Easy Seared Scallops

Name: Easy Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 large sea scallops; 2 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon fresh parsley, chopped; 1/4 cup white wine; 1/4 cup heavy cream; 4 tablespoons unsalted butter, cut into small pieces; 1 tablespoon lemon juice; Salt to taste

Highlighted under: Quick & Easy

I absolutely love cooking scallops because they are not only delicious but also incredibly quick to prepare. Whether I’m whipping them up for a fancy dinner or a weeknight meal, their sweet, buttery flavor never fails to impress. The key to perfect scallops lies in getting that beautiful golden crust while keeping the center tender and juicy. With a little attention to timing, anyone can create this elegant dish in just minutes, making it perfect for special occasions or a simple weeknight treat.

Created by

Phoebe Turner

Last updated on 2026-01-20T00:34:14.416Z

When I first tried searing scallops, I was surprised at how simple and rewarding it was. The process involves just a few essential steps: patting the scallops dry, properly heating the pan, and resisting the urge to move them too soon. Each step plays a crucial role in achieving that irresistible crust that seals in the flavors. From experimenting with various seasonings, I've found that a sprinkle of sea salt and fresh herbs elevates the dish beautifully.

One memorable cooking experience was when I paired the scallops with a lemon beurre blanc sauce, which added a vibrant brightness to the dish. I’ve learned that using high-quality scallops, preferably dry-packed, makes a significant difference in taste. Always remember to cook them in batches to avoid overcrowding your pan; this ensures they sear perfectly without steaming. I can't wait for you to try this easy yet impressive recipe!

        Why You'll Love This Recipe
        Rich and buttery flavor
Quick to prepare, ready in just 20 minutes
Perfectly seared for a delightful texture

      

Understanding Scallops

Scallops are a delicate seafood option that can be intimidating for some home cooks. Choosing the right type is crucial; large sea scallops are preferred for this recipe due to their size and sweetness. It's essential to look for scallops that are firm and moist, avoiding any that appear dry or have a strong fishy smell. Make sure they're fresh and stored properly; ideally, they should be consumed the day of purchase for the best flavor.

To enhance their natural sweetness, consider seasoning the scallops with minimal ingredients. A simple mixture of salt and freshly cracked black pepper allows their rich flavor to shine through. Remember, the key is to dry the scallops thoroughly before searing, as any moisture will prevent that coveted golden crust from forming.

Searing Technique

Achieving the perfect sear on scallops is all about temperature control. Heat your skillet over medium-high heat and wait until the oil shimmers—this typically takes about 2 minutes. The oil should not smoke; if it does, the pan is too hot, and the scallops will burn before they cook through. When placing scallops in the pan, make sure they’re spaced out to allow steam to escape, preventing overcrowding.

When searing, I recommend using a cast-iron skillet as it retains heat exceptionally well, leading to an evenly browned surface. After about 2-3 minutes, look for a deep golden crust before flipping. If they resist sticking, they’re ready to turn. Cook for an additional 1-2 minutes on the other side until cooked through but still tender in the center.

Optional Sauce and Serving Suggestions

The lemon beurre blanc sauce is entirely optional but elevates the scallops dramatically. The acidity from the lemon juice offsets the richness from the scallops and butter, creating a well-balanced dish. When adding the white wine, allow it to reduce fully—this concentrates the flavors and should take 3-5 minutes. Stir in the cream after the reduction to add richness, and remember to whisk in the butter gradually for a glossy finish.

For serving, a sprinkle of fresh parsley not only adds a pop of color but also brings a hint of freshness. Pair the scallops with a simple side of sautéed vegetables or a light salad to keep the meal balanced. You could also serve them over a bed of creamy risotto or alongside a fragrant couscous. This versatility makes scallops an excellent option for various occasions.

Ingredients

For the Scallops

12 large sea scallops
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh parsley, chopped

For the Lemon Beurre Blanc Sauce (optional)

1/4 cup white wine
1/4 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces
1 tablespoon lemon juice
Salt to taste

Instructions

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. This helps to achieve a nice sear. Season both sides generously with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until it shimmers. This should take about 2 minutes. Ensure the pan is hot enough to sear the scallops without steaming them.

Sear the Scallops

Place the scallops in the skillet, making sure not to overcrowd the pan. Sear them for about 2-3 minutes on one side, until they are golden brown. Flip and cook for an additional 1-2 minutes on the other side.

Make the Sauce (optional)

In the same skillet, reduce the heat to medium. Add the white wine and let it reduce by half. Stir in the cream and then whisk in the butter until the sauce is thickened.

Finish with lemon juice and season with salt.

Serve

Plate the scallops, drizzle with the lemon beurre blanc sauce if using, and garnish with fresh parsley. Enjoy immediately!

Pro Tips

For optimal results, always use fresh scallops and ensure your pan is hot enough to form a crust without overcooking the inside. If you find scallops sticking to the pan, it might be a sign that they need more time to sear.

Storage and Make-Ahead Tips

When it comes to storing fresh scallops, it's best to keep them in the coldest part of the refrigerator and consume them within 24 hours of purchase. If you need to prepare ahead of time, consider making the lemon beurre blanc sauce earlier in the day—it can be refrigerated and gently reheated over low heat when you're ready to serve. Just be careful not to let it come to a boil, as this can cause the sauce to separate.

If you have leftover scallops, they can be stored in an airtight container for up to two days in the fridge. To reheat, place them in a pan over medium-low heat for a couple of minutes, taking care not to overcook them, which can result in rubbery texture. It’s always better to warm them gently than to blast them with high heat.

Dietary Adjustments and Substitutions

If you're catering to dietary restrictions, consider substituting the butter in the lemon beurre blanc with a plant-based alternative. You may use a high-quality vegan butter that mimics the flavor and texture without compromising the sauce's integrity. Additionally, for those who avoid alcohol, you can replace the white wine with vegetable stock or a splash of lemon juice mixed with water.

As for seasoning, feel free to jazz it up by adding dried herbs like thyme or tarragon to the sauce, which complements the scallops beautifully. This not only enhances the flavor but also adds an aromatic layer that elevates the dish further.

Scaling Up the Recipe

This scallop recipe is easily scalable. For larger gatherings, simply increase the quantity of scallops and adjust the amounts of olive oil, salt, and parsley accordingly. When scaling up, it's important to work batches in the skillet rather than crowding the pan to maintain the same quality of sear. It may require cooking a few extra minutes on each side depending on the size of your batches.

For the sauce, you can double or triple the ingredients based on your scallop quantity. Just keep an eye on the consistency as you increase the liquids; you may need to adjust cooking time slightly to get the desired thickness. Always taste and adjust your seasonings before serving!

Questions About Recipes

→ Can I use frozen scallops?

While fresh scallops are recommended, you can use frozen scallops. Make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with seared scallops?

Seared scallops pair well with a variety of sides like creamy risotto, sautéed vegetables, or a light salad.

→ How do I know when scallops are cooked?

Scallops should be opaque and firm to the touch. They typically cook in just a few minutes, so keep a close eye on them.

→ Can I make the beurre blanc sauce ahead of time?

It's best to make the beurre blanc sauce just before serving to maintain its creamy texture. However, you can prepare the ingredients in advance.