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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!!!
To sear, they must be “dry packed” scallops which are not that easy to come by. Ask your fish guy. The other wet pak scallops will emit moisture while cooking and won’t sear until that moisture dries out and then the scallop is overdone. Dry packs are way more money but totally worth it.
This recipe is awesome. Scallop are great seared
I absolutely love scallops but up until now I’ve been completely unable to cook them properly. I screw them up every single time. I’m really hoping that this post help. Thanks!
Hi Charlotte! Just be sure to REALLY dry them, and get that skillet SIZZLING hot 😉 xo
No one discussed one of THE key instructions. Recipe says to pat them dry. LOL
I fold about 9 layers of paper towel for the top and bottom when I cook a pound. I put them in a single layer between the paper towels and PRESS like the dickens, and then I set another plate on top weighted down with cans, for a bit. This step is very important, to minimize any water leaching out and ruining the quick cook/browning of the scallop.
I love scallops!! This is the only way they should be prepared. This recipe is classic money!
Are you using a non stick skillet (saute pan) or a cast iron skillet?
Hi Mary Ann! I use my cast iron skillet.
Would you put the stove on medium heat or medium high?
Hi Allison. You should put the skillet/pan over high heat. Just be sure to use a heavy bottomed skillet or pan 🙂 You want it very hot!!!!
What about the butter? It will brown and burn at a high temp. Is that what it is supposed to do?
Hi Patti! They will not burn. They will brown on each side though, keeping the inside nice and tender 🙂 I hope that helps!
Steam them? OMG!
Can FROZEN s scallops work ????? Have a motor large ones that came FROZEN ?
Yes! I get the best, largest scallops I can get, and they work BEAUTIFULLY! If there is leftover juice in the pan, add lemon juice to it.
The addition of the oil will keep the butter from burning.
they look fabulous. I too have tried many times making the perfect scallop & failed. You have given me the urge to give it another shot……Thanks from one scallop lover to another.
Hi Debbie. I know how frustrating it can be to fail at a recipe. I hope you’ll give this cooking method a shot. It’s pretty foolproof! And absolutely delicious. They two real keys are a super hot pan and not overcooking them. Good luck!
I tried scallops for the first time earlier this month, and I am now obsessed! I can’t wait to try your method of cooking them