Pan-Seared Scallops Recipe
Pan-Seared Scallops are the ultimate showstopper of the seafood world—quick to make, elegant on the plate, and absolutely bursting with sweet, savory flavor. Whether you’re looking for a speedy weeknight dinner or want to impress guests at your next dinner party, this simple yet luxurious dish always delivers with its perfectly golden crust, tender center, and zesty finish. With just a handful of ingredients and a couple of tips, you can master restaurant-quality scallops right at home in less than 15 minutes!
Ingredients You’ll Need
The beauty of Pan-Seared Scallops is in the simplicity of the ingredients. Every element serves a purpose, from building flavor to balancing textures, and when each ingredient is at its best, the whole dish absolutely sings. Here’s what you’ll need, along with why each one matters:
- Large sea scallops: Their naturally sweet, rich flavor and plump texture are the centerpiece of this dish. Be sure to have the side muscles removed for the best texture.
- Olive oil: Helps create that gorgeous golden crust while bringing a subtle fruitiness to the scallops.
- Unsalted butter: Adds rich, creamy notes while basting and rounds out the overall flavor.
- Salt and black pepper: Crucial for seasoning and bringing out the natural sweetness of the scallops.
- Lemon juice: Brightens the dish, cutting through the richness with lively acidity.
- Lemon zest: Adds fragrant citrus oils for a really fresh, vibrant finish.
- Fresh parsley: A pop of green color and herbal flavor that livens up each bite.
How to Make Pan-Seared Scallops
Step 1: Dry and Season the Scallops
Start by patting the scallops completely dry with paper towels. This might seem small, but it’s essential—any surface moisture can keep you from getting that beautiful crust. Generously season both sides with salt and freshly cracked black pepper to enhance the natural flavors.
Step 2: Preheat the Skillet
Heat olive oil in a large skillet (preferably stainless steel or cast iron) over medium-high heat until it shimmers. You want the pan hot enough to sizzle instantly when the scallops hit the surface, so don’t rush this part—temperature makes all the difference with Pan-Seared Scallops.
Step 3: Sear the Scallops
Carefully lay the scallops in the pan, making sure there’s a little space between each one. Let them cook, totally undisturbed, for about 2 to 3 minutes. This is when that deep golden crust forms! No need to nudge or move them during this time; patience is key.
Step 4: Flip and Baste with Butter
Flip each scallop and immediately add the unsalted butter to the skillet. As the butter melts, use a spoon to baste it over the scallops for another 1 to 2 minutes. This adds incredible flavor while gently finishing the cook.
Step 5: Finish with Citrus and Herbs
Take the pan off the heat. Drizzle fresh lemon juice all over the scallops for acidity, then scatter lemon zest and chopped parsley to liven things up with color and zesty fragrance. Serve the Pan-Seared Scallops immediately for the best texture and taste.
How to Serve Pan-Seared Scallops
Garnishes
A sprinkle of fresh parsley, a final dusting of lemon zest, or even microgreens look gorgeous atop your Pan-Seared Scallops. A small pinch of flaky sea salt sprinkled just before serving can make the flavors pop even more.
Side Dishes
The sweet richness of Pan-Seared Scallops pairs beautifully with creamy risotto, a simple pasta aglio e olio, or a crisp green salad with a lemony vinaigrette. Even roasted asparagus or charred broccolini would add lovely texture to your plate.
Creative Ways to Present
Plating these scallops on a swoosh of pea purée, alongside a citrus salad, or atop a silky cauliflower mash adds flair and makes any meal feel extra special. Serve them over toasted crostini for a chic appetizer, or arrange on a platter as a vibrant seafood centerpiece—it’s hard to go wrong!
Make Ahead and Storage
Storing Leftovers
If you have leftover Pan-Seared Scallops, store them in an airtight container in the refrigerator for up to two days. For the best texture and flavor, try to enjoy them as soon as possible after cooking.
Freezing
Freezing cooked scallops is not ideal, as it can change their texture and make them less tender. If you must freeze them, wrap them tightly and use within one month, but fresh is definitely best for Pan-Seared Scallops.
Reheating
Gently reheat leftover scallops in a skillet over low heat with a splash of broth or a little extra butter, just until warmed through. Avoid microwaving, as it can easily overcook the scallops and make them rubbery.
FAQs
How do I know when scallops are cooked perfectly?
Pan-Seared Scallops are ready when they have a golden-brown crust and are opaque throughout but still slightly springy when pressed. Overcooked scallops become rubbery, so aim for 1 to 2 minutes per side depending on their size.
Can I use frozen scallops for this recipe?
Yes, just be sure to thaw them fully in the fridge and thoroughly pat them dry. Moisture is the enemy of a good sear, so don’t skip this crucial step for your Pan-Seared Scallops.
What if I don’t have a cast iron or stainless steel pan?
A heavy non-stick skillet will still work, though you may not get quite as crisp a sear. Just be sure not to overcrowd the pan—cook the scallops in batches if necessary.
Why do my scallops sometimes turn out watery?
This is usually due to excess moisture. Drying the scallops with paper towels and cooking them quickly in a very hot pan helps prevent them from releasing water and steaming instead of searing.
Can I add extra flavors to the pan sauce?
Absolutely! A smashed garlic clove, splash of white wine, or pinch of red pepper flakes tossed in with the butter will infuse even more personality into your Pan-Seared Scallops.
Final Thoughts
There’s just something magical about Pan-Seared Scallops—the way they crisp up outside, stay tender within, and burst with ocean flavor, all in just minutes. If you’re craving a dish that’s both simple and spectacular, don’t hesitate to give this recipe a go. Your table (and taste buds) will thank you!
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Pan-Seared Scallops Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make perfectly seared scallops with a golden crust, finished with a lemony butter sauce and fresh parsley. This quick and elegant dish is perfect for a special dinner or a weeknight treat.
Ingredients
Ingredients:
- 1 ½ pounds large sea scallops, side muscles removed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Scallops: Pat dry the scallops, season with salt and pepper.
- Sear Scallops: Heat oil in a skillet, sear scallops on one side until golden.
- Finish: Flip scallops, add butter, baste, and finish with lemon juice, zest, and parsley.
Notes
- Drying scallops well ensures a good sear.
- Pair with risotto, pasta, or a salad.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 0g
- Sodium: 570mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 50mg
