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 😉
Pin it for Later
Scallop Recipes
- Pan-Seared Scallops with Lemon Caper SauceÂ
- 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!!!
Liz says
So what do you do with the little side muscles?
bakerbynature says
You just discard them 😉
Diane Glover says
This is exactly the way my mom used to cook them and in an iron skillet. We got them fresh, straight off the boat because my brother and brother-in-law both were commercial fishermen and Captains of scallop fishing boats in New England. They are melt in your mouth delicious!
bakerbynature says
There is nothing like scallops fresh off the boat 🙂 We buy them from our farmer’s market stand where they’re caught daily – SO delicious.
sunny says
I’m surprised you didn’t talk about the importance of getting dry-packed scallops. Here in the midwest, most frozen scallops, even expensive ones, are wet-packed in a solution. Patting the outside of them off is uselless. Unless you blot them on towels for 24 hrs, changing the towels several times during that period, they will not sear, only poach.
Casey says
Hi there! This recipe looks amazing. I couldn’t find the link for your cast iron suggestion. Could you leave a comment please? I know I need one now because I definitely have to give this recipe a try. 🙂
bakerbynature says
Hi Casey! The link is right below the instructions in the recipe box above the comments. Let me know if you still can’t find it and I’ll send it to you another way 😉 xo
Deb Cote says
Ooh, that’s what I was waiting for- an idea for a dipping sauce!
bakerbynature says
Hi Deb. These are so flavorful I normally don’t dip them in anything, but I think a simple garlic aioli or even cocktail sauce would be lovely 🙂
Charlie says
best shellfish in the world, amazing dusted in a littlesuperfine crumb of Hazelnuts, maldon and black pepper, super hot pan, tiny drizzle of rapeseed oil, butter, quick sear and serve with ginger and garlic aioli, rocket and lime wedge, mouth watering!!
bakerbynature says
Ooooh that does sound mouth watering!
Terri says
wow,, looks so simple.. I see these WONDERFUL large scallops at SAMs club.. want them sooo bad..ha but soo afraid to try and cook them. You have given me some confidence. I think I”m gonna try!!!!!.
bakerbynature says
Hi Terri. It really is so simple! I make them all the time (well… at least as often as I allow myself to splurge on scallops!). I hope you give them a go 🙂 xo
Debi W says
Alton Brown/ Food Network 2005. They do come out perfect every time!
Susan says
Just curious, why would post Alton Browns recipe on her website? Did you even try the recipe? Or are you just being rude??
Phil says
Liked your recipes however will never use your site again. So many popup ads I couldn’t read anything. One of the most annoying sites I have ever used
bakerbynature says
Hi Phil. I actually do not have any popup ads on my blog. However I do have a tune-up bar on the top, which is easily clicked out of. Other than that, all of my ads are silent and on the sidebar.
Ursula says
I did not get any pop ups
Lori says
It sounds like you have been attacked by adware… same thing happened to me a few months ago.. this site doesn’t have pop ups for me… some other sites do, but not this one. I had to take my computer in for a checkup before it was even usable… very frustrating it was!
bakerbynature says
Hi Lori. Thank you for your thoughtful comment 🙂 I strive to keep this site as basic with ads as possible, and although the pop-ups pay big $, I don’t place them on this site because they are annoying as heck! Hopefully Mr.Phil gets the adware fixed soon so he can start surfing pop-up free 😉 xo
Gin says
I love scallops. But the how do you get rid of the grit. I rinse mine very well and still have a gritty bite at times