How To Pan Sear Scallops (Golden Crust Every Time!)
Pan Seared Scallops are a restaurant-worthy meal that can easily be made at home! With the right technique and a good pan, we will show you how to cook scallops perfectly so you achieve that golden brown sear every single time! Enjoy in a variety of dishes, such as over mashed potatoes or polenta, in salads, and alongside roasted vegetables. Gluten-free.
Servings: 4 servings
Calories: 222kcal
Video
Equipment
Large plate and paper towels
Large stainless steel skillet or cast-iron skillet
Fish spatula or tongs
Large spoon
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.
Nutrition
Calories: 222kcal | Carbohydrates: 4g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 446mg | Potassium: 232mg | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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