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!
Servings: 4
Calories: 144kcal
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.
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
