Perfect Pan-Seared Scallops Recipe (with VIDEO)
If you’re looking for an elegant yet easy scallops recipe, pan-seared scallops are the perfect choice. Whether you’re cooking scallops for a special occasion, date night or simply treating yourself, mastering that golden crust makes all the difference.
Pan Seared scallops with a perfectly brown crust are on most nice restaurant menus and what is interesting to me is that most people only order them in restaurants because they’re too intimidated to make them at home. They’re actually very simple to make at home and they taste just as delicious not to mention it’s much cheaper than dining out.
Pan-searing scallops is truly one of the easiest things you can do and the best flavor comes from keeping it simple.
There is not much of a recipe here to perfectly sear scallops as much as there is to know the technique. That is…
A hot pan: The pan needs to be piping hot BEFORE you add the scallops. The scallops should make a sizzling noise when you put them in the pan. It is best to use a cast iron skillet, or stainless steel.
VIDEO:
Searing: Add butter WITH oil into the pan, the butter will give the scallops a nice golden brown coat and add flavor while the oil will keep the butter from burning.
When adding scallops to the pan, add them in a clockwise direction to help easily remember which one to turn first. (Optional)
DO NOT TOUCH the scallops once you’ve added them in the pan until it is time to flip over. If you mess with them they will not brown nicely.
Do NOT overcrowd the pan: Give them enough space in the pan so they’re not steaming each other. Cook in batches in single layer.
Dry scallops Vs. Wet Scallops:
Dry scallops are untreated and have no added preservatives they’re beige or slightly off-white and color and have a sweet natural sea flavor. Because they haven’t been soaked in any solution, they sear beautifully giving you that perfect golden crust.
Wet scallops on the other hand, are treated with phosphate solution to preserve them and increase shelf life. While this makes them look plumper and whiter, It also causes them to release excess moisture when cooked, making it nearly impossible to get a good sear. They can also taste a bit soapy or chemical like.
Best tip: Always go for dry scallops when you want the best flavor and restaurant style sear. It’s one of the easiest ways to level up your scallop game.
Ingredients:
Sea Scallops (washed and pat dry)
Garlic Powder (Optional)
High smoke point oil such as Olive Oil or avocado Oil
Unsalted Butter
Instructions:
- Before cooking, be sure to remove the small side muscle from each scallop- this tough little piece can ruin the texture. Let the scallops sit out for a few minutes to come to room temperature, which helps them cook evenly.
- Rinse under cold water and pat scallops dry with a paper towel. Excess moisture will prevent that perfect sear.
2. Sprinkle sea salt and black pepper on every scallop on both sides (may also sprinkle garlic powder if desired)
3. Preheat your pan or cast iron skillet on medium-high heat until it is piping HOT.
4. Add about 1Tbsp of high smoke oil and 1 Tbsp of unsalted butter to the pan. Move the pan around to cover every side.
4. Place scallops into the pan and don’t move them! This is key to getting a beautiful golden brown crust. Sear each side of the scallops for about 1.5 to 2 minutes.
After your scallops are done, garnish with fresh herbs and a drizzle of fresh lemon juice if desired and serve immediately for best results.
Buttery Sauce:
For a restaurant-worthy scallop dinner, combine with a bed of mashed potatoes, and finish with a drizzle of a quick garlic butter sauce that consists of melted butter, minced or pressed garlic, finely chopped parsley and a splash of fresh lemon juice. Serve right away.
How do i know if my scallops are cooked?
If your scallop is browned on both sides it is ready, but to be sure you can poke the scallop with a fork, if the scallop is done the fork should slightly bounce back. If your scallop is still mushy, continue to cook.
How do i know if my scallops are fresh?
Fresh scallops have a pleasant sweetish odor and do not contain excess liquid when packaged.
The large sea scallops have flesh that is white, pink or light orange. Smaller calico and bay scallops are white, pinkish and light tan. Any color that looks different from the normal may indicate that the scallops are aged.
If you make this recipe I’d love to see it. Tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.
Pan Seared Scallops
Ingredients
- Scallops
- Kosher Salt
- Black Pepper
- Unsalted Butter
- Grapeseed Oil
- Garlic Powder (optional)
Instructions
-
Pat dry scallops with a paper towel.
Sprinkle salt, pepper and garlic powder(optional) on both sides
Prehet your pan on medium-high heat until it is piping hot.
Add about 1Tbsp of grapeseed oil and 1Tbsp of unsalted butter to the pan. Move the pan around to coat every side.
Add scallops into the pan and fry about 2-3 minutes per side or until it is golden brown in color.
After your scallops are done, garnish with fresh chopped dill or parsley and serve Immidiately.
Enjoy with a side of choice such as a fresh salad or over a bed of greens.
Never cooked my own scallops before but this post led me through the recipe and my scallops turned out scrumptious 😋
This is a very great and detailed post. I have just started eating scallops not long ago but every time I made them myself they didn’t turn out the way they look in restaurants. After this post they came out perfect and exactly how they are pictured here. Thank you for the post