Best Ever Seared Scallops

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Pan Seared Scallops are quite simple once you learn the trick to cooking them perfectly. They only take 5 minutes to cook!

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

Scallops are one of my favorite things to order at a restaurant. I always felt like they were such a delicacy and would be challenging to make at home.

I was wrong. They aren’t the least bit challenging to make! But they sure are special and will impress anyone you have over when you tell them you’re making scallops for dinner!

Seared Scallops Recipe

You are going to be blown away by how easy it is to cook scallops! You don’t even need to season them before cooking, you can add some salt and pepper if you like but they don’t need much.

If you want to season them, you can try making a garlic butter sauce to pour over them once they’re finished cooking, like I did with these Garlic Butter Shrimp.

In this post I’m sharing all my tips and tricks for making the best scallops. From how to buy scallops to how to cook them better than a restaurant.

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.

Are Scallops Healthy?

Scallops are more than 80% protein! There’s 20 grams of protein in just three ounces of scallops. They’re also a great source of magnesium and potassium.

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 sweetest. When you see scallops in the store sitting in a murky liquid, you can expect them to shrink while they cook.

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.

How To Sear Scallops

1. Melt butter and olive oil. Heat a large non-stick pan with olive oil and half the butter on high heat. When the pan is HOT, arrange the scallops in a single layer and cook for 2-3 minutes undisturbed.

2. Sear the scallops. When the scallops are mostly opaque, flip them and add the rest of the butter, and cook for 1 minute undisturbed until they are completely opaque.

3. Make the butter sauce. 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.

Garlic Butter Sauce is also delicious with scallops!

Note: 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.

Tips For Searing Scallops

1. It’s important not to keep too much liquid in the pan, because then the scallops will just steam up and you won’t get a nice sear on them.

2. 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.

3. As the scallops are cooking, you’ll notice they begin to turn opaque. This means they are just about finished! You want to let the scallops cook about 90% on the first side (usually 3-4 minutes), so once all but the top of the scallop is opaque, flip and finish cooking on the other side only about 1 minute.

4. If you weren’t able to find dry packed scallops, before you start cooking lay them all flat on a paper towel, lay a paper towel over them, and let them sit for about 10 minutes.

5. This is the pan I have been cooking my scallops in for years, I swear by it!

More Seafood Recipes To Try

• Blackened Shrimp
• Air Fryer Chilean Sea Bass
• Lemon Orzo Salad With Garlic Butter Shrimp
• Air Fryer Blackened Salmon
• Basil Pesto Shrimp Pasta
• Salmon Cakes Recipe

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Best Ever Seared Scallops

Pan seared scallops are quite simple once you learn the trick to cooking them perfectly, and they only take 5 minutes to cook!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Main Course

Cuisine: American

Keyword: Scallops, seared scallops

Servings: 4

Calories: 144kcal

Cook ModePrevent your screen from going dark

Author: Jordan

Equipment

• Non-Stick Pan

Ingredients

Scallops

• 1 pound large sea scallops
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 tablespoon olive oil
• 3 tablespoons unsalted butter

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.
  
• 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.
  
• 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.
  

Video

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.

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