Best Scallop Recipe

You will be shocked at how easy it is to make restaurant-quality seared scallops at home with the right recipe and techniques!ย  Iโ€™ve experimented and perfected this recipe to bring you an easy-to-follow tutorial with step-by-step photos, tips, and tricks for foolproof results every time.ย  Enjoy this recipe with just five ingredients, or serve them with my Garlic Lemon Butter Sauce!

up close of seared scallops showing the beautiful golden sear


 

This is The Best Scallop Recipe

I’ve experimented with different cooking techniques (so you don’t have to!) to bring you the best scallops recipe! Here’s what sets it apart:

  • Golden Crust & Juicy Interior: Cooking at high heat caramelizes the scallopsโ€™ natural sugars, helping to create a perfect golden-brown sear while locking in moisture for a tender, never-rubbery texture.
  • Secrets to a Perfect Sear: Tips on preheating the pan, drying the scallops properly, and using the right fat to achieve that signature restaurant-quality crust.
  • Foolproof & Non-Stick: The proper technique ensures the scallops donโ€™t stick, allowing for an easy flip and even cooking.
  • Infused with Butter & Garlic: Seared in a combination of high-heat oil and finished with rich butter, then drizzled with Lemon Butter Garlic Sauce for the ultimate 5-star experience.
  • Quick & Impressive: On your table in less than 30 minutes, making it perfect for a weeknight dinner or an elegant special occasion meal.
top view of scallops in a pan with butter, lemon, garlic and parsley
ingredient icon

Scallop Recipe Ingredients

Let’s take a closer look at what you need to make this scallops recipe (measurements in the printable recipe card at the bottom of the post):

Scallops: 

  • Scallops: Use dry SEA scallops or DIVER scallops because they are larger and remain juicier when cooked (avoid bay scallops). See tips for selecting scallops below.
  • Spices: Season simply with freshly cracked (sea) salt, pepper, and optional paprika to let the scallop’s flavor shine.
  • Oil: Use a high-heat oil for searing like canola, grapeseed, peanut, or vegetable oil. You may use light olive oil but NOT extra virgin/EVOO because it has a lower smoking point.
  • Clarified butter (ghee) is also a great option, offering a rich buttery flavor while withstanding high heat without burning.
  • Butter: Use unsalted so we can control the salt.
top view of scallop recipe ingredients: dry sea scallops, butter, oil, salt, and pepper, and ingredients for sauce: lemon, garlic, butter, and parsley

Garlic Lemon Butter Sauce:

  • Butter: Use unsalted butter then salt to taste. Chop into pieces to ensure even and quick melting.
  • Garlic: Fresh garlic adds a rich, aromatic flavor. I love my garlic press to mince in seconds!
  • Lemon juice: Freshly squeezed lemon juice adds brightness and acidity to the sauce, the perfect compliment to the scallops. I use my lemon squeezer.
  • Spices: A pinch of red pepper flakes, pepper, and salt for a touch of heat and balanced flavor. You can add more to taste at the end.
  • Parsley: Use fresh flat-leaf parsley to brighten the sauce with a pop of color and fresh, herby flavor.
seared scallops recipe being served on a plate with lemon butter sauce drizzled over the top

How to Make Seared Scallops

Let’s take a closer look at how to make seared scallops with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Remove the side muscle from scallops:  Pinch the small, tough flap on the side of the scallop and gently pull it awayโ€”it should peel off easily.  
showing how to make pan seared scallops by removing the side muscle from scallops
  • Step 2: Prep Scallops. Pat the scallops very dry on both sides with paper towels. Season the top sides with half of the salt and pepper and sprinkle with paprika, if using.
showing how to make pan seared scallops by patting scallops dy, then seasoning with salt and pepper
  • Step 3: Sear and Season. After the oil is sizzling hot, add half of the scallops, seasoned side DOWN, spaced so they arenโ€™t touching.ย  Sear until golden brown on the bottom, about 3 minutes.ย  While they are searing, season the tops with HALF of the remaining salt and pepper and sprinkle with optional paprika.
showing how to make pan seared scallops by pan searing the scallops on one side, while seasoning the top side with salt and pepper
  • Step 4: Sear the Other Side. Gently turn each scallop using tongs and add ½ tablespoon butter. Cook for another 1-2 minutes.ย Remove the scallops and repeat.
showing how to make pan seared scallops by searing both sides until golden in butter
  • Step 5: Make Garlic Lemon Butter Sauce:ย  Sautรฉ the garlic, red pepper flakes, salt, and pepper in melted butter.ย  Add the lemon juice and parsley and stir to combine.ย 
showing how to make pan seared scallops by making lemon garlic butter sauce by sautรฉing garlic, then adding lemon and parsley
  • Step 6: Combine. Drizzle the sauce over the seared scallops and serve immediately.
showing how to make pan seared scallops by drizzling with lemon garlic butter sauce

Tips For Making Perfect Pan Seared Scallops

Tips for Prepping Scallops

  • Use quality scallops. The key to restaurant-quality pan-seared scallops is to start with great scallops! See the How to Purchase Scallops Section above.
  • Pat the scallops very, very dry before cooking to ensure they develop a crispy, golden crust. Excess moisture will prevent proper searing.
  • Use a heavy-bottomed panโ€”NOT nonstick! A heavy-bottom stainless or cast iron pan ensures even heat distribution, preventing hot spots and promoting a perfect sear on scallops.
  • Preheat your pan for at least 5 minutes before adding the oil to get it hot. The scallops should sizzle when you add them to the pan.
  • Don’t add the oil to a cold pan, as this can result in sticking. The oil doesn’t coat the surface properly, making it harder to achieve a good sear.
  • Season your scallops right before cooking. Otherwise, the salt will draw out moisture, making the exterior wet and preventing caramelization.

Tips for cooking Scallops

  • Donโ€™t overcrowd the pan. Cook the scallops spaced apart to allow them to sear properly and prevent them from steaming.
  • If the scallops donโ€™t easily release from the pan, continue to cook until they do.
  • Donโ€™t overcook! Scallops cook quickly, usually less than 5 minutes, and should be removed from the pan immediately. Just one minute extra can make them tough and rubbery!
  • Err on undercooking the scallops. You can add them back to the pan to cook longer. You donโ€™t want tough scallops! ย 
  • Scallops are done when:
  • They have a golden-brown crust and are barely opaque on the sides.
  • They are slightly firm but springy in the center, not mushy or tough.
  • If the center is cut open, it should be slightly translucent because it will continue to cook from residual heat once removed from the pan.
showing how to serve scallops recipe with mashed potatoes

What to Serve With This Pan Seared Scallops Recipe

Here are some great options to serve with pan-seared scallops:

up close of scallop on a spoon showing the caramelization

Seared Scallops Recipe FAQs

What is a Scallop?

A scallop is a type of shellfish that belongs to the family Pectinidae. It has a fan-shaped shell and is known for its sweet, delicate meat, which is prized in seafood dishes. Scallops are found in oceans around the world and are typically harvested for their adductor muscle, the part that is eaten. The meat is tender, slightly sweet, and can be enjoyed raw (as in sushi) or cooked, often by methods like searing, grilling, or baking. There are two main types: bay scallops, which are smaller and found in shallow waters, and sea scallops, which are larger and harvested from deeper waters.

What do Scallops taste like?

Scallops have a delicate, sweet flavor with a slight briny taste that reflects their oceanic origin. The meat is tender and has a mild, buttery richness, making it a versatile ingredient that pairs well with various seasonings and sauces. When cooked properly, scallops have a slightly firm texture on the outside with a tender, almost creamy interior. Their natural sweetness intensifies when seared, offering a subtle but complex flavor profile.

Can you eat Scallops raw?

Yes, you can eat scallops raw, but to minimize the risk of foodborne illness, ensure they are sushi-grade or freshly harvested. Raw scallops are often served in sushi, ceviche, or scallop crudo. When consuming raw scallops, itโ€™s essential to get them from a reputable source, as they should be handled and stored properly to ensure freshness and safety.

scallop sliced open showing the juicy, tender inside

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showing how to make pan seared scallops by drizzling with lemon garlic butter sauce

Seared Scallops Recipe

You will be shocked at how easy it is to make restaurant-quality seared scallops at home with the right recipe and techniques!ย  Iโ€™ve experimented and perfected this recipe to bring you an easy-to-follow tutorial with step-by-step photos, tips, and tricks for foolproof results every time.ย  Enjoy this recipe with just five ingredients, or serve them with my Garlic Lemon Butter Sauce!
Servings: 4 servings
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes

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Ingredients

  • 1 1/2 pound large, dry sea scallops (about 24)
  • 1/2 teaspoon coarse sea salt or kosher salt (I use freshly cracked)
  • 1/2 teaspoon freshly cracked black pepper
  • Sprinkle of paprika (optional)
  • 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or LIGHT olive oil-DO NOT EVOO), divided
  • 1 tablespoon unsalted butter, chopped into 4 pieces

Garlic Butter Lemon Sauce

  • 3 tablespoons unsalted butter, chopped into 3 pieces
  • 3 cloves garlic, minced
  • Pinch of red pepper flakes, pepper, and salt
  • 1 tablespoon lemon juice (freshly squeezed is best)
  • 1 tablespoon fresh flat-leaf parsley, minced

Instructions

PAN SEARED SCALLOPS

  • Remove the side muscle from scallops: Pinch the small, tough flap on the side of the scallop and gently pull it awayโ€”it should peel off easily. Not all scallops will have them. (See photos in the post.)
  • Prep Scallops: Pat the scallops very, very dry on both sides with paper towels. Season the top sides with half of the salt and pepper and sprinkle with paprika, if using.
  • Heat the Pan: Heat a large, heavy-bottom skillet (stainless or cast-iron) over high heat. Once hot, add the oil and swirl to coat the pan. Heat until it is rippling and just about smoking.
  • Sear and Season: Add half of the scallops, seasoned side DOWN spaced so they arenโ€™t touching. Sear until golden brown on the bottom, about 3 minutes. While they are searing, season the tops with HALF of the remaining salt and pepper and sprinkle with optional paprika.
  • Sear the Other Side: Gently turn each scallop using tongs and add ½ tablespoon butter (2 pieces). If the scallops donโ€™t easily release from the pan, continue to cook until they do. Cook for another 1-2 minutes just until done.
    Scallops are done: when they have a golden-brown crust on the outside and are barely opaque on the sides. They should be slightly firm but springy in the center, not mushy or tough. Always err on undercooking them because you can add them back to the pan to cook longer. You donโ€™t want tough scallops! Once removed from the pan, they will cook a little from residual heat.
  • Repeat: Transfer the scallops to a shallow dish or rimmed plate along with any accumulated butter or juices. Clean out the pan, then repeat with the second batch of scallops.

GARLIC BUTTER SAUCE

  • Sautรฉ: Heat the pan over medium-low heat and add the butter to melt. Add the garlic, red pepper flakes, salt, and pepper. Sautรฉ for about 30 seconds, just until fragrant, scraping up brown bits on the bottom of the pan.
  • Finish Sauce: Add the lemon juice and parsley and stir to combine. Season to taste with additional lemon, salt, and/or pepper.
  • Serve: Drizzle the sauce over the seared scallops and serve immediately.

Notes

See the post for lots of tips, tricks, and step-by-step photos.

How to Purchase Scallops:

  • Select large scallops: The larger, the better! Sea and diver scallops are larger (great for pan searing), while bay scallops are smaller and better for pasta or soups.
  • How to read the count: If labeled U-10 or U-15, there are under 10 or 15 scallops per pound, indicating larger sizes. Sometimes, they will be labeled 10/15, meaning there are between 10 and 15 scallops per pound. In either scenario, the smaller the number, the larger the scallop.
  • Select DRY scallops: Look for “dry” on the labeling, which means they are not treated with preservatives (like sodium tripolyphosphate). Dry scallops sear better and have a naturally sweet flavor. Avoid “wet” scallops, which are treated with preservatives and release excess water when cooked.
  • Look for Freshness: They should be ivory, pale pink, or light orange, with a firm, slightly moist texture. They should have a mild, briny scent, not a strong fishy or ammonia smell.
  • OR Frozen is a Great Option: If fresh scallops aren’t available, opt for individually quick-frozen (IQF) dry scallops. Thaw them properly in the fridge before cooking.
  • Buy from a Trusted Source: Purchase from a reputable fish market, seafood counter, or trusted online supplier to ensure high quality and proper handling.

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