Seared scallops are incredibly easy to make at home and insanely delicious. Ten minutes is all you need to make restaurant quality (and even better) scallops.
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.)
Season scallops with salt and pepper on both sides.
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).
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.