Pan Seared Scallops Recipe

Name: Pan Seared Scallops Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 12 large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon chopped fresh parsley; Salt, to taste

Highlighted under: International Plates

I absolutely love cooking scallops, and this Pan Seared Scallops Recipe is my go-to for a quick and elegant dish. The combination of a crispy sear on the outside and tender meat inside makes these scallops irresistible. I enjoy pairing them with a light lemon butter sauce to enhance their natural sweetness. In just minutes, I can turn fresh, quality scallops into a restaurant-worthy meal that impresses my family and guests. Whether it’s a weeknight dinner or a special occasion, this recipe never disappoints!

Created by

Harriet Mason

Last updated on 2026-01-20T03:19:08.861Z

Cooking scallops has truly become one of my favorite kitchen adventures. Each time I prepare this dish, the excitement builds as the scallops hit the hot skillet and sizzle to perfection. I learned that precision with timing is key: I keep a close watch on the color change to ensure a perfect golden crust.

Last week, I decided to experiment by adding a sprinkle of freshly chopped herbs right before serving. The result was fantastic! The herbs not only added a pop of color but elevated the flavors beautifully, making the dish feel even more gourmet.

Why You'll Love This Recipe
Quick and easy to prepare for a weeknight dinner
Perfectly seared scallops with a tender, buttery texture
Elegant enough for special occasions, yet simple to make at home

Key Techniques for Perfectly Seared Scallops

Achieving the perfect sear on your scallops is crucial for both flavor and texture. To get that golden crust, make sure the scallops are dry before seasoning. Excess moisture will prevent them from searing properly, resulting in a steamed texture rather than a beautifully caramelized exterior. If you find your scallops aren't browning as expected, increase your heat slightly or ensure you’re not overcrowding the pan, which can lower the temperature dramatically.

When searing, it’s essential to avoid moving the scallops too soon. They need to cook undisturbed for about 2-3 minutes on one side before flipping. You'll know they're ready to flip when they release easily from the pan and have an attractive golden crust. This is a critical moment: resist the urge to touch them, and you'll achieve that perfect sear.

Creating the Lemon Butter Sauce

The lemon butter sauce is an integral part of this dish, enhancing the natural sweetness of the scallops. When you mix the fresh lemon juice, zest, and parsley, aim for a balance between acidity and richness. Start with the juice of half a lemon; you can always add more if you prefer a zingy flavor. Additionally, don’t forget the zest! It adds a fragrant depth that complements the scallops beautifully.

If you want to experiment with flavors, consider adding a pinch of red pepper flakes for heat or a splash of white wine to the sauce while it’s simmering. This will elevate the dish and add layers of complexity without overpowering the delicate flavor of the scallops.

Serving Suggestions and Variations

To elevate your pan-seared scallops, serve them alongside a light salad of arugula or mixed greens dressed in a simple vinaigrette. The peppery notes of the greens contrast wonderfully with the richness of the scallops and lemon butter sauce. You might also serve them with a side of risotto or creamy polenta for a more substantial meal, absorbing the delicious sauce that drips from the scallops.

For a playful twist, consider using different herbs in your sauce. Fresh dill or chives can lend a unique flavor profile to the dish. Alternatively, for a more refined presentation, place the scallops atop a purée of roasted cauliflower or butternut squash, creating a colorful and delicious base that showcases the scallops beautifully.

Ingredients

For the Scallops

12 large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Lemon Butter Sauce

2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley
Salt, to taste

Instructions

Steps

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Sear the Scallops

In a skillet over medium-high heat, heat the olive oil until shimmering. Add the scallops and cook for 2-3 minutes without moving them until they develop a golden crust. Flip and continue cooking for another 2-3 minutes until cooked through.

Add Butter

Add the butter to the pan and allow it to melt, spooning it over the scallops for added flavor.

Prepare the Sauce

In a small bowl, mix lemon juice, zest, parsley, and a pinch of salt.

Serve

Serve the scallops immediately, drizzling with the lemon butter sauce.

Enjoy!

Pro Tips

Make sure the scallops are thoroughly dried before searing to get that beautiful crust. Also, don't overcrowd the pan
cook in batches if necessary for best results.

Troubleshooting Tips

If your scallops are sticking to the pan, it’s likely that the pan wasn’t hot enough when you added them. A well-heated pan with sufficient oil is crucial for a successful sear. When the oil shimmers, it’s ready. On the other hand, if your scallops end up being tough, you might have overcooked them. Aim for an internal temperature of around 120°F for perfectly cooked scallops; they should be opaque but still tender.

In case you find that your scallops aren't browning, remember to give them ample space in the pan. Overcrowding will trap steam and prevent that nice sear. Consider searing them in batches if necessary, ensuring each one has room to develop that beautiful crust.

Storing and Reheating Scallops

While scallops are best enjoyed fresh, you can store cooked leftovers in an airtight container in the fridge for up to two days. If you have raw scallops, it's best to cook them the same day for optimal quality, but they can be kept in the fridge for up to two days before cooking as well. Just make sure they’re in their original packaging or sealed tightly to prevent them from absorbing any unwanted odors.

To reheat scallops, place them in a skillet over low heat with a small amount of butter or olive oil, cooking just until warmed through—this should take only a couple of minutes. Avoid using the microwave, as this will make them rubbery and overcooked. Instead, aim for gradual warmth on the stovetop to restore their original texture.

Ingredient Substitutions

If you're looking for a substitution for scallops, try using sea bass or shrimp as your protein. While the cooking times will differ slightly, these alternatives will also yield delicious results when seared. Keep in mind that shrimp should be cooked until pink and opaque, which takes approximately 2-3 minutes per side, depending on their size.

For the lemon butter sauce, if you're out of fresh parsley, fresh dill or basil can add a lovely flavor twist. Additionally, if you're looking to cut down on butter, a mixture of olive oil and a splash of cream can serve as a lighter substitute while still providing richness to your sauce.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before cooking for the best results.

→ What is the best way to tell if the scallops are done?

Scallops are done when they are opaque and firm to the touch. They should be a nice golden color on the outside.

→ Can I use a different sauce?

Absolutely! A garlic butter or a creamy sauce will also pair beautifully with scallops.

→ What should I serve with scallops?

I love serving them with a fresh salad or roasted vegetables for a complete meal.