Is it better to cook scallops in butter or oil?

For the perfect sear, get the pan nice and hot. I prefer using oil to sear the scallops and butter to finish , which adds great flavor.

Should you rinse scallops before searing?

Give your scallops a quick rinse to remove any grit , then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Why do you soak scallops in milk before cooking?

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor . Milk can neutralize or mask the fishy smell, resulting in a milder scent.

What not to do when cooking scallops?

Don't overcook them . To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Why can't I get a good sear on scallops?

Make sure your pan is fully heated and then pour in the oil. Once you notice the oil bubbling or shimmering slightly, it's time to put your scallops in. Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly . Make sure they're not touching and cook them in batches if need be.

Should you bring scallops to room temperature before cooking?

Remove and let stand at room temperature 30 minutes . Heat a heavy 12-inch skillet over medium-high heat. To check if the pan is hot enough, add a large drop of water (⅛ teaspoon) to the skillet. When you can roll it around the pan, it's ready.

Do you cook scallops on high or low heat?

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees . Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

How many scallops per person?

If you're hosting a party, get the headcount before you head to the store. Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person .

Can I sear scallops in a nonstick pan?

Unlike other fancy restaurant dishes, seared scallops are really easy to prepare, requiring very minimal ingredients & equipment. You will need… A skillet – Any nonstick or stainless steel skillet works beautifully for pan seared scallops.

What is the best oil to brown scallops in?

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil .

How do you get the coating to stick to scallops?

Mix bread crumbs, salt, and pepper in a resealable plastic bag. Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.

Perfect Seared Scallops (2024)

How to cook unbelievably good scallops at home. This is my favorite pan-seared scallops recipe. It takes less than 10 minutes and tastes incredible!

Scallops are one of the easiest things you can cook, especially if you sear them in a pan (they’re just as easy as shrimp).

There’s no need to be intimidated. Scallops are easy to cook, I promise. With a few tricks, you’ll be cooking them like a pro in no time. Plus, I’ll show you how to make our delicious garlic basil butter to serve with them.

Key Ingredients

Scallops:I look for large sea scallops since they taste sweet. I also prefer fresh scallops. Frozen scallops will work in this recipe, so check the tips section below for tips on thawing them before cooking.
Oil, salt, and pepper:I cook my scallops in a hot skillet with some oil. Any high-heat oil works. I especially love avocado oil. You’ll also want to season the scallops liberally before cooking them.
Flour:While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don’t have flour or are gluten-free.
Butter, garlic, basil, and lemon:It’s hard to describe just how delicious our garlic basil butter is with these seared scallops. I highly recommend it, and it only adds a minute or two of cooking time.

How to Cook Scallops Like a Pro

This scallops recipe is simple. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time.

To prepare scallops for cooking, pat them dry. I use a paper towel to pat them as dry as possible.Damp scallops don’t sear or brown in the pan.The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry.

For an extra fail-safe, I add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust.I also use a generous amount of salt and pepper.

I season one side of the scallops out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side.

You want a hot skillet when pan-searing scallops.If they aren’t sizzling when you place them in the pan, it isn’t hot enough. You can always test the heat with one scallop and adjust from there.

If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

To really make these scallops restaurant-worthy, use our garlic basil butter.Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them out of this world. I also love the garlic butter used to make our recipe for shrimp scampi.

Storing Seared Scallops

Cookedscallops last in an airtight container in the fridge for up to 3 days. Do your best to store them in the coldest part of your fridge (usually towards the back). While you can technically freeze cooked scallops, you should only freeze scallops that were initially from fresh sources (not previously frozen).

To reheat, add them to a skillet over medium heat with a small amount of butter or olive oil. Sear for 1 to 2 minutes per side until heated through.

What to Serve with Seared Scallops

Many side dishes work well with seared scallops. I love creamy grits, polenta, mashed potatoes, and mushroom risotto. For a lighter, low-carb side, try mashed cauliflower or zucchini noodles.

For rice, take a look at our coconut rice or this cilantro lime rice. Roasted vegetables are also lovely. Think about roasted asparagus, roasted cabbage, or roasted green beans.

(47)

Perfect Seared Scallops

Save

PREP 5mins
COOK 5mins
TOTAL 10mins

Seared scallops cook quickly (within 5 minutes) and are best when enjoyed immediately. If you’re serving them with pasta, vegetables, or rice, make sure they are ready before cooking the scallops. I highly recommend the garlic basil butter!

Makes 4 servings, 3 large scallops each

Watch Us Make the Recipe

You Will Need

12 large sea scallops, 1 ¼ to 1 ½ pounds

2 teaspoons all-purpose flour, optional, see notes

Salt and fresh ground black pepper

2 tablespoons avocado oil or vegetable oil

Garlic Basil Butter

1 ½ tablespoons butter

2 garlic cloves, minced

1 cup fresh basil leaves

3 to 4 lemon slices

Directions

1Pat the scallops dry with a paper towel. Dust one side of the scallops with a small amount of flour, then season with salt and pepper.

2Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops in the pan, seasoned side down.

3Cook, without moving them, until browned, about 2 minutes.

4While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.

5Flip the scallops. If any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.

6Add the butter and garlic to the pan, swirling the butter around as it melts.

7Cook another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve.

Adam and Joanne's Tips

Do I need to use flour? If you don’t want to use flour, it’s okay. It helps with even browning, and since some of the flour sticks to the bottom of the pan, it mixes with the butter, helping to thicken the garlic basil butter sauce. If you are gluten-free or don’t want to use flour, make sure the scallops are as dry as you can get them for the best chance at a good sear.
Using frozen scallops:The easiest and safest way to thaw them is to place them in the refrigerator the night before cooking them. To quickly thaw scallops, add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl occasionally until the scallops have defrosted, about 30 minutes. Before cooking them, take extra care when patting them dry.
The nutrition facts provided below are estimates.

Nutrition Per Serving Serving Size 1/4 of the recipe (3 scallops) / Calories 267 / Total Fat 12.6g / Saturated Fat 3.7g / Cholesterol 69.5mg / Sodium 1236.8mg / Carbohydrate 9.6g / Dietary Fiber 0.2g / Total Sugars 0.2g / Protein 29.6g

AUTHOR: Adam and Joanne Gallagher

Perfect Seared Scallops (2024)

Key Ingredients

How to Cook Scallops Like a Pro

Storing Seared Scallops

What to Serve with Seared Scallops

Perfect Seared Scallops

Watch Us Make the Recipe

You Will Need

Directions

Adam and Joanne's Tips

You May Also Like...

Cilantro Lime Garlic Butter Shrimp

Perfect Steamed Mussels

Lemon Dill Baked Salmon

Brown Sugar Baked Salmon

Easy Oven Baked Trout

Cajun Shrimp with Garlic Butter Sauce

FAQs

Is it better to cook scallops in butter or oil? ›

How do you get the coating to stick to scallops? ›