Simple Seared Scallops Dish

Name: Simple Seared Scallops Dish
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 pound large sea scallops; 2 tablespoons olive oil; Salt to taste; Freshly ground black pepper; 1 tablespoon unsalted butter; Fresh herbs for garnish (optional); Lemon wedges for serving

Highlighted under: Easy Home Recipes

I absolutely love making seared scallops, as they are a quick and elegant dish that never fails to impress. With just a handful of ingredients and a few simple steps, I can turn a regular weeknight into something special. The allure of perfectly cooked scallops lies in their buttery flavor and tender texture. My go-to method ensures a beautiful golden crust while keeping the inside deliciously tender. Serve them with a light sauce or simply garnish with fresh herbs for a stunning presentation!

Created by

Emily

Last updated on 2026-01-23T10:30:31.496Z

When preparing seared scallops, I learned the importance of drying them well before cooking. This simple step prevents them from steaming and ensures that they develop a deliciously crispy crust. I remember the first time I made them, I didn't dry them properly and ended up with a less-than-perfect result. Now, I use paper towels to remove excess moisture, allowing for that coveted sear!

Another tip I discovered is to use high heat without overcrowding the pan. This technique allows each scallop to have ample space to cook evenly. I've also experimented with different seasonings and accompaniments, but a splash of lemon juice right before serving has become my favorite way to enhance their natural sweetness.

        Why You Will Love This Recipe
        Quick cooking time makes it perfect for weeknight dinners
Rich buttery flavor that pairs well with various sauces
Elegant presentation for special occasions or date nights

      

Choosing the Right Scallops

When selecting scallops, freshness is key. Look for sea scallops that are plump, wet, and glistening. Avoid any that appear dull or have a strong fishy odor. The best scallops are typically sold in the shell or come from reputable seafood markets. For this recipe, ensure you choose large sea scallops, as their size allows for a golden crust while keeping the tender inside moist.

If you're unable to find fresh scallops, frozen scallops can be a suitable alternative. Make sure to thaw them fully in the refrigerator before cooking. Patting them dry is crucial, as excess moisture can hinder the searing process, leading to steamed rather than beautifully browned scallops. This might be a small step, but it significantly influences the outcome.

Perfecting the Sear

Achieving the perfect sear on scallops is all about temperature control. Start with a hot skillet; the olive oil should shimmer without smoking. This indicates that it's reached the optimal temperature for searing. If the oil begins to smoke, remove the skillet from the heat and let it cool slightly to prevent burning the scallops.

When placing scallops in the pan, avoid overcrowding, which can lower the pan's temperature and create steam. This results in a lackluster brown crust. Instead, work in batches if necessary; giving each scallop enough space allows for that coveted golden surface. You’ll know they’re ready to flip when they release easily from the pan and have formed a crust that’s deep golden in color.

Flavor Variations and Pairing Suggestions

This recipe provides a great foundation to experiment with flavors. For a citrus twist, consider adding a splash of fresh lemon juice or a drizzle of a lemon-infused olive oil right at the end. Alternatively, a sprinkle of paprika or cayenne can introduce a subtle heat that complements the buttery richness of the scallops.

Serving suggestions are also pivotal in turning this dish into a full meal. Pair the scallops with a light arugula salad dressed in a citrus vinaigrette for a refreshing contrast. Additionally, herbaceous sides like a pea puree or sautéed asparagus can elevate the dish further, providing both texture and color for an impressive presentation.

Ingredients

Gather the following ingredients to prepare your scallops:

Ingredients

1 pound large sea scallops
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper
1 tablespoon unsalted butter
Fresh herbs for garnish (optional)
Lemon wedges for serving

Make sure to have everything ready before you start cooking, as the process moves quickly!

Instructions

Here’s how to prepare your scallops:

Prepare the Scallops

Pat the scallops dry with paper towels, then season both sides with salt and freshly ground black pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

Sear the Scallops

Carefully add the scallops to the skillet, making sure not to overcrowd them. Sear for about 2-3 minutes on each side until they develop a golden crust.

Add Butter

In the final minute of cooking, add the butter to the pan and baste the scallops with the melted butter for additional flavor.

Serve

Remove the scallops from the heat and serve immediately with fresh herbs and lemon wedges.

Enjoy your deliciously seared scallops!

Pro Tips

For best results, ensure your scallops are fresh and at room temperature before cooking. Also, a hot pan is crucial to achieving that perfect sear without steaming.

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, keep in mind that scallops are best enjoyed fresh, as they can lose their delicate texture upon reheating. To reheat, do so gently over low heat to avoid overcooking.

You can also freeze seared scallops for longer storage. Place them in a single layer on a baking sheet lined with parchment paper, and freeze until solid before transferring to a freezer bag. Use within three months for the best flavor and texture. When ready to enjoy, thaw them in the refrigerator and reheat slowly.

Troubleshooting Common Issues

One common issue with searing scallops is ending up with a rubbery texture. This often happens when they are overcooked. To avoid this, keep a close eye on the cooking time—aim for 2-3 minutes per side. Once you get a nice golden crust, remove them from heat immediately.

If your scallops don't develop a crust, it could be that there was too much moisture when they hit the pan. Be sure to dry them thoroughly first and ensure the oil is hot enough before adding them. If your scallops seem under-seasoned after cooking, a quick sprinkle of sea salt before serving can enhance the flavors.

Scaling the Recipe

This recipe is easily scalable depending on your needs. If you're hosting a larger gathering, simply increase the quantity of scallops, ensuring your skillet can accommodate them without overcrowding. It's best to sear in batches to maintain the quality of the crust.

Adjust the oil and butter accordingly; for instance, use 1 tablespoon of oil for every half pound of scallops. Remember, the searing technique remains the same regardless of the quantity, so focus on maintaining a hot pan and give each scallop the attention it deserves.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with seared scallops?

They pair perfectly with asparagus, a fresh salad, or over creamy risotto.

→ How do I know when scallops are done?

Scallops are done when they are opaque in the center and have a golden brown crust.

→ Can I substitute olive oil with another oil?

Yes, you can use butter or grapeseed oil, but make sure the oil has a high smoke point.