Seared Scallops

Ingredients

• 454 g (1 pound)sea scallops, preferably dry-packed and defrosted
• to tasteDiamond Crystal kosher salt
• to tastefreshly ground black pepper
• enough to coat the pancanola oil or another neutral oil
• 15 ml (1 tablespoon)unsalted butter
• 2 small, chopped (optional)shallots
• 15 ml (1 tablespoon), choppedItalian parsley
• ½lemon

Instructions

1. 1

   Dry the scallops

   Rinse the scallops under cold water and remove the small side muscle. Arrange them on a paper-towel-lined plate or baking sheet, then pat thoroughly dry with more paper towels.

2. 2

   Heat the pan

   Set a large skillet over high heat and add enough oil to just cover its base.

3. 3

   Season all sides

   As the skillet heats, season the scallops on every side with salt and pepper.

4. 4

   Sear the first side

   Once the oil just begins to smoke, carefully place the scallops presentation side down in the skillet. Sear for about 2 minutes, until golden brown.

5. 5

   Turn and add butter

   Turn the scallops with a fish spatula or spoon. Lower the heat to medium-low and add the butter and optional shallots.

6. 6

   Baste until done

   Spoon the melted butter over the scallops as they cook for about 1 to 1½ minutes more. Cook until their internal temperature reaches 46°C (115°F); it should rise by 6–8°C (10–15°F) from the residual heat to about 52°C (125°F).

7. 7

   Finish and serve

   Scatter over the parsley and squeeze in the juice from half a lemon. Immediately take the skillet off the heat to stop the cooking, and serve the scallops with the lemon-butter pan sauce.

What are seared scallops?

Scallops are the sweet, tender muscle of a shellfish, prized in American cooking for their delicate flavour and quick cooking time. A hard sear gives them a browned exterior while keeping the centre tender.

This version pairs the scallops with a simple pan sauce of butter, lemon and parsley. The sauce comes together in the skillet as the scallops finish cooking, making the dish both fast and flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 48g protein, 8g carbs, 13g fat.

Scallops provide most of the protein, while the small amount of butter and cooking oil contribute most of the fat. The scallops and shallots supply some carbohydrates; serve with vegetables or a salad for a balanced plate.

Choose and prepare the scallops

Dry-packed scallops: These are a good choice for searing because they release less moisture into the pan. If using defrosted scallops, drain them well before patting dry.

Side muscle: Look for a small, firm tab on the side of each scallop and pull it off before cooking. It can be tougher than the rest of the scallop.

Get a good sear

Dry surface: Thoroughly patting the scallops dry helps them brown rather than steam. Season them just before they go into the hot pan.

Hot oil: Heat the pan over high heat until the oil just starts to smoke, then add the scallops carefully. Leave room between them so the pan stays hot; cook in batches if necessary.

Butter, shallots and basting

Lower heat: After turning the scallops, reduce the heat to medium-low before adding the butter. This gives the scallops time to finish while the butter melts without scorching.

Basting: Spoon the melted butter over the scallops for the final 1 to 1½ minutes. The optional shallots soften in the butter and add a gentle savoury note.

Look for the right doneness

Golden outside: The first side should be visibly browned after about 2 minutes; avoid shifting the scallops around while that crust forms.

Temperature: The method gives 46°C (115°F) as the temperature to remove the scallops from the pan, with residual heat expected to bring them to about 52°C (125°F). Take the skillet off the heat promptly so they do not keep cooking in the hot pan.

Serve while the sauce is warm

Lemon finish: A squeeze of lemon and chopped parsley brighten the buttery pan juices. Serve straight away, spooning the sauce over the scallops.

On the side: Pair them with a simple green salad, steamed vegetables or bread to catch the sauce. Keep accompaniments ready before you start, since the scallops cook quickly.

Recipe notes & tips

• If the scallops are frozen, defrost them fully and drain them before drying.
• Pat every side dry, including the flat surfaces that will touch the pan.
• Have the butter, shallots, parsley and lemon ready before you begin searing.
• Use a large skillet and leave space around each scallop for browning.
• Remove the pan from the heat as soon as the scallops are finished to limit carryover cooking.

Variations

• Skip the shallots: Leave them out for a clean lemon-butter sauce.
• Add garlic: Stir a little finely chopped garlic into the butter as it melts.
• Use chives: Swap the parsley for chopped chives for a mild onion-like finish.
• Add a little heat: Finish with a pinch of chilli flakes.
• Serve with pasta: Spoon the lemon-butter sauce over cooked pasta alongside the scallops.

Common mistakes to avoid

• Wet scallops: They can steam instead of sear; pat them thoroughly dry before seasoning.
• Crowded skillet: The pan temperature can drop; cook in batches if the scallops do not fit with space between them.
• Moving them too soon: The crust may tear; let the first side sear for about 2 minutes before turning.
• Butter added over high heat: It can brown or burn too quickly; lower the heat before adding it.
• Leaving them in the pan: Residual heat keeps cooking them; take the skillet off the stove as soon as they are done.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or butter, just until warmed through; avoid prolonged heating, which can toughen the scallops.

Frequently asked questions