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Seared Scallops

How to cook perfectly pan seared scallops. They cook in minutes, are succulent and buttery with a golden crust, and are easy to make at home!

Prep Time
3 mins
Cook Time
3 mins
Total Time
20 mins
Servings: 4 servings
Calories: 224 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 ½ pounds sea scallops about 16; seek out dry pack for the best sear
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon canola oil or similar neutral cooking oil
  • kosher salt
  • 1 tablespoon finely chopped fresh parsley

Instructions

    Cup of Yum
  1. Remove the scallops from the refrigerator 10 minutes before you plan to cook them. Place them on a double layer of paper towels. Set a second double layer on top and press them VERY dry (don't smash them, but really try to get out as much liquid as you can; moisture is the enemy of a good sear).
  2. Get ready, this happens fast: Heat oil in a cast iron on similar skillet over high heat until VERY hot. Divide the butter in half and set both pieces right next to the stove. Set a spoon for basting the scallops, an empty plate, and a piece of foil larger enough to cover it by the stove.
  3. Add the oil to the skillet. Once it is so hot it's smoking, use tongs to add half the scallops in a single layer—note where you start and go in a circle so you can easily remember which scallops started cooking first. Every second counts; 30 seconds is a long time in the life of a seared scallop. Sprinkle the tops with a pinch of kosher salt. Cook 90 seconds on the first side without disturbing.
  4. Add one half of the butter. Flip the scallops in the same order you laid them down. Tilt the skillet to pool the butter, then use the spoon to baste the scallops. Cook for a total of 90 seconds to 2 minutes (you'll practically have just finished basting). Scallops are done when they reach 115°F on an instant read thermometer—transfer to the plate and tent with foil.
  5. Repeat with the remaining scallops and butter (this batch will go even better because now you have a feel for it!).
  6. Turn off the heat. To the now empty skillet, add the parsley to the melted butter. Pour the butter over the scallops, then serve immediately.

Notes

  • TO STORE:  Store scallops in an airtight container and refrigerate for up to 2 days.
  • TO STORE:  Store scallops in an airtight container and refrigerate for up to 2 days.
  • TO REHEAT: Gently reheat scallops in a skillet over medium heat until warm throughout. Take care not to overcook them, as they can become rubbery.

Nutrition Information

Serving 1(of 4, 4 scallops per serving) Calories 224kcal (11%) Carbohydrates 5g (2%) Protein 21g (42%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 63mg (21%) Potassium 357mg (10%) Fiber 0.03g (0%) Sugar 0.01g (0%) Vitamin A 352IU (7%) Vitamin C 1mg (1%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 224

% Daily Value*

Serving 1(of 4, 4 scallops per serving)
Calories 224kcal 11%
Carbohydrates 5g 2%
Protein 21g 42%
Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.4g 20%
Cholesterol 63mg 21%
Potassium 357mg 8%
Fiber 0.03g 0%
Sugar 0.01g 0%
Vitamin A 352IU 7%
Vitamin C 1mg 1%
Calcium 14mg 1%
Iron 1mg 6%

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