Seared Scallops (2024)

You can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe tutorial! Top with a simple garlic butter sauce to spoon over them, and you’ve got a dish to impress!

If you’re looking for an easy Scallops recipe that will impress your dinner party and leave your mouth watering for more, this is it! Good quality scallops are not cheap, so I want to make sure your confidant with exactly how to cook them perfectly! It’s super EASYm especially with my simple tips, and they cook quickly!

Tips for buying scallops:

Wet vs. Dry: When Buying scallops, always look for “Dry” scallops, rather than “Wet” scallops that have been brined in water and chemicals, which keeps them from searing as well, and may have a slightly more rubbery texture when cooked.

Dry scallops don’t have as much moisture or any additives, so they will cook beautifully and taste best. To tell if your scallops are “dry” scallops, check the label, or ask the fishmonger at the store.

Can’t find dry scallops?America’s Test Kitchensuggests soaking the wet scallops for 30 minutes in a mixture of cold water, lemon juice and salt.

Sea Scallops vs Bay Scallops: Sea scallops are the most common type you’ll find in US grocery stores and when ordering at restaurants. Bay scallops are found mostly on the East coast and are sweeter and much smaller.

How to Cook Scallops:

Pat scallops thoroughly dry all over with paper towels.

If necessary, remove the small side muscle from the scallops.

Season them with salt and pepper.

Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.

Cook for 2 minutes (without touching them), until a golden crust forms on the bottom. Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.

Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.

Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.

Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.

Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.

Pro Tips:

• Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.
• Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.

Serve Scallops with:

• Seafood Alfredo.
• Mashed Potatoes and garlic butter sauce (included in recipe notes).
• Over pasta or spiralized zucchini noodles.
• With risotto and steamed vegetables.
• Hibachi style with vegetables.

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