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Close-up of perfectly golden brown Pan-Seared Scallops, a delicious seafood delicacy.

Perfect Pan-Seared Scallops

Achieve perfectly caramelized, melt-in-your-mouth pan-seared scallops with this foolproof recipe. The key is to ensure the scallops are completely dry, use high heat, and resist the urge to move them during searing. Enjoy restaurant-quality scallops at home!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large sea scallops U-10 or U-12
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon lemon juice optional
  • Chopped fresh parsley, for garnish optional

Equipment

  • Paper towels
  • Heavy-bottomed skillet (cast iron or stainless steel preferred)
  • Tongs
  • Serving plate

Method
 

  1. Prepare the Scallops: Pat the scallops completely dry with paper towels. Remove the small side muscle if it's still attached. Season generously with salt and pepper.
  2. Heat the Skillet: Place the skillet over medium-high heat. Allow it to get very hot (3-5 minutes). A drop of water should sizzle and evaporate almost immediately.
  3. Add Fat: Add the olive oil to the hot skillet. Once the oil is shimmering and almost smoking, add the butter. The butter should melt quickly.
  4. Sear the Scallops: Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Leave at least 1/2 inch between each scallop. Work in batches if necessary.
  5. Sear Without Moving: Let the scallops sear undisturbed for 2-3 minutes, or until a golden-brown crust forms. Resist the urge to move them!
  6. Flip and Sear the Other Side: Using tongs, carefully flip the scallops and sear for another 1-2 minutes, or until the other side is golden-brown and the scallops are cooked through. They should be opaque and slightly firm to the touch. Avoid overcooking!
  7. Deglaze (Optional): Remove the skillet from the heat and stir in the lemon juice (if using).
  8. Serve Immediately: Transfer the scallops to a serving plate and garnish with fresh parsley (if using). Serve immediately.

Notes

For the best sear, ensure the scallops are as dry as possible. Consider letting them sit uncovered in the refrigerator for 30 minutes to further dry the surface. Use high heat and avoid overcrowding the pan. Serve immediately for the best flavor and texture. Overcooked scallops will be rubbery.