Seared Scallops Recipe

Ingredients

• 680 g (1 1/2 lb; about 24)large dry sea scallops
• 2.5 ml (1/2 teaspoon)coarse sea salt or kosher salt
• 2.5 ml (1/2 teaspoon)freshly cracked black pepper
• A sprinkle, optionalpaprika
• 45 ml (3 tablespoons), dividedhigh-heat oil, such as avocado, grapeseed, rapeseed, peanut, vegetable or light olive oil (not extra-virgin olive oil)
• 14 g (1 tablespoon), chopped into 4 piecesunsalted butter
• 42 g (3 tablespoons), chopped into 3 piecesunsalted butter
• 3 cloves, mincedgarlic
• A pinch of eachred pepper flakes, pepper and salt
• 15 ml (1 tablespoon)freshly squeezed lemon juice
• 15 ml (1 tablespoon), mincedfresh flat-leaf parsley

Instructions

1. 1

   Remove side muscles

   Pinch the small, tough flap on the side of each scallop and gently pull it away. It should come off easily; some scallops may not have one.

2. 2

   Dry and season

   Pat both sides of the scallops very dry with paper towels. Season the top sides with half the salt and pepper, and add paprika if using.

3. 3

   Heat the pan

   Set a large, heavy-based stainless-steel or cast-iron frying pan over high heat. When hot, pour in the oil and swirl to coat; heat until it shimmers and is nearly smoking.

4. 4

   Sear first batch

   Place half the scallops in the pan, seasoned side down, leaving space between them. Cook for about 3 minutes until the undersides are golden brown. While they cook, season the tops with half of the remaining salt and pepper and paprika, if using.

5. 5

   Turn and finish

   Turn each scallop gently with tongs and add 7 g (1/2 tablespoon) butter, using 2 of the chopped pieces. If they resist when you try to turn them, cook a little longer. Cook for another 1–2 minutes, just until done: the outside should be golden, the sides barely opaque and the centre slightly firm but springy. Transfer them before they become tough; they will continue cooking slightly off the heat.

6. 6

   Cook second batch

   Transfer the scallops and any butter or juices to a shallow dish or rimmed plate. Clean the pan, then repeat with the remaining scallops.

7. 7

   Make garlic butter

   Set the pan over medium-low heat and melt the 42 g (3 tablespoons) butter. Add the garlic, red pepper flakes, salt and pepper, and cook for about 30 seconds until fragrant, scraping up the browned bits.

8. 8

   Finish and serve

   Stir in the lemon juice and parsley. Taste and adjust with more lemon, salt or pepper if needed, then drizzle the sauce over the scallops and serve immediately.

What are seared scallops?

Scallops are sweet, tender shellfish that cook quickly and are often served as a starter or main course in French-inspired cooking. A brief sear gives them a browned outside while keeping the centre delicate.

This version pairs the scallops with a simple garlic, lemon and parsley butter. Cooking them in two batches helps each one make good contact with the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 34g protein, 5g carbs, 17g fat.

The scallops provide most of the protein, while the oil and butter contribute most of the fat; the scallops also provide a small amount of carbohydrate. Serve with plenty of vegetables and, if you want a more filling meal, a measured portion of potatoes, rice or bread.

Choose dry scallops

Dry scallops: These have not been treated with added water, so they are better suited to browning. Pat them thoroughly dry before they go into the pan.

Side muscle: Remove the small, firm flap if it is still attached. It can feel chewier than the rest of the scallop.

Build a good crust

Hot pan: Heat the heavy pan first, then add the oil and wait until it shimmers and is nearly smoking. Use a high-heat oil listed in the ingredients rather than extra-virgin olive oil.

Room to sear: Keep the scallops spaced apart and cook in batches. Crowding cools the pan and makes it harder for the surfaces to brown.

Know when they are done

Colour and feel: Look for a golden-brown crust and sides that are just turning opaque. The centre should feel slightly firm and springy rather than soft or tough.

Carry-over cooking: Take the scallops off the heat as soon as they reach that point. They continue to cook a little while resting, and can be returned briefly to the pan if needed.

Make the butter sauce

Browned bits: After cooking the scallops, scrape the tasty browned residue into the butter as the garlic cooks. Keep the heat moderate so the garlic becomes fragrant without burning.

Fresh finish: Stir in the lemon juice and parsley at the end. Taste the sauce and adjust its seasoning before spooning it over the scallops.

Plan the timing

Prep first: Dry and season the scallops before heating the pan, and have the sauce ingredients ready to hand. The scallops cook quickly, so there is little time to prepare ingredients once searing begins.

Serve promptly: Make the sauce after both batches are cooked, then bring everything to the table straight away for the best contrast of crust and tender centre.

What to serve with scallops

Simple sides: Serve with a green salad, steamed greens or roasted vegetables to balance the richness of the butter sauce.

For a heartier plate: Add crusty bread, potatoes or rice to catch the lemony garlic butter.

Recipe notes & tips

• Use paper towels to dry both sides of the scallops thoroughly before seasoning.
• Wait until the oil shimmers before adding the first batch.
• Leave space around each scallop so the pan stays hot enough to brown them.
• If a scallop sticks when you try to turn it, give it a little longer rather than forcing it.
• Have the garlic, lemon and parsley ready before you start cooking the scallops.
• Taste the finished sauce before serving and adjust the lemon and seasoning.

Variations

• Add herbs: Stir a little extra chopped parsley into the sauce just before serving.
• Increase the heat: Add a few more red pepper flakes to the butter sauce.
• Use lime: Replace the lemon juice with freshly squeezed lime juice.
• Add a wine note: Deglaze the pan with a small splash of white wine before stirring in the lemon and parsley.
• Serve with pasta: Spoon the scallops and sauce over cooked pasta for a more substantial meal.

Common mistakes to avoid

• Wet scallops: They are less likely to brown; pat both sides very dry before seasoning.
• Crowded pan: The scallops can steam instead of sear; cook them in two batches with space between them.
• Cool oil: The crust may not form well; wait for the oil to shimmer before adding the scallops.
• Forcing a turn: A scallop that sticks may need more time; wait until it releases more easily.
• Overcooking: The centre can turn tough; remove the scallops when they are just opaque at the sides and springy in the middle.
• Burnt garlic: It can make the sauce bitter; cook it briefly over medium-low heat until fragrant.

How to store

Refrigerate leftover scallops and sauce in a covered container for up to 2 days. Reheat gently in a frying pan over low heat just until warmed through; prolonged heating can make scallops tough.

Frequently asked questions