Seared Scallops
Learn how to make Seared Scallops with a perfectly golden brown crust, just like at the restaurants! They’re incredibly simple to make at home and much cheaper than dining out.
Scallops are on most nice restaurant menus these days, and for good reason. As far as seafood goes, I would take scallops over anything.
While I love shrimp, crab, fish, and lobster, seared scallops are the king of my seafood universe!
Their mildly sweet flavor and that caramelized crust they get when seared in a super hot pan…oh, swoon. Not to mention, they’re really low-maintenance compared to lobster and crab.
What’s funny to me about scallops is a lot of people only order them at restaurants because they’re too intimidated to make them at home.
This is silly!
Scallops are one of the easiest things you can make at home.
I actually cooked scallops quite a bit during my surgery recovery because they take 10 minutes to make, they’re super filling (it’s like a big ball of protein), and most importantly, they’re mighty delicious.
I also love that you just pick them up from the store and don’t have to do any prep with them, aside from seasoning with salt and pepper.
So before we get cooking, let’s talk about buying scallops.
Where to buy scallops:
You want to buy scallops wherever they sell them “dry.”
I’ve noticed more and more grocery stores labeling their scallops as either wet or dry, which I really appreciate because I used to have to ask.
- A wet scallop has been soaked in a preservative phosphate solution. This makes the scallop absorb more water, and when you cook them, they kind of shrivel a bit and don’t brown as well because of that extra liquid. The phosphate solution also gives the scallop an off flavor, and they’re usually not as fresh.
- A dry scallop has not been treated with any chemicals additives or solutions. Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have a more pure flavor.
If possible, you always want to buy dry scallops.
The first thing you want to do when you’re searing anything is to pat the outside dry with a paper towel. I do this when I make Pan Seared Steaks too.
Next, sprinkle the scallops with sea salt and black pepper:
Next grab a skillet, preferably cast-iron. Cast iron pans are my favorite for searing because they retain heat so well and preheat nicely.
Heat up the skillet until it’s really hot, and add some high smoke point oil:
Drop in your scallops, and make sure to give them enough space in the pan so they’re not steaming each other.
This is when I season the other side with salt and pepper:
Sear the scallops for about 2 minutes on the first side, then add a small pat of butter to the pan while the other side finishes cooking, to flavor the scallops:
Once the the scallops are done cooking, serve immediately, and make sure to transfer them to another dish for serving. The cast iron retains heat and will continue cooking the scallops unless you take them out.
What goes with seared scallops?
I like serving them with something light, like a salad.
Here is the Salad category of my recipe index for ideas, but the Mexican Corn Salad goes really well in particular, as well as this Arugula Zucchini Salad.
I also have a recipe for Seared Scallops with Bacon Jam and Basil, which is a flavorful compliment to the scallops!
How long will scallops keep in the fridge? Two days max. When they’re fresh, they have a sweet ocean smell, and when they start to spoil they will take on a stinky fish smell.
Can scallops be reheated? Yes, but you have to be careful not to cook them further. Heat until they’re just warm enough to eat. I do this in the microwave at half heat.
Seared Scallops
Ingredients
For the Scallops:
- 1/2 lb dry sea scallops
- salt
- pepper
- 1 tbsp high smoke point oil like ghee, avocado oil, etc.
- 2 tbsp butter
Ideas for What to Serve with Scallops (optional):
Instructions
- Preheat a cast iron skillet over medium high heat.
- In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season.
- When the pan is hot, add the oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
- Cook the scallops for 2 minutes, making sure not to move them or touch them at all.
- Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
- Remove the scallops from the pan and serve!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
172 Comments on “Seared Scallops”
Yes! This is the perfect recipe!
Spot On! Delicious.
Never knew what dry and wet ment. Nice to learn and too prep was easy used avocado oil so no smoking. Mexican corn salad good as well. Have added both to my collection
Perfect! You are right; I was afraid to cook them at home. I’m so glad you helped me get my courage up! SO succulent AND SO simple! Thank you!
After years of cooking for both business and pleasure, I realized that back to basics is the Best Lesson! You don’t need special foreign ingredients and cookware.
This scallop recipe is the Finest and Most Tasteful Recipe for Scallops! Their natural beautiful flavors are not drowned out. No lemon, no garlic, no flour nor bread crumbs…..just delicious scallops and butter make this a dream recipe! Cooked these up for a delightful Christmas Eve Dinner. Thank You!
Easy recipe with perfect results! The scallops were the best I’ve had in quite some time. Thank You so much for sharing this. I will be making these again.
So easy and very tasty even just with salt, pepper, and butter!
Great recipe. I used a small amount of Duck Fat in a heavy bottomed non-stick skillet, and they all seared perfectly. Finished in butter per directions, served with fettuccine, mushrooms and pancetta, accompanied with warm sourdough and a NW Chardonnay. A fun meal!
WOW. That sounds like absolute heaven. You’re a pairing genius!
Great recipe!
Loved them. They were amazing. Took me a while to get the smoke alarm to turn off. Maybe I used the wrong oil.
Careful on the oil choice — smoke points are important because above them, they form carcinogenic compounds. Better to cook at lower temp until you can pick up a higher smoke point oil at your local market. Too, your pan doesn’t have to be blazingly hot — in fact, only 300 deg to get the Malliard reaction going. That’s the magic protein-denaturing point.
What is that tough stem in the scallopes that I taste? Can it be removed when being cooked?
Remove and discard that piece before cooking scallops.
It’s the muscle that attaches the scallop to the shell. It peels away from the scallop easily when you prep them.
Just made this recipe on my cast iron skillet and it came out tender, beautifully crusted and delicious. Had a wonderful salad with mixed greens, avocado, cranberries, goat cheese and walnuts. Amazing and satisfying! Thank you.
I’m getting ready to make these for the second time and wanted to review the recipe. I’m glad I did as I had forgotten to leave a review.
These are PERFECT! Everything I love about scallops, and they weren’t overcooked and lukewarm the way they often come to the table at a restaurant.
Thanks for the info about wet and dry as well. Fortunately, my service delivers dry.
Thanks for the confidence to make scrumptious scallops at home!
Made this recipe for dinner tonight easy and excellent ! Definitely a keeper 😊
Yummy! And really easy to make. I just did the pan seared recipe and it took less than 10 minutes from prep to table
Perfect, easy, delicious! Even the kids loved them. Thanks for the recipe and directions, I had no clue how to cook a scallop.
OMG!! Absolutely devine!! Gordon Ramsey would be proud ♥️ Melt in your mouth delicious ♥️