You will be shocked at how easy it is to make restaurant-quality seared scallops at home with the right recipe and techniques!ย Iโve 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!

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:
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:
HOw to Purchase Scallops
โขSelect 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.
โขHow 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.
โขSelect 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.
โขLook 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.
โขOR 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.
โขBuy from a Trusted Source: Purchase from a reputable fish market, seafood counter, or trusted online supplier to ensure high quality and proper handling.
Garlic Lemon Butter Sauce:
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):
Tips For Making Perfect Pan Seared Scallops
Tips for Prepping Scallops
Tips for cooking Scallops
How to Thaw Scallops
Place them in the refrigerator overnight for the safest method to thaw scallops. If you’re in a hurry, seal them in a plastic bag and submerge them in cold water for about 30 minutes. Avoid thawing scallops in the microwave, as it can cook them unevenly.
What to Serve With This Pan Seared Scallops Recipe
Here are some great options to serve with pan-seared scallops:
How to Store Seared Scallops
1. Cool Completely: Let the scallops cool to room temperature before storing them to avoid condensation in the container.
2. Refrigerate: Store in an airtight container in the fridge for 1-2 days.
3. Freeze (optional): For longer storage, freeze cooked scallops individually on a baking sheet, then transfer them to a freezer-safe bag or container. Theyโll last 2-3 months.
4. To reheat, gently warm in a pan over low heat or in the microwave in short intervals to prevent overcooking.
Seared Scallops Recipe FAQs
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.
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.
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, itโs essential to get them from a reputable source, as they should be handled and stored properly to ensure freshness and safety.
Looking for more Seafood Recipes?
Mahi Mahi
Garlic Shrimp
Baked Salmon with Dill Sauce
Fish Tacos
Clam Chowder
Lobster Roll
Crab Dip
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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 awayโit 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 arenโt 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 donโt 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 donโt 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
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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