Pan Seared Scallops

Ingredients & Substitutions

Here I explain the best ingredients for my pan seared scallops recipe, what each one does, and substitution options. For measurements, see the recipe card.

Choosing The Best Scallops:

You can make my scallops recipe using any kind you’ve got, but for the best flavor and texture, I recommend ones like this:

• Sea Scallops – These are larger and higher quality than bay scallops. Restaurants usually use sea scallops!
• Dry Scallops – Wet scallops are preserved in a solution, so they retain water when you cook them and it’s harder to get a nice sear. I recommend dry sea scallops.
• Large Size – Scallops are labeled with a range similar to shrimp. There can be 10-20, 20-30, or 30-40 per pound. I used and recommend large ones (10-20), but smaller ones will work.

If your scallops are frozen, just thaw them in the fridge overnight, or in a bag submerged in cold water on the counter.

Other Ingredients:

• Basics – You’ll need olive oil (or avocado oil), sea salt (or kosher salt), and black pepper for the initial searing step.
• Butter – I use salted butter (my fave brand), but you can use unsalted butter and just add a pinch of salt.
• Lemon Juice – For an extra citrus kick, add a teaspoon of lemon zest, too. Save some extra lemon wedges or slices for serving!
• Garlic – I highly recommend fresh minced garlic for these pan seared scallops. If you need to substitute, 1 teaspoon of jarred minced garlic or 1/4 teaspoon garlic powder will work.
• Fresh Herbs – I used thyme and parsley. Feel free to mix it up with any herbs you have on hand, like basil, chives, dill, rosemary, or tarragon. The texture of dried herbs isn’t ideal here, so if you don’t have fresh, just omit them — this will make the sauce similar to my lemon butter sauce.

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How To Sear Scallops

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

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.
2. Season the scallops. Use paper towels to dry them on all sides. Season with the sea salt and black pepper right before cooking.

3. Sear scallops until golden. Heat olive oil in a cast iron skillet over medium-high heat, until it’s shimmering. Add the scallops in a single layer and let them sear until a nice crust forms on the bottom.
4. Add the garlic butter. Flip the seared scallops and add that delicious garlic herb butter in dollops, basting them as it melts. Cook until they’re golden on the other side.

5. Serve right away. Remove from the pan right away to prevent overcooking. Drizzle your pan seared scallops with garlic butter, and serve with lemon wedges or slices. I add some extra herbs, too.

Serving Ideas

Pan seared scallops are pretty elegant, so I like to pair them with side dishes that are, too. Try these:

• Vegetables – I like to roast brussels sprouts, broccoli and cauliflower, or asparagus in the oven 10-20 minutes before I start pan-searing scallops, so I have my main and side dish ready together. If you prefer to cook everything on the stovetop, I recommend equally quick options, like my green beans almondine or broccoli rabe.
• Base – You don’t have to (I didn’t in my pictures above), but serving these over something will catch all that yummy sauce! Try my air fryer potatoes or rice, or for lighter options, zoodles or mashed cauliflower.
• Salads – For a fresh side, my arugula salad or Caprese salad feel a little fancy, but are super easy.

More Garlicky Seafood Recipes

Garlic butter is one of my favorite flavors for seafood! If you like my pan seared sea scallops recipe, try it in my other seafood dishes:

Lemon Baked Cod

Shrimp Skewers

Butter Poached Lobster

Garlic Butter Shrimp

Steak And Shrimp

Pan Seared Salmon