Pan-Seared Scallops

This pan-seared scallops recipe takes just minutes to make—plus, learning how to pan sear scallops is easier than you might think!

With a caramelized char on the outside and a delicate, creamy center, this pan-seared scallop recipe is one to rave about! Elegant enough for a special occasion, this easy pan-seared scallop recipe takes minutes to prepare, so enjoy this delectable seafood even during those time-crunched weekdays.

Pan-Seared Scallops

Servings: 4 servings

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What'll You Need

1½ pounds large sea scallops, fresh or flash frozen, thawed according to instructions
2 tablespoons unsalted butter
1 tablespoon olive oil
white pepper
sea salt
2 tablespoons lemon juice
2 tablespoons unsalted butter

Directions

1. Rinse and thoroughly dry the scallops. Remove the tough side muscle from each scallop, if present. Season both sides of the scallops with white pepper and salt.

2. Heat a heavy sauté pan to medium high heat, adding the 2 tablespoons butter and 1 tablespoon olive oil.

3. Once the butter/oil is heated, gently add the scallops to the pan, ensuring space between each one. Sear the scallops for one minute on each side. Do not overcook.

Don’t overcook the scallops ~

Scallops cook very quickly. Properly cooked scallops should have a browned, opaque surface, yet remain translucent and tender in the center.

4. Remove scallops from pan, turning down heat to medium.

5. Quickly deglaze pan with 2 tablespoons lemon juice and 2 tablespoons butter, ensuring you scrape the bottom of the pan. Pour butter sauce on top of plated scallops and serve immediately.

pan seared scallops recipe

How to Pan-Sear Scallops

Learning how to pan-sear scallops is easier than you might think! There are just a few tips you’ll need to follow:

1. Dry the scallops thoroughly. Moisture is the enemy of a good pan-seared scallop. Pat scallops dry with paper towels so they’re really dry. If they’re wet, they’ll steam instead of getting that signature caramelized coating you’re craving.

2. Make sure the pan is hot before adding scallops. Scallops cook quickly—just 1 minute per side—so you don’t want to add them to a mildy warm pan. Wait until the pan is fully heated to ensure pan-seared perfection.

3. Don’t overcrowd your scallops. Ensure your scallops aren’t touching one another in the pan. If they’re too close together, they’ll release moisture and steam, which will prevent them from caramelizing.

4. Only flip scallops once while pan-searing. To get that amazing caramelized pan-seared texture, allow your scallops to sear untouched—no stirring or moving required. Cook for 1 minute on the first slide, flip them, then leave them to cook for 1 minute on the other side.