Here’s my go-to recipe for pan seared jumbo scallops, with a simple cooking method that gives you a nice golden-brown crust on the outside while keeping the inside perfectly tender and juicy.
These scallops have become my husband’s favorite weeknight dinner when we want something that feels fancy but takes less than 15 minutes to make. I always grab a few extra scallops because our kids keep sneaking them off the plate before they make it to the table!
Why You’ll Love These Pan Seared Scallops
- Quick preparation – These scallops go from kitchen to table in just 15-25 minutes, making them perfect for both weeknight dinners and last-minute entertaining.
- Restaurant-quality results – With just a few simple steps, you can create perfectly seared scallops with a golden-brown crust and tender center – just like you’d get at a fancy seafood restaurant.
- Simple ingredients – You only need a handful of basic ingredients to make these scallops shine, and most of them are probably already in your kitchen.
- Healthy main dish – Scallops are naturally low in calories but high in protein, making this an excellent choice for a light yet satisfying meal.
What Kind of Scallops Should I Use?
For pan-seared scallops, you’ll want to look for “dry” or “chemical-free” sea scallops rather than “wet” scallops that have been treated with sodium tripolyphosphate (STP). Dry scallops have a natural tan or pinkish color, while wet scallops appear artificially white and may release lots of water during cooking. When shopping, ask for U-10 or U-12 scallops – this means you’ll get 10 to 12 scallops per pound, which is the perfect size for searing. Make sure to pat your scallops completely dry with paper towels before cooking, as excess moisture will prevent that golden-brown crust from forming. If you can only find frozen scallops, that’s okay too – just thaw them overnight in the refrigerator and pat them very dry before cooking.
Options for Substitutions
When making these pan seared scallops, here are some helpful substitution tips to keep in mind:
- Sea scallops: For this recipe, you really need to stick with sea scallops – bay scallops are too small and won’t give you that nice golden crust. Just make sure they’re ‘dry’ scallops, not treated with sodium tripolyphosphate (STP).
- Avocado oil: Any high smoke point oil works great here – try grapeseed oil, canola oil, or light olive oil. Avoid regular olive oil as it can burn at high temperatures.
- Butter: You can use ghee instead of butter for an even higher smoke point. If you’re dairy-free, just skip the butter and use a bit more oil.
- Fresh basil: While fresh basil adds a nice touch, you can swap it for fresh parsley, chives, or tarragon. If using dried herbs, use just 1 tablespoon and add them during cooking.
- Plain flour: The flour is optional, but if you want to use it for a better crust, you can substitute with cornstarch or rice flour. Just pat the scallops very dry first.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking scallops is not drying them thoroughly before searing – pat them completely dry with paper towels and remove the small side muscle, or you’ll end up with rubbery scallops that won’t develop that beautiful golden crust. Another common error is overcrowding the pan, which causes the scallops to steam instead of sear – work in batches if needed, keeping your pan hot and giving each scallop plenty of space. Temperature control is crucial too – your pan should be smoking hot before adding the scallops, but once they’re in, resist the urge to move them around; let them sear undisturbed for 2-3 minutes per side until they develop a golden-brown crust. For perfectly cooked scallops, remove them from the heat when they’re still slightly translucent in the center, as they’ll continue cooking from residual heat – overcooked scallops become tough and chewy.
What to Serve With Scallops?
These pan seared scallops make a fantastic main dish that pairs wonderfully with simple sides that won’t overshadow their sweet, delicate flavor. A bed of creamy risotto or angel hair pasta tossed with olive oil and garlic makes an excellent base for these scallops and their buttery sauce. For vegetables, try roasted asparagus, sautéed green beans, or a light mixed green salad dressed with lemon vinaigrette. If you’re going for a complete restaurant-style experience at home, start with a small portion of the scallops as an appetizer, followed by a larger main course like grilled steak or roasted chicken.
Storage Instructions
Keep Fresh: Cooked scallops are best enjoyed right away, but if you have leftovers, place them in an airtight container and pop them in the fridge for up to 2 days. Try to keep the garlic butter sauce separate if possible, as this helps maintain the scallops’ texture better.
Plan Ahead: For the best results, I recommend preparing scallops just before serving. If you need to prep ahead, you can pat them dry and season them up to 2 hours before cooking – just keep them covered in the fridge until you’re ready to cook.
Warm Up: To enjoy leftover scallops, gently warm them in a pan over low heat for just 1-2 minutes per side. Be careful not to overcook them as they can become tough. You can also serve them cold on top of a fresh salad – they’re quite tasty this way too!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 75-85 g
- Fat: 40-50 g
- Carbohydrates: 5-10 g
Ingredients
- 12 large sea scallops (about 1 ¼ to 1 ½ pounds)
- 2 teaspoons plain flour, optional
- Salt and freshly ground black pepper
- 2 tablespoons avocado or vegetable oil
- 1 ½ tablespoons butter
- 2 cloves of garlic, finely minced
- 1 cup basil leaves, fresh
- 3 to 4 slices of lemon
Step 1: Prepare the Scallops
Start by patting the scallops dry with a paper towel.
This helps them sear properly.
Dust one side of the scallops with a small amount of flour.
Season the same side with salt and pepper.
This initial seasoning layer adds flavor and helps create a golden crust when cooked.
Step 2: Sear the Scallops
Heat a wide skillet over medium-high heat.
Add oil to the pan, and allow it to become hot and shimmery.
Carefully place the scallops in the pan, with the seasoned side down.
Let them cook without moving them for about 2 minutes, which will allow them to brown beautifully.
While this side is cooking, lightly dust the unseasoned side with flour, and season it with salt and pepper.
Step 3: Flip and Cook with Butter
Flip the scallops over.
If they stick to the pan, wait a few more seconds and try again, gently wiggling them side to side to help release them.
Once flipped, add butter and garlic to the pan.
Swirl the butter around as it melts, infusing the scallops with rich flavor.
Step 4: Finish the Dish
Continue cooking the scallops for another minute or two, until they are cooked through.
Remove the pan from the heat, then gently stir in basil leaves and lemon slices to add freshness and a hint of citrus.
Serve immediately and enjoy the flavorful, perfectly seared scallops.