Perfect Pan Seared Scallops

Name: Perfect Pan Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 large sea scallops; 2 tablespoons olive oil; 2 tablespoons unsalted butter; Salt and freshly ground black pepper to taste; Juice of 1 lemon; Chopped parsley for garnish (optional)

Highlighted under: Global Flavors

I absolutely adore making pan-seared scallops because they are so quick to prepare yet deliver an impressive and luxurious meal. With just a few high-quality ingredients, I can create a dish that highlights the natural sweetness of the scallops while achieving a beautifully crispy exterior. This recipe is perfect for date nights or special occasions, and it always feels indulgent without requiring hours in the kitchen. Let me guide you through the necessary steps to achieve scallops that are not only tender but also perfectly seared.

Created by

Georgia Lane

Last updated on 2026-01-20T01:13:10.109Z

When I first attempted to pan-sear scallops, I was intimidated by the idea of getting the perfect golden crust. However, once I understood the importance of high heat and proper seasoning, it transformed my cooking. My favorite tip is to make sure the scallops are completely dry before placing them in the pan; this ensures they achieve that ideal caramelization without steaming.

One evening, I served these scallops with a light lemon butter sauce and paired them with a crisp white wine. The combination of the rich scallops with the bright acidity of the sauce was heavenly. I realized just how simple yet impactful quality ingredients are in achieving extraordinary flavors.

        Why You Will Love This Recipe
        Unbelievably tender and juicy scallops that melt in your mouth
Perfectly crisp exterior with rich, savory flavor
Quick and easy preparation, making it ideal for any night

      

Choosing the Right Scallops

When selecting scallops, opt for large sea scallops for the best flavor and texture. Look for those that are firm to the touch with a slightly translucent appearance, avoiding any that have a strong fishy smell or are overly opaque. Freshness is key; if possible, purchase them from a reliable seafood market, where they are displayed on ice. Frozen scallops can work in a pinch, but ensure they are thawed slowly in the refrigerator to maintain their delicate texture.

Scallops are naturally sweet, and the quality of your scallops can significantly impact the final dish. For the best results, choose dry-packed scallops rather than wet-packed ones, as the latter are treated with preservatives that can affect flavor and searing ability. I'm always thrilled when I find dry-packed scallops, as they yield a more flavorful and perfectly caramelized surface.

Mastering the Sear

The art of searing scallops lies in achieving the right heat. Start with a preheated skillet—it should feel hot and shimmer when the olive oil is added. A medium-high setting ensures the scallops caramelize beautifully while cooking through. Avoid the temptation to overcrowd the pan; this leads to steaming rather than searing. If necessary, work in batches to ensure each scallop has enough space to develop that coveted golden crust.

Flipping the scallops is another crucial moment in the searing process. I recommend using a thin, flexible spatula to gently lift each scallop. As you flip them, ensure they have developed a bouncy texture and a deep golden color on one side. Adding butter at this stage not only enhances flavor but also helps in browning them further—baste the scallops frequently to incorporate that rich buttery goodness.

Ingredients

Gather the following ingredients to make the perfect pan-seared scallops:

Ingredients

12 large sea scallops
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
Juice of 1 lemon
Chopped parsley for garnish (optional)

Make sure you have all ingredients prepped before starting the cooking process!

Instructions

Follow these steps for perfectly seared scallops:

Preparation

Pat the scallops dry with a paper towel and season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Searing the Scallops

Add the scallops to the skillet, ensuring they are not crowded. Sear for 2-3 minutes on one side without moving them.

Flip and Finish

Carefully flip the scallops and add the butter. Cook for an additional 2-3 minutes, spooning the melted butter over the scallops.

Add Lemon Juice

Remove the skillet from heat and squeeze lemon juice over the scallops. Toss gently to coat.

Serve

Garnish with parsley if desired and serve immediately with your choice of sides.

Enjoy your delicious scallops right away for the best texture!

Pro Tips

For an extra flavor boost, consider serving these scallops over a bed of creamy risotto or with a side of asparagus. Also, be sure to use freshly squeezed lemon juice for the best flavor.

Serving Suggestions

Scallops pair beautifully with light, refreshing sides that won't overshadow their delicate flavor. Consider serving them over a bed of lemon herb quinoa or alongside sautéed asparagus drizzled with a light vinaigrette. For a heartier option, creamy risotto works wonderfully, absorbing the rich butter and lemon flavors. Garnishing with freshly chopped parsley adds a pop of color and freshness.

For an elegant touch, you might also try presenting the scallops atop a smear of pea purée or a citrus gelée. This not only elevates the plate visually but also complements the sweet flavor of the scallops, enhancing the overall experience. A crisp white wine or a refreshing sparkling water with lemon can complete the meal, adding to the luxurious feel of your dining experience.

Storing and Reheating

If you have leftover scallops, it’s best to store them in an airtight container in the refrigerator and consume them within a day for optimal freshness. Due to their delicate nature, reheating scallops can be tricky; they tend to overcook quickly and lose their wonderful texture. To reheat, place them in a lightly oiled skillet over low heat for just a minute on each side, monitoring closely until they are warmed through.

Freezing scallops is not generally recommended once they have been cooked, as their texture may suffer upon reheating. However, if you need to store raw scallops, ensure they are well-wrapped in plastic wrap or a freezer-safe container. They can typically be frozen for about 2-3 months. When ready to use, thaw them in the refrigerator overnight and pat them dry before cooking for best results.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but be sure to thaw them completely and pat them dry as moisture can affect the searing process.

→ What’s the best way to know when scallops are cooked?

Scallops should be opaque and have an internal temperature of around 125°F (52°C).

→ What sides pair well with scallops?

Light salads, asparagus, or a creamy risotto complement scallops beautifully.

→ Can I make this dish ahead of time?

Scallops are best served freshly cooked; however, you can prepare the sides in advance.