Pan-Seared Scallops Recipe (Ready in 5 Minutes!)

Ingredients You’ll Need

• Large sea scallops: These are ideal here because they have enough surface area to develop a golden crust while staying tender inside.
• Kosher salt: A simple seasoning that enhances the natural sweetness of the scallops.
• Black pepper: Adds just enough warmth to balance the rich butter and delicate scallops.
• Olive oil: Combined with butter to help the scallops get that golden sear.
• Unsalted butter: Creates a rich, buttery finish both in the skillet and in the simple parsley butter.
• Fresh parsley: Adds fresh, bright flavor to the butter and a pop of color to the finished dish.

Recipe Variations

• Use frozen scallops: If you can’t find fresh dry-packed scallops, frozen scallops work well too. Thaw them overnight in the refrigerator, then pat them very dry before cooking.
• No fresh parsley? Fresh parsley gives the butter its bright, fresh flavor, but you can leave it out if needed and simply spoon the melted butter over the scallops.
• Make it extra garlicky: Instead of the parsley butter, finish the scallops with my 5-minute garlic butter sauce for another easy variation!
• Serve them a different way: These pan seared scallops are delicious over pasta, risotto, roasted potatoes, or alongside a little gem salad, making them easy to adapt for both weeknight dinners and special occasions.

How to Buy Scallops

Before you can start cooking, you’ll need to find good-quality scallops. Here are a few things I look for at the seafood counter:

• Dry-packed scallops are your best bet if you’re after a beautifully browned crust because they sear more easily and don’t shrink as much while cooking.
• Choose large dry-packed sea scallops whenever possible. They stay plump as they cook and develop a beautiful golden crust.
• Avoid scallops sitting in cloudy liquid. They tend to release more moisture in the pan, making it harder to get a good sear.

How to Pan Sear Scallops

1. Step 1: Pat the scallops as dry as you can with paper towels, then season both sides with salt and pepper. This part matters more than it seems. A dry surface is what lets them brown instead of steam, so don’t rush it.

2. Step 2: Get your pan really hot before the scallops go in. The oil should shimmer and the butter should be foaming, not just melted. If the pan isn’t hot enough, you won’t get that crust. When you add the scallops, you should hear an immediate sizzle. If it’s quiet, the pan needs more time. Let them cook undisturbed and watch the sides, you’ll see the opaque color slowly climb up from the bottom. Once the scallops are opaque about 90% of the way up, they’re ready to flip. This takes around 3 to 4 minutes, but go by the color, not just the clock.
   

3. Step 3: In a small saucepan over medium-low heat, melt the butter with the fresh parsley, stirring here and there until it’s melted and smells fragrant. Keep it warm over low heat, then spoon it generously over the scallops and serve right away.

4. Step 4: Flip the scallops, add your last tablespoon of butter, and cook just about 1 minute more, until the tops turn fully opaque and the centers feel tender when you press one. Pull them the second they get there. Another minute past done is the difference between silky and rubbery.

Expert Tips

• Cook the scallops about 90% on the first side. Once all but the very top of the scallops are opaque, flip them and cook for about 1 minute more. This is my favorite trick for getting a beautifully browned crust without overcooking the centers.
• Leave the scallops alone while they sear. I know it’s tempting to peek underneath or nudge them around, but keeping them in full contact with the pan is what builds that golden crust. If one doesn’t release easily, give it another 20 to 30 seconds before trying again.
• Don’t overcrowd the skillet. Leave a little space between each scallop so the heat can circulate. If they’re packed too closely together, they’ll release moisture and steam instead of searing.
• Watch the amount of liquid in the pan. If your scallops release a lot of moisture, carefully spoon some of the liquid out before adding the last tablespoon of butter. Too much liquid can keep the scallops from developing a nice crust.

Storage & Make-Ahead Tips

• Scallops are best fresh, but you can store leftovers if you need to.
• Let the scallops cool completely before transferring them to an airtight container with a paper towel to absorb excess moisture. Keep in the fridge for 1-2 days.
• To reheat, warm a small amount of butter or oil in a skillet over low to medium heat, then add the scallops and warm them just until heated through.