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!!!
Peggy says
I used my cast iron pan and still this recipe wasn’t very good- definitely didn’t get seared or crispy at all won’t make again
Shel says
Did you heat it sufficiently so that water droplets popped/bounced? Once it’s there, add butter and oil and then the scallops. If they never got crispy, the temp was too low or they were too wet.
G cason says
This is a great way to cook scallops! We use a couple Tablespoons of coleslaw dressing mixing in a teaspoon of yellow mustard for our sauce. Sounds weird, I know, but we like it.
Robert Chaney says
I have a cast iron skillet but I’m also wondering if you’ve tried the same recipe in a high quality stainless steel skillet and if so what were the results.
Erin Vargas says
This scallop recipe was amazing!
Jackie Bennett says
I did I this recipe it was turned out fantastic my husband wanted me to make more . The recipe you posted was so easy and I k ow I will be making this again for my family . Thank you so much..
Jackie.
Crystal says
I have never eaten or made scallops until just now using this recipe. Pretty good! I tried them because the amount of calories!!!
Bre'Auna says
Do you have to use unsalted butter? Or can you use salted?..also what if i don’t have a cast iron skillet can i use a stainless steel?
Bre'Auna says
Do you have to use unsalted butter?or can you use salted?
Lauren says
Looks delish but unfortunately the instructions aren’t great. What tempature do you cook them at i.e. Medium low, Medium high, high? Also, on average how long do you cook them on each side? What are you looking for to know they aren’t under or overlooked? This recipe is too vague..
bakerbynature says
Hi Lauren. Did you scroll all the way to the bottom of the post and read the recipe? All of the information you mentioned above can be found there.
Michelle Roberts says
Are you serious now? I can’t count the times she has said HIGH HEAT…1 1/2 minutes per side and only 2 mins max per side to protect the texture of the inside. I’m blown away that you thought you should launch a scud at this very patient chef/teacher. Read. It does wonders. It’s frustrating to see all of these comments and I’m not even the author!
bill boswell says
Your recipe is great! I too saw the Alton Brown show on scallops. I don’t get dry scallops and I blot them lightly with paper towel, salt and pepper them and dredge lightly through flout. Very hot oil, sear outside turn and take up. Then add butter pats and boil water out and brown solids for a poring sauce. Where did all these people find all these problems? Oh yes, pull off the side muscle, It could possibly contain sand.