Pan Seared Scallops Recipe

Name: Pan Seared Scallops Recipe
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 to taste; Pepper to taste; 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped

Highlighted under: Global Flavors

I absolutely love cooking scallops because they are quick, easy, and incredibly delicious. When I discover a fantastic method for preparing them, I can't wait to share it! This pan-seared scallops recipe brings out the sweetness of the scallops while creating a beautiful, golden crust. It’s a dish that captivates my family and friends alike, making it perfect for special occasions or a weeknight treat at home. With just a few simple ingredients and techniques, you can elevate your seafood game like never before.

Created by

Phoebe Turner

Last updated on 2026-01-20T00:34:12.388Z

When I first tried pan-searing scallops, I didn't expect such a transformation in flavor. By using high heat and a cast-iron skillet, I achieved that perfect caramelization that makes scallops so special. It's all about making sure they're dry before they hit the pan—this allows them to get that beautiful crust without steaming.

One particular tip I've learned over time is the importance of not overcrowding the pan. I like to sear them in batches to ensure that each scallop gets enough heat and space to develop that appetizing golden color. It’s incredibly satisfying to see them transform!

        Why You Will Love This Recipe
        Quick cooking time without compromising on flavor
Beautifully caramelized exterior with a tender interior
Versatile dish that pairs well with various sides

      

Understanding Scallops

When selecting scallops, freshness is key. Look for scallops that are firm, opaque, and have a mild, sweet scent of the ocean. Avoid scallops that appear overly wet or have a strong fishy odor, as these are indicators of freshness loss. Opting for large sea scallops rather than bay scallops is essential here, as their size allows for a better sear and more satisfying texture in the finished dish.

Scallops are incredibly lean but rich in protein, and they cook quickly. The quick cooking method helps maintain their delicate flavor and tender texture, making overcooking a common mistake. Incorporate a gentle touch to help showcase their natural sweetness—time your cooking precisely, and keep an eye on them as they transform from translucent to opaque.

Perfecting the Sear

Achieving a beautiful crust on the scallops requires the right pan and technique. A cast-iron skillet is ideal for this task, as it retains heat well and provides even cooking. Preheat your skillet on medium-high heat before adding oil—that crucial shimmer indicates the pan is ready for the scallops. Avoid overcrowding the pan; space lets moisture escape, resulting in the preferred caramelization with a stunning golden color.

While searing, resist the temptation to move the scallops around. Allowing them to cook undisturbed for the first few minutes will create that desirable crust. When flipping, use a thin spatula, and gently release the scallop from the pan to maintain its shape. Proper flipping—only once—is essential to avoid breaking the delicate meat.

Ingredients

For the Scallops

12 large sea scallops
2 tablespoons olive oil
Salt to taste
Pepper to taste
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped

Make sure to choose fresh, dry scallops for the best results.

Instructions

Cooking Instructions

Prepare the Scallops

Pat the scallops dry with paper towels. Season both sides with salt and pepper.

Heat the Pan

Place a cast-iron skillet over medium-high heat and add the olive oil. Allow it to get hot until the oil shimmers.

Sear the Scallops

Carefully place half of the scallops in the pan, ensuring they are not overcrowded. Sear for about 2-3 minutes on one side without moving them.

Flip and Finish

Flip the scallops and cook for another 2 minutes until they are opaque and golden brown. Remove and keep warm.

Serve

Drizzle with lemon juice and sprinkle with parsley before serving.

Serve the scallops immediately for the best flavor and texture.

Pro Tips

For best results, use a dry white wine to deglaze the pan after cooking for an enhanced sauce.

Serving Suggestions

Serve your pan-seared scallops over a bed of creamy risotto or alongside garlic mashed potatoes for a robust dish. Pairing them with a light arugula salad drizzled with a balsamic vinaigrette provides a fresh balance that enhances the scallops’ sweetness. For a touch of acidity and brightness, serve with lemon wedges or a zesty citrus salsa, which complements the flavors beautifully.

If you're looking to impress, consider preparing a simple sauce with the drippings left in the pan. After cooking the scallops, deglaze the skillet with a splash of white wine and a pat of butter, whisking until emulsified. This will create a rich, flavorful sauce you can drizzle over the scallops for an elevated presentation.

Storage and Reheating Tips

If you have leftover scallops, store them in an airtight container in the fridge for up to two days. However, note that reheating can result in a rubbery texture. To preserve that tender quality, gently warm the scallops in a skillet over low heat, adding a splash of broth or water to keep them moist without overcooking.

For preparation in advance, consider searing the scallops up to the point of being flipped and then refrigerating. You can finish cooking them shortly before serving, which allows for time flexibility without sacrificing quality. Preparing sides like risotto or a salad ahead of time will also streamline your cooking for special occasions.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ How do I know when the scallops are done?

Scallops are done when they turn opaque and have a firm texture.

→ What side dishes pair well with scallops?

Scallops go well with risotto, asparagus, or a simple green salad.

→ Can I use a non-stick pan instead?

While a non-stick pan can work, a cast-iron skillet creates the best crust.