Flavorful Maple Pan Seared Scallops

If you ask me, pan seared scallops are a gift from the sea.

These maple-glazed beauties make an impressive yet straightforward dinner that’s all about that perfect golden crust and sweet finish. The natural sweetness of fresh scallops meets the warmth of real maple syrup, creating a dish that feels special without being fussy.

They’re quickly seared in a hot pan until just cooked through, letting that maple glaze caramelize into a light crust. A touch of butter and a sprinkle of sea salt is all you need to make these scallops shine.

It’s a quick-cooking dish that feels fancy enough for date night but simple enough for a weeknight treat.

What Kind of Scallops Should I Use?

For pan-seared scallops, you’ll want to look for “dry” sea scallops rather than “wet” ones that have been treated with chemicals. Dry scallops have a natural tan or pinkish color and will give you that beautiful golden crust when seared, while wet scallops tend to be bright white and won’t brown as well. Size-wise, look for large sea scallops (often labeled as U10 or U12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops, since they’re easier to sear without overcooking. When shopping, make sure your scallops don’t have a strong fishy smell – they should just smell fresh and clean like the ocean.

Options for Substitutions

While some ingredients in this recipe are essential, there are a few swaps you can try:

• Scallops: For this recipe, scallops are really the star and can’t be substituted if you want the authentic experience. Just make sure to use dry sea scallops rather than wet scallops (which have added preservatives and won’t sear as well).
• Butter: You can use ghee instead of regular butter – it actually works great since it has a higher smoke point. If you’re dairy-free, try using all olive oil, though you’ll miss some of that rich buttery taste.
• Maple syrup: Honey makes a good substitute here, though it will give a slightly different flavor. You can also use brown sugar dissolved in a tiny bit of water.
• Lime juice: Lemon juice works just as well in this recipe, keeping that bright citrus note. In a pinch, you could even use a splash of white wine vinegar.
• Cayenne pepper: Feel free to swap this with paprika for less heat, or use red pepper flakes. You can also skip it altogether if you prefer no spice.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking scallops is achieving that perfect golden crust while keeping the inside tender – this starts with thoroughly patting your scallops dry with paper towels, as excess moisture will prevent proper searing.

A common mistake is overcrowding the pan, which causes the scallops to steam instead of sear, so work in batches if needed and make sure there’s at least an inch of space between each scallop.

Temperature control is crucial – your pan should be screaming hot before adding the scallops, and resist the urge to move them around once they hit the pan; let them sear undisturbed for 2-3 minutes until they release easily from the pan.

When adding the maple-lime sauce at the end, make sure to reduce the heat to low to prevent the sugars from burning, and remember that scallops only need about 4-5 minutes total cooking time – any longer and they’ll become tough and rubbery.

What to Serve With Pan Seared Scallops?

These sweet and buttery scallops pair wonderfully with simple sides that let them stay the star of the show. A bed of creamy risotto or fluffy white rice makes a perfect base to soak up all that maple-lime butter sauce. For some green on the plate, try roasted asparagus or a light arugula salad dressed with just olive oil and lemon juice – nothing too heavy or complicated. If you’re going for a complete dinner party menu, start with a light appetizer like a citrus salad and serve some crusty bread on the side to make sure none of that delicious sauce goes to waste.

Storage Instructions

Keep Fresh: These maple pan seared scallops are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The maple-lime sauce can be stored separately in its own container to prevent the scallops from getting soggy.

Prep Ahead: While scallops are best cooked fresh, you can mix the maple-lime sauce ahead of time and store it in the fridge for up to 24 hours. Just remember to pat your scallops completely dry before cooking – this is key for getting that perfect golden-brown sear!

Warm Up: If you need to warm up leftover scallops, do it gently! Heat them in a pan over low heat just until they’re warm, about 1-2 minutes per side. Be careful not to overcook them, as they can get tough. You can also warm the sauce separately and drizzle it over the top.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-120 g
• Fat: 100-120 g
• Carbohydrates: 15-20 g

Ingredients

• 6 tablespoons butter (split)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon plus 1 teaspoon lime juice
• 1 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 2 pounds scallops

Step 1: Prepare the Maple Glaze

In a small saucepan, combine 3 tablespoons of butter, maple syrup, lime juice, salt, and cayenne pepper.

Bring this mixture to a boil, then reduce the heat to a slow simmer and let it cook for 5 minutes.

After simmering, remove the saucepan from the heat and set it aside.

Step 2: Prepare the Scallops

Dry the scallops thoroughly with a paper towel.

This step is essential as the drier the scallops, the better they will sear.

Make sure to remove as much moisture as possible from their surface.

Step 3: Sear the Scallops in Batches

In a cast iron skillet, melt 3 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.

Once the skillet is hot, place a quarter of the scallops into the pan, making sure not to overcrowd it.

Sear the scallops for 2 minutes on each side, ensuring a nice golden-brown crust forms.

Remove the seared scallops to a plate and repeat this process with the remaining batches.

Depending on the size of your skillet, you may need to sear them in more than four batches.

Step 4: Glaze the Scallops

After all the scallops have been seared and removed from the skillet, turn off the heat and remove the skillet from the burner.

Pour the prepared maple glaze into the skillet, then quickly place the scallops back into the pan.

Baste the scallops thoroughly with the glaze to coat them evenly.

Step 5: Serve

Once the scallops are well-coated in the maple glaze, serve them immediately for the best flavor and texture.

Enjoy your delectable, perfectly glazed scallops!