If you’re looking for a show-stopping meal that delivers luxury in minutes, this Seared Scallops Recipe is truly a culinary dazzler! Sweet, buttery sea scallops are quickly seared to golden perfection, then finished with garlicky pan butter and a bright splash of lemon. The result is a restaurant-worthy dish you can whip up on any weeknight. Whether you’re new to cooking scallops or already obsessed, this recipe is a game-changer every seafood lover should have in their back pocket!

Ingredients You’ll Need

One of the best things about the Seared Scallops Recipe is its short and straightforward ingredient list. Every component is thoughtfully chosen, ensuring that the natural flavors of the scallops shine while subtle accents elevate each bite.

Sea scallops: Opt for “dry” scallops for superior sear and tenderness; avoid wet-packed when you can.
Olive oil: Gives you a high-heat friendly base to get that caramelized, golden crust.
Unsalted butter: Adds richness and flavor as you baste the scallops after flipping.
Salt and pepper: Essential for drawing out the natural sweetness of the scallops; don’t skimp on seasoning.
Garlic cloves (minced): Just the right amount brings an aromatic warmth that pairs seamlessly with the seafood.
Lemon juice: A simple drizzle adds a bright, zesty lift right at the finish.
Chopped fresh parsley or chives: Sprinkle over as a garnish for a pop of color and freshness.

How to Make Seared Scallops Recipe

Step 1: Prep the Scallops

Start by patting your scallops dry with several layers of paper towels. This little step makes all the difference because moisture is the enemy of a good sear. Make sure both sides are completely dry, and then season generously with salt and pepper. Each scallop should be well-coated but not salty, allowing the natural sweetness of the seafood to come through.

Step 2: Heat the Pan

Use a large skillet (stainless steel or cast iron works best) and add the olive oil. Set the heat to medium-high and let the oil heat until it’s shimmering. This level of heat is crucial—too low, and you’ll miss out on that beautiful golden crust; too high, and you risk burning. When a drop of water sizzles fiercely, you’re ready to go.

Step 3: Sear the Scallops

Place the scallops in the pan in a single layer, making sure there’s ample space between them. Overcrowding traps steam and prevents browning, so if needed, sear the scallops in batches. Don’t touch or move them for about 2 to 3 minutes—resist the urge! When a crust has formed, they’ll release easily from the pan.

Step 4: Flip and Add Flavor

Carefully flip each scallop and immediately add the butter and minced garlic to the skillet. As the butter melts, tilt the pan and use a spoon to baste the tops of the scallops with the fragrant melted butter and garlic. Cook for another 1 to 2 minutes. The goal is just-cooked centers that are springy but not rubbery.

Step 5: Finish and Serve

When the scallops are opaque and firm, quickly remove them from the pan so they don’t overcook. While they’re piping hot, drizzle with lemon juice and shower with chopped parsley or chives. Serve the Seared Scallops Recipe immediately to enjoy that dreamy off-the-skillet texture and aroma!

How to Serve Seared Scallops Recipe

Garnishes

To keep this dish feeling fresh and vibrant, a sprinkle of fresh herbs is all you need. Chopped parsley lends grassy, peppery notes, while chives add a mild onion flavor that doesn’t overpower the delicate scallops. A thin grate of lemon zest can also add another sunny note—the contrast is beautiful against the buttery, caramelized shell.

Side Dishes

This Seared Scallops Recipe pairs effortlessly with creamy risotto, a swirl of angel hair pasta tossed in olive oil, or a crisp, lemony salad for a lighter touch. If you’re leaning into indulgence, try them with a buttery potato purée or wild rice pilaf. Each side brings out a new character in the scallops—experiment until you find your house favorite!

Creative Ways to Present

For a dramatic first course, serve three scallops nestled on a dollop of herbed purée or microgreens, with a drizzle of pan sauce. Stack them atop asparagus spears or spoon over a toasted crostini for party-friendly bites. However you present it, the Seared Scallops Recipe always looks and tastes stunning.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra scallops, let them cool completely before transferring to an airtight container. Pop them in the fridge and use within 1 to 2 days for best flavor and texture. Scallops are delicate, so handle them gently to avoid squeezing out their juices.

Freezing

While you can freeze cooked scallops, the texture does change—they tend to become a bit rubbery after thawing. If you must freeze, wrap tightly in plastic wrap and then store in a freezer-safe bag. Use within a month, and thaw overnight in the fridge before reheating gently.

Reheating

For best results, gently reheat the scallops in a covered skillet over low heat with a splash of water or broth, just until warmed through. Avoid the microwave if possible, as it can easily overcook them and turn your prized Seared Scallops Recipe chewy.

FAQs

How do I know when scallops are done?

Perfect scallops will turn opaque and feel just firm to the touch—think of the texture like the fleshy part at the base of your thumb. Overcooking makes them rubbery, so it’s best to err on the side of caution and pull them from the heat as soon as they’re just set.

What kind of pan is best for this recipe?

A heavy-bottomed stainless steel or cast iron skillet gives you the high, even heat needed for that signature golden crust. Avoid nonstick if possible, since it doesn’t conduct heat as well and can inhibit browning.

Why is it important to pat scallops dry?

Drying the scallops beforehand ensures they brown beautifully. Any surface moisture will steam instead of sear, which prevents the development of that caramelized layer you want in a Seared Scallops Recipe.

Can I use frozen scallops?

Yes! Just be sure to thaw them overnight in the fridge and pat them thoroughly dry before cooking. This will help give you results as close to fresh as possible in your Seared Scallops Recipe.

Are bay scallops interchangeable with sea scallops?

Bay scallops are much smaller and cook much faster, so they’re not a direct substitute here. For the classic pan-seared effect and the best texture, stick with large sea scallops in this recipe.

Final Thoughts

Once you master the technique, you’ll return to this Seared Scallops Recipe whenever you want something special, quick, and endlessly delicious. Whether it’s for weeknight wow-factor or to impress guests, these scallops never disappoint—so don’t wait to try it for yourself!

Seared Scallops Recipe

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4.9 from 24 reviews

Author: admin
Total Time: 11 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make perfectly seared scallops with this simple and delicious recipe. Tender scallops are quickly seared to golden perfection and flavored with garlic, butter, and lemon juice for a delightful seafood dish.

Ingredients

Scale

Ingredients:

1 pound sea scallops (about 12 large)
1 tablespoon olive oil
1 tablespoon unsalted butter
Salt and pepper to taste
2 garlic cloves, minced
1 tablespoon lemon juice
Chopped fresh parsley or chives for garnish

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Instructions

Prepare the Scallops: Pat the scallops dry and season with salt and pepper.
Sear the Scallops: Heat oil in a skillet, sear scallops until golden, then flip and add butter and garlic.
Finish Cooking: Cook briefly, basting scallops with butter, until opaque. Drizzle with lemon and garnish.
Serve: Enjoy your perfectly seared scallops!