The secret behind it pan seared scallops in butter consists of cooking them in a hot pan with boiling oil, occasionally basting them with butter. That’s it. Simple, fast and impressive. Twenty minutes from fridge to table.
Look no further for how to cook perfectly seared scallops that are perfectly golden on the surface, ever so slightly wobbly on the inside, and sweetly smooth throughout.–David Leite
Why our testers loved this
Our testers loved these easy seared scallops so much they skipped dinner reservations just to stay home and enjoy them. Yes they are The Good. They loved that they were easy to doand the finished scallops were “Cooked to perfection, with a nice crispy crust.”
Rita R. said it best. “These scallops are easy and delicious. What more could you ask for from a simple Sunday lunch? This was the first time I’ve cooked seafood from start to finish and I have to say: It is definitely a recipe I will make again.”
Notes on ingredients
- scallops-For this recipe, use fresh scallops and pat them completely dry before searing to ensure a golden crust. Soggy scallops are steamed, not spicy.
- oil–Use a tasteless oil with a high smoke point. You use the oil to sear the scallops first before basting them with butter to keep the oil from smoking and bittering as the scallops sear. Canola, vegetable, mild olive oil, refined sunflower oil, or safflower oil are all good choices.
How to make this recipe
- Dry the scallops. Dry the scallops thoroughly with a dish towel or paper towel. Season with salt and pepper.
- Heat the oil in a pan until very hot. Add the scallops and sear, without touching, until golden brown on the underside.
- Reduce the heat and flip the scallops. Add the butter and cook, basting with the butter, until the scallops are just cooked through.
Which pan is best for cooking scallops?
A cast iron skillet. No doubt. The robust metal not only stores heat well, but also heats up evenly.
The result is that gorgeous golden brown sear we crave so much on our scallops, pan seared chicken, pork chops, steaks and more. Recipes often call for non-stick frying pans to sear food to prevent sticking. However, they’re made of thinner metals, which means they conduct heat less efficiently and therefore don’t sear as well.
How do you keep scallops from sticking to the pan?
The secret to keeping scallops (or any protein) from sticking is patience. Instead of poking and poking them and worrying about them sticking, trust them to pop out of the pan when properly seared. If not, it’s not finished yet.
Please try again in a few moments. When it has enough time, let it go. Trust me.
What is the difference between scallops and sea scallops?
Scallops are larger and have a meatier texture than scallops, which tend to be smaller, sweeter, and more tender. Scallops are great for grilling or pan searing. Save the scallops to add to easy pasta dishes like this Easy Scallop Spaghetti.
Variant with lemon brown butter
To make a lemon brown butter version of this recipe, cook the scallops as directed, but serve with this sauce as a side: In a small saucepan, cook 2 tablespoons unsalted butter over medium-high heat, tilting the saucepan constantly, until the butter is golden brown turns brown and has a nutty flavor, 3 to 4 minutes. Add 1 small chopped shallot and cook until fragrant, about 30 seconds. Remove pan from heat and stir in 2 teaspoons chopped flat-leaf parsley, 1/4 teaspoon chopped thyme leaves, and 1 teaspoon fresh lemon juice. Season with salt and pepper.
More great scallop recipes
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Pan seared scallops
The secret to these buttered pan-seared scallops is to cook them in a hot pan of scalding oil, basting them with butter occasionally. That’s it. Simple, fast and impressive. Twenty minutes from fridge to table.
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Place the scallops on a large plate or rimmed baking sheet lined with a clean dishtowel or several paper towels. Place another clean tea towel or stack of paper towels over the scallops and gently press to blot away the liquid. Let the scallops sit at room temperature for 10 minutes to allow the towels to absorb excess moisture.
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Just before cooking, season the scallops with salt and pepper. In a large cast-iron skillet, heat the oil over medium-high heat until hot and almost, but not quite, smoking.
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Add the scallops to the pan in a single layer, preferably along the edge of the pan and without overcrowding. Cook 1 1/2 to 2 minutes, without touching the scallops, until delightfully golden brown on the underside.
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Reduce the heat to medium and turn the scallops over with tongs. (If the scallops stick to the pan, just let them sit for a moment; they just aren’t ready to flip yet. When they’re done, release them.)
For the Love of All Good Things: Don’t use a plastic spatula to flip scallops. Tongs work best, but a super-thin metal spatula — you know, a bendy, flexible spatula — works just fine, too.
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Add the butter to the pan and, using a large spoon, baste the scallops with melted butter. Continue cooking the scallops until the sides and center are opaque, an additional 60 to 90 seconds depending on size. Once the scallops are done, use tongs to place them on plates or platters.
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Serve immediately with the lemon wedges.
- Variant with lemon brown butter –Cook the scallops as directed, but serve with this sauce as a side: In a small saucepan, cook 2 tablespoons unsalted butter over medium-high heat, tossing constantly, until butter is golden brown and nutty flavored (3 to 30 minutes). 4 minutes). Add 1 small chopped shallot and cook until fragrant, about 30 seconds. Remove pan from heat and stir in 2 teaspoons chopped flat-leaf parsley, 1/4 teaspoon chopped thyme leaves, and 1 teaspoon fresh lemon juice. Season with salt and pepper.
- Nourishment –This recipe is suitable for gluten-free diets.
Portion: 1portionCalories: 194kcal (10%)Carbohydrates: 9G (3%)Protein: 21G (42%)Fat: 8thG (12%)Saturated Fatty Acids: 5G (31%)Polyunsaturated fat: 1GMonounsaturated fatty acids: 2Gtrans fats: 1GCholesterol: 60mg (20%)Sodium: 668mg (29%)Potassium: 398mg (11%)Fiber: 1G (4%)Sugar: 1G (1%)Vitamin A: 13IUVitamin C: 19mg (23%)Calcium: 20mg (2%)Iron: 1mg (6%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.