Finding an elegant yet quick dinner option for those nights when you want to impress without spending hours in the kitchen can feel impossible. Whether you’re trying to pull together a nice meal after a long workday or looking for something special without the usual fuss, time always seems to work against us.
That’s where these seared scallops with arugula come in: they’re quick to prepare, look fancy on the plate, and taste amazing. Plus, with just a handful of ingredients and about 15 minutes of cooking time, you can have a restaurant-quality meal right at your kitchen table.
Why You’ll Love These Seared Scallops
- Quick preparation – Ready in just 15-25 minutes, these seared scallops are perfect for those busy weeknights when you want something special but don’t have hours to spend in the kitchen.
- Restaurant-quality at home – With just a few simple steps, you can create perfectly seared scallops with a golden-brown crust that rivals your favorite seafood restaurant.
- Simple ingredients – You only need a handful of basic ingredients to make this impressive dish – most of which you probably already have in your kitchen.
- Healthy and light – This low-carb, protein-rich meal pairs perfectly with peppery arugula for a light yet satisfying dinner that won’t weigh you down.
What Kind of Scallops Should I Use?
For the best seared scallops, you’ll want to look for “dry” or “chemical-free” sea scallops rather than “wet” scallops that have been treated with preservatives. Dry scallops have a natural tan or pinkish color, while wet scallops often appear artificially white and may release more water during cooking. Size matters too – look for large sea scallops (often labeled as U-10 or U-12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops, since the larger ones are better suited for searing. Before cooking, make sure to pat your scallops completely dry with paper towels and remove the small side muscle if it’s still attached – this will help you get that perfect golden-brown crust when searing.
Options for Substitutions
While some ingredients in this recipe are essential, there are a few swaps you can make if needed:
- Sea scallops: For best results, stick with sea scallops as they’re the star of this dish. Bay scallops are too small and won’t give you that nice sear. If you absolutely can’t find sea scallops, large shrimp can work, but cooking time will need to be adjusted to about 2-3 minutes per side.
- Arugula: Not a fan of arugula’s peppery kick? Try baby spinach, watercress, or mixed spring greens instead. Each will give you a different flavor profile but will work just as well in the recipe.
- Butter: You can use all olive oil instead of butter, though you’ll miss out on that nice golden color. Ghee is another good option that can handle high heat even better than butter.
- Italian parsley: Regular curly parsley works fine here, or you could try fresh chives or dill for a different flavor angle.
- Lemon juice: If you’re out of lemons, lime juice will work in a pinch, or try a splash of white wine vinegar – start with 1 tablespoon and adjust to taste.
Watch Out for These Mistakes While Cooking
The biggest enemy of perfectly seared scallops is excess moisture, so make sure to thoroughly pat them dry with paper towels before seasoning – wet scallops will steam instead of developing that golden-brown crust you’re looking for. Another common mistake is moving the scallops around too much in the pan; let them cook undisturbed for 2-3 minutes on each side to achieve that restaurant-quality sear. Temperature control is crucial – your pan should be smoking hot before adding the scallops, but be careful not to burn the butter by adding it too early. For the best results, season your scallops right before cooking (not in advance), as salt can draw out moisture and interfere with the searing process. Finally, resist the urge to overcook them – scallops should still be slightly translucent in the center when done, as they’ll continue cooking for a minute after leaving the pan.
What to Serve With Seared Scallops?
Since seared scallops are pretty quick to make and have such a nice, delicate flavor, they pair really well with simple sides that won’t overshadow them. A side of creamy risotto or angel hair pasta tossed with garlic and olive oil makes for an excellent base – plus, you can use any extra pan sauce from the scallops to add flavor to your pasta. For a complete meal, I like to add some roasted asparagus or sautéed green beans on the side. If you’re feeling fancy but want to keep things easy, a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc goes perfectly with this dish.
Storage Instructions
Keep Fresh: Once cooked, scallops are best enjoyed right away, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. Store the fresh arugula separately in a plastic bag with a paper towel to absorb excess moisture – this helps keep it crisp for 3-4 days.
Prep Ahead: If you’re planning ahead, you can wash and dry your arugula and store it wrapped in paper towels in the fridge. The scallops should be cooked just before serving for the best taste and texture – they only take a few minutes to prepare!
Serve Again: When enjoying leftover scallops, gently warm them in a pan over low heat just until heated through – about 1-2 minutes per side. Assemble with fresh arugula rather than using stored dressed greens, as wilted arugula isn’t as appetizing.
| 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: 400-450
- Protein: 30-35 g
- Fat: 35-40 g
- Carbohydrates: 5-10 g
Ingredients
- 6 sea scallops
- 1/2 teaspoon coarse salt
- 1/2 teaspoon fresh black pepper
- 2 cups arugula leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons chopped italian parsley
- Juice of 1/2 a medium lemon
Step 1: Prepare the Scallops
Begin by using paper towels to thoroughly pat the scallops dry.
It’s crucial to remove as much moisture as possible to ensure a proper sear.
Once dry, sprinkle each side of the scallops evenly with kosher salt and freshly ground black pepper for seasoning.
Step 2: Arrange the Serving Plates
Place a mound of fresh arugula on individual small serving plates and set them aside.
This will serve as the base for the cooked scallops and provide a fresh, peppery contrast to the rich scallops.
Step 3: Sear the Scallops
In a sauté pan over high heat, warm the extra-virgin olive oil.
Keep a close watch, and the moment you notice the first wisp of smoke, carefully add the seasoned scallops to the pan with the flat side down.
Allow them to cook without moving for 2 minutes, until deeply browned.
Step 4: Flip and Finish Cooking
Slide a fish turner under the scallops and gently wiggle to release them from the pan.
Flip each scallop and cook on the opposite side for 1 to 2 more minutes, until beautifully browned.
Once cooked, transfer the scallops to the prepared serving plates, arranging 3 scallops atop each arugula mound.
Step 5: Prepare the Lemon Butter Sauce
Remove the hot pan from the heat and add the butter, stirring until it just melts.
Stir in the lemon juice and a sprinkle of freshly chopped parsley to create a zesty lemon butter sauce.
Ladle the sauce generously over the scallops.
Step 6: Serve Immediately
Serve the scallops immediately, ensuring they remain warm and perfectly garnished by the lemon butter sauce.
Enjoy this elegant and flavorful dish while the scallops are fresh and juicy.