Pan Seared Scallops

Content… The Secret to Pan-Searing Recipe Ingredients How to Make It Recipe Variations Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Mouthwatering Seafood Recipes to Try Conclusion

The Secret to Pan-Seared Scallops

Perfect pan-seared scallops take only minutes to cook. However, basic scallop cooking pointers will achieve that perfect golden brown crust.

• Make sure your scallops are completely dry. Any excess liquid interferes with the searing process. You can use paper towels to dry them. And then season them once they are dry.
• Heat your pan good and hot. And don’t overcrowd it with scallops so the temperature doesn’t drop too quickly. Always work in batches. 
• Patience; don’t be tempted to flip the scallops immediately. Moving them around prevents the forming of that nice brown crust. Let the hot pan do its job, my friend! 
• Drizzle them with garlic butter and serve them immediately. Scallops are best enjoyed straight from the pan.

Recipe Ingredients

1. Sea Scallops – Plump, large scallops are awesome. If you can find them all similarly sized, even better.  
2. Seasonings – Less is more. Salt, pepper, and a dash of Creole seasoning, and you’re good to go.
3. White Wine – The perfect way to deglaze the pan and add flavor to the sauce (dry white wine is better). It adds pleasurable complexity with a fruity taste.
4. Garlic Butter –  This power duo in the culinary universe creates a fantabulous buttery, garlicky taste that instantly levels up any dish.
5. Lemon – Aah! Zest and juice are the secret to the scallops’ refreshing citrusy zing.

How to Make Pan-Seared Scallops

Prep Scallops

• Rinse the scallops with cold water. Pat dry with paper towels.
• Dry – Line a large plate with paper towels, then place scallops on paper towels. Top with more towels and thoroughly pat dry to absorb any liquid to ensure a good sear. Let them sit while you prepare the rest of the ingredients. (Photos 1-2)
• Season – Sprinkle the scallops with salt and pepper. Then season with salt-free Creole or Cajun seasoning (optional, but I love spicy). (Photos 3)
• Heat the Pan – Add oil to cast iron or skillet, then heat to medium to high heat until it reaches the smoking point.
• Sear – Once the cast iron pan is hot, add the scallops around the edge, leaving space between them, and sear on each side, for 2-3 minutes, until firm, almost firm to touch, and golden brown. (The second side will take less time.) (Photos 4-5)
• Transfer – Remove the pan from the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before proceeding with the sauce.

Garlic Butter Sauce

• Saute – Add butter to the skillet, followed by garlic, and sauté for about one minute or less. Add white wine, stir, and scrape up any brown bits from the side of the pan. Simmer until reduced by about half, another 1-2 minutes. (Photo 6)
• Season – Add lemon zest, lemon juice, remaining butter, salt, and pepper flakes. Adjust seasonings if desired. (Photo 7)
• Serve – Return the scallops to the pan, along with any liquid from the scallops. Stir to coat with the sauce and sprinkle with parsley. Remove immediately from the heat and serve in the pan. (Photo 8)

Recipe Variations

1. Sauce Swaps – If you’re not a garlic fan, drizzle it with lemon butter or choose other citrus fruits like orange or lime, this highlights and tones up the briny-sweet scallops.
2. Creamy – Go for a creamy sauce base with heavy cream or coconut milk instead of the butter-lemon sauce. A sprinkle of parmesan cheese won’t hurt, either! Like in this creamy scallops recipe.
3. Air-Fried Scallops – You can air-fry scallops, and it’s almost as good as the classic pan-seared ones. Make the sauce separately, and then drizzle it over the scallops.

Tips and Tricks

1. You can buy two types of scallops; wet and dry. Some companies put the scallops in a preserving liquid, and the scallops tend to absorb it. You want dry scallops for a good sear. So save the wet ones for chowder and soups.
2. Any non-stick pan that can take high heat will work, but cast iron is best if you have it.
3. Get your pan hot enough to just start smoking. That way, you know it will do the searing job right.
4. The edges of a pan get hotter than the middle, so arrange your scallops closer to the edge.
5. Avoid overcrowding them so too much liquid doesn’t collect, and steam your scallops instead of searing them.

Make-Ahead Instructions

Scallops are best cooked right before serving because that’s when they have the perfect moist, tender texture. However, you can make the sauce three days ahead. Then reheat it and add it to the scallops when ready to serve.

Serving and Storage Instructions

Refrigerate or freeze leftover scallops in a sealable storage bag and squeeze all the air out that you can. They’ll last for 3 days in the fridge or 3 months in the freezer. 

Thaw frozen scallops and reheat in a skillet with neutral-flavored oil over medium-low heat.

FAQs

What to Serve With Pan-Seared Scallops

This elegant recipe pairs well with potatoes au gratin or jasmine rice, balsamic baked Brussels sprouts, and a tossed salad. 

More Mouthwatering Seafood Recipes to Try

1. Seafood Gumbo
2. Stuffed Salmon with Spinach
3. Grilled Shrimp Kabobs
4. Seafood Paella
5. Southern Seafood Boil

Conclusion

Easy as pie, garlic butter pan-seared scallops are 100% fabulicious and fancy. So do you love scallops? Pin the recipe so you don’t lose it.😉

This blog post was originally published in April 2018 and has been updated with additional tips and new photos.