Introduction

Perfectly seared scallops make an elegant yet surprisingly simple meal that feels restaurant-quality. These delicate shellfish develop a beautiful golden crust while remaining tender inside. Pair them with your favorite sides for a sophisticated dinner. For other quick seafood options, try this Easy Baltimore Crab Cakes Recipe Ready in 30 Minutes or this Easy Salmon Soup Ready in 30 Minutes for a Quick Dinner.

Ingredients

Achieve perfectly caramelized Seared Scallops with a golden-brown crust and tender, buttery interior using these simple ingredients.

• 1 pound large dry-packed sea scallops
• 2 tablespoons unsalted butter (or ghee)
• 1 tablespoon olive oil (or avocado oil)
• Salt and freshly ground black pepper
• 2 cloves garlic, minced (optional)
• 1 tablespoon fresh lemon juice (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Timing

Prep Time	5 minutes
Cook Time	5 minutes
Total Time	10 minutes

Context: This quick seared scallops recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Scallops

Pat scallops completely dry with paper towels. Moisture is the enemy of a good sear.

Remove the small side muscle if still attached. Season both sides generously with salt and pepper just before cooking.

Step 2 — Heat the Pan

Place a heavy skillet (cast iron or stainless steel works best) over medium-high heat. Let it get properly hot for 2–3 minutes.

Add a high-smoke-point oil like avocado or grapeseed oil. The oil should shimmer but not smoke excessively.

Step 3 — Sear the First Side

Carefully place scallops in the hot pan, ensuring they aren’t touching. This allows for proper browning instead of steaming.

Cook undisturbed for 2–3 minutes. A proper sear forms when you don’t move them. They should release easily when a golden crust develops.

Step 4 — Flip and Finish Cooking

Use tongs to flip each scallop. They should have a deep golden-brown crust. Cook for another 1–2 minutes on the second side.

The internal temperature should reach 115–120°F for medium-rare. They will continue to cook slightly after removal from the pan.

Step 5 — Add Flavor with Butter

In the last minute of cooking, add a few tablespoons of butter to the pan. Tilt the pan and baste the Seared Scallops repeatedly with the melted butter.

For extra flavor, add a smashed garlic clove or fresh herbs like thyme to the butter as it melts.

Step 6 — Rest and Serve

Transfer the scallops to a warm plate immediately. Let them rest for a minute before serving to allow juices to redistribute.

Serve your perfectly cooked Seared Scallops hot, perhaps with a squeeze of fresh lemon juice over the top.

Nutritional Information

Calories	180
Protein	20g
Carbohydrates	5g
Fat	8g
Fiber	0g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Shrimp — Similar sweet flavor and quick cooking time, perfect for those wanting a different shellfish option.
• Firm Tofu Cubes — Excellent plant-based protein that absorbs marinades well and offers a satisfying texture when seared.
• Chicken Scallopini — Thinly pounded chicken cooks quickly and provides a lean, high-protein alternative to scallops.
• Cauliflower Steaks — A great low-carb, vegan option that develops a delicious caramelized crust when seared.
• Halibut or Cod — Mild white fish that sears beautifully and offers a flaky texture with heart-healthy omega-3s.
• King Oyster Mushrooms — Sliced thick, these mushrooms have a remarkably scallop-like texture and rich umami flavor when seared.
• Sea Bass Fillets — Buttery and firm-fleshed fish that creates a beautiful sear while remaining moist and flavorful.

Serving Suggestions

• Pair your Seared Scallops with creamy risotto or a light citrus salad for a balanced meal.
• Serve over a bed of sautéed spinach or garlicky kale to complement their delicate flavor.
• Perfect for elegant dinners or special occasions like anniversaries and date nights.
• Garnish with fresh herbs like parsley or chives and a squeeze of lemon for brightness.
• Create an appetizer by placing Seared Scallops on small crostini with a drizzle of balsamic glaze.
• Accompany with a side of roasted asparagus or grilled zucchini for a complete, healthy dish.

These Seared Scallops are versatile and elevate any meal with their tender texture and rich, caramelized crust.

Common Mistakes to Avoid

• Mistake: Using wet scallops, which steam instead of sear. Fix: Pat scallops thoroughly dry with paper towels before cooking.
• Mistake: Overcrowding the pan, causing temperature drop. Fix: Cook in a single layer with space between each scallop.
• Mistake: Moving scallops too soon, preventing a proper crust. Fix: Let them sear undisturbed for 2–3 minutes per side.
• Mistake: Using insufficient heat for a weak sear. Fix: Preheat your pan over medium-high to high heat until very hot.
• Mistake: Skipping seasoning, leading to bland flavor. Fix: Generously season with salt and pepper just before cooking.
• Mistake: Overcooking, resulting in a rubbery texture. Fix: Cook just until opaque and firm, about 4–6 minutes total.
• Mistake: Not removing the small side muscle, which can be tough. Fix: Peel off and discard the tough abductor muscle before cooking.
• Mistake: Using a non-stick pan, which limits browning. Fix: Use a heavy stainless steel or cast iron skillet for the best sear.

Storing Tips

• Fridge: Store cooked Seared Scallops in an airtight container for up to 3 days.
• Freezer: Place cooled Seared Scallops in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm gently in a skillet over medium-low heat until internal temperature reaches 165°F.

Always allow Seared Scallops to cool to room temperature before refrigerating or freezing to maintain texture and food safety.

Conclusion

These perfectly seared scallops make an impressive yet simple meal. For more seafood inspiration, try this Shrimp Scampi or this Recipe Title: Seafood Chowder. Give this recipe a try and share your results in the comments!

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FAQs

How do I get a good sear on my scallops?

Pat the scallops completely dry before cooking. Use a very hot pan with a high-smoke-point oil. Do not overcrowd the pan, as this will steam them instead of searing them. This technique is key for perfect Seared Scallops.

What is the best way to tell when scallops are cooked?

Scallops are done when they are opaque and firm to the touch. The center should still be slightly tender. Overcooking makes them tough and rubbery, so watch them carefully.

Should I use bay scallops or sea scallops for searing?

Always use large, dry sea scallops for searing. Their size and lower moisture content allow for that beautiful, caramelized crust. Bay scallops are too small and wet, making them unsuitable for this Seared Scallops recipe.