Perfectly seared scallops are a restaurant-quality dish that’s surprisingly easy to make at home. With a golden crust on the outside and a tender, buttery interior, these scallops are deliciously simple yet elegant.
Why You’ll Love This Recipe?
Scallops cook quickly and require minimal ingredients, making them a fantastic choice for a special dinner or a quick weeknight meal. The crispy sear enhances their natural sweetness, and they pair well with a variety of sides.
Ingredients
Here’s a quick peek at what you’ll need. The full ingredient list is below:
- large sea scallops (about 10-12 scallops)
- olive oil
- unsalted butter
- garlic, minced
- salt
- black pepper
- smoked paprika (optional, for extra flavor)
- fresh lemon juice
- chopped fresh parsley (for garnish)
Prepare the Scallops
Pat the scallops dry with paper towels to remove excess moisture. This is key for achieving a perfect sear. Season both sides with salt and pepper.
Heat the Pan
Use a heavy skillet, such as cast iron, and heat olive oil over medium-high heat until shimmering. Avoid overcrowding the pan to ensure even cooking.
Sear the Scallops
Place the scallops in the pan and cook undisturbed for about 2-3 minutes until a golden crust forms. Flip and cook for another 1-2 minutes until just opaque in the center.
Add Butter and Garlic
Lower the heat slightly and add butter and minced garlic to the pan. Spoon the melted butter over the scallops for extra flavor.
Finish with Lemon Juice
Remove from heat and squeeze fresh lemon juice over the scallops to brighten the flavors.
Expert Tips and Tricks
- Make sure the scallops are completely dry before searing.
- Use high heat to get a crispy, golden crust.
- Don’t move the scallops around once they’re in the pan—this helps them develop a proper sear.
Recipe Variations and Possible Substitutions
- Swap olive oil for avocado oil for a higher smoke point.
- Add a pinch of red pepper flakes for a hint of spice.
- Serve with a white wine butter sauce for extra richness.
Serving and Pairing Suggestions
Sear scallops pair beautifully with creamy risotto, roasted vegetables, or a simple arugula salad. They also go well with pasta or a light white wine.
Storage and Reheating Tips
Scallops are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in a pan over low heat to avoid overcooking.
FAQs
How do I know when scallops are done?
They should be firm but slightly translucent in the center and have a golden crust.
Can I use frozen scallops?
Yes! Thaw them completely and pat them dry before cooking.
Why are my scallops rubbery?
Overcooking is the most common cause. Keep an eye on them and cook just until opaque.
Can I use a nonstick pan?
A cast iron or stainless steel pan works best for a proper sear, but a nonstick pan can still be used with good results.
Conclusion
Sear scallops are a quick, elegant dish that’s easy to master. With a few simple techniques, you’ll have perfectly cooked scallops every time!
Print
Sear Scallops
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Pan-Searing
- Cuisine: French, American
- Diet: Gluten Free
Description
These Seared Scallops are perfectly golden-crisp on the outside while tender and buttery on the inside. Cooked in a simple garlic butter sauce, they make an elegant appetizer or main dish that’s quick and restaurant-quality! Serve them over pasta, risotto, or alongside roasted vegetables for a gourmet meal at home.
Ingredients
- 1 pound large sea scallops (about 10-12 scallops)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for extra flavor)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
-
Prepare the Scallops:
- Pat the scallops completely dry with paper towels. This ensures a good sear.
- Season both sides with salt, black pepper, and smoked paprika (if using).
-
Heat the Pan:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering but not smoking.
-
Sear the Scallops:
- Place the scallops in the pan, making sure they don’t touch.
- Sear for 1½–2 minutes on the first side, until a deep golden crust forms.
- Flip and cook for another 1–1½ minutes on the other side.
-
Add Butter & Garlic:
- Reduce heat to medium-low and add 2 tablespoons butter and minced garlic to the pan.
- Spoon the melted garlic butter over the scallops for about 30 seconds.
-
Finish with Lemon Juice & Serve:
- Remove from heat and drizzle with fresh lemon juice.
- Garnish with chopped parsley and serve immediately.
Notes
- Best scallops to use: Dry-packed sea scallops give the best sear—avoid wet-packed scallops as they release excess moisture.
- For extra crispiness, make sure the pan is hot before adding the scallops.
- Serving suggestions: Serve over pasta, risotto, mashed potatoes, or alongside a fresh salad.
- Storage: Scallops are best enjoyed fresh but can be refrigerated for up to 2 days. Reheat gently to avoid overcooking.
Nutrition
- Serving Size: 3–4 scallops
- Calories: ~180 kcal
- Sugar: 0g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 40mg
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