As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
If you’re growing tired of the same weeknight dinner rotation, try this delicious Pan-Seared Sea Scallops recipe. It’s a quick and easy way to treat yourself and your family to a gourmet meal at home!
Give This Pan-Seared Sea Scallops Recipe a Try
Here’s why I think you’ll enjoy this recipe.
- Restaurant-quality at home: Impress your guests or treat your family to a gourmet meal without the hassle of reservations or hefty restaurant bills.
- Quick and easy: With simple ingredients and straightforward cooking techniques, this recipe is perfect for busy weeknights when you want something delicious on the table fast.
- Versatile: Serve it as a main course or as an elegant starter to kick off a special meal.
- Healthy and nutritious: Scallops are low in calories and packed with protein, making this dish a guilt-free indulgence that satisfies both your taste buds and your nutritional needs.
Recipe Ingredients
Here’s what you’ll need to make pan-seared scallops at home. This list is short and simple.
- Sea Scallops—Tender, juicy morsels from the sea are the stars of the show. Learn more about the differences in two common varieties of scallops — sea scallops and bay scallops — in the next section.
- Extra-virgin olive oil—Used for searing the scallops to golden perfection, extra-virgin olive oil adds a subtle and fruity note to the dish.
- Salt and Pepper—A simple sprinkle of salt and freshly ground pepper is all that’s needed.
- Lemon—Fresh lemon juice brightens up the orzo and adds a refreshing citrusy twist.
- Fresh Herbs—Add freshly chopped parsley or basil on top for a burst of vibrant flavor.
Sea Scallops vs. Bay Scallops
Sea scallops are generally found in the deep waters of the North Atlantic and along the Atlantic coast. Known for being larger and meatier than bay scallops, sea scallops are ideal for dishes like this Pan-Seared Sea Scallops recipe. They stand out thanks to their firm texture that can withstand higher heat and longer cooking times as well as for their rich, buttery taste. Sea scallops are perfect for pan searing and grilling.
Bay Scallops are smaller in size, more delicate in texture and flavor and work well in pasta dishes or sautés where you want the scallops to blend seamlessly with other flavors. And, due to their smaller size, bay scallops cook more quickly than their larger counterpart, sea scallops. Bay scallops are typically harvested in shallow waters, such as those along the East coast of the U.S.
How to Make Pan-Seared Sea Scallops
Step 1. Prepare the scallops.
Pat the scallops dry with paper towels. Dry scallops hold their seasoning better and sear properly when excess moisture is removed.
Step 2. Heat the pan.
Heat a skillet over medium-high heat. When the skillet is hot, add the extra-virgin olive oil. Let the oil heat, and then tilt the skillet as needed to evenly distribute the hot oil.
Step 3. Sear the Scallops.
Carefully place the scallops in the hot pan. Don’t overcrowd the pan. Instead, cook the scallops in two batches, if necessary. Sear the scallops for 2-3 minutes completely undisturbed and then flip and cook 2 minutes more. The scallops will be golden brown on either side and opaque in the middle.
Step 4. Garnish and enjoy!
Remove the scallops from the skillet to a plate immediately upon completion. Scallops left in the pan will overcook and become rubbery with an unpleasant texture, similarly to overcooked shrimp. Give the scallops a squeeze of fresh lemon and garnish with freshly chopped herbs, such as basil and parsley. Enjoy!
Serving Suggestions
Pan-seared Sea Scallops pair beautifully with the following recipes:
Pan-Seared Sea Scallops FAQs
How do I choose the freshest scallops?
You’re looking for fresh scallops that are firm, moist and a shade of pinkish-white in color. The scallops should have only a mild scent. Scallops that have a strong fishy odor, or seem dry, discolored or do not have a firm texture should be avoided.
Can I use frozen scallops in this recipe?
Absolutely! In fact, flash-frozen scallops may be the best option for those who don’t have easy access to a fishmonger. Thaw the frozen scallops, pat them dry with a paper towel, and re-evaluate the cooking time at the 3 minute mark. If the scallops don’t have a good sear, cook for another minute more and further adjust the cooking time accordingly. Sometimes scallops that have been previously frozen require longer cooking times due to a higher moisture content.
How do I know when scallops are cooked through?
Scallops are similar to shrimp in that they cook quickly and turn rubbery and a bit tough when overcooked. Scallops have a short cooking time, about 2-3 minutes per side, or when they turn opaque and the texture firms up.
Do I have to soak scallops in milk?
It’s not a requirement. Soaking scallops in milk is believed to help neutralize strong flavors and/or fishy smells. It can also tenderize scallops. As a general rule, scallops are already quite delicate and don’t require tenderizing.
Pan-Seared Sea Scallops
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 1 pound sea scallops patted dry
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Chopped fresh herbs such as parsley or basil, for garnish (optional)
- Fresh lemon wedge for garnish (optional)
Instructions
- Pat scallops dry with a paper towel and top with sea salt and freshly cracked pepper, to taste.
- Heat a large skillet over medium-high heat and add the extra-virgin olive oil.
- To the hot skillet add the sea scallops, being careful not to overcrowd the pan. Sear the scallops undisturbed for 2-3 minutes and then flip and good for 2 minutes more until opaque and firm to the touch.
- Immediately transfer the scallops to a plate or serving platter. Garnish with fresh herbs and a squeeze of lemon juice, if desired. Serve immediately and enjoy.
