Pan-Seared Scallops Recipe

Easy pan-seared scallops recipe with a golden-brown crust and tender, juicy center. Made with butter and olive oil, this simple seafood dish is perfect for a quick weeknight dinner or a gourmet meal at home. Serve with risotto, mashed potatoes, or a fresh salad for a flavorful seafood dinner. Step-by-step tips ensure perfectly cooked scallops every time.

Ingredients

• 5 large sea scallops (4–5 oz each)
• ⅛ teaspoon kosher salt, divided
• ⅛ teaspoon freshly ground black pepper, divided
• ½ tablespoon olive oil
• ½ tablespoon salted butter

Instructions

1. Prepare the Scallops
   Pat the scallops dry using paper towels. Season one side with half of the salt and pepper. Dry scallops ensure a golden crust when seared.
2. Heat the Pan
   Warm a small skillet over medium-high heat for about 30 seconds. Add the olive oil and heat until it shimmers.
3. Sear the First Side
   Place the scallops in the pan, seasoned side down. Cook undisturbed for 2 minutes, allowing a golden-brown crust to form.
4. Flip and Season
   Sprinkle the remaining salt and pepper on the uncooked side. Flip the scallops only when they release easily from the pan. If they stick, wait a few more seconds—they’ll release naturally when ready.
5. Add Butter and Finish Cooking
   Add the butter to the pan and cook the scallops for an additional 60–90 seconds, basting them lightly with melted butter until the center turns opaque.
6. Serve
   Remove the scallops with tongs and serve immediately for the best flavor and texture.

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Why You’ll Love This Recipe

• Achieves a restaurant-quality sear in minutes.
• Scallops remain tender and juicy with a rich, buttery finish.
• Simple ingredients deliver maximum flavor without complex steps.

Tips

• Always pat scallops dry before cooking—they won’t brown if too wet.
• Use a hot pan to create a perfect golden crust.
• Don’t overcrowd the skillet; cook in batches if necessary.

Variations and Substitutions

• Butter swap: Use ghee or clarified butter for a nutty flavor.
• Oil alternative: Avocado or grapeseed oil can replace olive oil for higher smoke points.
• Add aromatics: Toss in garlic or fresh thyme when basting with butter for extra flavor.

FAQs

Q: How can I tell when scallops are cooked?
A: The exterior should be golden brown, and the center opaque but still slightly firm.

Q: Can I use frozen scallops?
A: Yes, but thaw completely and pat dry before cooking.

Q: Can I cook more than 5 scallops at once?
A: Yes, but make sure to leave space between scallops in the pan for even searing.

Serving

• Serve scallops over creamy risotto, garlic mashed potatoes, or a fresh green salad.
• A drizzle of lemon juice or a light white wine sauce complements the flavor beautifully.

Suggestions

• Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
• Garnish with microgreens or fresh herbs for a restaurant-style presentation.
• Serve immediately—scallops lose their delicate texture if they sit too long.