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.
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
- 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.
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.
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.
What to serve with Scallops
- Scallops can be served over creamy pumpkin pasta, goat cheese orzo, or linguine with clam sauce.
- You can also serve your seared scallops with roasted garlic potatoes, baked spaghetti squash, or a little gem salad.
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
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.
Yes, if you or someone you are dining with has a shellfish allergy, you might want to avoid cooking scallops!
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.
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!
Seared Scallops Recipe
Video
Equipment
Ingredients
Scallops
- 1 pound large sea scallops
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black 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.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.
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
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Made this tonight using a cast iron skillet. I live near the Chesapeake Bay/Atlantic Ocean and have been cooking seafood my entire life. I don’t usually cook scallops and was looking for something interesting. I happened upon some negative comments here, so I had to post what I’m sure you already know. This recipe is great and you are not a moron!
ha! Thank you very much 🙂
I love scallops and THESE were so yummy and SO EASY. defiantly will be making these again.
These were delicious!!!!
Came out great. Thank you for the tips.
How can such an easy recipe turn out scallops cooked to perfection? It is all in the technique! This recipe is a keeper thank you!
There is always someone who can’t cook and can’t be nice The majority wins!!! Hey “Can’t Cook” can you read???
Best scallops I’ve ever made!!! I need these on the regular now. Thank you for my new addiction
It’s Valentine’s Day and preparing this recipe right now.
yes we do! Maybe someone doesn’t know how to follow a recipe… because mine turned out amazing, I am making them for the second time tonight. ❤
Thank you so much!
I made these a few months ago and they were absolutely amazing!!! I’m actually making them again tonight for my family so they can taste these delicious scallops!! Obviously the few people who have complained didn’t follow the recipe or used bay scallops. The majority of us know how delicious they are so don’t let those idiots bother you lol
Thanks again,
David
Thank you so much, David!
Excellent tutorial! I hadn’t ever made these before and was feeling intimidated. This was the best article on how to do it! Thank you!! They came out beautifully!
Thank you SO much!!
Best and easiest recipe for scallops. I substituted the regulars butter for coconut butter and it was perfect. Thanks for the recipe
Thank you!
Burnt to a crisp in less than 3 minutes. Thanks for ruining dinner.
Hm. Did you follow the recipe exactly as written? Were you using sea scallops or bay scallops? What kind of pan did you use?
What is the trick to soak them in milk?
I don’t think I’ve heard that one before.
Soaking scallops in milk washes away the fishy taste/odor. Thats usually reserved for fresh scallops that may have been sitting for a few hours (refrigerated, of course). I’ve skipped soaking in milk and tasted no difference. Don’t make more work for yourself if you don’t need to.
I can’t wait to make these again!