Seared Scallops

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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.

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.

1. 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.

2. 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.

3. 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.
4. 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.

5. 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:

Lemon Baked Cod

Shrimp Skewers

Broiled Lobster Tail

Garlic Butter Shrimp

Steak And Shrimp

Pan Seared Salmon

5 from 39 votes

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.

Prep: 5 minutes

Cook: 5 minutes

Total: 10 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Ingredients

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Scallops:

• 16 large Sea scallops (thawed in the fridge if frozen; ~1 lb) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 tbsp Olive oil ▢

Garlic herb butter:

• 2 tbsp Salted butter (softened) ▢
• 1 tbsp Lemon juice ▢
• 2 cloves Garlic (minced) ▢
• 1/2 tbsp Fresh thyme (leaves) ▢
• 1/2 tbsp Fresh parsley (chopped) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. 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.

2. Pat the scallops dry with paper towels. Season both sides with salt and pepper.

3. Heat olive oil in a large cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.

4. Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.

5. 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.

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Recipe Notes

Serving size: 4 large seared scallops with garlic butter

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 166

Fat 10.2g

Protein 17.3g

Total Carbs 2.1g

Net Carbs 1.8g

Fiber 0.3g

Sugar 0.3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: American

Keywords: pan seared scallops, seared scallops, seared scallops recipe

Calories: 166 kcal

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