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This pan-seared scallops recipe delivers perfectly golden, tender scallops in just 10 minutes. With simple seasoning, a hot pan, and a touch of butter, you’ll get a restaurant-quality dish that’s quick, easy, and full of flavor.
Featured Comment
“Such a wonderful recipe for tasty restaurant worthy scallops!”
– Faith
Why You’ll Love This Recipe
- Quick & Easy: Cooks in just 5 minutes!
- Restaurant-Quality: Get perfectly seared scallops with a golden crust and a tender, buttery center – just like a seafood restaurant.
- Simple Ingredients: Made with just a few fresh staples.
I love how quickly these scallops come together – golden on the outside, tender and buttery inside. With just a hot pan, simple seasoning, and a little butter, you get a restaurant-quality meal in minutes. It’s an easy dish that always feels special.
Enjoy your scallops with a simple single serving side dish to round out the meal. Pair them with buttered noodles for one, sautéed green beans, or a slice of small loaf French bread—perfect for soaking up the buttery sauce.
Ingredients
If you have any ingredients leftover from this easy pan-seared scallops recipe, check out our Leftover Ingredients Recipe Finder.
- Scallops: This recipe uses 1/4 pound of sea scallops, which is about four or five large scallops. Scallops have a naturally sweet and delicate flavor that pairs well with simple seasonings.
- Olive Oil: Helps create a golden crust on the scallops while preventing them from sticking to the pan. Extra virgin olive oil adds a rich, slightly fruity flavor, but you can use a lighter olive oil if preferred.
- Salt and Black Pepper: Enhance the natural sweetness of the scallops.
- Butter: Adds richness and a subtle, creamy flavor that balances the sweetness of the scallops. If you need a dairy-free option, you can use a plant-based butter substitute.
- Lemon Wedge: Optional, but a squeeze of fresh lemon juice at the end brightens the dish and adds a hint of freshness.
Buying and Cleaning Scallops
Buying Scallops
For the best flavor and texture, choose scallops that are pearly white, firm, and slightly moist with a fresh, ocean-like smell. Avoid scallops that are slimy, dried out, or have a strong fishy odor. Whenever possible, buy from a reputable seafood market or fishmonger.
Cleaning Scallops
Rinse scallops under cold water and pat them dry with a paper towel before cooking. Dry scallops sear better, so make sure to remove any excess moisture.
Wet vs. Dry Scallops
- Dry Scallops (best for searing) are free from additives and may have a slightly off-white or pinkish color.
- Wet Scallops (treated with a preservative) may release extra moisture when cooking, making it harder to achieve a golden crust.
For the best results, choose dry scallops when possible. If you’re unsure, ask your seafood counter for guidance.
Recipe Variations
Try these simple ways to change up the flavor:
- Garlic Butter: Add 1 teaspoon of minced garlic to the pan with the butter.
- Herb-Crusted: Sprinkle chopped parsley, thyme, or chives before searing.
- Spicy: Add a pinch of red pepper flakes for heat.
- Lemon Butter Sauce: Stir in 1 tablespoon of butter and a squeeze of lemon juice after cooking.
- Asian-Inspired: Sear in sesame oil and drizzle with soy sauce or teriyaki glaze.
How To Pan Sear Scallops
These photos and instructions show you how to cook sea scallops. See the recipe box below for ingredient amounts and full instructions.
- Prep the Scallops: Place them on a paper towel-lined plate and pat dry with additional paper towels. Removing moisture is key for a golden crust.
- Season: Sprinkle salt and pepper on one side while still on the paper towel. The other side will be seasoned in the pan.
- Heat the Pan: Set a skillet over medium-high heat and add olive oil—½ tablespoon for a small skillet, 1 tablespoon for a larger one.
- Sear the First Side: Once the oil is hot, place the scallops in the pan, seasoned side down. They should sizzle immediately. Leave space between them for even cooking. Season the other side and sear undisturbed for 2 minutes.
- Flip and Finish Cooking: Use tongs to flip each scallop. If they stick, wait a little longer—they will release when ready. Add butter and cook for 1 more minute, basting with the melted butter for extra flavor.
- Serve: Remove from the skillet and serve immediately.
- Optional: Add a squeeze of lemon juice and chopped parsley for extra freshness.
Expert Tips
- Pat Dry: Moisture prevents browning, so dry the scallops thoroughly before cooking.
- Preheat the Pan: A hot pan ensures a golden sear.
- Avoid Overcrowding: Space them out to prevent steaming.
- Flip Only Once: Let them cook on one side until they’re crusty, then flip them just once to get the same on the other side.
Frequently Asked Questions
Yes, but thaw them completely in the fridge and pat them dry before cooking to avoid excess moisture.
A stainless steel or cast-iron skillet works best for a deep golden sear. Nonstick pans won’t brown them as well.
It’s best to eat them fresh, but if needed, reheat gently in a pan over low heat for a minute or two.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this seared scallops recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pan Seared Scallops
Equipment
Ingredients
- 5 large sea scallops (4 to 5-ounces)
- ⅛ teaspoon kosher salt -divided
- ⅛ teaspoon freshly ground black pepper -divided
- ½ tablespoon olive oil
- ½ tablespoon salted butter
Instructions
- Prep the Scallops: Place them on a paper towel-lined plate, pat dry, and season one side with half the salt and pepper.
- Heat the Pan: Warm a small skillet over medium-high heat for 30 seconds. Add olive oil and heat until shimmering.
- Sear the First Side: Place the scallops in the pan, seasoned side down. Cook for 2 minutes without moving until golden brown.
- Flip and Finish Cooking: Season the other side with the remaining salt and pepper. Flip only when they release easily from the pan. Pro Tip: If they stick, wait a little longer—they will release when ready.
- Add Butter and Cook: Melt butter in the pan and cook for another 60 to 90 seconds until the center is opaque.
- Serve: Remove with tongs and serve immediately.
Notes
- Pat Dry: Moisture prevents browning, so dry the scallops thoroughly before cooking.
- Preheat the Pan: A hot pan ensures a golden sear.
- Avoid Overcrowding: Space them out to prevent steaming.
- Flip Once: Let them form a crust before flipping for even browning.
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.
You nailed it girl. Thank you
Such a wonderful recipe for tasty restaurant worthy scallops! I had stopped buying them because other recipes did not come out well and they’re expensive even buying just for one person. The notes at the end really are great; I used an 8.5″ skillet and would not have increased the oil & butter amount if not for the notes and I think that really helped make this the only successful seared scallop recipe that I have used in many, many years.
Thank you so much for recipes for one or two people. I am so tired of leftovers so I appreciate you scaling down recipes for single serve.
What size cast iron pan is best to buy for searing sea scalllops for 2?
Thank you.
You can really use any size cast iron skillet. I use a 6.5-inch which works very well for searing a small amount of scallops and it’s also a size that is used in many of our other recipes.
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.
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.
I’m so glad you enjoyed the scallops, Jan!
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.
Sounds wonderful. Thank you for your feedback.