If you’re craving a seafood dish that’s elegant yet simple, searing scallops is the way to go. This method gives you that perfect crispy outer layer while keeping the inside tender and juicy. It’s a quick and easy way to elevate any meal, whether you’re cooking for a special occasion or just treating yourself to something fancy.

Why You’ll Love This Recipe

Restaurant-quality results: Searing scallops at home will give you that beautifully golden crust and melt-in-your-mouth texture.
Simple and quick: It takes just a few minutes to sear these scallops to perfection, making it the ideal choice for a weeknight dinner or special meal.
Versatile: You can pair seared scallops with so many sides, from pasta to a fresh salad or a light vegetable dish.

Ingredients

Here’s a peek at what you’ll need to make perfectly seared scallops:

12-16 large sea scallops, cleaned and patted dry
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper, to taste
1 clove garlic, minced (optional)
Fresh parsley, chopped (optional, for garnish)

Full list of ingredients is below.

Directions

Step 1: Prepare the Scallops

Start by ensuring your scallops are thoroughly dried. Use paper towels to gently pat them dry. This is crucial for getting that perfect sear. If there’s any moisture on them, they will steam instead of sear. Season both sides of the scallops with salt and pepper. If you like, you can add a little garlic powder for extra flavor.

Step 2: Heat the Pan

Place a large skillet over medium-high heat. Add the olive oil and allow it to heat up for about 2 minutes. Once the oil is hot, add the butter and let it melt, swirling the pan to coat the bottom.

Step 3: Sear the Scallops

Carefully place the scallops in the skillet, ensuring they’re not crowded. You want them to have enough space to brown evenly. Sear them for 2-3 minutes on the first side without moving them. You’ll know they’re ready to flip when they release easily from the pan and have a golden crust. Flip them and sear the other side for another 1-2 minutes, until they’re opaque and firm to the touch.

Step 4: Serve

Remove the scallops from the pan and place them on a plate. Optionally, drizzle with any leftover butter from the pan and garnish with fresh parsley. Serve immediately!

Expert Tips and Tricks

Dry the scallops thoroughly: This is key to getting that perfect, crispy sear. Moisture is the enemy when it comes to searing scallops, so make sure they are as dry as possible before cooking.
Don’t overcrowd the pan: If you add too many scallops at once, they will release moisture and won’t sear properly. Cook in batches if necessary.
Use high heat: Scallops cook quickly, and you need a hot pan to get that beautiful caramelized crust. Just make sure the heat isn’t so high that the butter burns.
Don’t overcook: Scallops are done when they’re opaque and firm to the touch. Overcooking them will result in a rubbery texture, so keep an eye on them!

Recipe Variations and Possible Substitutions

Add lemon: For a fresh, zesty flavor, squeeze a little lemon juice over the seared scallops right before serving.
Add herbs: Feel free to experiment with fresh thyme, rosemary, or dill in the pan for a different aromatic touch.
Spicy kick: Sprinkle a little cayenne pepper or red pepper flakes over the scallops for a hint of spice.

Serving and Pairing Suggestions

Seared scallops pair beautifully with a variety of sides. Try serving them with a fresh salad, a creamy risotto, or roasted vegetables. They’re also perfect alongside pasta or as a topping for a light seafood pasta dish. If you’re feeling extra indulgent, serve them with a drizzle of garlic butter sauce.

Storage and Reheating Tips

Scallops are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a pan over low heat for a couple of minutes, just until warmed through. Be careful not to overcook them when reheating, as they can become tough.

4 FAQs

Can I use frozen scallops?
Yes! Just make sure to thaw them completely and pat them dry before searing.
What’s the best pan to use for searing scallops?
A heavy-bottomed skillet, such as a cast-iron pan, is ideal for getting a good sear.
Can I sear scallops without butter?
Yes, you can use only olive oil, though the butter adds richness and flavor.
How do I know when my scallops are done?
Scallops are done when they’re opaque in the center and firm to the touch. They should also have a golden-brown crust on the outside.

Conclusion

Searing scallops is one of those cooking techniques that sounds fancy but is incredibly easy to master at home. With just a few simple ingredients, you can create a dish that’s as flavorful as anything you’d find at a fine dining restaurant. Whether you’re serving them for a special occasion or just because, these Sear Scallops are sure to impress!

Sear Scallops – The Perfectly Crispy, Tender Delicacy!

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Searing scallops is a straightforward process that yields a deliciously caramelized exterior while maintaining a tender, juicy interior. Here’s a step-by-step guide to achieving perfectly seared scallops:

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Searing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound dry sea scallops
Salt and freshly ground black pepper
1 tablespoon high-smoke-point oil (e.g., avocado oil)
2 tablespoons unsalted butter
1 clove garlic, minced (optional)
1 tablespoon fresh herbs (e.g., parsley or thyme), chopped (optional)
Lemon wedges, for serving

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Instructions

Prepare the Scallops:
- Remove the Side Muscle: If present, gently pull off the small, tough side muscle from each scallop.
- Dry the Scallops: Pat the scallops thoroughly dry with paper towels to ensure a good sear.
- Season: Lightly season both sides with salt and freshly ground black pepper.
Heat the Pan:
- Place a large skillet over medium-high heat and allow it to become very hot.
- Add the high-smoke-point oil to the pan, swirling to coat the bottom evenly.
Sear the Scallops:
- Carefully place the scallops in the pan, ensuring they are not overcrowded.
- Sear the first side for about 2 minutes without moving them, until a golden-brown crust forms.
- Flip the scallops and add the butter to the pan.
- Cook for an additional 1–2 minutes, basting with the melted butter, until the scallops are just cooked through.
Optional Flavor Enhancements:
- For added flavor, you can add minced garlic and fresh herbs to the butter during the last minute of cooking.
Serve:
- Transfer the scallops to a serving plate.
- Serve immediately with lemon wedges on the side.

Notes

Choosing Scallops: Opt for “dry” sea scallops, as they have not been treated with a solution that can cause them to release excess moisture during cooking.
Avoid Overcrowding: Ensure the scallops are not touching in the pan to achieve an even sear.
Cooking Time: Be cautious not to overcook the scallops, as they can become tough and rubbery.