Learn how to cook scallops like a pro so you can dazzle the family, a dinner date or friends with crispy on the outside, soft on the inside seared scallops. All you need is a pan, butter or oil, and fresh sea scallops. These restaurant-quality seared scallops are ready in just 2 minutes.
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You might wonder how in the world restaurants cook scallops so that they have a deep, crispy sear on the outside while still retaining a melt-in-your-mouth interior. You really don’t need to be a professional chef to sear scallops like a pro!
How to Buy the Best Scallops
- Look for fresh scallops in your grocery store’s seafood section, or better yet, find a local fish market! The fresher the scallops, the better.
- Also look for “dry scallops” over “wet scallops.” Wet scallops are injected with phosphates to plump them up and add water weight, whereas dry scallops are NOT treated.
- Look for sea scallops (not diver or bay scallops). Sea scallops are the medium-sized scallops most commonly found in grocery stores and fish markets. If you see scallops labeled “diver” or “bay” scallops, the cooking times in this recipe won’t be accurate. Diver scallops are typically larger in size and bay scallops are much smaller.
How to Cook Scallops
Cook scallops by searing them in 5 minutes with these 5 steps!
- Dry off.
Dry off your scallops with a paper towel. Dabbing them dry will help them sear evenly.
Remove side muscle.
- Remove side muscle.
Each scallop will likely have a side muscle, which is edible but extra tough. Find the crescent-shaped muscle on the side of each scallop and tear it off.
- Preheat pan. Add butter.
Preheat a large pan over medium-high heat until screaming hot (about 5 minutes). A few droplets of water thrown on your pan should “dance” when your pan is hot enough. Add a few tablespoons of butter and swirl it around in your pan until melted.
- Sear scallops.
Add scallops at least an inch apart from each other. Immediately set a timer to 90 seconds. As soon as your timer goes off, flip your scallops and sear for about 30 more seconds. Your scallops should still have a jiggly texture when poked with tongs but not as jiggly as raw scallops. Immediately remove the scallops from your pan onto a plate.
- Serve.
Sprinkle with salt and pepper.
How to Serve Seared Scallops
Serve your scallops as-is, with a sprinkle of salt and pepper, or with one of the following preparations:
- Simple pan lemon-butter sauce: after searing scallops, pour out extra brown butter from your pan, leaving the drippings. Turn heat to low and add 4 tablespoons of butter. Let melt, adding in the juice of ½ a lemon, a handful of chopped chives or parsley, and salt and pepper. Spoon lemon butter over scallops, garnishing with more herbs or a pinch of lemon zest.
- With Sweet Corn Purée: blend 2 cups of cooked corn (about 4 ears), 2 tablespoons butter, 2 tablespoons coconut cream, ¼ teaspoon curry powder (optional) and salt until smooth and creamy. Serve with fresh chives on top and crispy pancetta bits if desired.
- My Scallops Recipe With Basil Pea Purée
- On a bed of Corn Salsa
- On a simple salad or on top of a Green Goddess Salad
- With Risotto or crispy Smashed Potatoes
More Seafood Recipes on Tastefully Grace!
Dinner
Best Corn Chowder Recipe
Easy Weeknight Dinners
Baked Cod (With Lemon-Parsley Panko)
Appetizers
Baked Coconut Shrimp
Appetizers
Fresh Salmon Croquettes
If you’ve tried this How to Cook Scallops recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
How to Cook Scallops
Equipment
- Large pan (preferably stainless steel)
Ingredients
- 12 fresh sea scallops
- 3 tablespoons butter
- Salt & pepper, to taste
Instructions
- Dry off your scallops with a paper towel. Dabbing them dry will help them sear evenly.
- Remove side muscle. Each scallop will likely have a side muscle, which is edible but extra tough. Find the crescent-shaped muscle on the side of each scallop and tear it off.
- Preheat a large pan over medium-high heat until screaming hot (about 5 minutes). A few droplets of water thrown on your pan should “dance” when your pan is hot enough.
- Add a few tablespoons of butter and swirl it around in your pan until melted.
- Add scallops at least an inch apart from each other. Immediately set a timer to 90 seconds. As soon as your timer goes off, flip your scallops and sear for about 30 more seconds. Your scallops should still have a jiggly texture when poked with tongs but not as jiggly as raw scallops. Immediately remove the scallops from your pan onto a plate.
- Sprinkle with salt and pepper and serve right away.
Video
Notes
- Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes.
- Don’t use olive oil to sear your scallops! I recommend butter as the best option, but you can also use vegetable, canola, or grapeseed oil.
- The cooking times above are for sea scallops, not diver or bay scallops.
- If you’d like a simple lemon butter sauce, pour out any extra brown butter from your pan after searing scallops, leaving the drippings. Turn heat to low and add 4 tablespoons of butter. Let melt, adding in the juice of ½ a lemon, a handful of chopped chives or parsley, and salt and pepper. Other scallops sauces and preparations listed in my post above!
- This recipe can be used for as many scallops that can fit comfortably in a pan without crowding it (typically 6-12). You can also cook scallops in batches if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
