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This golden pan seared scallop recipe is a fast and elegant way to bring restaurant flavor home without stress. In under five minutes on the stove you can transform fresh sea scallops into a buttery delicacy that pairs beautifully with your favorite sides. Whether it is a weeknight dinner or special celebration this approach guarantees a crisp crust and tender center every single time.
I made these scallops for an anniversary dinner and we both agreed it was better than anything we had at our favorite seafood spot
Ingredients
- Dry packed sea scallops: large and fresh scallops deliver the best caramelization and taste
- Olive oil: a neutral base that helps achieve even browning
- Unsalted butter: adds richness and rounds out the flavor
- Kosher salt: essential for seasoning and enhancing sweetness
- Black pepper: adds subtle depth to the sear
- Garlic butter sauce: optional but excellent for finishing with flair
- Look for dry scallops: not sitting in liquid to ensure a clean and effective sear
Instructions
- Dry the Scallops:
- Lay the scallops on a paper towel lined plate and let them rest uncovered for ten minutes then pat dry thoroughly to remove surface moisture and encourage browning
- Season the Scallops:
- Sprinkle both sides lightly with kosher salt and black pepper to season before cooking
- Heat the Pan:
- Warm a heavy skillet over medium high heat and add the olive oil once the pan is hot and oil is shimmering
- Sear the Scallops:
- Place scallops into the pan in a single layer leaving space between them for airflow cook without touching for three to four minutes until a golden crust forms on the bottom
- Flip and Add Butter:
- Turn each scallop gently add the butter to the pan and let them finish cooking for another minute while spooning the melted butter over the tops to baste
- Serve Immediately:
- Transfer the scallops to a warm plate and spoon any remaining pan sauce over them enjoy immediately for best flavor and texture
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Storage Tips
Store leftover scallops in a single layer with a paper towel in an airtight container. Keep refrigerated and consume within one to two days for best quality. Reheat gently in a skillet over low heat with a bit of butter or oil to avoid drying out.
Ingredient Substitutions
If dry scallops are unavailable use frozen scallops and thaw overnight in the fridge. Clarified butter can be used instead of regular butter for higher sear temperature. Use avocado oil if you prefer a neutral oil with a higher smoke point.
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Serving Suggestions
Serve with a side of roasted garlic mashed potatoes or a citrusy arugula salad. Try pairing scallops with linguine and clam sauce for a seafood pasta night. For a lighter option lay them over grilled vegetables or spaghetti squash.
Cultural Context
Sea scallops have been a prized ingredient in coastal cuisines for centuries. Pan searing is favored in modern American kitchens for its quick cook and elegant finish. This method highlights the natural sweetness and tenderness of high quality scallops.
I always look forward to that nutty aroma when the scallops start to brown in the pan it reminds me of my first culinary school class where I learned the importance of the Maillard reaction
Commonly Asked Questions
- → How do I know when scallops are done cooking?
Scallops are ready when they turn opaque and have a golden crust on the bottom. They should feel firm but not rubbery.
- → What kind of scallops should I buy?
Look for large, dry packed sea scallops. Avoid wet scallops sitting in liquid, as they shrink and release moisture when cooked.
- → Can I use frozen scallops?
Yes, thaw them overnight in the refrigerator. Pat dry thoroughly before searing to avoid excess moisture in the pan.
- → How do I get a golden crust on scallops?
Use a hot pan, pat the scallops dry, and let them cook undisturbed for 3–4 minutes on the first side before flipping briefly.
- → What should I serve with pan seared scallops?
Pair them with creamy pasta, roasted vegetables, or a light salad like little gem greens with vinaigrette for balance.