Tasty Pan Seared Bay Scallops

Finding a quick yet impressive seafood dinner can feel like a real challenge. Between juggling work deadlines and family commitments, most of us don’t have time to spend hours in the kitchen preparing fancy meals – and fresh seafood often gets pushed aside as being “too complicated” for weeknight cooking.

That’s where pan seared bay scallops come to the rescue: they’re quick to prepare, hard to mess up, and taste like a restaurant-quality dish without any fussy techniques or special equipment. Plus, they pair perfectly with whatever sides you already have in your fridge or pantry.

What Kind of Scallops Should I Use?

Bay scallops are the smaller cousins of sea scallops, usually measuring about half an inch across, and they’re perfect for quick-cooking dishes like this one. While they’re typically more affordable than sea scallops, they’re just as sweet and tender when cooked properly. Fresh bay scallops are best, but if you’re using frozen ones, make sure to thaw them completely and pat them really dry with paper towels before cooking – this helps you get that nice golden sear. When shopping, look for scallops that have a uniform, slightly off-white color and smell fresh like the ocean, avoiding any that appear too white (which might indicate chemical treatment) or have a strong fishy smell.

Options for Substitutions

While some ingredients in this recipe are essential for the best results, there are a few substitutions you can try:

• Bay scallops: If you can’t find bay scallops, you can use sea scallops cut into quarters. Just keep in mind that sea scallops need a bit more cooking time.
• Shallot: No shallots? Try using 2-3 tablespoons of finely minced red onion or a small clove of minced garlic instead.
• Dry white wine: You can replace the wine with chicken broth or seafood stock, plus a splash of lemon juice to add that bit of acidity.
• Fresh parsley: While fresh herbs are best here, you can use 1 teaspoon dried parsley, or try fresh chives or dill as alternatives.
• Butter and olive oil: You need some fat for searing, but you could use all butter or all olive oil if needed. Just watch the heat carefully if using only butter as it can burn quickly.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking bay scallops is not patting them completely dry before searing – excess moisture will prevent that golden-brown crust from forming and leave you with rubbery, steamed scallops instead. Another common error is overcrowding the pan, which causes the scallops to steam rather than sear – work in batches if needed to give each scallop enough space. The timing is crucial too – bay scallops only need about 2-3 minutes total cooking time, as overcooking will make them tough and chewy. For the best results, make sure your pan is smoking hot before adding the scallops, and resist the urge to move them around – let them develop that perfect crust by leaving them untouched for about 1-2 minutes on each side.

What to Serve With Bay Scallops?

These buttery, tender bay scallops pair perfectly with a simple pasta like angel hair or linguine tossed in olive oil and garlic. If you’re keeping things light, try serving them over a bed of cauliflower rice or with roasted asparagus on the side to soak up all that delicious wine sauce. For a complete restaurant-style meal, start with a fresh arugula salad dressed with lemon vinaigrette, and don’t forget some crusty bread to mop up every last drop of the pan sauce. Since the scallops themselves cook so quickly, any side dishes you choose should be simple and quick-cooking to match.

Storage Instructions

Keep Fresh: 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. The butter sauce might solidify when cold, but that’s totally normal!

Make Ahead: While these scallops are quick to prepare, you can get ahead by cleaning and patting the scallops dry, chopping the shallots, and measuring out your ingredients. Store prepped ingredients separately in the fridge until you’re ready to cook.

Warm Up: To enjoy leftover scallops, gently warm them in a pan over low heat just until heated through – about 1-2 minutes. Be careful not to overcook them, as they can get tough. You can also add a tiny splash of wine or butter to refresh the sauce.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 400-450
• Protein: 50-55 g
• Fat: 25-30 g
• Carbohydrates: 5-10 g

Ingredients

• 340 grams bay scallops
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 minced shallot
• 1/4 cup dry white wine
• 1/4 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh parsley, chopped
• 2-4 wedges of lemon

Step 1: Prepare the Scallops and Aromatics

Start by patting the scallops dry with a paper towel to remove excess moisture, which will help them brown nicely when cooked.

Meanwhile, prepare your aromatics by finely chopping shallots to have them ready for sautéing.

Step 2: Sauté and Create the Base

In a large skillet, heat olive oil and butter over medium-high heat.

Once the butter has melted, add the chopped shallots.

Sauté them until softened, which should take about 2 minutes.

Pour in the wine, continuing to cook until the liquid reduces by half, approximately another 2 minutes.

Sprinkle salt and pepper over the mixture to season.

Step 3: Cook the Scallops

Place the prepared scallops in the skillet, ensuring they’re spread out evenly without overcrowding.

Cook each side for about 1-2 minutes, or until the scallops are browned and opaque.

This quick cooking time ensures the scallops remain tender and juicy.

Step 4: Finish and Serve

After cooking, gently toss the scallops in the skillet with chopped parsley and a squeeze of fresh lemon juice.

This adds brightness and a fresh herbal note to the dish.

Serve the scallops immediately for the best texture and flavor.