Seared Scallops Recipe

You will be shocked at how easy it is to make restaurant-quality seared scallops at home with the right recipe and techniques! I’ve experimented and perfected this recipe to bring you an easy-to-follow tutorial with step-by-step photos, tips, and tricks for foolproof results every time. Enjoy this recipe with just five ingredients, or serve them with my Garlic Lemon Butter Sauce!

📝 Ingredients

• 1 1/2 pound large, dry sea scallops ((about 24))
• 1/2 teaspoon coarse sea salt or kosher salt ((I use freshly cracked))
• 1/2 teaspoon freshly cracked black pepper
• Sprinkle of paprika ((optional))
• 3 tablespoons high heat oil (avocado, grapeseed, canola, peanut, vegetable, or LIGHT olive oil-DO NOT EVOO), (divided)
• 1 tablespoon unsalted butter, (chopped into 4 pieces)
• 3 tablespoons unsalted butter, (chopped into 3 pieces)
• 3 cloves garlic, (minced)
• Pinch of red pepper flakes, pepper, and salt
• 1 tablespoon lemon juice ((freshly squeezed is best))
• 1 tablespoon fresh flat-leaf parsley, (minced)

👨‍🍳 Instructions

1. 1--- PAN SEARED SCALLOPS ---
2. 2Remove the side muscle from scallops: Pinch the small, tough flap on the side of the scallop and gently pull it away—it should peel off easily. Not all scallops will have them. (See photos in the post.)
3. 3Prep Scallops: Pat the scallops very, very dry on both sides with paper towels. Season the top sides with half of the salt and pepper and sprinkle with paprika, if using.
4. 4Heat the Pan: Heat a large, heavy-bottom skillet (stainless or cast-iron) over high heat. Once hot, add the oil and swirl to coat the pan. Heat until it is rippling and just about smoking.
5. 5Sear and Season: Add half of the scallops, seasoned side DOWN spaced so they aren’t touching. Sear until golden brown on the bottom, about 3 minutes. While they are searing, season the tops with HALF of the remaining salt and pepper and sprinkle with optional paprika.
6. 6Sear the Other Side: Gently turn each scallop using tongs and add 1/2 tablespoon butter (2 pieces). If the scallops don’t easily release from the pan, continue to cook until they do. Cook for another 1-2 minutes just until done. Scallops are done: when they have a golden-brown crust on the outside and are barely opaque on the sides. They should be slightly firm but springy in the center, not mushy or tough. Always err on undercooking them because you can add them back to the pan to cook longer. You don’t want tough scallops! Once removed from the pan, they will cook a little from residual heat.
7. 7Repeat: Transfer the scallops to a shallow dish or rimmed plate along with any accumulated butter or juices. Clean out the pan, then repeat with the second batch of scallops.
8. 8--- GARLIC BUTTER SAUCE ---
9. 9Sauté: Heat the pan over medium-low heat and add the butter to melt. Add the garlic, red pepper flakes, salt, and pepper. Sauté for about 30 seconds, just until fragrant, scraping up brown bits on the bottom of the pan.
10. 10Finish Sauce: Add the lemon juice and parsley and stir to combine. Season to taste with additional lemon, salt, and/or pepper.
11. 11Serve: Drizzle the sauce over the seared scallops and serve immediately.