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”
Used a little lemon juice and butter at the turn. Was going to add a little garlic but forgot. Cooked 2 minutes per side. Very good.
Thanks for giving me the confidence and recipe on how to make gourmet scallops, effortlessly. They are the best, and so easy. Jewels of the sea, for sure.
Yes I felt The same exact way I love scallops but I was scared that I was going to mess them up By over cooking them
OMG !
I wil never cook scallops any other way .
EXCELLENT
Hi, im a Big SEAFOOD eater!! So
Send them on from Fish, to clam
Chowder…😁
Excellent! Came out juicy and tender and better than ones that I have had in upscale restaurants. It was easy and quick and my significant other loved them!
DA ! how long to cook on send side?
Excellent! I used lemon juice instead of butter but the scallops were excellent!
Bought some frozen scallops at Aldi. Most were large with a few small ones. Seasoned and seared as directed. Added a sprinkle of Cajun seasoning for a little kick. They were outstanding! Thanks for a great lesson!
I bought mine frozen at Aldi’s too. I was impressed with how tender they came out. Agreed most were large with some small ones in there.
Love reading all the comments from people that cannot follow basic directions or use a stovetop/cast iron pan. This is literally just a fundamentally basic cooking technique you should already know before you decide to cook with a pricey ingredient. Searing is not some ultra-intensive method of cooking. You JUST put them on the pan and flip. There’s not much you can mess up here, so I really cannot comprehend how one made “seared erasers” and how another made “rubber pellets.” If you produce inedible scallops from this recipe, you are almost always completely to blame. Seriously guys, you’re just cooking something at high heat in oil. That’s all it is. Humans in ancient Mesopotamia had crude, handmade pans and they figured out how to sear things in them over a fire. If you can’t use a constant heat source and a solid, even piece of metal to cook scallops, don’t cook scallops. Start small and try microwaving a bag of frozen veggies or something.
Wow! Thanks for the condescending review to those who want to know the “best” way to cook scallops. When cooking something new, or for a food that I do not cook very often, I look for cooking tips or recipes to see how others do it.
And they sure are pricey as you noted. At $18.99 per pound (on sale), I want to know the best way to cook scallops!
How did you learn how to cook scallops? Oh, yeah – you already knew how.
The information given by Joanne’s recipe, “Seared Scallops,” was very helpful. They turned out great!
You were spot on, Ty. Follow the directions. That’s what I did. I’m a scallop lover from the first time I had seared scallops on an island in Maine at least 20 years ago. I made them myself for the first time tonight. Dry the B-jesus out of them, cook two minutes on the first side (avocado oil), flip, add a pat of butter, and cook for one more minute on the other side. How hard can it be? D-Licious!
PS I did not find your comment condescending.
This is the funniest comment I’ve ever read anywhere.😄
Excellent recipe, foolproof.
I noticed in the photo that you did not remove the membrane from the side of the scallop. This should be done during the prep stage as they turn tough when you cook them. They peel right off. I used to work in seafood restaurant in high school and this was part of the prep work in the morning.
I eat the little tough bit! I think this is just a matter of preference but I find it doesn’t bother me and I don’t want to waste it. It makes sense they would remove this at a restaurant however. Thanks for sharing your tip.
I think the trick is to get them dry. I was camping so I was cooking over a camp fire. They turned out awesome. Also had fresh 10 count shrimp and fresh Perch . All cooked at the same time on a large cast iron flat plate . Everything turned out mouth watering good.
Yes they turned out perfect
Made these tonight and recipe worked like a charm for me. Although the scallops I bought were said to be fresh, some of them had an ice crust on them 🙁 so my cooking time was a little longer. Also, I had about 2 pounds, so I did them in batches – they still cooked quickly enough that the first ones didn’t get too cold while the others finished. My family loved them and I will make again. Served with fresh seasonal veggies and fruits.
Very easy to make. I served them alongside pasta with shrimp & meatballs. Wonderful meal.
That sounds delicious!
Rubber pellets lol worst scallops around
I about died laughing reading this! “Rubber pellets” someone else said, “seared erasers”. Hahaa. The same has happened to me. It’s always hit or miss, but I WON’T GIVE UP!! LOL
There is a difference in the type of scallops used. If they are small bay scallops, you will not get the same results as the large sea scallops. Bay scallops are great in a saute or sauce… whereas the large sea scallops are BEST seared and do NOT result in rubber erasers or rubber pellets. In fact if you use the correct scallops this recipe is FAILPROOF! 100% perfect
Did not work for me at all. There is so much water in fresh scallops (about 1/3 cup in the pound that I bought) that cooking them on the stove-top won’t sear them: it will just poach them. I constantly spooned out the fluid, but even that wasn’t sufficient. And if you wait for the fluid to evaporate you will end up with seared erasers.
After 10 minutes I gave up and put the scallops on the grill. That did work, but I certainly could have done without the pre-cooking on the stove-top, which accomplished nothing except making the scallops rubbery. Next time it’s the grill for me.
Don’t just blot with a paper towel. Lay 2 sheets over them and press moderately. Turn over and do it again. Then remove the white muscle on the side. Not all will have it but some may. Use a high temp oil like avocado oil (refined), almond oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil. A tablespoon is enough then crank up the heat. Finish with butter.
You must have had “wet” scallops which are treated with tripollyphosfate to hold more water. Fresh “dry” scallops will not release much water and will develop a sear.