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Seared Scallops

This pan Seared Scallops recipe has a beautiful golden crust and is served with the best garlic butter sauce to spoon on top. It's a restaurant-quality dish that you can cook confidently at home!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 5
Calories: 126 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ lbs Sea Scallops*
  • salt and pepper
  • 1 Tablespoon butter
  • 1/2 Tablespoon olive oil
  • Garlic and butter for serving

Instructions

    Cup of Yum
  1. Prep Scallops: Pat them dry thoroughly with paper towels. (If necessary, remove the small side muscle from the scallops.) Season with salt and pepper.
  2. Cook: Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
  3. Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
  4. Test for Doneness: Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
  5. Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
  6. Serve sauce over scallops. Garnish with fresh chopped parsley, if desired. Store leftover scallops in the fridge for up to 2 days.

Notes

  • Yield: 1 1/2lb Sea Scallops.
  • Frozen Scallops: Thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using.
  • Scallops: Buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness--they won't have a strong "fishy" odor, if they're fresh.

Nutrition Information

Calories 126kcal (6%) Carbohydrates 4g (1%) Protein 16g (32%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 39mg (13%) Sodium 551mg (23%) Potassium 280mg (8%) Sugar 0.002g (0%) Vitamin A 74IU (1%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 126

% Daily Value*

Calories 126kcal 6%
Carbohydrates 4g 1%
Protein 16g 32%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 39mg 13%
Sodium 551mg 23%
Potassium 280mg 6%
Sugar 0.002g 0%
Vitamin A 74IU 1%
Calcium 9mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.