Go Back
+ servings
five pan seared scallops in a mini cast iron skillet next to sliced lemons and topped with chopped parsley.
Print Recipe
5 from 7 votes

Pan Seared Scallops For One

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!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main Dish
Cuisine: American
Diet: Low Carb, Gluten Free, Low Calorie, Low Fat
Keyword: scallops, sea scallops, seafood, seared scallops
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • 5 large sea scallops (approximately 4 to 5-ounces)
  • teaspoon kosher salt
  • 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

Expert Tips
  • Ensure scallops are dry before searing to achieve a good crust.
  • Preheat your pan before adding scallops to ensure a golden-brown sear.
  • Avoid overcrowding the pan to keep scallops from steaming.
  • Turn scallops only once to allow a crust to form.

Nutrition

Serving: 1serving | Calories: 182kcal | Carbohydrates: 2g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 635mg | Potassium: 156mg | Vitamin A: 177IU | Calcium: 6mg | Iron: 1mg

Advertisements will not show up when recipe is printed.