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”
Easy and delicious.
I never cook.
Following your instructions, my scallops turned out perfect. Thank you.
Tried your scallop recipe tonight and they came out perfect. In almost 42 years of marriage this was only the second time I have tried to cook scallops. The first time I cooked them was just after my wedding and I cooked them so long they were like ping pong balls. 42 years ago I was just learning to cook and only had the recipe that came on the package. It said to cook scallops to the point that they looked cooked. ??? Your recipe gave me the exact time and they were perfect. Thank you for posting it, I will not wait another 42 years to make them again.
Just discovered your site while googling tips for preparing scallops. I am axious to try your recipe.
So right! So easy… We made tasty scallops following the above. Thanks for sharing.
I prepared your scallop recipe tonight and they were perfect. Thank you for such an easy, delicious and healthful recipe.
I like to use the spice “maple bacon” it’s hard to find but has spectacular flavor
I used old bay, but thought the process went perfectly.
Oh my my my great recipe. Easy ,simple,Delicious ! I paired it with a nice Avocado &tomato salad topped off with Italian dressing
I have learned when you first drop the scallop in the hot pan, pick it up right away and set it down again quickly. This prevents it from sticking!
Muchos Gracias for your blog.Really thank you! Will read on… Chun Calger
I sprinkle with garlic powder and no pepper
I have a question. I would like to make a deep-dish scallop quiche. The quiche custard I make is a combination of 35% heavy cream, eggs and herbs/seasonings. I bake the quiche at 325 degrees F for about 1 hour, 15 minutes (usually done when top is browned, puffed, and temperature at centre is in the 170’s).
Given the above, how best would I prepare the scallops before incorporating with the custard? If I don’t pre-cook them and they release a lot of moisture, I would be concerned about a watery quiche that never truly sets, especially in the middle.
Suggestions?
Please Do not do this!. Never cook scallops in the oven, let alone for an hour. All they need is a hard sear one one side, and then into a pan of butter to warm the other side.
If you still want to do this id recommend you bake your quiche and cook the scallops separate and put them on top of the quiche, otherwise your scallops will be disgustingly over cooked and rubbery by time your quiche is set. Different things need very different cook times, scallops and quiche are that way.
It’s the Night Before Thanksgiving, we opened up a bottle of Champagne,, and we cooked the scallops on our Lodge Cast Iron,,, ABSOLUTELY AMAZING!! Goodbye 2020 and 2021, Here We Come! 💥🙏💥 God Bless All 💖
Came out perfect! Did them on the burner on the barbecue, less mess in the kitchen! Also did the shrimp the same way, then wiped the iron skillet clean and did some filet mignons!!
I’m gonna try your scallop recipe now! Wish me luck!