The hardest part of making Seared Scallops is getting up the nerve to try! Don’t be intimidated. All you need is a hot pan, a pair of tongs, and some butter, and you can cook scallops like a pro. I’ve got all the tips to make sure they turn out perfectly!
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It’s time to add scallops to your at-home menu.
Do you love scallops, but you only order them at restaurants? Do you have no idea what to look for when you’re shopping for them? Clueless about the best way to cook them? We are going to tackle ALL of your scallop-related anxieties with this how-to recipe for seared scallops!
Like my Bacon Wrapped Scallops, these seared scallops require only a short list of ingredients but deliver maximum deliciousness—because when you start with good scallops and the right cooking method, it’s really hard to go wrong. They’re buttery and succulent, with a slightly sweet flavor that’s made even better by the caramelization that occurs when the scallops are pan-seared. YUM!
With this easy scallop recipe, you’ve got your next date night at home in the bag!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Sea Scallops. I like fresh scallops best, but if they’re not available, frozen will work.
- Butter and Oil. Scallops naturally have a buttery flavor, so cooking (and basting!) them in butter is like adding an exclamation point. Oil handles the high heat thanks to its high smoke point.
- Fresh Parsley. For a fresh finishing touch.
Wet-Packed vs. Dry-Packed Scallops
This is the golden rule for buying the best scallops: always buy dry-packed scallops.
- Wet-Packed Scallops. These are treated with a solution of water and sodium tripolyphosphate, which increases their weight (and acts as a preservative). While they may be easier to find and less expensive, the added moisture can make it harder to achieve that perfect golden sear when cooking. Plus, once you cook them, the scallops will be much smaller since so much of their weight was water.
- Dry-Packed Scallops. These are not treated with preservatives, which means they have a more natural flavor and texture. They cost a bit more, but their lack of added water allows them to sear beautifully in the pan, giving you that caramelized crust that makes seared scallops so delish.
How to Make Seared Scallops
Dry the Scallops. Place them on two layers of paper towels, set two more layers on top, and gently press to absorb the excess liquid from the scallops. Drying is CRITICAL to get a good sear on the scallops.
Prep Your Cooking Area. Heat the oil in a cast iron skillet over high heat. While you wait for this to get blazing hot, divide the butter into two portions, get out a spoon and plate, and tear off a piece of foil to cover the plate later.
Sear the Scallops, Part 1. When the oil starts smoking, add the scallops to the pan with tongs. Sprinkle with salt and cook for 90 seconds.
Sear the Scallops, Part 2. Add one portion of butter to the pan. Now start flipping the scallops, starting with the first one you put in the pan. Baste with the butter. (Is there any better smell in this world than melted butter?!)
Keep Going. After the other side is nicely seared—or when the scallops reach 115 degrees F if we’re being precise—transfer the cooked scallops to the plate and tent with foil. Repeat with the remaining scallops and butter.
Make the Sauce. Turn off the heat and add the parsley to the butter. Let it sit for just a beat to infuse the butter with the parsley and the parsley with the butter, then spoon the butter over the scallops and ENJOY!
Recipe Variations
- Add a Squeeze of Lemon. Just like Baked Salmon, seared scallops are delicious with fresh lemon juice.
- Seared Scallops with Garlic Butter. Use my Garlic Butter Shrimp for inspiration. This can be a good bet if you’re serving someone who’s on the fence about scallops since it adds another layer of flavor to the mix. Big-time scallop fans may prefer my original garlic-free method.
What to Serve with Seared Scallops
Make it a meal by pairing your scallops with one of these options.
- Salads. Nestle your beautiful seared scallops atop a bed of mixed greens tossed with a Lemon Vinaigrette. So fancy!
- Risotto. Serve scallops over Instant Pot Risotto and you’ll feel like you’re at a restaurant.
- Polenta. Creamy Polenta is always a treat!
- Vegetables. I served this batch of seared scallops with Roasted Broccolini.
Seared Scallops
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Ingredients
- 1 ½ pounds sea scallops about 16; seek out dry pack for the best sear
- 3 tablespoons unsalted butter divided
- 1 tablespoon canola oil or similar neutral cooking oil
- Kosher salt
- 1 tablespoon finely chopped fresh parsley
Instructions
- Remove the scallops from the refrigerator 10 minutes before you plan to cook them. Place them on a double layer of paper towels. Set a second double layer on top and press them VERY dry (don’t smash them, but really try to get out as much liquid as you can; moisture is the enemy of a good sear).
- Get ready, this happens fast: Heat oil in a cast iron on similar skillet over high heat until VERY hot. Divide the butter in half and set both pieces right next to the stove. Set a spoon for basting the scallops, an empty plate, and a piece of foil larger enough to cover it by the stove.
- Add the oil to the skillet. Once it is so hot it’s smoking, use tongs to add half the scallops in a single layer—note where you start and go in a circle so you can easily remember which scallops started cooking first. Every second counts; 30 seconds is a long time in the life of a seared scallop. Sprinkle the tops with a pinch of kosher salt. Cook 90 seconds on the first side without disturbing.
- Add one half of the butter. Flip the scallops in the same order you laid them down. Tilt the skillet to pool the butter, then use the spoon to baste the scallops. Cook for a total of 90 seconds to 2 minutes (you’ll practically have just finished basting). Scallops are done when they reach 115°F on an instant read thermometer—transfer to the plate and tent with foil.
- Repeat with the remaining scallops and butter (this batch will go even better because now you have a feel for it!).
- Turn off the heat. To the now empty skillet, add the parsley to the melted butter. Pour the butter over the scallops, then serve immediately.
Notes
- TO STORE: Store scallops in an airtight container and refrigerate for up to 2 days.
- TO REHEAT: Gently reheat scallops in a skillet over medium heat until warm throughout. Take care not to overcook them, as they can become rubbery.
Nutrition
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The butter basting made them so rich and flavorful, and that final drizzle of parsley butter took them over the top!
I’ve always been intimidated by cooking scallops because I was afraid of overcooking them and ending up with something rubbery. This was my first time making scallops at home, and I was shocked by how easy and quick it was! The hardest part was waiting for the pan to get hot enough, but once I got the sear going, they cooked in just minutes. The texture was amazing and it is crispy on the outside and so delicate and buttery inside. I served them over a bed of sautéed spinach with a drizzle of lemon butter, and it was absolute perfection. I’ll be making these again very soon! Thank you!
Makes me so happy to hear, Karen! Thank you for sharing!
I have always loved ordering scallops at restaurants, but I never thought I could make them this well at home! Drying the scallops before cooking really helped get that ideal sear, and the high heat made all the difference. I served them with a side of lemon-garlic asparagus and couldn’t believe how fancy the meal looked and tasted! Thank you!
So glad to hear! Thank you Ashley!
Prety much what I have tried of your recipes has been quite rewarding. Thanks for your website.
Makes me so happy to hear, Don. Thank you!