Cooking
Pan Seared Scallops
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The secret to these pan seared scallops in butter is to cook them in a hot skillet with ripplingly hot oil and occasionally baste them with butter. That’s it. Simple, quick, and impressive. Twenty minutes from fridge to table.
Look no further for how to make perfectly seared scallops that turn out perfectly golden brown on the surface, ever so slightly wobbly on the inside, and sweetly supple through and through.–David Leite
Why our testers loved this
Our testers loved these easy seared scallops so much that they were scrapping dinner reservations just to stay home and enjoy them. Yes, they’re that good. They loved that they were easy to make, and the finished scallops were “perfectly cooked, with a nice, crisp crust.”
Rita R. joined in with her comment, “These scallops are easy and delicious. What more can one ask from a simple Sunday dinner? This was my first time making seafood from beginning to end, and I have to say, it’s definitely a recipe I’ll make again.”
Notes on ingredients
- Scallops–Use fresh sea scallops for this recipe, and pat them completely dry before searing to get a golden crust.
- Oil–Use a neutral flavored oil with a high smoke point. You will be using the oil to sear the scallops initially before basting them in butter, so you don’t want the oil to smoke and turn bitter while the scallops are searing. Canola, vegetable, mild olive oil, refined sunflower, or safflower oil are all good choices.
How to make this recipe
- Dry the scallops. Use a dish towel or paper towel to dry the scallops thoroughly. Season with salt and pepper.
- Heat the oil in a skillet until very hot. Add the scallops and sear, without touching them, until golden brown on the bottom.
- Reduce the heat and flip the scallops. Toss in the butter and cook, basting with the butter, until the scallops are just cooked through.
What kind of pan is best for cooking scallops?
A cast-iron skillet. No doubt. The sturdy metal not only retains heat well, but it also heats evenly.
That results in that beautiful golden brown sear that we so covet on our scallops, pan-seared chicken, pork chops, steaks, and more. You’ll often see recipes call for nonstick skillets to sear food to avoid sticking. But they’re made of flimsier metals, which means they throw heat less efficiently, ergo a less lovely sear.
How do you prevent scallops from sticking to the skillet?
The secret to preventing scallops (or any protein) from sticking is simply to be patient. Rather than nudge and poke them, worrying about them sticking, trust that when they’re properly seared, they’ll release from the skillet. If they don’t, then it’s not ready yet.
Try again in a few moments. When it’s had enough time, it’ll let go.
What’s the difference between bay scallops and sea scallops?
Sea scallops are larger and have a meatier texture than bay scallops, which tend to be smaller, sweeter, and more tender. Sea scallops are ideal for grilling or pan-searing. Save the bay scallops for adding to easy pasta dishes, like this simple spaghetti with scallops.
Lemon brown butter variation
To make a lemon brown butter version of this recipe, cook the scallops as directed but serve with this sauce on the side: Cook 2 tablespoons unsalted butter in a small saucepan over medium heat, tilting the saucepan constantly, until the butter turns golden brown and has a nutty aroma, 3 to 4 minutes. Add 1 minced small shallot and cook until fragrant, about 30 seconds. Remove the pan from the heat and stir in 2 teaspoons minced flat-leaf parsley leaves, 1/4 teaspoon minced thyme leaves, and 1 teaspoon fresh lemon juice. Season with salt and pepper to taste.
More great scallop recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Pan Seared Scallops
The secret to these pan seared scallops in butter is to cook them in a hot skillet with ripplingly hot oil and occasionally baste them with butter. That’s it. Simple, quick, and impressive. Twenty minutes from fridge to table.
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Place the scallops on a large plate or rimmed baking sheet lined with a clean dish towel or several paper towels. Place another clean dish towel or stack of paper towels on top of the scallops and gently press to blot any liquid. Let the scallops rest at room temperature for 10 minutes so the towels absorb any excess moisture.
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Just before cooking, season the scallops with salt and pepper. Heat the oil in a large cast-iron skillet over medium-high heat until hot and almost but not quite smoking.
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Add the scallops to the skillet in a single layer, preferably around the perimeter of the skillet and without crowding them. Cook, without touching the scallops, until they’re magnificently golden brown on the bottom, 1 1/2 to 2 minutes.
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Reduce the heat to medium and, using tongs, flip the scallops. (If the scallops stick to the skillet, just let them be still for another moment; they’re just not ready to be turned yet. When they’re ready, they’ll let go.)
For the love of all things good, don’t use a plastic spatula to flip sea scallops.. Tongs are best but a super skinny metal spatula—you know, a bendy flexible spatula—also works quite well.
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Add the butter to the skillet and use a large spoon to baste the scallops with melted butter as you continue to cook the scallops until the sides and centers are opaque, 60 to 90 seconds more, depending on the size. Use tongs to transfer the scallops to plates or platters as soon as each is done.
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Serve immediately with the lemon wedges.
- Lemon brown butter variation–Cook the scallops as directed but serve with this sauce on the side: Cook 2 tablespoons unsalted butter in a small saucepan over medium heat, tilting the saucepan constantly, until the butter turns golden brown and has a nutty aroma, 3 to 4 minutes. Add 1 minced small shallot and cook until fragrant, about 30 seconds. Remove the pan from the heat and stir in 2 teaspoons minced flat-leaf parsley leaves, 1/4 teaspoon minced thyme leaves, and 1 teaspoon fresh lemon juice. Season with salt and pepper to taste.
- Dietary–This recipe is suitable for gluten-free diets.
Serving: 1portionCalories: 194kcal (10%)Carbohydrates: 9g (3%)Protein: 21g (42%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 60mg (20%)Sodium: 668mg (29%)Potassium: 398mg (11%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 13IUVitamin C: 19mg (23%)Calcium: 20mg (2%)Iron: 1mg (6%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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