Easy Seared Scallops

Name: Easy Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound sea scallops; 2 tablespoons olive oil; Salt to taste; Pepper to taste; 4 tablespoons unsalted butter; Juice of 1 lemon; 2 cloves garlic, minced; Chopped parsley for garnish

Highlighted under: Quick & Easy

I absolutely love cooking scallops, and this easy seared scallops recipe has become one of my go-to meals. The process is quick and simple, making it perfect for weeknight dinners or impressing guests. The key lies in achieving a perfect sear, which creates a delicious crust while keeping the inside tender and sweet. With just a few ingredients and minimal prep time, I can whip up a gourmet dish that feels special without the fuss.

Created by

Rosalie Mitchell

Last updated on 2026-01-20T03:04:12.946Z

I remember the first time I made scallops; I was both excited and nervous. I had read that they could be tricky to cook, but I wanted to try my hand at it. After experimenting a bit, I found that a hot pan and a little patience yield the best results. The sugars in the scallops caramelize beautifully with a proper sear, resulting in an irresistible flavor.

The secret I discovered is to ensure the scallops are completely dry before they hit the pan. This prevents them from steaming and enhances the golden crust. I also love pairing them with a simple lemon butter sauce to elevate their natural sweetness.

        Why You Will Love This Recipe
        Quick and easy preparation allows for last-minute meals.
The buttery, caramelized crust of the scallops is irresistible.
Perfectly elevates any special occasion with minimal effort.

      

The Importance of Drying Scallops

Drying scallops thoroughly with paper towels is essential for achieving the desired sear. Excess moisture creates steam, preventing that beautiful caramelization that gives scallops their rich flavor. After drying, you should see a slight sheen on the scallops, indicating they are ready for seasoning. This step not only enhances texture but also ensures an even golden crust during cooking.

If you find that the scallops are still releasing moisture after patting them dry, consider letting them air dry in the refrigerator for about 30 minutes before cooking. This will further help to eliminate any remaining moisture, providing you with that perfect sear and tender interior.

Mastering the Sear

To achieve the ideal sear, it’s crucial to ensure that your skillet is hot enough before adding the scallops. The oil should shimmer, but not smoke, indicating that the pan is at the right temperature—around 400°F (200°C) is optimal. If you add scallops too early, they will stick to the skillet and become tough instead of tender.

To check if the scallops are cooking correctly, look for the edges turning golden brown. This usually takes about 2-3 minutes per side. Avoid overcrowding the pan; cooking in batches if necessary allows each scallop to get that delectable crust without steaming.

Crafting the Perfect Sauce

The lemon butter sauce is a highlight of this dish, balancing the richness of the scallops with a bright acidity. When adding the butter, be sure to lower the heat to prevent it from browning too quickly. You want it to melt gently, infusing the sauce with a glossy texture and a rich flavor. The addition of minced garlic not only adds depth but also complements the natural sweetness of the scallops beautifully.

If you’re a fan of herbs, consider adding a teaspoon of fresh thyme or a pinch of red pepper flakes to the sauce for an extra layer of flavor. This small tweak can elevate your dish further, making it even more delightful without complicating the preparation.

Ingredients

For the Scallops

1 pound sea scallops
2 tablespoons olive oil
Salt to taste
Pepper to taste

For the Lemon Butter Sauce

4 tablespoons unsalted butter
Juice of 1 lemon
2 cloves garlic, minced
Chopped parsley for garnish

Instructions

Prepare the Scallops

Begin by patting the scallops dry using paper towels. This step is crucial for achieving a nice sear. Season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Scallops

Add the scallops to the pan, making sure they are spaced apart. Sear for 2–3 minutes on each side until they are golden brown and opaque.

Make the Sauce

Remove scallops from the pan and set aside. In the same pan, lower the heat and add butter, garlic, and lemon juice. Stir until melted and slightly thickened.

Serve

Return the scallops to the pan briefly to coat in the sauce. Serve immediately, garnished with parsley.

Pro Tips

Ensure your scallops are fresh and dry for the best texture. Adjust cooking time based on their size.

Serving Suggestions

These seared scallops shine as a main course but can also be a fantastic appetizer. Serve them on a bed of creamy risotto or alongside a fresh arugula salad drizzled with vinaigrette to complement the scallops’ richness. For a more festive presentation, consider plating them with a sprinkle of microgreens or edible flowers for visual appeal.

Pairing the dish with a crisp white wine, such as a Sauvignon Blanc or Chardonnay, enhances the overall experience. The acidity in the wine mirrors the lemon butter sauce, elevating the meal. Alternatively, serving scallops with garlic mashed potatoes or grilled asparagus creates a well-rounded plate that’s sure to impress.

Storing and Reheating

If you have leftovers, store the scallops in an airtight container in the refrigerator for up to two days. However, keep in mind that reheating can lead to a rubbery texture if not done correctly. To rewarm, place them in a non-stick skillet over low heat, adding a splash of water or broth to create steam and maintain moisture—about 2-3 minutes should do the trick.

While it's best to enjoy these scallops fresh, you can freeze uncooked scallops for up to three months. Rinse them under cold water, then pat dry and place in a freezer bag with air removed. Thaw in the refrigerator overnight before cooking to retain the best texture once they are prepared.

Ingredient Substitutions

If you can't find sea scallops, you can substitute with bay scallops, though they are smaller and may require a shorter cooking time—about 1-2 minutes per side. For a slightly different flavor profile, try using butter instead of olive oil for searing, but be cautious as it can burn more easily. Also, a splash of white wine can be a delightful addition to the lemon butter sauce for those wanting an extra depth of flavor.

For a dairy-free version, you can substitute the butter with a plant-based alternative, and coconut oil can also provide a nice flavor profile. Just ensure that the cooking temperatures remain consistent to achieve the desired sear on the scallops.

Questions About Recipes

→ Can I use frozen scallops?

Yes, make sure to thaw them completely and dry them well before cooking.

→ What can I substitute for scallops?

Shrimp or other seafood can work in a similar way, but cooking times may vary.

→ How do I know when scallops are done?

They should be opaque and firm to the touch; avoid overcooking to prevent toughness.

→ Can I prepare the sauce in advance?

Yes, you can prepare the lemon butter sauce ahead of time and reheat it before serving.