Seared Scallops Recipe
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Seared Scallops Recipe
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You will be shocked at how easy it is to make restaurant-quality seared scallops at home with the right recipe and techniques! I’ve experimented and perfected this recipe to bring you an easy-to-follow tutorial with step-by-step photos, tips, and tricks for foolproof results every time. Enjoy this recipe with just five ingredients, or serve them with my Garlic Lemon Butter Sauce!
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Ingredients
- 1 1/2 pound sea scallops about 24, large, dry
- 1/2 teaspoon sea salt I use freshly cracked, coarse, or kosher salt
- 1/2 teaspoon black pepper freshly cracked
- paprika optional, sprinkle of
- 3 tablespoons avocado oil divided, or grapeseed, canola, peanut, vegetable, or light olive oil; high heat oil; do not use extra virgin olive oil (EVOO
- 1 tablespoon unsalted butter chopped into 4 pieces
Garlic Butter Lemon Sauce
- 3 tablespoons unsalted butter chopped into 3 pieces
- 3 cloves garlic minced
- Pinch red pepper flakes
- Pinch black pepper
- Pinch salt
- 1 tablespoon lemon juice (freshly squeezed is best)
- 1 tablespoon parsley minced, fresh flat-leaf
Instructions
PAN SEARED SCALLOPS
- Remove the side muscle from scallops: Pinch the small, tough flap on the side of the scallop and gently pull it away—it should peel off easily. Not all scallops will have them. (See photos in the post.)
- Prep Scallops: Pat the scallops very, very dry on both sides with paper towels. Season the top sides with half of the salt and pepper and sprinkle with paprika, if using.
- Heat the Pan: Heat a large, heavy-bottom skillet (stainless or cast-iron) over high heat. Once hot, add the oil and swirl to coat the pan. Heat until it is rippling and just about smoking.
- Sear and Season: Add half of the scallops, seasoned side DOWN spaced so they aren’t touching. Sear until golden brown on the bottom, about 3 minutes. While they are searing, season the tops with HALF of the remaining salt and pepper and sprinkle with optional paprika.
- Sear the Other Side: Gently turn each scallop using tongs and add 1/2 tablespoon butter (2 pieces). If the scallops don’t easily release from the pan, continue to cook until they do. Cook for another 1-2 minutes just until done. Scallops are done: when they have a golden-brown crust on the outside and are barely opaque on the sides. They should be slightly firm but springy in the center, not mushy or tough. Always err on undercooking them because you can add them back to the pan to cook longer. You don’t want tough scallops! Once removed from the pan, they will cook a little from residual heat.
- Repeat: Transfer the scallops to a shallow dish or rimmed plate along with any accumulated butter or juices. Clean out the pan, then repeat with the second batch of scallops.
GARLIC BUTTER SAUCE
- Sauté: Heat the pan over medium-low heat and add the butter to melt. Add the garlic, red pepper flakes, salt, and pepper. Sauté for about 30 seconds, just until fragrant, scraping up brown bits on the bottom of the pan.
- Finish Sauce: Add the lemon juice and parsley and stir to combine. Season to taste with additional lemon, salt, and/or pepper.
- Serve: Drizzle the sauce over the seared scallops and serve immediately.
Notes
- See the post for lots of tips, tricks, and step-by-step photos.
- Select large scallops: The larger, the better! Sea and diver scallops are larger (great for pan searing), while bay scallops are smaller and better for pasta or soups.
- How to read the count: If labeled U-10 or U-15, there are under 10 or 15 scallops per pound, indicating larger sizes. Sometimes, they will be labeled 10/15, meaning there are between 10 and 15 scallops per pound. In either scenario, the smaller the number, the larger the scallop.
- Select DRY scallops: Look for "dry" on the labeling, which means they are not treated with preservatives (like sodium tripolyphosphate). Dry scallops sear better and have a naturally sweet flavor. Avoid "wet" scallops, which are treated with preservatives and release excess water when cooked.
- Look for Freshness: They should be ivory, pale pink, or light orange, with a firm, slightly moist texture. They should have a mild, briny scent, not a strong fishy or ammonia smell.
- OR Frozen is a Great Option: If fresh scallops aren't available, opt for individually quick-frozen (IQF) dry scallops. Thaw them properly in the fridge before cooking.
- Buy from a Trusted Source: Purchase from a reputable fish market, seafood counter, or trusted online supplier to ensure high quality and proper handling.
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