These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!

When I’m looking to impress, I serve seafood for dinner. Some of my favorite options include garlic shrimp, seafood pasta or these tender and delicious pan seared scallops.

Seared scallops are so simple to make, yet they look and taste like they came from a fancy restaurant! This is my absolute favorite way to prepare fresh scallops, and it always gets rave reviews.

HOW TO BUY SCALLOPS

You want to use larger sea scallops for this recipe, rather than the small bay scallops. Look for scallops that are uniform in size and color and smell fresh – they shouldn’t have an overly fishy smell. You can purchase fresh scallops at the seafood counter of your local grocery store. Frozen scallops work well too, just make sure they’re completely thawed and patted dry before you use them. Scallops often come in two forms – dry scallops and wet scallops. Wet scallops are treated with water and chemicals, which preserves their freshness, but they won’t brown as nicely as dry scallops because they are often water logged and can steam instead of sear. I recommend purchasing dry scallops whenever possible for the best results.

How do you make seared scallops?

Start by patting your scallops dry with a paper towel. You’ll want to make sure the scallops are completely dry so that they’ll sear nicely and not release a lot of liquid as they cook. Heat olive oil in a heavy pan over medium high heat. Season the scallops with salt and pepper and add them to the pan. Cook for a few minutes on each side or until golden brown. Remove the scallops from the pan, then add butter, garlic and fresh herbs to the pan. Let the sauce cook, then return the scallops to the pan and spoon the sauce over the top. Add a sprinkle of parsley, then serve and enjoy.

Tips for the perfect seared scallops

Make sure your scallops are in a single layer in the pan and not touching. You can work in batches if desired. If the scallops are too close together, they can steam instead of sear.
This dish is best when served immediately. If you have leftovers, you can store them in the fridge for up to 2 days. Reheat any leftovers on the stove over low heat until warmed through. You want to be careful not to overcook the scallops when you reheat them.
Feel free to use any herbs you like in this recipe. I often use parsley because I always have it on hand, but other options include dill, thyme, basil or chives.

How long do scallops take to cook?

Large sea scallops need to cook for 2-3 minutes per side. You’ll want to closely monitor your scallops as they cook, because they go from tender and juicy to rubbery and overcooked in a matter of minutes!

How do you know when a scallop is done?

Scallops are done when they turn firm and opaque. It’s better to slightly undercook your scallops and let them rest for a minute or two to finish cooking through, than to overcook them.

Seared scallop flavor variations

This recipe is delicious as-is, but you can add other flavors to the mix to customize it to your tastes.

Greek: Add 1/2 cup diced tomatoes, 1/4 cup sliced kalamata olives and 2 tablespoons crumbled feta cheese.
Mexican: Stir in 1/2 cup chopped tomatoes, 2 teaspoons minced jalapeno, the juice of one lime and 2 tablespoons chopped cilantro.
Piccata Style: Add 2 tablespoons capers to the sauce.

Seared scallops are always an easy, yet totally elegant dinner choice. Serve them with mashed potatoes, rice or pasta, and watch everyone ask for another serving!

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Seared Scallops Video

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