Making pan-seared scallops is surprisingly easy, and they turn out with a delicious golden crust and a tender, melt-in-your-mouth texture. This dish is both elegant and simple to prepare, making it great for special occasions or a regular weeknight dinner. Plus, it's quick to cook, ready in just a few minutes!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Main Dish
Cuisine: American
Diet: Low Carb, Gluten Free, Low Calorie, Low Fat
Keyword: pan seared scallops, scallops, sea scallops, seafood, seared scallops
Put the scallops on a plate lined with paper towels. Dry them well and season one side with half of the salt and half of the pepper.
Heat a small skillet over medium-high heat for 30 seconds. Add olive oil. When the oil is hot and shimmery, put the scallops in, seasoned side down, and cook for 2 minutes without moving them until golden brown.
Season the other side of the scallops with the remaining salt and pepper. Flip the scallops using tongs only when they release easily from the pan. Note: 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 butter to the skillet and cook the scallops for another 60 to 90 seconds until they are opaque in the center.
Remove the scallops with tongs and serve immediately.
Notes
Dry the Scallops Well: Make sure your scallops are really dry before you cook them. This helps them get a nice, crispy outside.
Heat the Pan First: Get your pan hot before you put the scallops in. This helps them get a golden color.
Don't Put Too Many in the Pan: Give each scallop some space in the pan. If they're too close together, they'll steam instead of sear.
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.