• You only need a few simple ingredients sea scallops, olive oil, butter, garlic, salt, and pepper.

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.

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. 

How To Serve with Seared Scallops?

• Hearty sides – mashed potatoes, roasted potatoes, mashed cauliflower, or buttery pasta. 
• Light sides – roasted asparagus, green beans, Caesar salad, salad with a white wine vinaigrette, or seared greens like chard, mustard greens, or kale. 
• Wines – Chenin Blanc, chardonnay, Pinot Gris, white burgundy, champagne.

More Scallop Recipes to Try

• Scallop Recipe with Cream Sauce
• Bacon Wrapped Scallops
• Baked Scallops
• Scallop Scampi Recipe
• Creamy Spinach and Peas Seafood Pasta

Originally published on Will Cook For Smiles in July 2020.