Seared scallops are a quick and tasty dish that shines with their golden crust and tender inside. Just a sprinkle of salt and pepper enhances their natural sweetness.
Cooking scallops is so easy! Just a few minutes in a hot pan and they’re ready to enjoy. I love serving them with a squeeze of lemon—it really lifts the flavor!
Key Ingredients & Substitutions
Sea Scallops: Use large sea scallops for the best sear and flavor. If you’re in a pinch, bay scallops can work but cook them for less time since they’re smaller. Fresh is always best, but frozen scallops are a good substitute too. Just make sure to thaw them completely and pat them dry.
Olive Oil: I love using olive oil for its flavor, but vegetable oil is a great alternative. Canola oil is another option, especially for high-heat cooking. Just avoid using oils with strong flavors that might overpower the scallops.
Shallots or Onions: Shallots have a milder taste compared to regular onions. If you can’t find shallots, sweet onions or green onions can be used. Just chop them finely for the best results!
Fresh Herbs: I enjoy using parsley for a fresh kick. You can replace it with basil or chives depending on what you have on hand. Fresh lemon juice brightens the dish, so don’t skip it!
How Do You Achieve the Perfect Sear on Scallops?
Getting that perfect sear is what makes scallops so delicious! Here’s how to do it:
- Start with completely dry scallops. Pat them with paper towels to remove moisture, which helps them brown nicely.
- Preheat your skillet on medium-high heat before adding oil. The oil should shimmer but not smoke.
- Place scallops in one single layer, giving them space—overcrowding will lower the pan temperature.
- Don’t move them for the first few minutes! Allow that golden crust to form. They usually take about 2-3 minutes on one side.
- Flip the scallops gently and add butter. Baste them with the melted butter for extra flavor.
Following these tips will give you beautifully seared scallops every time!
How to Make Seared Scallops
Ingredients You’ll Need:
- 1 lb large sea scallops, patted dry
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup finely chopped shallots or onions
- 1/4 cup diced tomatoes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Microgreens or fresh herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s a quick and elegant dish perfect for impressing guests or enjoying a special dinner at home!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by rinsing the scallops under cold water. Then, dry them thoroughly with paper towels. This step is essential because moisture can prevent them from searing properly, so make sure they’re nice and dry.
2. Season the Scallops:
Generously season both sides of the scallops with salt and freshly ground black pepper. This will enhance their natural flavor.
3. Heat the Skillet:
In a large skillet, heat the olive oil over medium-high heat. You want it hot but not smoking. Once it shimmers, it’s ready for the scallops. Arrange the scallops in a single layer in the skillet, making sure there’s space between each one.
4. Sear the Scallops:
Let the scallops sear undisturbed for about 2 to 3 minutes. You’re looking for a beautiful golden-brown crust on the bottom.
5. Flip and Add Butter:
Carefully flip the scallops and add the unsalted butter to the pan. Let it melt and start to brown a bit. For added flavor, spoon the melted butter over the scallops for about 1 to 2 minutes until they turn opaque in the center.
6. Set Aside the Scallops:
Once they are perfectly cooked, remove the scallops from the pan and set them aside on a plate.
7. Make the Sauce:
In the same pan, add the minced garlic and chopped shallots or onions. If you’re using them, throw in the diced tomatoes too. Sauté for 2 to 3 minutes until everything is fragrant and the shallots are softened.
8. Add Herbs and Lemon:
Stir in the chopped parsley and drizzle in the lemon juice. Give it a quick stir and let the mixture simmer briefly to meld those wonderful flavors.
9. Warm the Scallops:
Return the scallops to the skillet for just a moment to warm them through with the sauce.
10. Plate and Serve:
Arrange the scallops on your plates, spooning the sauce and vegetables over and around them. If you’re feeling fancy, garnish with a sprinkle of microgreens or fresh herbs.
11. Enjoy Your Meal!
Serve your seared scallops immediately, perhaps alongside some steamed veggies, creamy risotto, or crusty bread to soak up all that delicious sauce. Enjoy every bite!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just be sure to thaw them completely in the refrigerator overnight or place them in a sealed bag and submerge in cold water for quicker thawing. Pat them dry thoroughly before cooking to achieve the best sear.
How Can I Tell If My Scallops Are Cooked?
Perfectly cooked scallops should be opaque in the center and have a golden-brown crust on the outside. They typically take 2-3 minutes per side. Be careful not to overcook them, as they can become rubbery if cooked too long.
What Can I Substitute for Shallots?
If you don’t have shallots, regular onions can work just fine. Sweet onions or green onions are great substitutes as well. Just remember to chop them finely for even cooking.
How Should I Store Leftover Seared Scallops?
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat, adding a splash of broth or butter to keep them moist.