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Learn how to make perfectly seared scallops with this easy recipe! You only need 5 simple ingredients to make this impressive recipe. Perfect for Valentine’s Day or any special occasion!
How to cook Scallops
Scallops are one of those things that are SO simple to cook, and yet, so simple to screw up. I have to admit I botched a few batches myself back in the day (it was like eating rubber!), but with their hefty price tag, I quickly made it my mission to learn the key to a perfectly seared scallop. And by perfect, I mean a scallop with a flavorful crust and an interior so tender it basically melts in your mouth. That’s perfection!The good thing about this whole post is that perfectly seared scallops are easy as 1-2-3. I totally was going to type “easy as pie”, but ya know, these little guys are so much easier than that whole situation 😉
The first thing you want to do is make sure you have good quality scallops. I know they’re pricey, but I think that if you’re going to put in the effort – especially with seafood – freshness and quality are always key. So get the best you can.
Once you’ve selected your scallops, all you need to do is pat them dry, sprinkle them well with salt and pepper (freshly grated is always the best!), and toss them in a buttered hot skillet.
Now! Here’s where you need to pay attention – do not over cook these babies! I repeat: DO NOT OVERCOOK. Pardon the yelling; but that part is so crucial!!!
Oh, and serve these sensational scallops right away!!! They shouldn’t wait more than a few minutes before entering a mouth. And just a heads up – they always taste best fresh from the skillet, so I’d suggest stealing one or two straight from the pan before serving 😉
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Scallop Recipes
- Pan-Seared Scallops with Lemon Caper Sauce
- Honey-Glazed Scallops
- Pan-Seared Scallops with Tomatoes, Olives, and Capers
Perfectly Seared Scallops
Ingredients
- 1 pound sea scallops, patted dry
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Freshly ground sea salt
- Freshly ground black pepper
- Lemon for squeezing, optional
Instructions
- Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel.
- Add the butter and oil to a large saute pan over high heat.
- Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side - not touching them at all while they're searing. The scallops should have a nice golden crust on each side and be translucent in the center. Serve right away!!!
I looooove seared scallops. When done right, they are definitely one of my favorite things to eat. I have been wanting to make my own for a long time, but I’m always nervous they won’t turn out. These look beeeautiful my friend, and so simple!
literally want to eat those scallops right off the screen – my favorite seafood and it looks amazing!!!
Drool, drool, drool. I LOVE scallops and these are perfectly seared! They look so succulent!
I have never tried cooking scallops!! I would probably screw them up…I guess there is a first time for everything.
I was JUST putting together some blog post ideas for scallops. These look seriously perfect, perfectly seared, perfectly brown — just perfect. I agree– you MUST invest in good quality scallops, none of that watery crap will suffice!
Yes……Use SEA scallops, NOT BAY!!!
whats the difference between bay & sea scallops?? mine just say natural & are frozen. please email to [email protected]
tanya
Bay scallops are smaller and thinner. Sea scallops are about the size of a silver dollar and about 1/2 to 3/4 of an inch thick. Mush better than bay.
I love how simple these are! We usually steam our scallops, but I’ll definitely have to try searing them next time. 🙂
These certainly look perfect, love the golden sear!
I need to try scollops! These look so good!
SCALLOPS ARE DELICIOUS WHEN COOKED RIGHT I WILL HAVE TO TRY THIS
I gave up on scallops years ago because they always came out of the pan tasting like an old tire. But you make it seem to simple! Obviously, I am going to have to give it another shot.
You are over cooking them if the taste like tires ! 1 1/2 minutes, 2. Tops on each side and they will be perfect ! Do not overlook !
YES!!! done right they are sooooo delicious. I add garlic powder to mine……No tire-taste at MY house!
Scallops are one of my all-time favorite foods, especially if they’re cooked perfectly with that golden brown crust. Yours look great. YUM!
I don’t normally make comments, but this recipe is the bomb! I followed the directions as written and used a cast iron frying pan. I thoroughly dried the scallops using paper towels. Cooking on Hi was not an issue. My husband loved it and I’m looking forward to making this dish again. Thanks for the recipe!
It is the bomb. Have used it for years courtesy of Alton Brown 2005.
Nice sauce made of a reduction of coconut milk,lime juice,lime zest and jerk seasoning until thickened. Lay seared scallops on top. Enjoy
Sauce is also great with ANY seared fish. Add a bit of sugar to whatever seasoning you are using for fish so you get a nice crisp crust on fish. When it marries with sauce it’s Amazing
Thanks for the hint!!! I’m going to add sugar the next time I glaze fish!
2020 and I’m still using this recipe