Perfect Pan Seared Scallops

Learn how to make perfectly seared scallops with this simple yet impressive sea scallops recipe. Golden, buttery, and packed with flavor—perfect for scallops dinner ideas or special occasions. This recipe is great for cooking scallops on the stove in under 5 minutes!

Plus, I’ll share expert tips on achieving the perfect sear every time, from choosing the right scallops to avoiding common cooking mistakes.

Golden, pan-seared scallops with a rich, buttery crust in a black cast iron skillet.

If you’re looking for more scallop dishes, make sure you try these: Scallops And Spaghetti Squash, Beet Pappardelle With Scallops, and Linguine With Clam Sauce and Scallops.

Why this recipe is the best

a girl wearing a black leather jacket holding a drink
  • Quick and Impressive: Ready in just 5 minutes, this recipe delivers restaurant-quality scallops without the stress. Perfect for a special dinner or a quick weeknight upgrade.
  • Golden, Buttery Perfection: Get a perfect sear every time, with a rich, caramelized crust and tender, juicy center that’s full of flavor.
  • Expert Tips for Success: Learn my tried-and-true techniques for selecting, prepping, and cooking scallops like a pro, with no guesswork.
Jordan

How To Buy Scallops

Before you can think about cooking them, you’ll need to get your hands on some quality scallops. The fresher they are, the better they’ll taste.

I usually look for the largest dry packed sea scallops I can find because they are the most sweet. When you see scallops in the store sitting in a murky liquid, you can expect them to shrink while they cook.

Raw scallops on a paper towel lined  cutting board.

Recipe Tips

  • If you didn’t get dry packed scallops, before you start cooking lay them all flat on a paper towel and let them sit for about 10 minutes to pat them dry.
  • If you can’t find dry packed, frozen scallops will work too. The best way to thaw scallops is by placing them in the refrigerator overnight the day before you plan to cook them.
  • Keep an eye on how much liquid is in the pan, if there is a good amount of oil in there, you might not need the full tablespoon of butter after you flip the scallops. If you see there is too much liquid in the pan, just stick the corner of a paper towel in the pan to soak it up.
  • Pair your scallops with Garlic Butter Sauce for that perfect finishing touch.
  • This is the pan I have been cooking my scallops in for years, I swear by it!

Top Tip: let the scallops cook about 90% on the first side (about 3-4 minutes), and once all but the top of the scallop is opaque, flip and finish cooking on the other side for about 1 minute.

What is the best cooking method for scallops?

  • Pan searing is my favorite way to cook scallops because it creates a beautiful caramelized crust that adds a rich, savory, and slightly nutty flavor.
  • Searing the scallops in a pan helps them maintain their delicate texture while also cooking them quickly. It’s a versatile, visually appealing, and relatively easy way to prepare scallops.
Seared scallops in a pan with butter and a grey napkin to the side.

What to serve with Scallops

Storing and reheating

Scallops taste best when made fresh, but if you have leftovers that you don’t want to go to waste, you can place them in an airtight container once they’ve cooled with a paper towel to absorb any moisture. Leftover scallops can be refrigerated for 1-2 days.

To reheat scallops, heat a pan over low to medium heat, add a small amount of butter or oil, and warm the scallops for a few minutes on each side until they’re heated through.

Recipe FAQs

What Are Scallops?

Scallops are a type of mollusk, meaning the interior muscle is surrounded by two shells⁠—just like clams, oysters, and mussels. There are two types: bay scallops and sea scallops. I prefer sea scallops because they are larger, more tender, and very sweet.

Are Scallops Shellfish?

Yes, if you or someone you are dining with has a shellfish allergy, you might want to avoid cooking scallops!

What Does A Scallop Look Like?

A scallop comes in a large shell with a fanned out shape. The part we eat, is round and plump, and usually has a white coloring.

What Do Scallops Taste Like?

Scallops are sweet, tender, and less firm than clams, oysters, and mussels. They have a slightly briny flavor and are best paired with something savory like bacon or steak.

More Seafood Recipes To Try

Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!

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4.83 from 47 votes

Seared Scallops Recipe

Learn how to make perfectly seared scallops with this simple yet impressive sea scallops recipe. Golden, buttery, and packed with flavor—perfect for scallops dinner ideas or special occasions. This recipe is great for cooking scallops on the stove in under 5 minutes!
Prep Time0 minutes
Cook Time5 minutes
Total Time5 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 144
Author: Jordan

Equipment

Ingredients

Scallops

Parsley Butter

  • 3 tablespoons unsalted butter
  • 1.5 tablespoons fresh chopped parsley

Instructions

  • Pat the scallops dry with a paper towel and season with salt and pepper.
    1 pound large sea scallops, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt
  • Heat a large non-stick pan with 1/2 tbsp of olive oil and 2 tbsp of butter on high heat. When the pan is hot, add the scallops and cook for 3-4 minutes undisturbed. When the scallops are mostly opaque, flip them and add the remaining 1 tbsp of butter, and cook for 1 minute undisturbed until they are completely opaque. Remove the scallops from the pan and transfer to a large plate tented with foil to keep them warm.
    1/2 tablespoon olive oil, 3 tablespoons unsalted butter
  • While the scallops are cooking, heat a small saucepan on medium-low heat with 3 tbsps of butter and the fresh parsley. Stir occasionally until the butter is melted.
    3 tablespoons unsalted butter, 1.5 tablespoons fresh chopped parsley
  • Reduce the heat to low and melt 3 tbsps of butter with 1.5 tbsps of chopped parsley. Spoon the parsley butter over the scallops and serve hot.
If you tried this recipe, please leave a review letting me know how it was!

Video

Notes

  • If you didn’t get dry packed scallops, before you start cooking lay them all flat on a paper towel and let them sit for about 10 minutes to pat them dry.
  • If you can’t find dry packed, frozen scallops will work too. The best way to thaw scallops is by placing them in the refrigerator overnight the day before you plan to cook them.
  • Keep an eye on how much liquid is in the pan, if there is a good amount of oil in there, you might not need the full tablespoon of butter after you flip the scallops. If you see there is too much liquid in the pan, just stick the corner of a paper towel in the pan to soak it up.
  • Pair your scallops with Garlic Butter Sauce for that perfect finishing touch.
  • This is the pan I have been cooking my scallops in for years, I swear by it!

Nutrition

Calories: 144kcal | Carbohydrates: 4g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 445mg | Potassium: 232mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I’d love to see your dish, mention @jzeats or tag #jzeats!

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4.83 from 47 votes (13 ratings without comment)

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Recipe Rating




61 Comments

  1. 5 stars
    So simple and fast. Very tasty. One of our favorites. We serve it with a Caesar salad for a very light dinner.

    1. That sounds like the perfect dinner!!

  2. Ronald Lassiter says:

    I loved this recipe1 seasoned the scallops with Bamboo Chef spices, salt and pepper and served it with home made Caesar salad with anchovie paste and no croutons

    1. Love to hear that! Thanks for taking the time to leave a review 🙂 If you don’t mind leaving a star rating with your review, that would be so helpful to my small business and to other readers!

  3. Coffee Mike says:

    5 stars
    Great with crumbled bacon on top@

  4. 5 stars
    Best recipe I’ve found yet and I look at a lot of recipes. Even a moron could make this!

  5. 5 stars
    Never made at home but they turned out great.

  6. 5 stars
    This is an excellent recipe! My husband said they are the best he has ever eaten and I would agree! One thing I would like to add. If I don’t have parsley, I use fresh spinach, which I always have on hand, and it is also terrific! Thanks for the tips, as well!

  7. 5 stars
    I have been using this recipe for a few years for our Christmas Eve… we serve around 30-40 guest and everyone just enjoy these… there are never leftovers!! Thank you❤️

    1. Wow!! Thank you so much!