Pan-seared scallops are hands down my favorite ingredient to cook and eat! When properly seared, they have a tender and delicate inside with a crisp, golden-brown crust on the outside — an unbeatable combination. Plus, scallops are quick enough to prep on busy weeknights, but also special enough for celebratory meals at home. 🎉
Make It A Complete Meal
Once you’ve mastered this simple technique, you’ll begin adding golden brown seared scallops to everything. They’re especially delicious on a warm French lentil salad with crispy bacon or added to spicy Thai red curry with string beans.
If you want a classic seafood-potato-and-vegetable combination (like from your favorite seafood restaurant), but the scallops with my blistered French green beans, both served on top of creamy parsnip purée, then drizzle the whole thing with homemade lemon beurre blanc.
Remove The Muscle Before Cooking
When prepping fresh scallops, be sure to remove the small side muscle. It’s slightly tougher than the rest and easy to spot — just pinch and pull it off with your fingers. This article explains it well!
My Two Best Tips For Searing Scallops
- Always dry your scallops thoroughly before cooking — place them in a single layer on a paper towel-lined plate for at least 10 minutes per side (longer if you have time).
- Be sure to buy dry-packed sea scallops — they haven’t been treated with additives or water, which means they’ll sear beautifully. Wet scallops, on the other hand, are injected to appear plumper but won’t develop that signature golden crust. Skip them!
What’s The Best Pan For Searing Scallops?
If you want to make pan seared scallops that have a crispy, golden crust every single time, you need the right pan. You have a few options!
- Stainless steel or cast iron are your best bets. Stainless steel heats quickly and responds well to temperature changes, making it ideal for achieving that perfect sear.
- Can I use a nonstick skillet? While you can certainly use nonstick, you are much less likely to get a deep sear.
As far as equipment, you’ll want either a fish spatula or tongs to easily flip the scallops.
Chef Tip: Use A Light, Neutral Oil
When I cooked in NYC restaurant kitchens, grapeseed oil or sunflower oil were the only types of oil we used for cooking and frying. Canola, vegetable, or avocado oil will also work.
How Long to Cook Scallops
- Make sure your pan is fully heated before adding scallops. Let it sit over high heat for a few minutes, then add just enough neutral oil to lightly coat the bottom.
- Add well-dried, generously salted scallops to the hot pan and sear undisturbed for 1–2 minutes. For larger scallops (around 2 inches wide), cook for 2–3 minutes, until a deep golden crust forms and the scallops turn opaque.
The quick rule: the scallops should pull away easily from the pan. That’s how you know they’re ready to flip!
Next, add butter and any fresh herbs like thyme, rosemary, or tarragon. Cook for 1–2 minutes more, depending on the size of the scallops. It’s best to sear them longer on the first side to build that golden crust, then finish quickly on the second side.
Quick-and-Easy Pan Sauce for Scallops
- After you flip them over, add a few pats of unsalted butter. Immediately begin to spoon the melted butter on top of the seared scallops. It’ll bubble up and smell absolutely delicious!
- After 60 seconds, remove from the heat and then plate. Drizzle the browned butter sauce on top, then garnish (flaky sea salt, fresh herbs, and/or lemon wedges).
If you’ve got a few extra minutes, try making lemon beurre blanc or citrus beurre blanc to spoon on top! French butter sauce—made with shallots, white wine, cream, and lemon juice—is rich, silky, and pairs beautifully with all kinds of seafood.
What to Serve with Pan Seared Scallops
Seared scallops are like candy for grown-ups — sweet, tender, and totally luxurious. They pair beautifully with salty, savory elements like warm lentil salad with bacon, and are a natural fit for pasta or orzo.
Love surf and turf? Steak and scallops is a classic combo! As far as side dishes, I recommend serving seared scallops over creamy mashed potatoes or polenta with a simple roasted, like asparagus or broccoli.
I hope I’ve convinced you to make pan-seared sea scallops at home, because it’s truly my favorite ever, and I think everyone can master them! If you give this recipe a try, don’t forget to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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How To Pan Sear Scallops (Golden Crust Every Time!)
Video
Equipment
Ingredients
- 1 lb dry sea scallops about 11-13 scallops, see note below
- 3 Tbsp light neutral oil such as grapeseed, canola, or vegetable oil
- Kosher salt
- 2 Tbsp unsalted butter
- 1 sprig rosemary, or other fresh herb, such as tarragon or thyme, optional
- 2 cloves of garlic smashed and peeled, optional
- Flaky sea salt for serving
- 1 Tbsp fresh parsley chopped
- Lemon wedges for serving
Instructions
- Pat dry before cooking. Carefully remove the abductor muscle from the side of the scallops. You simply peel it away with your hands, then discard. Place the scallops on a large paper-towel lined plate, then place another layer of paper towels on top. Gently press down lightly, then refrigerate for 30 minutes to dry, though longer is better.
- Season the scallops. When ready to cook, preheat a large stainless steel skillet over high heat. Allow it to heat up for at least 3-5 minutes. The pan needs to be large enough so that scallops do not touch in the pan. Meanwhile, season the scallops generously on both sides with Kosher salt.
- Sear the scallops. When the skillet is very hot, add enough neutral oil to coat the bottom of the pan. Allow the oil to heat up, then carefully add scallops, leaving at least 1" between each. Cook for 2-3 minutes undisturbed. You'll know they're ready to flip if you test one and it has a dark golden brown crust and releases easily from the pan.
- Flip to scallops. Use tongs or a fish spatula to carefully flip each scallop. Add 2 Tbsp unsalted butter (and any fresh herbs or garlic cloves, if using), then cook for an additional 1-2 minutes. Tilt the pan slightly and spoon the melted, browned butter on top of scallops as they finish cooking.
- Serve immediately! Transfer scallops to a plate. Spoon or pour on as much of the remaining pan sauce as you like. Sprinkle with flaky sea salt, then garnish with chopped parsley. Serve immediately with lemon wedges.
Notes
- Be sure to buy dry sea scallops, not wet. Dry scallops haven’t been treated with chemicals and are essential for achieving that beautiful golden-brown sear.
- If using frozen scallops, thaw them overnight in the fridge before cooking. Just note that most frozen scallops are wet scallops treated with sodium tripolyphosphate, which can prevent proper searing even with careful prep.
Gorgeous scallops and fantastic hints for searing them like a pro. Thanks for this detailed recipe, Ari.I’ll probably look at this post 100 times, over the next couple of days. And dream about scallops.
You are so sweet, thank you, Dan!! Scallops are my absolute favorite. I’m glad you love them too! xo, Ari
This was the clearest, most specific and helpful recipe for searing scallops that I’ve found. It will be my go-to from here on.
Thank you.
Elsa, I am SO thrilled to hear this!!! Gotta get that beautiful sear every time! xo, Ari
Perfect and delicious every damn time! Will never cook a scallop any other way.
Yessss, so happy to hear this, Erin!! xo, Ari
So good! Made these for my boyfriend’s birthday dinner along with a lemony pasta and it was perfect! This was the first time I’ve cooked scallops and this guide made me feel so confident and knowledgable about how to cook them just right!
Oh, I’m SO glad!!! Scallops can be intimidating the first time, but once you learn to leave them alone and just let them sear, you’re usually good to go. Super proud of you!!! xo, Ari
Hi Ari,
I made this recipe just now. It was my first try at scallops. Can’t thank you enough for all the tips and the specific instructions. I was very intimidated when my husband brought home scallops to cook. However, your instructions were fabulous — and the scallops came out quite tasty. I wanted you to know how much I appreciated your attention to all the details. I thought I needed cooking lessons but with your instructions and the details, i.e., pans and utensils needed, what to add when etc. I feel more confident trying your recipes.
Thanks, Kathy! Once you learn the method behind searing scallops, it’s definitely a lot less intimidating. I’m so glad you enjoyed! xo, Ari
My DREAM recipe for scallops!! Made this tonite and it blew our socks off! Fantastic tips! Thanks SO much!
Oh I love love love to hear this! Thanks, Pamela!! xo, Ari
Absolutely delicious! So easy and quick! Also healthy! My husband said it goes straight to the top of fave dishes! Thank you for the great tips!
I mean how delicious does this look?! You knocked it out of the park, Lauryn!! xo, Ari
You ask why “wet” scallops are sold? The Sodium Tripolyphosphate that is added to them causes retention of water, as you know. That makes them heavier, which makes them cost more per pound. In other words, it’s a way to cheat consumers and line the pockets of everyone from the fisherman to the retail outlet.
I knew nothing about this chemical and its effects until I changed where I was buying scallops and ended up with a pan full of water and steam. But, I learned how to overcome this. Soak scallops in a quart of water with two tablespoons of salt and 1/2 cup of fresh lemon juice for 30 minutes. Drain and press scallops between paper towels to dry further. Leave out ten minutes per side to dry. Don’t buy scallops with ANY chemical in them. If you buy your fish and seafood at a specialty shop, ask the fishmonger if sodium tripolyphosphate or any other chemical is used. If he or she says “I don’t know,” (or “yes”) walk away.
I did all of that with a batch of those scallops that I, sadly, bought a lot of. Then I made them according to your recipe. They turned out great. Thanks!
Wow, this is great to hear! Not so much about having bought wet scallops, but that you were able to get them to place where they could be seared and enjoyed. Thank you SO much for sharing this, I’m sure a ton of readers will find it helpful! xo, Ari
You’re welcome!
But let me clarify a little. First, this was my first try at getting rid of the moisture (and the odd taste that this chemical causes). It was also the first batch of scallops I bought like this. So, I can’t guarantee that the results will be the same for all scallops. I was using jumbo scallops.
Because of the soak in salt, it might be best to cook one scallop and taste it without any seasoning other than the brown butter in order to adjust seasoning if necessary. If you have pressed them hard, which might be needed if you’re getting a lot of water from the scallops after the soak, the scallops may be flatter than normal scallops would be. They did rebound some when in the frying pan.
I also would like to say that even though my scallops seared nicely and tasted good, they were slightly too soft, affecting the texture and chewiness. I didn’t mind this given the alternative was to discard the scallops. This second batch I prepared was FAR better than the first which filled my pan with water and tasted like a sponge!
Love it. Added thyme to sauce as well. I didn’t get the beautiful sear though so I will try again. I bet I had the water infused.
Hi Liz! Thanks for the feedback! Definitely ask your fish guy or gal whether what you’re buying are dry scallops or not. Between that, drying the scallops beforehand, using the correct pan, and pre-heating the pan, you should hopefully see those perfect results every time. Cheers, Ari
Yummy!!! didnt have the cast iron pan but followed the recipe and added a bit of lemon juice with the herbs and boy this tastes so good. Also had the scallops from Japan packed in water and still turned out well. Made gluten free spaghetti with olive oil and pan drippings but will try orzo and veggies next time as that spaghetti overwhelmed the dish
Yes to fresh lemon juice with scallops — always a good idea! And so glad to hear that your scallops turned out well. Cheers, Ari
Your cooking tips for scallops were excellent. I took off that side muscle and used a stainless steel pan. The scallops were served with brown rice and boiled green beans with butter and Fleur de Sel. What a great dinner!
LOVE hearing this, Craig! Thanks for sharing your success, thrilled for you that it met your expectations and then some! Cheers, Ari