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I love bacon wrapped scallops, but this one is the most basic of scallop recipes. It has the most delicious, simple pan sauce — garlic butter — and the method is so easy. Just like coq au vin or grilled lobster, this pan seared scallops recipe is elegant enough for special occasions but also comes together so fast that you can make it easily when a craving strikes. The scallops are fried on a hot pan until a crust forms, and then flipped and basted with garlic herb butter (a.k.a. compound butter). It’s as delicious as it sounds.
Why You’ll Love This Seared Scallops Recipe
- The perfect crust on the outside, tender and buttery on the inside
- Mild, sweet, and garlicky
- Irresistible garlic butter sauce
- Super easy recipe — just a few steps!
- Ready to eat in less than 15 minutes

Ingredients & Substitutions
This section explains how to choose the best ingredients for simple pan fried scallops, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
How To Choose Scallops:
- Sea Scallops vs. Bay Scallops – Sea scallops are larger, higher quality scallops, and often what you will get at a restaurant. Bay scallops are sweeter and more tender and also much smaller, so often used in seafood stews, etc.
- Wet vs. Dry Scallops – Wet scallops are preserved in a solution and frozen, which makes them hold on to water during cooking. Dry scallops are not preserved in this way, making them the preferred option. It’s harder to get a nice sear with a wet scallop.
- Appearance & Smell – Fresh scallops should be firm and will smell like the sea (briny and like seaweed), but should not have any sharp odors.
- Scallop Size – Scallops are labeled with a range, so there can be 10 to 40 sea scallops per pound. They are most often sold in 10 to 20, 20 to 30, 30 to 40 ranges. Large sea scallops are considered to be more premium and are ideal for this seared scallops recipe.
- Fresh vs. Frozen – Most scallops found at the store will have been frozen at some point, even if they are sold thawed. You can buy either, but thawed scallops should be eaten within a day.
Other Ingredients For Searing Scallops:
- Cooking Oil – Use olive oil or avocado oil for searing.
- Sea Salt & Black Pepper
- Salted Butter – Just a couple tablespoons makes a huge difference for pan fried scallops… you just have to add it at the right time to avoid burning. I prefer grass-fed butter for best flavor and nutrition, but any salted butter will work. If the butter you have is unsalted, add a pinch of sea salt to it.
- Lemon Juice – Fresh lemon juice has the best flavor, but bottled lemon juice is also fine. Lime juice will also work. If you like extra citrus flavor, you can add a teaspoon of lemon zest or lime zest as well.
- Garlic – Fresh minced garlic adds the best flavor, but you can also use 1 teaspoon of jarred minced garlic for convenience. 1/4 teaspoon garlic powder would work in a pinch, but is not ideal for these seared scallops.
- Fresh Herbs – I used fresh thyme and fresh parsley, but you could use other fresh herbs, such as basil, chives, cilantro, dill, rosemary, or tarragon.

How To Sear Scallops
This section shows how to pan sear scallops with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix the garlic herb butter. In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. It’s okay if the lemon juice doesn’t fully incorporate, because we’re going to melt this later, anyway.

TIP: You can use this garlic butter for steak recipes if you make a double batch!
Omit the lemon juice and try it on sirloin steak, garlic butter steak bites, filet mignon, or prime rib.
- Prep and season. Use paper towels to dry the scallops on all sides. Season with sea salt and black pepper right before cooking.

TIP: Dry your scallops thoroughly.
If you don’t, you won’t get a good sear and that nice golden crust.


- Sear scallops. Heat the oil in a medium to large skillet (preferably a cast iron skillet, but a stainless steel or nonstick skillet will also work) over medium-high heat, until shimmering. Place the scallops in the pan in a single layer, and sear without moving, until a crust forms on the bottom.
- Add the herb butter. Flip the scallops and add the garlic herb butter, basting the scallops with it as it melts. Cook until the scallops are cooked through and golden on the other side.


- Serve. Drizzle seared scallops with garlic butter and serve with lemon wedges or slices. You can also top with extra fresh herbs.

How Long To Sear Scallops?
Scallops cooked in a pan will take about 2-3 minutes per side.
Can You Sear Frozen Scallops?
You can sear frozen scallops, but you need to thaw them first, or they won’t cook evenly. Because they only need a few minutes on each side, cooking them directly from frozen would result in uneven cooking.
Storage Instructions
- Store: Seared scallops taste best fresh, but you can keep leftovers in the refrigerator for up to 2-3 days.
- Reheat: Warm scallops in a hot skillet. Be careful not to heat too long to avoid overcooking.
- Freeze: You can freeze raw or cooked scallops for up to 3 months. Thaw in the refrigerator before cooking or reheating.

What To Serve With Pan Seared Scallops
Serve up these easy pan fried scallops with a healthy side dish:
- Vegetables – I like to start roasted asparagus or roasted brussels sprouts in the oven before pan searing scallops, so that my whole meal is ready at the same time. Pair with green beans almondine for a fancier meal, or whip up air fryer eggplant for a quick and easy side.
- Salads – Serve pan fried scallops over a simple arugula salad or alongside a classic Caprese salad for a healthy, light meal.
- Starches – For heartier side dishes, try roasted potatoes (or cauliflower mashed potatoes), your fave pasta (or zucchini noodles for a lighter option), white or brown rice, or cauliflower rice.
More Easy Seafood Recipes
If you like this pan seared sea scallops recipe, you might also like some of these other seafood recipes:
Tools For Pan Fried Scallops
- Cast Iron Skillet – My go-to pan for searing just about anything, shown above. It’s durable, beautiful, and makes an excellent golden brown crust.
Seared Scallops
Seared Scallops (With Garlic Butter!)
Learn how to sear scallops in just 10 minutes! This pan seared scallops recipe has a perfect golden crust & irresistible garlic butter sauce.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Scallops:
Garlic herb butter:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
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Pat the scallops dry with paper towels. Season both sides with salt and pepper.
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Heat olive oil in a large cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
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Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
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Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 4 large seared scallops with garlic butter
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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38 Comments
jess
0These scallops mixed with that garlic butter makes for an amazing dish! thank you so much for sharing this amazing recipe!
Toni
0This is really good! This is my new favorite way to enjoy scallops!
Nora Brown
0They were delicious 😋
Sharina
0These seared scallops look so gorgeous! The garlic butter sauce is indeed irresistible and satisfying. plus the texture is remarkable.
Cindee Sheldon
0This was amazing!!! So easy and comes together quickly. You definitely need to make scallops in a cast iron skillet. I added the finished scallops to pappardelle pasta and tossed with the remaining sauce and sprinkled with shredded Parmesan cheese. Had fresh green beans as a side. Thanks for a great way to make scallops!
Natalie
0Made this today – it’s simple, yummy & customizable. I used ~1lb frozen sea scallops. Bc I’ve never made scallops b4 & was serving with angel hair pasta, I guessed on the ratio of sauce, scallops & pasta.
I made a box of angel hair pasta & doubled the sauce. Regarding the scallops, it made 3 servings (~7-8 scallops, based on the brand I used – Publix Greenwise frozen).
I didnt have fresh Thyme, so I used ~1/4 tsp dried, but I had fresh parsley, so I used 1 Tbsp of that.
The only (very minor) variations I made were using ~1/4-1/2 tsp of lemon zest in the compound butter, ~1/4c Chardonnay (to stretch the sauce a bit, and bc I’ve seen other very similar recipes use it) & a dash of red pepper flakes on my personal serving.
I overcooked the scallops a bit, and that’s on me bc I’ve never made them b4. Next time, I’ll know better & adjust based on the size of the scallops.
Ty SO much for posting this easy recipe & I can’t wait to make it again w/properly cooked scallops! 😋
Patricia Drake
0I Love this recipe quick, easy and delicious. Scallops are my favorite seafood. I used dried herbs instead of fresh. Baked Sweet Potato, broccoli and salad on the side. How can you go wrong. Love your ideas and plan trying more of your recipes. Thank You for all your hard work in putting these recipes together and being healthy besides.
SANDRA PATTON
0I LOVE YOUR DELICIOUS RECIPEES I THANK YOU AND APPRECIATE YOU.
Isabel McCluskey
0Fabulous, delicious, easy, fast!!!!
Deanna
0Delish! followed recipe exactly.
Monique
0Husband and both loved this recipe. Definitely a re-do again, and again and again!
Sheri
0Hello, great recipe although I do not have fresh herbs can I use dried herbs in garlic butter?
Wholesome Yum D
0Hi Sheri, Yes, you use the dry herbs that you have.
Chenée
0Never tried making scallops at home myself but this recipe made it easy! I LOVED the garlic butter!
Sara LaFountain
0Easy to make recipe and delicious scallops! Loved how fresh and summery these tasted.
Liz
0I have never made scallops on my own, but this sounds so simple!
Alex
0Can’t beat 10 minutes! I’ll have to try this soon.
Linda
0Love everything about this recipe – so easy, delicious, and low calories!
Kayla DiMaggio
0These seared scallops are amazing! So delicious!
Sharon
0I love scallops but really don’t make them at home too often. This recipe make scallops at home seem easily and doable any night of the week.
Erin
0I’ve never had scallops before as crazy as that is! I need to try this.
Ksenia
0I love any excuse to eat scallops at home – and the garlic herb butter combo is going to use my herb garden surplus very nicely! Love how easy this prep is.
Leslie
0I never think to make scallops at home and I don’t know why! Every time I have them, they are so darn good. I’m going to have to give this recipe a try!
Natalie
0That was super tasty. Easy to make and quite delicious. I’ll be making this again.
Amy L Huntley
0These are so flavorful and tender. Everyone of my kids ate these and there were no leftovers. Next time I definitely need to make more!
Swaz1958@gmail.com
0Yes, I got them just a little overdone. I had med. size Scallops instead of the large ones. Just have to adjust to the size.
Megan Ellam
0I need to try this recipe. I don’t eat nearly enough scallops. This recipe looks great. Thanks Maya.
Heather
0You had me at garlic butter! This is going to be perfect for date night at home. Love how quick they are to make!
Kristyn
0I don’t cook scallops enough, but your recipe is a keeper!! There isn’t another way to make them. Super tasty & tender!
Raquel
0Really tasty and a great weeknight dinner idea!
Natalie
0These are so juicy & I love the seasonings!
Lisalia
0So so yummy! I can’t believe how quickly it came together. And good thing too. We had a hungry family ready to devour this meal. I love that I can eat keto and my family can enjoy this food with me. Thanks for such a yummy scallops recipe!
Beth
0My daughter and I just love this pan seared scallops!
Jaclyn
0These pan-seared scallops are so easy to make and so tasty!!
Jessica Burgess
0I hadn’t had scallops at home in forever… and after having them at a steakhouse the other night, I knew I had to make them again. this was the perfect recipe for it!
Camille
0This looks amazing!
Paula
0Best scallops ever!! These were so easy to make!
Julia
0These are my husband’s favourite! Such an easy recipe with loads of flavour!