Learn how easy it is to make a few pan seared scallops with a golden crust and melt-in-your-mouth texture. An elegant dish yet so easy to make! Perfect for a special occasion or any day of the week. Ready in minutes!
Pan seared scallops made with plenty of butter and a squeeze of a lemon is one of my favorite ways to eat scallops. Many people are hesitant to cook scallops because of their high price tag. However, when you cook for one you only need a few scallops to make a beautiful meal and cooking scallops this way is so much less expensive than ordering them in a restaurant - and I think they're much tastier too!
Why This Recipe Works
- The secret to these pan seared scallops is to cook them in a hot skillet with a touch of hot oil and butter.
- These perfectly seared scallops are golden brown on the surface and sweet and silky on the insides.
- Scallops are one of the easiest kinds of seafood to cook and they can be ready in minutes.
- For this scallops recipe, we use sea scallops which are much larger than bay scallops. A few sea scallops go a long way and when you're cooking for one, you will find that you don't need to purchase many for a hearty meal.
- Although scallops can be expensive when serving a crowd, when you're cooking for one they are a simple, affordable pleasure.
Frequently Asked Questions
Scallops are slightly sweet and have a taste that is similar to lobster. They are rich in flavor and a few will go a long way. When cooked properly, scallops are smooth and tender and will melt in your mouth.
Buy the freshest scallops you can find. Be sure to purchase scallops from a reputable fishmonger. You will likely find fresh scallops in the seafood section of your grocery store.
Yes. Be sure to thaw the scallops overnight in the refrigerator. Do not thaw them at room temperature. Rinse scallops and pat them dry with a paper towel before using.
My favorite pan to use is absolutely a cast iron skillet. Because this type of skillet retains and gives off heat so well, it usually results in the beautiful golden brown sear that we love so much. You may use another type of skillet if necessary. The skillet we use for this small batch recipe is a 6.5-inch skillet which can be found on our Cookware Page.
Ingredients
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Scallops: You may only need about a quarter pound of sea scallops, which is about four or five big scallops.
- Olive oil: I use extra virgin olive oil in this seared scallops recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Salt and black pepper: I use a total amount of ⅛ teaspoon of kosher salt and ⅛ teaspoon of ground black pepper to season both sides of the scallops.
- Butter: Use ½ tablespoon of salted butter.
How To Make This Recipe
- Place the scallops on a paper towel lined plate and pat the outsides dry with a paper or cloth towel. You want to gently press down on the scallops to blot any water or liquid. In order to get a beautiful sear, you need to start with dry scallops. Damp scallops won't brown or sear in the pan.
- Season one side with salt and pepper directly on the paper towel. I like to season the second side when I flip them over in the pan.
- Heat the skillet on medium-high heat. Add olive oil to the pan. Since I use a 6.5-inch skillet, I use only ½ tablespoon of oil. If you use a larger skillet, add 1 tablespoon of oil instead.
- Place the scallops, seasoned side down, in the heated pan. If the scallops aren't sizzling when you place them in the skillet, it isn't hot enough. Make sure to give the scallops enough space between each other. While the scallops are cooking, season the second side of the scallops. Sear the scallops for 2 minutes on the first side. The first side will always get a deeper golden-brown crust than the second side.
- Using tongs, carefully flip each scallop over. If the scallops stick to the skillet, they're not ready to be turned yet. Leave them for another moment or two. When they are ready to be turned, they will let go of the pan. Add the butter and cook for 1 minute. As the butter melts, use a spoon to baste the scallops with the melted butter as they continue to cook. As the scallops cook, the butter will start to brown which adds a wonderful nuttiness to the sauce.
- Use tongs to transfer the scallops to a plate and enjoy immediately.
Optional: I like adding a little lemon juice and freshly chopped parsley to my seared scallops before eating.
RELATED RECIPE: Beef Tenderloin For One
Expert Tips
- Make sure your skillet is hot before adding the scallops to the pan.
- Don't overcrowd the scallops in the pan.
- Do not move or touch the scallops until you are ready to flip them.
- This recipe doubles well, so if you're cooking for two just double the ingredients and use a larger pan.
Serving Suggestions
You might like to serve your pan seared scallops with any of these single serving and small batch recipes:
Other Single Serving Seafood Recipes
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
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Ingredients
- 5 large sea scallops (approximately 4 to 5-ounces)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ tablespoon olive oil
- ½ tablespoon salted butter
Instructions
- Place the scallops on a paper towel lined plate and thoroughly pat dry with a paper or cloth towel. Season one side of the scallops with half of the salt and half of the black pepper.
- Heat a small 6.5-inch skillet over medium-high heat for about 30 seconds. When the pan is hot, add the olive oil. When the oil is hot and shimmery, carefully place the scallops, seasoned side down, into the pan without overcrowding. Cook, without touching the scallops until they are golden brown on the bottom, 2 minutes.
- Season the second side of the scallops with the remaining salt and pepper. Using tongs, flip the scallops over. If the scallops stick to the skillet, they're not ready to be turned yet. Leave them for another moment or two. When they are ready to be turned, they will let go of the pan.
- Add the butter to the skillet and cook until the sides and centers of the scallops are opaque, 60 to 90 seconds more, depending on the size of the scallops.
- Use tongs to transfer the scallops to a plate and enjoy immediately.
Notes
- Make sure your skillet is hot before adding the scallops to the pan.
- Don't overcrowd the scallops in the pan.
- Do not move or touch the scallops until you are ready to flip them.
- This recipe doubles well, so if you're cooking for two just double the ingredients and use a larger pan.
- This recipe is written using a 6.5-inch skillet. If you use a larger skillet, use 1 tablespoon of olive oil and 1 tablespoon of butter.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Beth says
Just made your Baked Shrimp recipe last night.....absolutely scrumptious! And so easy!
Looking forward to trying this scallop recipe. However, I prefer bay scallops, bottom or off-bottom cultured, if I can find them; sometimes this can't be determined. Many scallops are harvested by towed dredging, causing environmental concern because of concurrent damage to other species of seafood.
Jan Waters says
I'm not much of a seafood lover but these looked so delicious I had to try them. OMG, they were out of this world! I've only ever had the bay scallops wrapped in bacon, appetizer style. But I will definitely make these again, maybe even for company. The best part - searing them in butter after turning them which was the finishing touch.
Joanie Zisk says
I'm so glad you enjoyed the scallops, Jan!
Terrie says
The only additional spice that I add is a pinch of a good quality paprika to each scallop. This gives a deeper color to the sear and doesn’t mask the sweet scallop flavor.
Joanie Zisk says
Sounds wonderful. Thank you for your feedback.